We’ve got hundreds of delicious, healthy, easy-to-make recipes in our library.
You’re sure to find one that’s perfect for every occasion.
Summer Salads, Side Dishes & Treats
Watermelon Salad
Ingredients
4 cup(s) watermelon, seedless, chopped into small pieces
1 cup(s) cucumber(s), seedless, chopped into small pieces
1/2 cup(s) scallion(s), chopped into small pieces (green and white parts)
1/2 large yellow pepper(s), chopped into small pieces
1 large jalapeٌo pepper(s), seeded, finely minced (do not touch seeds with bare hands)
1 1/2 Tbsp cilantro, fresh, minced
1 1/2 Tbsp mint leaves, fresh, minced
1 tsp sugar
1 Tbsp olive oil
2 Tbsp fresh lime juice
Instructions
Toss all ingredients together in a large bowl. Serve at room temperature or chilled. Yields about 1/2 cup per serving.
Grilled Corn and Avocado Salad
Ingredients
3 medium corn on the cob, grilled, cooled to room temperature*
1/2 cup(s) scallion(s), white and green parts, chopped
1 medium jalapeٌo pepper(s), cored, seeded and minced**
1/4 tsp crushed red pepper flakes, optional
1 clove(s) (medium) garlic clove(s), minced
1/4 tsp Durkee ground cumin, or other brand
1/4 tsp table salt
1/8 tsp black pepper
1 medium avocado, ripe, peeled, pitted and cut into 1/2-inch cubes
2 Tbsp fresh lime juice, from 1 medium lime
2 Tbsp cilantro, fresh, minced
Instructions
Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob (to watch a video of this technique, click here). Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.
Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving.
Notes
*To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots.
**Don’t touch seeds with bare hands.
You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.
Bulgar Salad with Feta and Mint
Ingredients
1/2 tsp table salt
1 1/2 cup(s) uncooked bulgur
3 Tbsp fresh lemon juice, or to taste
4 tsp olive oil
1/2 tsp black pepper
1/2 cup(s) crumbled feta cheese
1/2 cup(s) mint leaves, fresh, chopped
Instructions
Combine 1 1/2 cups of cold water and salt in a small pot; bring to a boil and stir in bulgur. Cover pot, remove from heat and set aside until bulgur is tender and water is absorbed, about 15 minutes. Fluff bulgur with a fork; allow to cool.
Spoon bulgur into a serving bowl. Add lemon juice, oil and pepper; stir well. Add cheese and mint; stir gently, but well. Yields about 3/4 cup per serving.
Quinoa and Tomato Salad
Ingredients
1 cup(s) uncooked quinoa
2 cup(s) grape tomatoes, or cherry tomatoes, red and/or yellow*
1 Tbsp olive oil
1 Tbsp white wine vinegar, or more to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 Tbsp chives, fresh, minced
Instructions
Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa's coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.)
Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes.
Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 tablespoons of the tomato juice; set tomatoes aside.
In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.
When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 1/4 cups per serving.
Notes
*If desired, substitute 2 large tomatoes for the grape tomatoes.
The simple ingredients in this recipe make it a perfect complement to spicy main dishes.
Vary this recipe by using fresh basil, thyme, cilantro or oregano instead of the chives.
Tomato, Basil and Smoked Mozzarella Pasta Salad
Ingredients
8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup(s) cherry tomato(es), or grape tomatoes, halved
1/2 cup(s) basil, fresh, chopped
2 oz whole milk low-moisture mozzarella cheese, smoked, diced (1/2 cup)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes
For added flavor, try sun-dried tomatoes: Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes.
Honeydew Sorbet
Ingredients
1/2 cup(s) water
1/3 cup(s) sugar
30 leaf/leaves basil, leaves, washed, dried and finely minced
1 medium honeydew melon, well-ripened
2 Tbsp fresh lime juice
Instructions
In a small saucepan, combine water, sugar and basil; bring mixture to a boil over medium-high heat. Boil for 1 minute, reduce heat and simmer for 5 minutes more; remove from heat and let cool.
Meanwhile, cut melon into slices; remove seeds and rind. Cube melon flesh; place in a food processor and chop melon into a pulp. (You should end up with about 4 to 4 1/2 cups of pulp.)
Combine cooled basil syrup, melon pulp and lime juice in a medium bowl. Freeze using one of these methods:
Machine method—Run mixture through an ice cream maker as per manufacturer’s instructions. Serve immediately or put in freezer for future use. If frozen, soften in refrigerator for about 10 to 20 minutes before serving. Yields about 2/3 cup per serving.
Freezer tray method—Pour mixture into a shallow metal pan and freeze halfway through, about 20 to 30 minutes. Rake a fork or spoon through partially frozen mixture so it does not freeze into a solid block; return pan to freezer and let freeze. Before serving, run sorbet through a food processor or blender to obtain desired texture. Yields about 2/3 cup per serving.
Notes
Serve this sorbet alone or pair it with another seasonal flavor like blueberry, raspberry or pineapple sorbet. Or add a sprinkling of summer berries for a dash of color.
Feel free to experiment with other accent flavors, too, such as mint or lemon verbena instead of basil.
Watermelon Pops
Ingredients
1/8 large watermelon
4 Tbsp fresh lemon juice
1 Tbsp sugar, or honey
Instructions
Cut flesh from watermelon rind and remove seeds. Blend flesh until liquid (you should have approximately 4 cups of liquid). Stir in lemon juice and sugar.
Pour into 5 fluid ounce paper cups, leaving space at the top so they don't overflow. Stick a wooden popsicle stick into each cup. Freeze for several hours. To eat, just peel off paper cup.
