55 Wholesome Summer season Recipes to Make (and Eat) On Repeat

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The sun is shining, the grill is sizzling and the farmers’ market is overflowing with wonderful products. Yes, summer is in full swing and with all of the seasonal fruits and vegetables at your disposal, eating healthy (or as we like to call it, “saving space for dessert”) has never been easier. From low-carb zucchini enchiladas to the simplest scallops ever, there are 55 healthy summer recipes here by Labor Day.

CONNECTED: 90 easy summer evenings that everyone will love

You have a summer squash, you say? We know exactly where to use it: instead of tortillas for enchiladas, which are low in carbohydrates but no taste.

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The garlicky, chilli-grated steak has found its equivalent in cool, crispy cucumber salsa.

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A ripe summer melon is pretty tasty on its own, but a little chili powder and citrus fruits make it a dazzling side dish.

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Green beans are usually served hot (and mushy, well), but one bite of this crispy, refreshing salad and you’ll never want to eat them any other way.

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You will receive bonus points if you exchange the canned tomatoes for fresh ones. (Oh, yours are native and heirloom? So chic.)

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When this simple salad is made with top quality ingredients, it’s impossible to mess it up.

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We never thought we’d serve zucchini raw, then this herbaceous dish came along. Let’s not even start with the feta.

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This salad has the right flavors: sweet, spicy, sour and salty. It might be our favorite way of eating summer corn – after the cob, of course.

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This spicy chicken is named after the Southeast African piri piri pepper. If you can find them near you, kudos; If not, use another fruity, mild red chilli instead.

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We would take a special trip to the farmers market to make this chilled soup. It is worth looking for yellow tomatoes that are less acidic and complemented by sweet, ripe peaches.

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Choose your own adventure: any seasonal vegetable will work here as long as it’s cut into similar sized bites.

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Nothing against salmon, but it’s nice to change the fish dish from time to time. This works with any solid white fish and is ready in less than an hour.

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Did you know you can cook on the grill with your trusty cast iron pan? (Sure, you could just grill the chop, but we like the full contact frying of a pan.)

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We laugh at the mayonnaise.

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Match this nutritious meal to the vegetables you have in the refrigerator (or growing in your yard).

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CONNECTED: 15 Surprisingly Amazing Coleslaw Recipes That Will Be the Star of the Picnic

The grilled pineapple salsa and the (vegan!) Cashew lime crema are * the chef’s kiss *.

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In our humble opinion, lettuce wraps don’t get enough love. Sure, they’re healthier than a tortilla, but we just love them for the crunchy texture and contrast with the filling.

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See silky, tender eggplant doused with vinegar and soy sauce.

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Psst: You can grill the sweet potato wedges – we recommend them very much.

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Not only are scallops healthy (with about 100 calories in a 3-ounce serving), they’re so quick and easy to cook too.

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You can have your burrata and eat them too; Just combine it with a mound of green vegetables and stone fruits instead of a sausage board.

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Nobody wants to heat up the kitchen on a hot, humid night. Fortunately, this one-pot wonder is ready in 20 minutes.

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Found: What to do with your last farmer’s market transport. It takes 25 minutes and tastes like summer on a plate.

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Try this healthy update to a take away favorite to upgrade your Zoodle game. The zucchini is peeled into flat strips instead of thin noodles, and the hearty sauce is delicious.

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Too much avocado toast makes you want something new. Give carrot toast. (It’ll be ready in ten minutes, folks.)

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Our favorite summer dinner is cooked in a pan meal, has almost no cleaning, and tastes indulgent when it isn’t.

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Cold dinner at 90 degrees outside? Genius. We call this “air conditioning in a bowl”.

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This dish serves four as a side dish, but if you’ve ever dreamed of having broccoli raven and burrata as a meal (we have it) it could serve two and still be less than 400 calories.

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Frying in the pan eliminates the greasy clutter of deep frying and all the switching on of the oven.

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It’s noon and you’re stuck between a PB&J and some tough place. Could we suggest making this filling bowl instead?

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If you read between the lines, you’ll find this low-calorie stir-fry is meant to be eaten on the porch with a glass of white wine.

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This chicken pan is full of satisfying protein (so you won’t be hungry in an hour) and it’s a breeze to make.

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A fattoush is a type of Middle Eastern salad – it’s herbaceous, spicy, and contains pita chips. Oh, and it’s delicious.

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Why are so many Caesar salads secret calorie bombs? This vegan version is a little more nutritious and just as tasty as the original version.

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Pasta that makes almost no effort and does not burden you? The proof is in the pan.

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Nothing against a juicy rib, but we’re interested in grilled watermelon these days. It’s sure to be better than fruit salad too.

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Flavorful and nutritious is the name of the game, and this flavored legume and yogurt combo is absolutely profitable.

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The edible flowers are optional, but considering they take 15 minutes to make, they’re an easy way to impress.

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You won’t miss the meat with these salty charred radishes.

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Some chicken salads should stay in their delicatessen case. However, this belongs on your lunch plate.

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Having a blender is 15 minutes away from a breezy summer soup.

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It’s all about the three Cs: cool, crispy and crazy-tasty.

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Kamut is a sweet, nutty old grain that is similar to couscous but more complex. Here it is complemented by sour cherries and a pinch of cheese.

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Lasagna in an instant pot? Yes, it’s one thing, and it’s the secret behind this oven-less, oven-less vegan masterpiece.

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The Greek yogurt dressing keeps things light, while crispy paprika boats replace the usual sandwich bread.

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While your chicken is marinating in a Mediterranean spice mix, you can whip up the refreshing yoghurt dip sauce.

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It’s a little bit spicy, a little bit sweet, and just what we want to eat on a damp, sticky night.

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Skip the frozen vegetable patties and make these instead. One bite and you won’t regret the extra effort.

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These nourishing bowls were inspired by the Korean bibimbap. We removed the usual egg to make it vegan but added it back in for a more filling dish.

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Don’t skip the crusty bread to mop up all of the garlic sauce.

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This homemade veggie burger doesn’t require any fancy gadgets or additional trips to the store. Pass the mustard.

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If you see pumpkin flowers in the market, grab them and run. And if you can’t find it, NBD – this frittata will still taste amazing.

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When you put all this effort into preparing your veggies this way, it makes sense to buy high quality, sustainable tuna, doesn’t it?

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Grilling your vegetables is an easy way to add a lot of flavor while keeping the dish light.

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Small pieces of cauliflower are fried in the pan and tossed in a savory, spicy, sweet Gochujang glaze. In other words, see you, popcorn prawns.

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CONNECTED: 24 summer salads that you can whip up in 20 minutes or less