These Disney Summer Recipes Are Hot! (And Sweet, and Savory, and Just All-Around Delicious)

As anticipation begins to build for this year’s upcoming Epcot International Food & Wine Festival, Disney Parks has provided a sneak peek at the accompanying cookbook that is set to be released later this year.

To kick things off, they’ve shared a recipe for Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri that had our mouth watering faster than we could type “Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri.”

We decided to round up some other tasty recipes that would be a great addition to any summertime feast, day or night, enjoyed with family and friends. Read on for the salmon, steak, and two different takes on cakes:



Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri

Serves: 6

Salmon Ingredients:
1 teaspoon garlic salt
1/4 cup lemon juice
1/4 cup olive oil
6 (5- to 6-ounce) Verlasso salmon fillets, skin removed

Chimichurri Sauce Ingredients:
1/2 bunch fresh cilantro, including stems, coarsely chopped (about 1 cup)
2 cups coarsely chopped fresh arugula
1/2 cup olive oil
1/4 cup packed fresh mint leaves
3 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1 tablespoon red wine vinegar
Coarse salt, freshly ground pepper, to taste

Quinoa Salad Dressing ingredients:
1/2 cup olive oil
1/4 cup lime juice
1 teaspoon minced garlic
1 teaspoon white wine vinegar
1/4 teaspoon cumin
Coarse salt, freshly ground pepper, to taste

Quinoa Salad ingredients:
3/4 cup uncooked quinoa, cooked per instructions (makes approximately 3 cups cooked), cooled
1/2 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
1 small tomato, diced
1/4 cup corn kernels
1/4 cup chopped cilantro
Coarse salt, freshly ground pepper, to taste

For Salmon:

  1. Combine garlic salt, lemon juice, and olive oil in small bowl. Place salmon in large zip-top bag and add liquid, turning fillets to evenly coat.
  2. Refrigerate for 30 minutes. Remove salmon from refrigerator at least 10 minutes before cooking.
  3. Preheat oven to 400˚ F. Cover 15 x 10-inch baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Place salmon on baking sheet in a single layer, evenly spaced.
  4. Bake 15 minutes or until the salmon easily can be flaked apart with a fork.

For Chimichurri Sauce:

  1. Place all ingredients in blender or food processor. Blend for about 10 seconds on medium speed or until ingredients are evenly blended. Season with salt and pepper. Store in a sealed container and refrigerate until ready to use.
  2. For quinoa salad dressing:
  3. Whisk all ingredients together in a small bowl. Season with salt and pepper. Set aside.

For Quinoa Salad:

  1. Mix all ingredients together in large bowl and toss with Quinoa Salad Dressing.

To serve:

  1. Equally divide Quinoa Salad between serving plates, top with salmon fillet and drizzle with Chimichurri Sauce.

Cook’s note: Verlasso salmon is sustainable and farm-raised; you can use any fresh, high-quality salmon in this recipe.




From the Disney Cruise Line comes this recipe for tangy, tender, delicious Orange Cilantro Marinated Flank Steak, which can be cooked in the oven or over the grill, depending on where you most like to do your summer dining. It offers a different take on Chimichurri sauce than the salmon recipe above, so feel free to compare the two styles and see what appeals more to your own particular palette.

Orange Cilantro Marinated Flank Steak

Serves: 8 (Takes 24 hours prep, so plan ahead)

Steak ingredients:
Whole 6 lb flank steak

Marinade ingredients:
1 bunch cilantro (finely chopped)
5 oranges (juiced and zested)
4 tbsp. brown sugar
2 bay leaves
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. ground pepper
1 onion (roughly chopped)
1⁄2 cup distilled white wine vinegar
1/3 cup vegetable oil

Chimichurri ingredients:
2 tbsp. bunch parsley (finely chopped)
2 tbsp. picked oregano (finely chopped)
2 garlic cloves (crushed)
1 white onion (finely chopped)
2 tbsp. olive oil
1/3 cup mil red wine
1 lime, juiced
1 tbsp. salt

For the Marinade:

  1. Place all the ingredients in a blender except the vegetable oil.
  2. Once blended, place in a mixing bowl and whisk in the vegetable oil.
  3. Cover the flank steak completely with the marinade.
  4. Marinate for 24 hours.

For the Flank Steak:

  1. Remove the flank steak from the marinade.
  2. Sear both sides on a griddle or pan, place on a baking tray and place into a preheated oven* at 320 degrees for 10 minutes or until medium rare.
  3. Remove and rest before carving.
  4. *Can also be done in a covered barbecue grill.

For the Chimichurri:

  1. Mix all the ingredients together and serve as a side with flank steak.



From Aulani, a light and fresh dessert that also happens to be an adorable cupcake. Depending on how high you pile frosting on top of yours, these Zucchini-Carrot Cupcakes should satisfy your sweet tooth without filling you up too much–just in case steak leftovers are still in play.

Zucchini-Carrot Cupcakes

Yield: 30 (2-inch) cupcakes

2 eggs
1 cup granulated sugar
1 cup finely diced peeled zucchini
1/2 cup finely diced peeled carrot
1/2 cup canola oil
1 teaspoon coarse salt
1 1/2 cups bread flour
1 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3/4 cup bran flour
1/2 cup chopped walnuts

For Zucchini-Carrot Cupcakes:

  1. Preheat oven to 320°F.
  2. Whisk together eggs and sugar in a large bowl. Stir in zucchini, carrot, oil, and salt.
  3. Sift together bread flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl. Gently stir into egg mixture.
  4. Stir in bran flour and walnuts until incorporated.
  5. Lightly spray 30 flexible silicone 2-inch mini muffin molds with non-stick cooking spray. Scoop batter into molds, filling cups no more than 1/2 full.
  6. Cover molds with parchment paper and place a sheet pan on top to keep the cupcake tops flat while baking.
  7. Bake for 16 minutes. Cool completely. May be stored in freezer in airtight container to maintain moisture.
  8. If desired, frost with favorite butter cream.



And finally, in keeping with cakes, we couldn’t help but to include one more recipe, this time from Walt Disney World Resort. While we won’t cite this particular dish for being the healthiest, some things are worth indulging in, and this is one of those dishes, for sure. Meet the Grapefruit Cake from The Hollywood Brown Derby at Disney’s Hollywood Studios.

Grapefruit Cake

Yield: 4 to 6 portions

Grapefruit Cake ingredients:
1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar

Grapefruit Cream Cheese Frosting ingredients:
2 six-ounce packages of cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring
1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.

For the Grapefruit Cake:

  1. Preheat oven to 350ºF. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.
  2. Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.
  3. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.
  4. Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.
  5. Pour into an ungreased 10-inch cake pan. Bake at 350ºF for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

For the Grapefruit Cream Cheese Frosting:

  1. Let cream cheese soften at room temperature. Beat cheese until fluffy.
  2. Add lemon juice and rind.
  3. Gradually blend in sugar. Beat until well blended. Add food coloring.
  4. Add reserved grapefruit and blend into frosting.
  5. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.
Posted 7 years Ago
Subscribe to
Follow us on