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end-of-summer

Quick, Easy & Healthy End-of-Summer Recipes

With the end of summer right around the corner, now is the perfect time to take advantage of the fruits (and vegetables) of summer. Along with being outside, eating fresh and healthy is a great nod to the season. The great thing about these end-of-summer recipes below is that not only do they celebrate the season, but they are so quick and easy to make. So they ensure you’re not spending your whole day stuck in the kitchen!

Let’s get cookin, shall we??…

 

Haricots Verts and Grape Tomato Salad

This dish only requires exactly two minutes of cooking. Now that’s quick and easy. The dressing is excellent on any kind of salad, and if you leave out the shallots, you can  use it on fruit salads too! For the original recipe, visit: My Recipes.

 

INGREDIENTS:
1 pound haricots verts, trimmed
1/4 cup finely chopped fresh basil
2 tablespoons minced shallots
2 tablespoons fresh lemon juice
2 tablespoons crème fraîche
1 tablespoon honey
1/2 teaspoon salt
1 pint grape or cherry tomatoes, halved
1 tablespoon pine nuts, toasted

 

DIRECTIONS:

  1. Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  2. Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.

 

Roasted Tomato & Chive Pizza

When you’re too hot to turn on the stove, this recipe has got you covered. Just assemble, bake and eat! For the original recipe, visit: Good Housekeeping.

 

INGREDIENTS:
Nonstick cooking spray
1 large pre-baked pizza crust
1/2 c. olive tapenade
1 c. shredded Gruyère
1 3/4 c. grape tomatoes
1/4 c. mushrooms
snipped chives

 

DIRECTIONS:

  1. Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  2. Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.

 

Seared Salmon With Avocado Salsa Verde

One bite into this dish and your tastebuds will be telling you that summer isn’t quite over yet. For the original recipe, visit: Delish.

 

INGREDIENTS:
15 oz. prepared salsa verde
1/4 c. freshly chopped cilantro
2 tbsp. Chopped red onion
2 avocados, diced
4 salmon pieces (about 2 lb.)
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
2 limes, cut in half

 

DIRECTIONS:

  1. In a small mixing bowl combine salsa verde, cilantro, red onion, and avocados. Mix together and set aside.
  2. Preheat a large cast-iron skillet over medium-high heat. Meanwhile, pat salmon dry and season with salt and pepper.
  3. Add oil to skillet; when oil is hot but not smoking add salmon skin-side down. Cook salmon 4 to 5 minutes per side. Repeat steps for remaining salmon.
  4. Serve salmon with a large spoonful of avocado salsa verde and a squeeze of lime.

 

 

Quick and Easy End-of-Summer Recipes

Quick and Easy End-of-Summer Recipes

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