No-Heat Lunches, Ready in Three Steps!

Coming up with quick lunch ideas para la familia can be a challenging task. On the one hand, sopas are too hearty for the summertime. On the other, basic salads and sandwiches can quickly become monotonous. Here’s a little lunchtime inspiration for no-heat recipes that take three steps and 15 minutes or less to prepare.

Summer Corn Ensalada (Serves 4)


4 teaspoons olive oil

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon hot sauce

1 1/2 cups fresh corn

1 1/2 cups cherry tomatoes, halved

1/2 cup cucumber, chopped

1/4 cup chopped red onion

2 tablespoons fresh basil, minced

1/4 cup crumbled feta cheese


1. In a small bowl, combine olive oil, lime juice, salt and hot sauce.

2. In a large bowl, mix the corn, tomatoes, cucumber, onion and basil. Drizzle with dressing and toss.

3. Refrigerate until chilled. Sprinkle with cheese before serving.

Thai Veggie Salad + Diced Mango (Serves 4)



1 red bell pepper, thinly sliced

1 bunch scallions, thinly sliced

3 cups snow peas, thinly sliced

3 carrots, thinly sliced

1 bunch radishes, thinly sliced

1/4 red cabbage, thinly sliced

1/2 cucumber, cut into strips

1 cup dried mango, thinly sliced

2/3 cup peanuts, chopped

3/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped


3 garlic cloves, minced

1 piece fresh ginger, minced

1 tablespoon sesame oil

3 tablespoon soy sauce

1 tablespoon Sriracha sauce

1/2 cup rice-wine vinegar

1/3 cup peanut butter


1. In a large bowl, mix all salad ingredients.

2. In a separate bowl, mix all dressing ingredients and stir until smooth.

3. Combine contents of both bowls. Toss and serve!

Lime Shrimp and Avocado Salad (Serves 4)


1 pound jumbo cooked shrimp, peeled and deveined, chopped

1 tomato, diced

1 hass avocado, diced

1 jalapeno, diced

1/4 cup chopped red onion

2 limes

1 teaspoon olive oil

1 tablespoon chopped cilantro

Salt and pepper


1. Combine red onion, lime juice, olive oil, pinch of salt and pepper.

2. In a separate bowl, combine chopped shrimp, avocado, tomato, jalapeño.

3. Mix together all ingredients, add cilantro and gently toss.

Your Summer Camp Solutions

Keeping kids entertained in the summer can end up being a hefty undertaking. Hey, we know you’re tons of fun, but even the best of us can run out of steam while chasing kids around in the heat. If your kids are interested in attending a summer camp, or if you’re looking for fun activities to fill their downtime, we’ve got three ideas to consider before verano arrives.

Day Camp

Great for first-time camp goers, kids can have fun during the day, but still be home in time for dinner. Start by making a list of your child’s interests and your budget. Then explore what each day camp has to offer. An art camp, an athletic camp or even a theater camp all have different programs. Also make sure to tour the camps prior to signing up. Check out the facilities with your child and get their input. An important thing to find out is how each day camp handles daily transportation and food. Is lunch included or at an extra cost? If your child has special dietary needs or allergies, learn how each camp plans to work with your child.

Sleep-Away Camp

A sleep-away camp is a great choice to help teach your child independence. While navigating the different programs can be a daunting task, start by gathering sleep-away camp brochures and reviewing them with your child. Make a list of his or her interests and focus on the camps that match what they like. Once you’ve narrowed your list down to two or three places, speak to the parent of a past camper to find out what it is truly like. Did you know that many sleep away camps now cater to specific specialties? You can send your child to circus camp where they can learn acrobatics or science camp where they can do experiments that are not only fun but educational as well. If your kid dreams of being a rock star, you can send them to music camp. Whether or not you pick an unconventional sleep-away camp or a traditional one, remember that your child may get homesick. Sending letters or care packages with your child’s favorite foods or games to share with their bunk will be sure to put a smile on their face.

Weekly Programs

Not ready to send your child away for an entire summer? Choose from a plethora of weekly programs that are offered by community centers, the public library, museums, and local sports clubs or pools. Depending on your child’s interests, you can sign up for an art class, music program or sports clinics that will teach your kids while they have a fun summer!

For those days where there are no programs planned, turn your backyard into a mini summer camp. Set up a small inflatable pool, a table with simple arts and crafts projects, and an obstacle course for your kids and the neighborhood children. You can even serve fun snacks and sing songs together.

