A Taste of Summer in the Winter


Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice, a portion of the recipe provided below. For the full recipe visit Cooking Classy.


  • Lime Salmon
    • 4 (6 oz) skinless salmon fillets
    • 3 Tbsp olive oil, plus more for grill
    • 2 tsp lime zest
    • 3 Tbsp fresh lime juice
    • 3 cloves garlic, crushed
    • Salt and freshly ground black pepper, to taste
  • Coconut Rice
    • 1 1/2 cups Zico Coconut Water
    • 1 1/4 cups canned coconut milk
    • 1 1/2 cups jasmine rice, rinsed well and drained well
    • 1/2 tsp salt
  • Avocado-Mango Salsa
    • 1 large mango, peeled and diced
    • 1 cup chopped red bell pepper (1/2 large)
    • 1/4 cup chopped fresh cilantro
    • 1/3 cup chopped red onion, rinsed under water and drained
    • 1 large avocado, peeled and diced
    • 1 Tbsp fresh lime juice
    • 1 Tbsp olive oil
    • 1 Tbsp Zico Coconut Water
    • Salt and pepper, to taste

Zucchini Pizza Boats, recipe provided below (adapted from Cooking Classy)


  • 6 small zucchini (2 1/2 lbs)
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper
  • 1 cup marinara sauce (I used Classico Four Cheese)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/3 cup finely shredded parmesan cheese (1.4 oz)
  • 1/2 cup mini pepperoni slices
  • 2 Tbsp chopped fresh oregano


  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
  • Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
  • Remove from oven and sprinkle with chopped fresh oregano. Serve warm.

Grilled Greek Lemon Chicken, recipe provided below (adapted from Cooking Classy)


  • 4 (6 oz) boneless skinless chicken breast halves
  • 1/3 cup olive oil, plus more for brushing grill
  • 1 Tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, for serving


  • Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).
  • Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible). Preheat grill over medium-high heat (to about 425 - 450).
  • Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately.