FAST SUMMER MEALS
MEAT I
PORK CHOP + SQUASH (
4
)
Brush 4
pork loin chops
(about
inch
thick) and 4 small
zucchini and/or
yellow summer squash
, halved
lengthwise, with
olive oil.
Sprinkle
with
salt
and
pepper.
Grill chops and
squash, cut side down, directly over
medium heat. Cook squash 6 to 8
minutes and chops 11 to 13 minutes,
turning once, until squash is tender
and centers of chops are just slightly
pink (160°F). Meanwhile, stir together
1 peeled and chopped
orange
into
about
l/2
cup
bottled chipotle salsa.
Slice squash into bite-size pieces.
Spoon salsa mixture over chops.
TU N A + FRUIT SALSA (
5
)
Halve and pit 2 ripe
peaches.
Lightly
brush peach halves and 4
tuna steaks
(5- to 6-oz. each) with
olive oil;
sprinkle with
salt
and
pepper.
Cook
tuna and peaches in a skillet over
medium-high heat 5 minutes. Remove
peaches; set aside to cool. Turn tuna
and cook an additional 6 to 7 minutes
or until it flakes easily; remove to a
platter and cover to keep warm.
Coarsely chop peaches. Heat
2 tablespoons of
apricot preserves
for
15 seconds in the microwave. Stir in
1 tablespoon
cider vinegar.
Toss with
the chopped peaches and
V
2
cup
fresh
raspberries.
Serve with tuna and
sprinkle with sliced
green onions.
154
JULY 2010 BETTER HOMES AND GARDENS
