Simple Summer Staples

It's the last few weeks of summer, and it's time to pull out all the culinary stops. Given the global COVID-19 pandemic, it seems that most people are entertaining guests outside much more often. Check out the recipes below to learn how to cook some summer staples that everyone will love. And, as always, all of these recipes are simple, healthy (ish), and include ingredients that are likely already in your kitchen. Enjoy!

Lunch/Dinner

Golden Bruschetta  -  serves 4                                                                                                                                (credit: Martha Stewart)
Ingredients
​- 4 slices brioche bread, 1/4 inch thick
 - 1/2 pound pear tomatoes, halved
 - 1/4 cup basil
 - 1/4 cup herbs of choice (recommended: thyme, dill, chives)
 - 2 tbsp extra-virgin olive oil
 - salt and ground black pepper
Directions
(1) Toast the slices of bread until golden brown, then set aside.
(2) Next, put the tomatoes, extra-virgin olive oil, salt, pepper, basil, and herbs of choice in a small bowl and toss. Divide the mixture among the 4 brioche slices. Sprinkle with another dash of salt, and enjoy!

Colorful Summer Sandwich  -  makes 4                                                                                                    (credit: Martha Stewart)
Ingredients
  - 8 slices of black or 7-grain bread
  - 1/2 cup red pepper spread      (can use hummus as substitute)
  - 1 cup sprouts      (alfalfa or radish recommended)
  - 2 large tomatoes, cut into 12 total slices
  - 1 medium-sized ripe avocado, cut into several 1/4 inch slices
  - kosher salt and ground black pepper
  - sesame seeds      (optional)
Directions
(1) Spread 1 tbsp of the red pepper spread on each slice of bread. Set 4 slices of bread aside. Split the sprouts between the remaining slices of bread, and place on top. On each slice of bread with sprouts and red pepper spread, place 2 onion, 3 tomato, then 2 avocado slivers on top. Sprinkle with salt, pepper, and sesame seeds. Arrange the plain bread slices you set aside earlier on top to make 4 sandwiches. Bon appetit!

Portobello Pizzas  -  makes 8                                                                                                                                      (credit: Martha Stewart)
 Ingredients
- 8 Portobello mushrooms, stems trimmed
 - 12 cherry tomatoes, halved
 - Parmesan shavings
 - 4 tsp fresh basil leaves
 - 1 tbsp roasted garlic      (optional)
 - 2 tbsp extra-virgin olive oil
 - salt and ground black pepper
Directions
(1) Brush the tops and bottoms of the mushrooms with half the olive oil, salt, and pepper, then grill until tender. This should take up to 4 minutes. Meanwhile, mix together the tomatoes, remaining olive oil, and roasted garlic in a small bowl, and chiffenade the basil leaves on the side (to make matters easiest, you can just stack the leaves on top of each other, roll them up, and cut it into small strips with scissors). 
(2) Arrange the grilled mushrooms flat side down and spoon some of the tomato mixture on top of each one. Top with the Parmesan shavings and chopped basil. Perfection! 

Dessert

Kiwi-Pineapple Yogurt Cones  -  makes 4                                                                                              (credit: Martha Stewart)
Ingredients
  - 2 kiwis, sliced crosswise (opposite of lengthwise)
  - 8oz pineapple, cubed
  - 1/4 cup lime juice
  - 2 cups nonfat vanilla yogurt
  - 4 waffle cones
Directions
(1) Cut each kiwi slice into quarters, then toss in a small bowl with the lime juice to coat.
(2) Spoon 1/2 cup of yogurt into each waffle cone, then top with the kiwi pieces and pineapple cubes. Voilà!

Dried Fruit with Chocolate Dipping Sauce  -  serves 4                                                       (credit: Martha Stewart)
Ingredients
  - 2 tablespoons Dutch cocoa
  - 2 tablespoons sugar
  - 2 tablespoons water
  - 1/2 cup nonfat sweetened condensed milk
  - 1/2 - 3/4 pound dried fruit (suggested: apricot, mango, papaya, banana, pineapple)
Directions
(1) In a small bowl, stir together the sugar, cocoa, and water until smooth. Combine this mixture with the condensed milk in a saucepan, and cook over medium-high heat. Stir constantly until mixture is brought to a boil, which should take up to 2 minutes.
(2) Pour the sauce into a bowl, and serve with the dried fruit.