Four Easy and Delicious Summer Recipes

Summer is our favorite time to cook thanks to fresh produce that makes it easy to prepare healthy, yet delicious, meals. Perfect for lunch, dinner or any family-friendly meal, these simple recipes are so good they’ll become part of your regular rotation!

Gnocchi with Spinach and Pepper Sauce

Ingredients:

1 (16-oz.) package whole wheat potato gnocchi

1 (5-oz.) package baby spinach

1 1/2 ounces Manchego cheese, grated and divided

3 tablespoons olive oil, divided

1/2 cup jarred roasted peppers, chopped

1/4 cup smoked almonds

1 plum tomato chopped

1 baguette slice, town (about 1/2 oz.)

2 tablespoons sherry vinegar

1 garlic clove

1/2 teaspoon paprika

1/4 teaspoon crushed red pepper

Directions:

1. Cook gnocchi according to package directions, omitting salt and fat. Drain gnocchi; return to pan. Add spinach, 1/4 cup cheese and 1 tablespoon olive oil. Cover and let stand until spinach wilts, 2 to 3 minutes. Gently toss to combine.
2. Pulse red pepper, almonds, tomato, baguette, vinegar, garlic, paprika, crushed red pepper and remaining 2 tablespoons olive oil in a food processor until smooth, about 1 minute.
3. Divide gnocchi mixture among 5 bowls. Top evenly with sauce and remaining 2 tablespoons of cheese.

Roasted Salmon with Kale-Quinoa Salad

Ingredients:

1 (6-0z.) wild salmon fillet

Cooking spray

1 teaspoon olive oil

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 1/2 cups thinly sliced kale

1/2 cup cooked quinoa

1 tablespoon all-purpose citrus dressing

5 seedless grapes, halved

Directions:

1. Preheat oven to 425 °F.
2. Place salmon on a foil-lined baking sheet coated with cooking spray. Rub evenly with oil, salt and pepper. Bake at 425 °F for 10 minutes or until fish flakes easily when tested with a fork.
3. While fish cooks, combine kale, quinoa, All-Purpose citrus dressing and grapes in a bowl; toss to combine. Let stand 5 minutes. Top with salmon.

Chimichurri Shrimp

Ingredients:

1 cup arugula leaves

1/2 cup fresh flat-leaf parsley leaves

2 tablespoons chopped shallots

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper

1 garlic clove

1/2 teaspoon kosher salt, divided

Cooking spray

2 teaspoons canola oil

24 large shrimp peeled and deveined (about 1 pound), tails on

1/2 teaspoon black pepper

Directions:

1. Preheat grill to high.
2. Place first 7 ingredients and 1/4 teaspoon salt in a mini food processor; process until smooth.
3. Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of the 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce.

Extra-Juicy Turkey Burgers

Ingredients:

2 avocados, divided

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon ground cumin

3 tablespoons plus 1/2 cup mayonnaise

4 teaspoons Sriracha, divided

1 1/2 teaspoons kosher salt

1/2 medium red onion, divided

1 pound ground turkey

4 tablespoons extra-virgin olive oil, divided, plus more for greasing

3 cups very thinly sliced red cabbage (from 1/4 medium head)

2 tablespoons fresh lime juice, divided

4 hamburger buns, toasted

Directions:

1. Mash half of 1 avocado with a fork in a medium bowl until smooth (reserve remaining half for topping burger). Add Worcestershire, garlic powder, cumin, 3 tablespoons mayonnaise, 2 teaspoons Sriracha and 1 1/2 teaspoon salt. Grate half of the onion (as in, half of the half, or one quarter of the whole) on the medium holes of a box grater into the bowl.
2. Drizzle 1 tablespoon oil on a large plate. Using oiled hands, form turkey mixture into 4 balls, place on plate and press down into patties 4-4 1/2” across (they’ll shrink as they cook). Chill, uncovered, for at least 10 minutes and up to 2 hours (this step will help keep them firm). If chilling for more than 2 hours, cover with plastic and chill up to 2 days.
3. Stir remaining 1/2 cup mayonnaise and 2 teaspoons Sriracha in a small bowl and season with a pinch of salt.
4. Thinly slice remaining onion and toss with cabbage in a medium bowl.
5. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. One by one, carefully place patties into skillet. Cook, shaking skillet a couple of times to make sure patties aren’t sticking, but not pressing down on them until dark brown underneath; about 5 minutes.Turn and cook on second side until burgers are fully cooked, about 5 minutes more. Transfer to. Wire rack and let rest while you finish assembling.
6. Thinly slice remaining 1 1/2 avocados. Add lime juice and remaining 1 tablespoon oil to cabbage mixture and toss to combine; season with salt.
7. Divide Sriracha mayo among cut sides of buns, spreading to edges. Place patties on bottom buns, then top with avocado slices. Top avocado with slaw, then close burgers with top buns.