Invite the friends over and light up the grill: Here’s a ready-to-cook menu for a festive—and nutritious—summer supper
R E C I P E S B Y H E A T H E R G A R V I N
P H OT O G R A P H S B Y H É L È N E D U J A R D I N
F O O D S T Y L I N G B Y A N N A H A M P TO N
Sweet Green Salad
6 cups seedless watermelon, cut into bite-sized cubes
2 cups sugar snap peas, strings removed, thinly sliced lengthwise
1 (8-oz.) brick of feta cheese, cut into small cubes
1 small cucumber, seeded and cut into bite-sized pieces
1/2 cup red onion, halved and thinly sliced (or shaved using a mandolin)
Juice of 1 lemon
2 Tbsp. olive oil
1/8 tsp. salt
2 Tbsp. coarsely chopped mint leaves
1. Combine the watermelon, peas, feta, cucumber, and onion in a large serving bowl.
2. For the vinaigrette, whisk the lemon, olive oil, and salt together in a small bowl.
3. Gently stir the vinaigrette and mint into the salad and serve immediately.
Nutrition facts (per serving): 136 calories, 7g total fat, 3g saturated fat, 16.5mg cholesterol, 211mg sodium, 14g carbohydrates, 2g fiber, 10g sugar, 4g protein
Mexican-Style Street Corn
1/4 cup plus 2 Tbsp. crumbled cojita cheese, separated
1/4 cup nonfat sour cream
1/4 cup light mayonnaise
1 tsp. chili powder
1/4 tsp. garlic powder
8 ears corn, shucked
Freshly chopped cilantro leaves
Lime wedges, for garnish
1. Preheat grill to high heat.
2. While grill is preheating, whisk together 1/4 cup cheese, sour cream, mayonnaise, chili powder, and garlic powder until well combined. Set aside at room temperature. (This crema can be made up to one day in advance and refrigerated.)
3. Once grill is hot, place ears of corn directly over hot coals (or on grill grate) and cook, rotating occasionally, until tender and lightly charred on all sides, for about 7 minutes total.
4. Transfer cooked corn to serving platter, arranging in a single layer. Brush tops of each cob with the crema then sprinkle with remaining cheese and chopped cilantro. Serve immediately alongside lime wedges.
Nutrition facts (per cob): 168 calories, 5g total fat, 1.5g saturated fat, 11mg cholesterol, 127mg
Grilled Shrimp & Okra Tacos with Zesty Remoulade
1 cup light mayonnaise
1 scallion, finely chopped
2 Tbsp. chopped capers or dill pickles
1 Tbsp. lemon juice
1 tsp. paprika
1/4 tsp. hot sauce or cayenne pepper
1 pound medium shrimp, peeled and deveined (about 50 shrimp)
1 pound whole fresh okra (about 32 pods)
2 Tbsp. avocado oil, divided
1/2 Tbsp. chili powder or blackening seasoning
Salt and pepper, to taste
Bamboo skewers, soaked in water
1. Whisk remoulade ingredients together (mayonnaise through cayenne pepper) and refrigerate. (This sauce can be made up to 2 days in advance.)
2. Preheat grill to high heat and lightly spray the grate with nonstick cooking spray. Toss shrimp with 1 tablespoon of oil then thread shrimp onto skewers with the head and tail cinched together. Season shrimp with salt and pepper.
3. Toss okra with remaining tablespoon of oil. Season with chili powder and salt and pepper, to taste. Thread okra onto skewers in crosswise direction.
4. Grill all skewers over direct heat for 2 to 3 minutes per side, until okra is tender and lightly charred on all sides and shrimp is pink and opaque. Once cooked, remove okra and shrimp from skewers onto serving platter.
5. Serve as a DIY taco bar alongside remoulade, corn tortillas, and toppings such as store-bought pico de gallo, guacamole, and fresh cilantro leaves.
Nutrition facts (per serving of filling): 161 calories, 9.5g total fat, 0g saturated fat, 56mg cholesterol, 376mg sodium, 8.5g carbohydrates, 2g fiber, 2.5g sugar, 4g protein
No-Churn Summer Berry Ice Cream
1 ½ cups light cream or half-and-half
1 cup milk
1/2 cup granulated sugar
1/2 Tbsp. vanilla extract
1 cup fresh berries (strawberries, raspberries, blueberries, and/or blackberries), coarsely chopped
1. Whisk cream and milk with sugar until sugar is dissolved. Whisk in the vanilla then fold in berries.
2. Transfer mixture to a shallow metal baking dish or bowl and place it in the freezer. Once the mixture begins to freeze near the edges (after roughly 30 minutes), remove and stir vigorously with a spatula or metal whisk (you could also use an immersion blender or hand-held mixer for less elbow grease). Return dish to the freezer, continuing to stir in same fashion every 30 minutes for 2 to 3 hours until ice cream is fully frozen.
3. Scoop and serve.
Nutrition facts (per 1/2-cup serving): 132 calories, 4g total fat, 4g saturated fat, 4mg cholesterol, 30mg sodium, 16g carbohydrates, 1g fiber, 15g sugar, 1g protein