In the kitchen with Henny: Summer fiesta

Summer has a special feel to it, and if you asked me, I’d wish for it all year round. Okay, maybe with a few days of fall or spring thrown in, but there’s something about summer that I love. It brings a sense of freedom, probably from childhood memories of swimming, watermelon, fresh cool drinks, long outdoor dinners, and, especially, no more school.

That’s what inspired this article: a light, Mexican-themed summer menu that’s festive, fun, and perfect for a summer evening. Think grilled chicken, crunchy chips, zingy sangria, and coconut-lemon sorbet – perfect for a casual get-together with friends or a laid-back backyard dinner under the stars. Whether you’re hosting a gathering or you just want more pizazz in your summertime dinners, this menu will give everyone something to celebrate.

Tortilla chips are a classic match for guacamole and fit right into the Mexican-inspired vibe of this menu. They’re easy to make at home with just a few tortillas and a drizzle of oil. No tortillas on hand? You can use pita bread instead for a slightly thicker, heartier chip.

To make the chips: Preheat your oven to 180°C (350°F). Cut six corn or flour tortillas into triangles and arrange them on a baking sheet lined with parchment paper. Brush them lightly with olive oil and sprinkle on the spices. Bake the chips for 8 to 12 minutes until they’re golden and crispy. Let them cool. Serve with guacamole or any dip of your choice.

For the guacamole: Scoop out the flesh of the avocados into a bowl and mash with a fork until smooth or slightly chunky, depending on your preference. Add in the diced shallot or red onion, garlic powder, salt, and pepper, and then drizzle the lemon juice over it. You can add some diced tomato or chopped cilantro for extra color and flavor. Serve the guacamole alongside the warm tortilla chips, or save a few spoonfuls to use as a topping for your taco salad.

This taco salad is fresh, crunchy, and full of flavor – the kind of dinner that is fun to eat and takes hardly any effort to make. Instead of just slicing up avocado, we use a scoop of guacamole (yep, the same one from the appetizer) to bring everything together.

Mix the spices for the chicken with olive oil to create a paste. Rub it on the chicken breasts and let them marinate for at least 15 minutes or until ready to grill. Place them on the grill (or grill pan) for six minutes per side until they’re cooked through. Set aside to cool before slicing them into strips.

In a large bowl, layer the chopped lettuce, cherry tomatoes, corn, and beans. For an Israeli touch, use canned chickpeas. Add the chicken strips, then sprinkle the top of the salad with crushed tortilla chips for extra crunch. Finish with a generous spoonful of guacamole and a drizzle of dressing, if using.

This fruity, refreshing sangria starts with a base of brewed tea instead of wine, making it light and not overly sweet – perfect for summer evenings outdoors. Packed with fresh peaches, berries, and citrus, it looks festive and tastes even better after chilling. Top it off with sparkling water just before serving for that classic sangria fizz.

Steep the teabags in 6 cups of boiling water for about 10 minutes, then discard the teabags and let the tea cool slightly. In a large pitcher, combine the brewed tea with the orange juice, lemon juice, and maple syrup. Add the sliced peaches, berries, and citrus slices. Stir gently and refrigerate for at least 2 hours (or longer, if you can).

Just before serving, pour in the sparkling water and stir gently. Serve over ice, making sure each glass gets a bit of the fruit.

Coconut Lemon Sorbet

This smooth and creamy sorbet is made with rich coconut cream and fresh lemon juice for a bright and refreshing finish to your summer meal. A few mint leaves on top add a touch of elegance and make each scoop feel like a mini tropical getaway.

In a blender, combine the coconut cream, lemon juice, maple syrup, vanilla, and lemon zest and mix until smooth. Pour the mixture into a shallow container, and place it in the freezer for four to six hours. For a creamier texture, stir it once or twice during freezing. Before serving, let it sit at room temperature for a few minutes to soften slightly. Scoop into bowls and garnish with fresh mint leaves and a sprinkle of lemon zest or shredded coconut.

What gives us strength during hard times is noticing the good around us and finding moments of gratitude. Sometimes, a relaxed evening at home with fun, flavorful food is all we need to reset and refocus on the positive.

And if that doesn’t quite do the trick, put on your dancing shoes, turn up some Mexican music, and let yourself get swept up in a festive summer mood. 