Food + Beverage

Summer seems to have snuck up on us and we are almost halfway through July. Here are a few simple recipes that are fun and simple to help you soak in the season:

• Pineapple chicken kabobs are great for kids to assemble and a fun alternative to the boring chicken breast.

• Tomato and watermelon salad celebrates the fruits (yes tomatoes are fruits) of the season.

• Bring a bang to your cocktails, mocktails or simply your children’s fruit punch by rimming glasses with pop rocks.

What are your favorite summer recipes? Share them with us in the comments on this article!

– Staff report, The SWFL 100

Alcohol is used by many people to relax and celebrate. However, overconsumption can lead to significant health issues.

Here are three simple low-calorie and low sugar mocktail recipes:

1. Cucumber Mint Sparkler – Muddle one cucumber slice and mint in a glass. Add ice; top with sparkling water. Garnish with a sprig of mint.

2. Citrus Ginger Cooler – Combine one tablespoon lemon juice and 1 tablespoon grated ginger. Add ice and sparkling water; stir gently.

3. Berry Basil Fizz – Muddle a handful of fresh berries and basil leaves. Add ice; fill with soda water.

Learn more on how to cut back on alcohol here.

– Dr. Jonathan Marsh, Naples Concierge Health, The SWFL 100

Are you still looking for something to spice up your Thanksgiving menu? You may not be able to mess with the classics – the turkey, stuffing and mashed potatoes – but the adults at your party will enjoy sampling a new cocktail.

Even though “fall” in Florida has a different feel, this cocktail will warm you up for the season. It includes all the holiday favorites – heavy cream, pure maple syrup, real pumpkin puree, seasonal spices, graham crackers and, of course, vodka. Get the recipe here.

If you are looking for something on the lighter side, check out this Pear Martini instead.

– Emiline Tiburcio, C2 Communications, The SWFL 100

When late-season produce abounds, I make this simple sheet-pan salsa for the win:

• 1 quart fresh tomatillos (10-12)

• 1 onion

• 2 cloves of garlic

• 1-2 jalapeños

• 1 lime, juiced

• 1 bunch cilantro, roughly chopped

• Olive oil

• Sea salt

Remove tomatillo husks and rinse, slice onion, peel garlic and stem/seed the jalapeños. Arrange on a parchment-lined sheet pan, drizzle with oil and sprinkle with salt, roast at 450℉ until the vegetables are soft and brown around the edges.

Once cool, pulse in a food processor until uniform. Add lime juice and cilantro to taste. Serve with tortilla chips or atop quesadillas.

– Hannah Van Sickle, The Austin 100

Vine-ripened tomatoes and an abundance of fresh basil star in this stunning (not to mention patriotic) dish that shines. Serve on its own for an easy, no-cook meal; stuffed in a crusty loaf of bread; or alongside grilled meat or seafood.

Insalata Caprese (salad of Capri):

• Fresh heirloom or beefsteak tomatoes

• Fresh mozzarella cheese

• Fresh basil leaves

• Extra-virgin olive oil

• Sea salt and cracked pepper

Slice tomatoes and mozzarella into rounds; layer alternately, adding basil to create the colors of the Italian flag. Drizzle with olive oil and sprinkle with salt and pepper before serving, ideally at room temperature.

Mangia!

– Hannah Van Sickle, The Arizona 100