Healthy Summer Recipes


I just received these delicious and nutritious summer recipes suggested by V&V Supremo. V&V Supremo was founded in 1964 by Mexican natives Gilberto Villaseñor Sr. and Ignacio Villaseñor and they specialize in having the highest quality products of their kind available in the market. What I love is that all of their products have been crafted with a devout respect for Mexican tradition.

They have TONS of recipes on their website – There’s even a search option if you’re looking for particular recipes.

Ok I think I’ve typed too much already… onto the recipes! Enjoy!


Fruit Salad Recipe
Yield: 8 salads
Prep time: 20 minutes

1 Ripe pineapple, peeled, cored and cut into chunks
1 Bunch seedless grapes, washed, dried
2 Bananas, unpeeled
2 Apples, washed, dried, cored, diced large
1 Pint strawberries. washed, dried, cored, diced large
15 Oz. V&V SUPREMO® CREMA SUPREMO® sour cream
4 Tbsp. honey
2 Tsp. vanilla extract

1. Whisk honey and vanilla with V&V SUPREMO® CREMA SUPREMO® or CREMA *RANCHERITO® sour cream.
2. Peel and cut bananas into large dice.
3. Combine all fruit in a large bowl, mix in cream, cover, and chill.

Variations, Tips, Shortcuts

  • Add ½ teaspoon of ground cinnamon to the sour cream.
  • Add or substitute whatever fruit is handy.
  • Make sure washed fruit is dry, so sour cream can coat it well.

Summer Salad from Central Mexico
This is an example of a salad one may find in the restaurants of Mexico City; it celebrates traditional Mexican flavors with fresh ingredients.
Yield: 4 salads
Prep time: 30 minutes

16 Cherry tomatoes, washed, cut in half
1 Large avocado, diced medium
5 Oz. young salad greens
1 Large sweet onion (such as Vidalia) peeled, sliced in thin rings
8.8 oz. pkg. V&V SUPREMO® DEL CARIBE® Cheese diced
½ Cup of raw pumpkin seeds (without shells)

For the dressing:
½ Cup fresh lime juice
1 Cup extra virgin olive oil
1/2 Bunch cilantro, washed and chopped
1 Fresh serrano or jalapeno chile
1 Tsp. salt

1. Toast pumpkinseeds in a dry skillet over medium heat until they start to pop and turn brown (about 5 minutes). Let cool.
2. Place all dressing ingredients in a blender and blend well.
3. Place tomatoes and avocado in a bowl with about 2 tablespoons of the dressing. Mix well.
4. Toss greens in a large bowl with enough dressing to lightly coat them.

Divide greens among 4 plates. Place ¼ of the tomato-avocado mixture in the center of each plate. Scatter ¼ of the V&V SUPREMO® DEL CARIBE® cheese and pumpkin seeds over each serving, and arrange 3 or 4 onion rings on top.

Variations, Tips, Shortcuts

  • Use pre-toasted shelled pumpkin seeds.
  • The dressing can be made ahead-it will keep for 1 week.
  • Tomatoes and avocado can be dressed 2 hours before serving.
  • Increase serving size and top with grilled chicken for an entre.

Mexican Potato Salad
Yield: 6 servings
Prep time: 40 minutes

For the dressing:
Large clove garlic, chopped
1 Small avocado
16 oz. V&V SUPREMO® CREMA SUPREMO® sour cream
4 Tbsp. liquid from canned jalapenos
6 Green onions, chopped
1 Tsp. salt
1 Tbsp. apple cider vinegar

For the salad:
2 Large yukon gold potatoes, or medium russets, peeled and quartered, held in cold water.
8 Large radishes, each cut into 8 pieces
2 Ribs celery, sliced fine
1 Medium red onion, diced
½ Bunch cilantro, chopped
½ Cup V&V SUPREMO® QUESO ENCHILADO cheese, crumbled

1. Place potatoes in pot over medium heat with enough water to cover them. Bring to a boil and add ½ tbsp. salt to water. Cook potatoes until just tender. (Skewer or knife will pierce potato easily) Drain potatoes, and set aside to cool. When cool, cut into ¾ inch dice.
2. Meanwhile, blend all dressing ingredients well in blender.
3. Place all salad ingredients except V&V SUPREMO® ENCHILADO cheese in a bowl, and toss well with dressing to taste. Chill salad for at least 2 hours.

Transfer salad to serving bowl, sprinkle with V&V SUPREMO® ENCHILADO cheese.

Variations, Tips, Shortcuts


Requeson Terrine
Yield: 6 servings
Prep time: 30 minutes

1 ½ cups V&V SUPREMO® REQUESON cheese
4 whole eggs
1 egg yolk
½ cup V&V SUPREMO SIERRA® cheese, grated
2 tbsp. all-purpose flour
1 tsp. ground black pepper
2 fresh jalapeno chiles, seeds removed, minced
¼ cup red bell pepper, diced
2 tbsp. fresh epazote, chopped (optional, see Variations)
1 tbsp. fresh oregano, chopped
¼ cup cilantro, chopped
½ tsp. salt
Butter for baking dish

1. Preheat oven to 350 degrees. Butter an 8 x 4 inch loaf pan.
2. Place V&V SUPREMO® REQUESON cheese in bowl. Beat in eggs and yolk one at a time with a wooden spoon. Mix V&V SUPREMO® COTIJA cheese, flour, and pepper together and beat into a bowl. Add all other ingredients, and spoon mixture into loaf pan.
3. Place loaf pan in large ovenproof pan such as roasting pan, and fill roasting pan with enough water to reach halfway up the loaf pan. Remove loaf pan and set roasting pan on stove over high heat until water boils. Remove from heat and place loaf pan back in water, place in oven for 75-90 minutes or until toothpick inserted in center of terrine comes out clean.

Run a knife around the loaf pan and invert pan onto a plate or cutting board. Slice and serve warm or room temperature with fresh chopped tomatoes, dressed lettuce, and the salsa of your choice.

Variations, Tips, Shortcuts

  • Taste the jalapenos for heat, and adjust the amount according to your tolerance.
  • This dish can even be made the day before and served cold.
  • Although it is not a substitute flavor-wise, use flat-leaf parsley if epazote is not available.

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