Light Summer Recipes

It's the first day of summer! During the summer months, many of us make a shift to eating lighter. With hot weather comes the desire to eat refreshing, light recipes as opposed to heavy dishes that'll bog you down. Try these light, fresh and bright recipes to keep you fueled for whatever you have planned this summer!

Creamy Goat Cheese Pasta with Zucchini and Tomatoes

Photo and recipe by Yay For Food.

Eating light does not mean leaving out pasta! This recipe contains no butter or heavy sauce, but instead is coated in light, tangy goat cheese with fresh, sautéed vegetables.

Makes 4 servings.

Ingredients:

- 8 oz uncooked linguine (or pasta of your choice)

- 6 oz soft unripened goat cheese

- ½ cup pasta water

- 1-2 tbsp lemon juice

- 1 tbsp extra virgin olive oil

- 1 small onion (8 oz), chopped

- 1 medium zucchini, quartered lengthwise and chopped

- 1 heaping cup (8 oz), grape tomatoes, halved

- 2 tbsp fresh basil, sliced

- Salt and pepper, to taste

Directions:

1. Boil the linguine pasta in salted water according to package directions until al dente. Drain and reserve ½ cup of pasta water.

2. In a large bowl, whisk together the reserved pasta water with the goat cheese, lemon juice, salt, and pepper until the sauce is smooth and creamy. Place the pasta into the sauce and gently toss (using tongs) until it is well coated. Set aside.

3. In a medium skillet at medium-high heat, add the olive oil and onion and sauté until translucent, about 2-3 minutes. Add in the zucchini and tomatoes and stir occasionally, until the zucchini is tender-crisp, another 2-3 minutes.

4. Plate the pasta and then top with the sautéed vegetables. Sprinkle with fresh basil and taste for additional salt and pepper. Best served immediately.

Peach and Prosciutto Flatbreads

Photo and recipe by Good Housekeeping.

These sweet and savory grilled flatbreads have all the fresh, bright flavors of summertime.

Makes 8 servings.

Ingredients:

- 1 lb. pizza dough

- 3 peaches or nectarines, each pitted and cut into 8 wedges

- 1 tsp. olive oil

- Kosher salt and pepper

- 2 tbsp. fresh lemon juice

- 2 tsp. chopped tarragon

- 3 oz. Gruyère cheese, grated

- 2 c. baby arugula

- 4 oz. thinly sliced prosciutto

Directions:

1. Heat grill to medium. Divide pizza dough in half and shape each piece into a 5- by 14-inch rectangle.

2. Toss peaches with oil and 1/4 teaspoon each salt and pepper. Grill dough and peaches until lightly charred, 3 to 5 minutes per side. Transfer peaches to large bowl and pizza dough to cutting board.

3. Toss peaches with lemon juice, tarragon, and pinch each salt and pepper. Sprinkle Gruyère over dough and grill, covered, until melted, 2 to 3 minutes.

4. Add arugula to peaches and toss to coat. Top cheesy pizza dough with prosciutto and peach-arugula salad.

Juicy Balsamic Grilled Chicken Kabobs

Image and recipe by Joyful Healthy Eats.

"These juicy Balsamic Grilled Chicken Kabobs are the BEST kabobs you will ever have! Tender chicken marinated in a sweet balsamic sauce then skewered with fresh vegetables and grilled to perfection."

Makes 6-8 servings.

Ingredients:

- 2.5 lbs. boneless skinless chicken breasts, cut into 1” cubes

- 2 red pepper, cut into cubes

- 1 yellow pepper, cut into cubes

- 1 red onion, cut into cubes

- 1 pint cherry tomatoes

- 1 squash, 1/2″ slices

- 2 zucchini, 1/2″ slices

Balsamic Marinade:

- 1/4 cup balsamic vinegar

- 1/4 cup olive oil

- 1 tablespoon dijon mustard

- 1 tablespoon honey

- 1 teaspoon dry basil

- salt & pepper

Directions:

1. To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.

2. To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade.

3. Preheat grill to medium high heat (375-400° F).

4. Remove the chicken from the refrigerator and start to assemble the kabobs.

5. Alternate veggies with chicken on a skewer until everything is used up.

6. Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.

Grilled Halloumi Salad

Halloumi is a fresh grilling cheese from Cyprus. It has a light, salty flavor and doesn't melt when heated, making it the ultimate summer cheese!

Image and recipe by Real Simple.

Makes 4 servings.

Ingredients:

- 2 tablespoons red wine vinegar

- 1 teaspoon fresh lemon juice (from 1 lemon)

- ½ teaspoon za’atar

- ½ teaspoon kosher salt

- ¼ teaspoon freshly ground black pepper

- 1 clove garlic, grated or finely chopped

- 5 tablespoons olive oil, divided

- 12 ounces Halloumi cheese, sliced ½ in. thick

- 2 hearts romaine lettuce, coarsely chopped

- 1 15-oz. can chickpeas, drained and rinsed

- 1 English cucumber, thinly sliced

- 1 small red onion, thinly sliced

- ½ cup kalamata olives, pitted and halved

Directions:

1. Whisk vinegar, lemon juice, za’atar, salt, pepper, and garlic in a large bowl. Whisk in 4 tablespoons oil.

2. Heat a cast-iron skillet over high. Add remaining 1 tablespoon oil and swirl to coat. Working in batches, add Halloumi cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side.

3. Add romaine, chickpeas, cucumber, onion, and olives to dressing and toss to combine. Divide among plates and top with Halloumi.