Although kids are returning to school, the hot days of summer continue. This is a great time of year to take advantage of all the delicious fresh produce — peaches, melons, tomatoes, corn, berries, and more.
Produce should be eaten at every meal, so that you can optimize your vitamin and mineral intake. By eating fresh, local produce helps you to be healthy and support the region’s farmers. With so many types of fruit and veggies at the peak of their season, this is the perfect time to stock up.
The Paseo Club is a social club in the Santa Clarita Valley that has operated for almost 20 years. We offer fitness, tennis and pickleball facilities, as well as a spa and cafe.
We know you want to look and feel your best, so we decided to share some of our favorite late-summer recipes with you. In this article, you will learn what recipes our directors love this time of year and how to make them.
Jen Azevedo, General Manager
Strawberry Lemonade Aperol Margarita
Muddle a few strawberries with 2 ounces of tequila. Add an ounce of Aperol, ¾ ounce of Cointreau, and 1 ounce each of lemon and lime juice. Shake it up, and top it off with some ginger beer. Extra points if you rim the glass with salt and Tajin seasoning.
Cezanne Youmazzo, Fitness Director
Grilled Salmon with Chimichurri Sauce
Puree in a blender until smooth:
1 bunch flat leaf parsley
8 cloves of garlic, minced
¾ cup of extra virgin olive oil
¼ cup red wine vinegar
1 lemon wedge (juice)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
½ teaspoon salt
Lightly salt and pepper salmon filets or steaks. Then rub them with olive oil. Grill on both sides until just cooked through. Plate, then top with chimichurri sauce. Serve with a salad.
Melanie Vovk, Group Fitness Manager
Broccoli, Sun-dried Tomato, and Chicken Caesar Salad
1 ¼ cup of broccoli florets
¼ cup of sun-dried tomatoes
6 oz of shredded chicken
2 Tbsp Newman’s Own Lite Caesar dressing
2 Tbsp reduced fat parmesan cheese
½ tsp pepper
1 Tbsp of capers
Steam the broccoli florets to “al dente.” Chop the sun-dried tomatoes and the remaining ingredients into the broccoli. Add a little water to the Caesar dressing to thin it out so it spreads easily throughout the dish. Refrigerate to marinade for a bit, then enjoy!
Tara Russell, Events Coordinator
Pineapple Pancakes with Coconut Syrup
1 1/2 cups crushed pineapple
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1 1/2 cups all-purpose flour
1/2 cup butter
1 cup sugar
1 cup coconut milk
1 teaspoon vanilla
Make the pancake batter in a large mixing bowl by stirring together the crushed pineapple, sugar, baking powder, baking soda, salt, eggs, and melted butter. Slowly add in flour until you have a nice batter. You want it to remain thin enough to spread slightly without being runny.
Make the syrup by melting butter in a medium-sized saucepan over medium heat. Stir in sugar, coconut milk, and vanilla. Bring to a boil over medium-high heat and simmer for four minutes. Set aside to cool.
Heat a griddle or skillet over medium-high heat. Pour pancake batter with 1/4 cup scoops. When bubbles start to form on top, flip and cook on the other side until lightly browned. Keep warm until serving (a 200-degree oven and a cookie sheet works great for this).
Serve the pineapple pancakes warm with the warm coconut syrup.
Bridgette Barajas, Kids Club Director
Grab your yogurt of choice (vanilla, strawberry, greek yogurt, etc.) and spread it on a pan lined with parchment paper. Top with bits of fruit (my favorites are strawberries, blueberries, blackberries, and raspberries), and sprinkle your favorite granola all over the pan. Lastly, drizzle honey along the top and place in your freezer for at least 3 hours.
When the yogurt sets, remove it from the pan and break it into smaller pieces. Store the bark in a container in your freezer to keep on hand as an easy summer treat or snack. You can make this recipe as creative as you want — there are endless possibilities.
René Heger, Tennis Director
Mediterranean Pasta Salad
1 bag of tri-colored pasta
1 block of feta cheese
1/2 can of black olives (drained)
1/2 cup olive oil
3/4 quart of cherry tomatoes
4 tablespoons of vinegar
Cook the pasta in salted water. While it is cooking, chop cherry tomatoes in half and cut the feta into cubes. Drain the pasta and mix it with olive oil in a large bowl. Add olives, tomatoes, feta, Italian seasonings, and vinegar. Stir gently so the feta doesn't crumble.
Refrigerate for at least one hour. Serve cold.
Mike Verdi, Director of Food and Beverage
Mike’s Grilled Tri-Tip
1 2-3 pound tri-tip roast (fat cap removed)
2 Tablespoons equal parts salt, pepper, and garlic powder
¼ cup olive oil
1/4 cup fresh rosemary chopped
2 Tablespoons red wine vinegar
4 cloves garlic (crushed)
Preheat the grill to medium (350 degrees F) for two-zone grilling. Season the tri-tip on all sides with salt, pepper, and garlic powder. Make the mopping liquid by combining all ingredients in a small bowl and setting it aside.
Place the seasoned tri-tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri-tip until the internal temperature reads 125 degrees F (for medium rare).
When the roast reaches an internal temperature of 120 degrees F, move it over to direct heat and grill for 2-3 minutes per side or until the internal temperature reaches your desired doneness.
Remove the tri-tip from the grill. Rest the meat for 10 minutes then slice against the grain and serve.
Enjoying the summer’s bounty
This summer, take time to nurture yourself by eating healthy and bringing fresh nutrient-rich produce into your daily meals. This is the season to enjoy food at its peak of flavor, making every meal a delight.
Preparing dishes does not need to be complicated, let a few choice items be your showstoppers. A simple sauce or some fresh herbs can make all the difference. Don’t forget to get your kids involved. The more they help in the food prep process, the more likely they will eat it.
Everyone needs a break from the kitchen now and then. Come to the cafe at the Paseo Club to enjoy smash burgers, salads, and more. Our clubhouse has a delicious range of beverages too.
The Paseo Club offers over 60 fitness classes each week, tennis and pickleball courts, and a junior Olympic pool. There is also Kids Club childcare for babies through 12-year-olds.
If you are not yet a member of the Paseo Club, schedule a tour today. Check out our facilities and meet members and staff.
In the meantime, read these three articles to learn more about the Paseo Club.
Jen Azevedo is a person of many talents. She is a tennis professional, pickleball professional, personal trainer, group exercise instructor, and the general manager of the Paseo Club. She loves the community at the Paseo Club and that it is also a safe and fun place for her daughter. Jen’s favorite activities are joining her tribe for trail races or her partners for tennis matches. Occasionally Jen slows down to relax with a book — she reads over 100 a year!