4 Fresh Recipes for a Summer Day at the Cabin

With the Gatlinburg Farmers Market in full swing – and plenty of fresh fruits and veggies at local stores – summer is the perfect time to try some cooking in your Gatlinburg or Pigeon Forge cabin. At Cabins for YOU, you’ll have a fully equipped kitchen where you can keep leftovers, store snacks, or whip up delicious homemade meals when you don’t want to go out to eat. Take advantage of having the essentials on hand, and try some of these fresh summer recipes at the cabin!

Tuna Spring Rolls with Pineapple Dipping Sauce | myrecipes.com | serves 2

  • ¼ cup pineapple preserves
  • 2 teaspoons rice vinegar
  • ½ teaspoon fish sauce
  • ½ teaspoon reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 (8 oz) tuna steak
  • ¼ teaspoon kosher salt
  • 4 (8-inch) round rice paper wrappers
  • ½ ripe avocado, peeled and cut into slices
  • 1 cup thinly sliced carrot
  • ½ cup thinly sliced English cucumber

Combine first 4 ingredients in a microwave-safe bowl; microwave at high 45 seconds or until smooth.

Heat a medium skillet over high heat. Add oil to pan; swirl to coat. Add tuna to pan; cook 2 minutes on each side for medium-rare. Place tuna on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices; sprinkle with salt.

Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds. Place rice paper sheet on a dry kitchen towel. Place ¼ of tuna on bottom third of sheet, leaving a 2-inch border. Top with 2 avocado slices, ¼ cup carrot, and 2 tablespoons cucumber.

Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter. Repeat procedure with remaining wrappers, tuna, avocado, carrots, and cucumber. Serve with pineapple mix.

Watermelon & Arugula Chicken Salad | myrecipes.com | serves 4

  • 4 cups cubed fresh welon
  • 1/3 cup thinly sliced nion
  • 2 tablespoons chopped fmint
  • 1 (5 oz) package arugula
  • ¼ cup sliced almonds, toasted
  • 8 oz skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


Combine watermelon, onion, mint, and arugula in a large bowl. Add almonds and chicken; toss to combine. Combine oil, rind, juice, salt and pepper in a small bowl, stirring with a whisk. Add oil mixture to watermelon mixture; toss gently to coat.

Chicken Souvlaki with Tzatziki | myrecipes.com | serves 6 to 8

  • 2 lbs boned, skinned chicken breasts, cut into 1 ½-in cubes
  • ¼ cup olive oil
  • ¼ dry white wine
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh oregano leaves
  • 4 garlic cloves (2 crushed, 2 minced)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper, divided
  • ½ English cucumber, coarsely shredded
  • 14 oz nonfat Greek yogurt
  • 2 teaspoons distilled white vinegar


Heat grill to high (450 – 550 degrees F). Mix chicken, oil, wine, lemon juice, oregano, crushed garlic cloves, salt, and ¼ teaspoon pepper in a bowl. Thread chicken onto 8 metal skewers. Grill chicken, turning occasionally, until grill marks appear and meat is cooked through, 10 to 12 minutes.

Put cucumber in a kitchen towel and wring out any excess liquid. Transfer to a medium bowl. Add yogurt, minced garlic, remaining ¼ teaspoon pepper, and the vinegar and mix until combined. Serve with chicken and warm pita bread.

Linguine with Tomatoes, Baby Zucchini & Herbs | foodandwine.com | serves 4

  • 1 lb tomatoes, cored and finely chopped
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 2 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 small red chile, seeded and minced
  • 1/3 cup extra-virgin olive oil
  • 12 oz linguine
  • 3 baby zucchini, thinly sliced
  • ¼ cup freshly grated Parmigiano-Reggiano cheese, plus some to top

In a large bowl, toss tomatoes with basil, parsley, garlic, salt, chile, and olive oil. In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add linguine to bowl along with sliced zucchini; toss. Add the ¼ cup grated cheese; toss again and serve in bowls, passing more cheese at table.

Fresh Foods at the Gatlinburg Farmers Market
Looking for the freshest produce for your summer meals in the cabin? Visit the Gatlinburg Farmers Market, Saturdays from 8:30 a.m. until noon at the Covered Bridge in the Glades (849 Glades Road, Gatlinburg). Here’s what you’ll find in the 2017 season:

Alicea Abbey of Bake My Day – veggies, herbs & baked goods
Arcadia Farm of Seymour – eggs, lamb, poultry
Glo Turner – veggies, herbs & plants
Lines Market Garden – veggies, fruits, herbs, flowers & baked goods
Mary Cooper – veggies & garden art
On Cosby Daylilies – daylilies, flowers & vegetable plants
Patricia Kersey – veggies & herbs
Ronnie Bohanan – sourwood honey & molasses
Summer Blues – fresh fruit, blueberry bushes, herbs, flowers, trees & shrubs
The Three Hoe Farm – veggies, fruits, herbs, jams & jellies
Josie’s Cookies – cookies
Olde Virden’s Red Hot Sprinkle – dehydrated chili flakes
Dream Works – native-style jewelry
Kulturology Soap Co. – handmade soaps
LMN Crafts – aprons, pillows & more
Proffitt’s Woodworks – wood pieces
Sissy’s Pretties Custom Jewelry – one-of-a-kind jewelry

Leave a Reply

Your email address will not be published. Required fields are marked *