It's Too Hot To Cook Summer Recipes - Kalev Fitness Solution

It’s Too Hot To Cook Summer Recipes

Are you planning on entertaining and it’s too hot to cook?  We’ve put together some fast, easy recipes that are delicious and will excite your guests coming for lunch or dinner.
Finger food and items that are cooling and refreshing are staples when creating summer time food. Salads are an easy way to get in your seasonal greens.  Add fruit or shred vegetables to add more nutritional value and color.   Chilled soups can help to cool your guests and tasty popsicles or fresh fruit sorbet for dessert will please younger guests to.
Try these healthy, seasonal recipes the next time you have to whip up a meal that is tasty, colorful and refreshing.

Watermelon Feta Caprese Bites
watemelon feta bites

Courtesy of


2 cups    watermelon pieces (pre-cut or homemade)
1 block   feta cheese, cut into small squares
25           small basil leaves
Drizzle   extra-virgin olive oil
1 pinch   coarse salt



Cut the watermelon chunks down to match the size of your feta cubes. As big or small as you prefer.

Stack a feta cube on top of each watermelon cube. Top with a fresh basil leaf, and secure with a toothpick.

Drizzle with oil and sprinkle with salt. Serve immediately.


White Bean Hummus

From How Sweet It Is by Jessica Merchant


3 cups                  cooked cannellini/great northern beans (or 2 cans, drained and rinsed)
6 tablespoons    olive oil + more for drizzling
2 tablespoons    toasted sesame oil
1 whole head      roasted garlic
1/4 teaspoon      salt
2 tablespoons    dried minced onion
2 tablespoons    toasted sesame seeds
1 tablespoon      poppy seeds
1 tablespoon      dried minced garlic
1 teaspoon         flaked sea salt
1/4 teaspoon     black pepper
Crackers for serving


In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Toss to mix.

Add beans and roasted garlic to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and taste, adding more if desired but remember – all of the seasoning will go on top.

Add the dip to a bowl and drizzle with extra olive oil.


Summer Ceviche

Inspired by Eric Liftin, Food 52


1.5pounds           fresh mild fish, such as striped bass, swordfish, or halibut
5                            limes
1/4cup                 purple onion, chopped
1                            jalapeño pepper, chopped finely
1.5cups                real, fresh tomato, chopped into cubes about 1/4″ or a bit bigger
1.5cups                cucumber, chopped into cubes about 1/4″ or a bit bigger
1cup                     watermelon, chopped into cubes about 1/4″ or a bit bigger
4tablespoons     fresh cilantro, chopped
1/4cup                 Olive Oil
Add Salt and pepper


Cut fish into flattened cubes, roughly 3/4″ on a side. Mix in a bowl with the lime juice, onion, pepper, and salt.  Make sure the fish is well-covered, and place in refrigerator to cure while you prepare the rest. Total cure time should be about 15 minutes, stirring every 5 minutes.

While the fish cures, combine the tomato, cucumber, watermelon, cilantro, and oil in a bowl. Add some salt and pepper. Mix gently but thoroughly.

After the fish is cured (all outside surfaces should be white and appear “cooked;” the fish should be sushi-quality), transfer it along with the lime mixture to the final serving bowl.  If you prefer to be more cautious, you may cure the fish for a longer time in the lime juice in the fridge.

Pour the tomato mixture onto the fish and stir gently but thoroughly to combine well. Serve immediately.


Cantaloupe Chili Soup

From Organic Authority


3 pound               cantaloupe
3 tablespoons     lime juice
1/2  teaspoon     salt
2 teaspoons        sriracha


Remove the seeds and rind of the cantaloupe and cut into chunks. Puree in a blender with fresh lime juice, salt and Sriracha.  Chill until cold (about one hour) and garnish with a swirl of Sriracha.


Dairy-Free Cherry Almond Popsicles

Real Simple Food Recipe


2cups                    pitted cherries (fresh or frozen)
2 ½                       cups almond milk
¼                          cup sugar
2 tablespoons     fresh lemon juice
1/4teaspoon      almond extract
pinch                     fine salt


Puree the cherries, almond milk, sugar, lemon juice, almond extract, and salt in a blender until smooth.

Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and lasts up to 4 days.