Light Fare: 3 Delicious Summer Dinner Recipes From Top Spa Chefs

With the heavy heat and humidity of summer practically hanging itself over our shoulders the last thing on our minds is eating a heavy dinner at the end of the day. Thanks to some of our favorite spa chefs we’re sharing 3 recipes that are light, satisfying, and super healthy!

Bulgar Wheat – Gazpacho Salad from Miraval Resort & Spa‘s Mindful Eating
Makes 4 Half-Cup Servings

1 cup bulgar wheat ( Bulgar wheat is a high-fiber, low-fat, low-cal whole wheat grain that has been cracked and partially pre-cooked. It is not gluten-free)
1/4 cup chopped, canned stewed tomatoes and their juices
1/4 cup red wine vingear
4 tsp thinly sliced green onions
4 tsp chopped fresh cilantro
4 tsp minced garlic
4 tsp pine nuts
1/2 cup peeled, seeded, and finely chopped cucumber
4 tsp crumbled feta cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 cups mesclun greens, washed and spun dry

1. Place the bulgar wheat in large heatproof bowl and bring 2 cups of water to a boil in a small saucepan, pour over bulgar wheat. Cover and let rest until the grains are plumped and the water is absorbed, 5-10 minutes.
2. Add the tomatoes and their juices, the vinegar, green onions, cilantro, and garlic to the bulgar; stir well. Cover and let rest for 5 minutes.
3. Heat a small skillet over high heat. Add pine nuts and cook until fragrant and lightly browned, 2 minutes. Place on a plate to cool.
4. Stir the cucumber, feta, pine nuts, salt, and pepper into the bulgur mixture. Arrange 1 cup of greens on each of 4 large salad plates. Divide the bulgar among the 4 plates and serve immediately.

Calories: 100 | Total Fat: 3g | Carbohydrate: 15g | Dietary Fiber: 4g | Protein: 4g

Vegetarian Beetroot Risotto With Baked Apples, Rocket, and Balsamic Glaze from Gwinganna Lifestyle Retreat‘sGwinganna …From Garden to Gourmet
Serves 4

2 medium (300g) beetroot
1.5 cups brown short grain rice
4 cups vegetable stock
1 tbsp olive oil
1 small onion, diced
2 small Granny Smith apples, cut into wedges
sea salt and pepper to taste
1 tsp caraway seeds, dry roasted and crushed
zest and juice of half a lemon
1 bunch rocket leaves (arugula)

Balsamic Glaze
1 cup balsamic vinegar
1/4 cup apple juice concentrate

1. Boil scrubbed beetroot in skin until tender and reserve liquid. Peel and dice beetroot and puree half of it with some of the reserved liquid.
2. Sweat onions and rice with oil until glossy. Add caraway seeds and gradually the hot vegetable stock, cooking slowly until rice is done. Add diced and pureed beetroot at last minute to keep color, along with the lemon juice and zest.
3. For the balsamic glaze: reduce vinegar and apple juice concentrate over low heat to syrup.
4. Cut apple into wedges and bake on tray at 180°C (356°F) for 5 minutes
5. Arrange risotto on rocket leaves, top with apples, and drizzle with glaze.

Grilled Tuna St. Tropez from Lake Austin Spa Resort‘s Fresh Healthy Cooking and Living
Serves: 4

8 new potatoes, sliced, steamed, and rinsed
2 tsp capers, drained
8 pitted kalamata olives, chopped
2 shallots. minced
1/4 cup diced pimentos
2 anchovy filets
2 garlic cloves, minced
2 tbsp minced fresh parsley
1 tbsp minced fresh mint leaves
1.5 tbsp red wine vinegar
1.5 tbsp extra virgin olive oil
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp sugar
1 cup canned yellow tomatoes
1 tbsp minced fresh mint leaves
1/4 tsp salt
1/8 tsp cayenne pepper
2 tsp extra virgin olive oil
4 (3oz.) Yellow Fin tuna steaks
1/2 tsp ground coriander
1/2 tsp ground fennel seeds
salt and freshly ground pepper to taste

1. Toss the potatoes, capers, olives, shallots, pimentos, anchovy, garlic, parsley, and mint in a large bowl.
2. Whisk the vinegar, olive oil, Dijon mustard, salt, pepper, and sugar in a small bowl.
3. Combine the undrained tomatoes, mint, salt, cayenne pepper, and olive oil in a blender or a food processor; puree.
4. Season the tune with coriander, fennel, salt, and pepper; spray each lightly with nonstick cooking spray.
5. Grill over hot coals to the desired degree of done-ness. Warm the tomato sauce in a saucepan over medium heat.
6. Divide the potato salad equally among four plates, top with tuna steak, and drizzle tomato sauce over each serving.

Calories: 375  | Protein: 28g | Carbohydrates: 46g | Fat: 11g | Sodium: 725mg