Easy, delicious and nutritious. That’s what Katie Lee, cohost of the Food Network’s The Kitchen, is cooking up and sharing with you. Check out these 5 healthy Summer recipes that you can easily adapt to all seasons of the year.
5 healthy Summer recipes you can make year round
“All September, I try to squeeze out every last drop of summer,” says Katie Lee, a cohost of the Food Network’s The Kitchen. “Produce is at its prime, so I use cooking to hold onto the carefree spirit of sunny days.”
That’s what her new Endless Summer Cookbook is all about. It’s filled with fresh, vibrant, and easy-to-prepare dishes that are as perfect for a simple weeknight meal as they are for a laid-back, spontaneous dinner party (Katie’s favorite kind). “It’s the best time of year to cook for family and friends because the season naturally lends itself to more casual entertaining,” she says. “You don’t have to be fancy—you can be outside, keep it relaxed. And because the food tastes great at room temperature, you can do most of the work in advance.”
To keep you in the summer mood, Katie created these original recipes, which make the most of the season’s bounty. Even better, the dishes are so versatile that you can keep enjoying them well into winter by swapping in your favorite seasonal fruits and vegetables. The possibilities are endless, just like that carefree feeling. (And before summer ends, make the most out of your barbecue with Fruit-Centric Grill Recipes for a Sweeter Cookout.)
When it comes to hors d’oeuvres, Katie likes to go “assembly-only” so she can pay attention to the main event. But that doesn’t mean it shouldn’t have some style—this whipped ricotta is light and fluffy, and the garnishes elevate it to something with an elegant flavor, even though it’s ready in minutes.
- 1 cup part-skim ricotta
- 2 teaspoons honey
- 2 teaspoons extra-virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
- 1 bunch radishes, quartered
- Crostini or crackers
1. In a medium bowl, use a spoon to vigorously mix the ricotta for about 1 minute. Transfer cheese to a serving bowl, drizzle with honey and olive oil, and season with sea salt and pepper to taste.
2. Serve ricotta with radishes and crostini or crackers.
When it’s hot outside, a cucumber salad is super refreshing. With crunchy cukes, creamy feta, chewy couscous, and crispy sunflower seeds, this salad has a variety of textures to keep every bite interesting.
- 3 cups whole-wheat pearl couscous, cooked and cooled
- 1 English cucumber, diced
- 4 ounces feta, crumbled
- 1/2 cup coarsely chopped dill
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 4 cups baby arugula
- 3 tablespoons shelled sunflower seeds
1. In a large bowl, toss couscous, cucumber, feta, and dill to combine.
2. In a small bowl, stir together lemon zest, lemon juice, mustard, and honey. Whisk in olive oil until dressing is thick and emulsified; season with salt and pepper to taste.
3. Pour dressing over couscous mixture and stir to combine. Add arugula and toss to coat. Transfer salad to a serving platter and top with sunflower seeds.
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