A Father’s Day Feast Fit for a King

Celebrate El Día de Los Padres with a delectable three-course menu sure to please all of the dads in your life.

Appetizer: Spring Asparagus Salad

Serving Size: 4


1 tablespoon rice vinegar

1 teaspoon red wine vinegar

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon Dijon mustard

2 tablespoons peanut oil

1 tablespoon sesame oil

1 1/2 pounds fresh asparagus, trimmed and cut into pieces

1 tablespoon sesame seeds


1. Whisk together rice vinegar, red wine vinegar, soy sauce, sugar and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously.

2. In a pot of boiling water, add the asparagus and cook three to five minutes until just tender, but still mostly firm. Remove and rinse under cold water.

3. Toss the dressing and the asparagus together. Sprinkle with sesame seeds to serve.

Entrée: Grilled Skirt Steak with Salsa Verde

Serving Size: 4



1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped rosemary

2 tablespoons finely chopped thyme

4 garlic cloves, minced

1/4 cup extra-virgin olive oil

2 pounds skirt steak


1 packed cup parsley leaves

1 packed cup basil leaves

1 packed cup mint leaves

2/3 cup capers, drained

2 large oil-packed anchovy fillets, drained and chopped

1 garlic clove, chopped

1 tablespoon Dijon mustard

1 teaspoon sugar

1/4 cup extra-virgin olive oil

Salt and fresh pepper

Smoked paprika


1. Combine parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate for at least four hours.

2. In a food processor, combine parsley, basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. While the machine is running, slowly pour in the olive oil. Add salt and black pepper to taste.

3. Scrape most of the marinade off the steak and season with salt and pepper. Grill for three minutes. Flip the steak over and grill for two minutes longer, until browned outside and medium-rare within. Transfer to a cutting board and let rest. Slice the steak and sprinkle with smoked paprika. Serve with salsa verde.

Dessert: Key Lime Pie Bars

Serving Size: 4



11/2 cups crushed graham crackers

2 tablespoons sugar

1/3 cup butter, melted

1/2 cup sweetened flaked coconut


3 cups sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 tablespoon grated lime zest



1. Combine the crumbs, coconut, sugar and butter. Blend well. Press onto the bottom of a 9-inch pan.

2. Bake at 350 F for eight minutes; cool on wire rack.


1. Preheat oven to 350 F.

2. Combine condensed milk, sour cream, lime juice and lime rind. Mix well and pour into graham cracker crust.

3. Bake in preheated oven for five to eight minutes. Cool pie thoroughly before serving. Cut bars and garnish with whipped cream and coconut or lime pieces.

Fútbol Makes Us Family: Make Game Time Party Time

There is sure to be a lot of exciting fútbol played this summer, so use this opportunity to spend quality time together creating long-lasting memories. Here are six ways to host a party la familia and friends will be talking about until the next celebration.

Set the Scene

Hang fútbol-themed streamers and different countries' colors around the room. Set the table like a field with a green tablecloth and square white bowls on each side as goals. You can even cut out coasters from AstroTurf that can be purchased from a local hardware store.

Game time -- Pin the Ball on the Goal

Set up a large corkboard on one side of the room with an image of a goal. Let each member of your family attempt to pin a ball into the goal while blindfolded. Whoever gets the ball closest to the center wins.

Dress Code

Give the party a theme where each member of the family has to dress in their favorite team’s color or uniform. Athletic sweat bands or socks are encouraged!

Snack Time

Create a nacho bar. This is fun because everyone gets to make their own plate starting with a base of tortilla chips, but you can keep it healthier by selecting fresh toppings like onions, black beans, tomatoes, jalapenos, salsa and low-fat cheese and sour cream. 

For a delicious nacho recipe that's packed with protein, check out Goya's black bean nachos.

Raise the Stakes

Make a rule that the person who selects the winning team gets a prize. They can give away their chores for the week or choose their favorite meal for dinner the next night.

Tasty Arts and Crafts

Cupcakes will make for a sweet ending to the party. Bake them ahead of time, and then lay them out with sprinkles and icing in various colors. Let everyone in the family decorate their own after their favorite teams and players.