We’ve got hundreds of delicious, healthy, easy-to-make recipes in our library.
You’re sure to find one that’s perfect for every occasion.
Summer Salads, Side Dishes & Treats
Watermelon Salad
Ingredients
4 cup(s) watermelon, seedless, chopped into small pieces
1 cup(s) cucumber(s), seedless, chopped into small pieces
1/2 cup(s) scallion(s), chopped into small pieces (green and white parts)
1/2 large yellow pepper(s), chopped into small pieces
1 large jalapeٌo pepper(s), seeded, finely minced (do not touch seeds with bare hands)
1 1/2 Tbsp cilantro, fresh, minced
1 1/2 Tbsp mint leaves, fresh, minced
1 tsp sugar
1 Tbsp olive oil
2 Tbsp fresh lime juice
Instructions
Toss all ingredients together in a large bowl. Serve at room temperature or chilled. Yields about 1/2 cup per serving.
Grilled Corn and Avocado Salad
Ingredients
3 medium corn on the cob, grilled, cooled to room temperature*
1/2 cup(s) scallion(s), white and green parts, chopped
1 medium jalapeٌo pepper(s), cored, seeded and minced**
1/4 tsp crushed red pepper flakes, optional
1 clove(s) (medium) garlic clove(s), minced
1/4 tsp Durkee ground cumin, or other brand
1/4 tsp table salt
1/8 tsp black pepper
1 medium avocado, ripe, peeled, pitted and cut into 1/2-inch cubes
2 Tbsp fresh lime juice, from 1 medium lime
2 Tbsp cilantro, fresh, minced
Instructions
Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob (to watch a video of this technique, click here). Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.
Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving.
Notes
*To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots.
**Don’t touch seeds with bare hands.
You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.
Bulgar Salad with Feta and Mint
Ingredients
1/2 tsp table salt
1 1/2 cup(s) uncooked bulgur
3 Tbsp fresh lemon juice, or to taste
4 tsp olive oil
1/2 tsp black pepper
1/2 cup(s) crumbled feta cheese
1/2 cup(s) mint leaves, fresh, chopped
Instructions
Combine 1 1/2 cups of cold water and salt in a small pot; bring to a boil and stir in bulgur. Cover pot, remove from heat and set aside until bulgur is tender and water is absorbed, about 15 minutes. Fluff bulgur with a fork; allow to cool.
Spoon bulgur into a serving bowl. Add lemon juice, oil and pepper; stir well. Add cheese and mint; stir gently, but well. Yields about 3/4 cup per serving.
Quinoa and Tomato Salad
Ingredients
1 cup(s) uncooked quinoa
2 cup(s) grape tomatoes, or cherry tomatoes, red and/or yellow*
1 Tbsp olive oil
1 Tbsp white wine vinegar, or more to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 Tbsp chives, fresh, minced
Instructions
Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa's coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.)
Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes.
Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 tablespoons of the tomato juice; set tomatoes aside.
In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.
When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 1/4 cups per serving.
Notes
*If desired, substitute 2 large tomatoes for the grape tomatoes.
The simple ingredients in this recipe make it a perfect complement to spicy main dishes.
Vary this recipe by using fresh basil, thyme, cilantro or oregano instead of the chives.
Tomato, Basil and Smoked Mozzarella Pasta Salad
Ingredients
8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup(s) cherry tomato(es), or grape tomatoes, halved
1/2 cup(s) basil, fresh, chopped
2 oz whole milk low-moisture mozzarella cheese, smoked, diced (1/2 cup)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes
For added flavor, try sun-dried tomatoes: Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes.
Honeydew Sorbet
Ingredients
1/2 cup(s) water
1/3 cup(s) sugar
30 leaf/leaves basil, leaves, washed, dried and finely minced
1 medium honeydew melon, well-ripened
2 Tbsp fresh lime juice
Instructions
In a small saucepan, combine water, sugar and basil; bring mixture to a boil over medium-high heat. Boil for 1 minute, reduce heat and simmer for 5 minutes more; remove from heat and let cool.
Meanwhile, cut melon into slices; remove seeds and rind. Cube melon flesh; place in a food processor and chop melon into a pulp. (You should end up with about 4 to 4 1/2 cups of pulp.)
Combine cooled basil syrup, melon pulp and lime juice in a medium bowl. Freeze using one of these methods:
Machine method—Run mixture through an ice cream maker as per manufacturer’s instructions. Serve immediately or put in freezer for future use. If frozen, soften in refrigerator for about 10 to 20 minutes before serving. Yields about 2/3 cup per serving.
Freezer tray method—Pour mixture into a shallow metal pan and freeze halfway through, about 20 to 30 minutes. Rake a fork or spoon through partially frozen mixture so it does not freeze into a solid block; return pan to freezer and let freeze. Before serving, run sorbet through a food processor or blender to obtain desired texture. Yields about 2/3 cup per serving.
Notes
Serve this sorbet alone or pair it with another seasonal flavor like blueberry, raspberry or pineapple sorbet. Or add a sprinkling of summer berries for a dash of color.
Feel free to experiment with other accent flavors, too, such as mint or lemon verbena instead of basil.
Watermelon Pops
Ingredients
1/8 large watermelon
4 Tbsp fresh lemon juice
1 Tbsp sugar, or honey
Instructions
Cut flesh from watermelon rind and remove seeds. Blend flesh until liquid (you should have approximately 4 cups of liquid). Stir in lemon juice and sugar.
Pour into 5 fluid ounce paper cups, leaving space at the top so they don't overflow. Stick a wooden popsicle stick into each cup. Freeze for several hours. To eat, just peel off paper cup.