Recetas for a Backyard Party

Warmer temperatures and longer days mean outdoor dining and entertaining can finally commence. This season, prepare Latino dishes that embrace your culture. “The food of a country plays a key role defining the personality of its people, and the other way around,” says Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook. Here, Schwartz shares easy-to-make Brazilian recipes perfect for outdoor dining.

Main Dish: Sanduiche Natural de Galinha com Cenoura

A popular cuisine sold along the beaches of Rio de Janeiro

Cook time: 15 minutes

Servings: 4 sandwiches


3 tablespoons raisins (dark or golden)

2 medium carrots (132 g)

1 1/2 cups (200 g) thinly shredded chicken

1/2 cup mayonnaise

2 tablespoons chopped fresh chives

8 slices whole wheat bread

Kosher salt and freshly ground pepper


1. Plump the raisins by soaking in 1/2 cup warm water for five minutes.

2. Grate the carrots on the largest holes of the grater. You should have about 1 cup grated carrots; place in a bowl.

3. To make the shredded chicken, bring a large pot of water to a boil. Add chicken breasts, and boil for approximately 20 minutes. Make sure there is no pink. Hold the chicken in place with a fork, and using a second fork, pull at the chicken, causing the pieces to shred.

4. Drain the raisins and add to the bowl with the chicken, mayonnaise and chives. Season with salt and pepper and mix with a rubber spatula.

5. Divide the mixture among each slice of bread and sandwich them together.

Side Dish: Biscoito Palito de Polvilho (Yucca Sticks)

A great Latin alternative to French Fries

Cook time: 90 minutes

Servings: 25 to 30 sticks


1 1/2 cups sour manioc starch (povilho azedo)

1 cup water

1 tablespoon whole milk

1 teaspoon kosher salt, more for sprinkle

8 tablespoons (1 stick) 82 percent unsalted butter, softened at room temperature

1 egg

1 tablespoon plus 1 teaspoon fresh chopped rosemary

Zest of 1 orange

Freshly ground black pepper

1/4 teaspoon ground chipotle pepper, more for sprinkle

1/4 cup extra virgin olive oil to brush


1. Preheat the oven to 350 F. Line two baking sheets with parchment paper or a silicone mat.

2. Place the manioc starch in the bowl of an electric mixer fitted with the paddle attachment.

3. In a small saucepan, bring the water, milk and salt to a boil.

4. Immediately pour the hot liquid over the manioc starch and turn the machine to a low speed. Beat it until the mixture looks like a coarse meal, about one minute.

5. Add the butter and beat until the dough is smooth, and the sides of the bowl are clean.

6. Add the egg, 1 tablespoon of the rosemary, orange zest, ground chipotle and two to three twists of freshly ground black pepper. Beat until the dough turns pale and creamy, about three to four minutes.

7. Stop the machine and scrape the dough into a resistant pastry bag fitted with a plain round tip, size number 3. (Alternatively, you can roll them by hand, on a surface lightly floured with manioc starch. Roll one piece at a time into a 6-inch long stick, then transfer to the baking sheet).

8. Pipe the yucca sticks into 6-inch lengths, leaving about 1/2 inch between each stick. It is important to pipe the sticks quite thin, as they expand during baking time (and they don’t look attractive when piped like a fat stick).

9. Lightly brush the sticks with olive oil and sprinkle some salt and rosemary. Lightly dust some chipotle powder over each stick.

10. Bake the sticks in the oven until they rise and turn slightly golden, about 25 to 35 minutes. Do not remove them from the oven; turn it off, open the door all the way, and leave them inside the oven, with the door open for another 30 minutes. Trust your senses: they will make some clicking noise almost sounding like ice crystals falling -- that’s normal. Only when they stop clicking, remove them from the oven.

11. Remove the baking sheet from the oven and let the sticks cool at room temperature before serving, about 10 minutes. Place them in a tall glass and serve.

Cocktail: Caipirinha

A refreshing cocktail using Brazil’s popular alcoholic ingredients

Prep Time: 5 minutes

Servings: 1 caipirinha


2 limes

1 tablespoon sugar

2 to 3 tablespoons cachaça (adjust amount to taste)

Ice cubes


1. Cut the two ends off of the lime and cut lime into medium chunk wedges.

2. Using a muddler, mash the lime with sugar, making sure to squeeze out all the juices and to dissolve the sugar in the juice.

3. Transfer the lime mixture to a shaker. Add the cachaça and ice cubes. Shake well (about eight to 10 times) and pour into a large (but not tall) sturdy glass.