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Cooking in the summer can be tough. It’s hot, stores are busy, and some foods just sound too heavy or greasy for the weather. We’ve gathered a few great recipes that are not only healthy and simple, but they’re light, meaning you won’t feel “heavy” or gross after eating in the summer heat!

Shrimp and Basil Stir-Fry

INGREDIENTS

  • 3 Fresno chiles, coarsely chopped
  • 6 garlic cloves, smashed
  • ¼ cup sugar
  • 2 Tbsp. fish sauce
  • 1 tsp. kosher salt
  • 4 Tbsp. vegetable or grapeseed oil, divided
  • 1 lb. large shrimp, peeled, deveined
  • 2 cups basil leaves (about 1 bunch)
  • Lime wedges (for serving)

DIRECTIONS

  1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
  2. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
  3. Transfer shrimp mixture to a platter. Serve with lime wedges alongside.

Extra-Juicy Turkey Burgers

INGREDIENTS

  • 2 avocados, divided
  • 2 tsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 3 Tbsp. plus ½ cup mayonnaise
  • 4 tsp. Sriracha, divided
  • 1½ tsp. kosher salt, plus more
  • ½ medium red onion, divided
  • 1 lb. ground turkey
  • 4 Tbsp. extra-virgin olive oil, divided, plus more for greasing
  • 3 cups very thinly sliced red cabbage (from ¼ medium head)
  • 2 Tbsp. 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 Tbsp. mayonnaise, 2 tsp. Sriracha, and 1½ tsp. 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 bowl. Mix with a fork to combine. Add turkey and mix thoroughly with clean hands until mixture is homogeneous (it will feel very wet and soft, which is okay).
  2. Drizzle 1 Tbsp. oil on a large plate. Using oiled hands, form turkey mixture into 4 balls, place on plate, and press down into patties 4–4½” across (they’ll shrink as they cook). Chill, uncovered, 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. Meanwhile, stir remaining ½ cup mayonnaise and 2 tsp. 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 Tbsp. oil in a large nonstick skillet over medium. One by one, carefully slide patties off plate 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 a wire rack and let rest while you finish assembling.
  6. Thinly slice remaining 1½ avocados. Add lime juice and remaining 1 Tbsp. 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 shingle avocado slices over. Heap slaw over avocado, then close burgers with top buns.

Tomato Salad with Feta and Pistachios

INGREDIENTS

  • 3 tablespoons pistachios
  • 1 pound mixed tomatoes, some sliced, some cut into wedges
  • Kosher salt, freshly ground pepper
  • ¼ cup Basic Lemon Vinaigrette
  • ¼ cup chopped parsley, plus leaves for serving
  • ¼ cup crumbled feta

DIRECTIONS

  1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.
  2. Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

Plum-Rosemary-Crisp with Oat-Spelt Topping

INGREDIENTS

Filling

  • 1 tablespoon unsalted butter, melted
  • 3 pounds ripe plums, cut into wedges
  • 2 teaspoons finely chopped rosemary
  • 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons finely grated lemon zest
  • Pinch of kosher salt
  • 3 tablespoons all-purpose flour

Topping and Assembly

  • 1 cup old-fashioned oats
  • ¾ cup spelt flour
  • ¼ cup raw sugar or (packed) dark brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cardamom
  • 6 tablespoons unsalted butter, melted, slightly cooled

DIRECTIONS

Filling

  1. Brush inside of a shallow 2-qt. baking dish with butter. Toss plums, rosemary, and 1 Tbsp. raw sugar in a large bowl. Let sit, tossing once or twice, until plums release their juices, 15–20 minutes.
  2. Add vinegar, zest, salt, and remaining ⅓ cup raw sugar to plums and toss to combine. Sprinkle flour evenly over top and toss until flour is no longer visible.
  3. Transfer filling to prepared baking dish and spread out to make an even layer; set aside.

Topping and Assembly

  1. Preheat oven to 350°. Whisk oats, spelt flour, raw sugar, salt, cinnamon, and cardamom in a medium bowl. Drizzle butter over mixture, tossing with a fork to incorporate. As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps. Scatter over a rimmed baking sheet and let sit uncovered at room temperature until slightly dried out (this will help it crisp in the oven when baking), 10–15 minutes.
  2. Scatter topping evenly over reserved filling. Bake crisp on a foil-lined rimmed baking sheet until topping is golden and crisp and fruit juices are bubbling around the edges, 35–45 minutes. Let cool at least 15 minutes before serving.

Summer Squash and Basil Pasta

INGREDIENTS

  • ¼ cup olive oil
  • 8 garlic cloves, thinly sliced
  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1 teaspoon Aleppo-style pepper, plus more for serving
  • 12 ounces paccheri, ziti, or other large tube pasta
  • 2 ounces Parmesan, grated (about ½ cup), plus more for serving
  • 1 tablespoon fresh lemon juice
  • ½ cup basil leaves, divided

DIRECTIONS

  1. Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
  3. Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
  4. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Grilled Carrots with Avocado and Mint

INGREDIENTS

  • 1 tsp. cumin seeds
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. honey
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil
  • 1 serrano chile, thinly sliced
  • 1 1″ piece ginger, peeled, finely grated
  • Kosher salt
  • 1½ lb. medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1″
  • 2 avocados, cut into large pieces
  • ½ cup mint leaves

DIRECTIONS

  1. Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
  2. Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger. Season with salt. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.
  3. Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.
  4. Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.

Pavlovas with Fresh Berries

INGREDIENTS

Meringue

  • 1¼ cups sugar
  • 6 large egg whites
  • Pinch of cream of tartar
  • ½ teaspoon kosher salt
  • 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
  • ¾ cup chopped almonds, walnuts, or pistachios, and/or 3 tablespoons poppy seeds

Assembly

  • ¼ cup sugar
  • 36 ounces raspberries and/or blackberries (about 6 cups), divided
  • 1¼ cups heavy cream

DIRECTIONS

Meringue

  1. Preheat oven to 350°. Scatter sugar in a shallow baking dish and bake 10 minutes. After 8 minutes, using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until foamy.
  2. Remove sugar from oven and decrease temperature to 200°. With the mixer running, gradually stream sugar into egg whites. Add salt and beat until stiff peaks form and bowl is barely warm to the touch. (Heads up: This can take as much as 10 minutes with a stand mixer and up to 20 minutes with a handheld mixer.) Scrape in vanilla seeds, reserve pod for another use, and beat just to combine.
  3. Scoop large spoonfuls of meringue onto 2 parchment-lined baking sheets to make 12 mounds. Make a slight indentation in the center of each mound with the back of the spoon, pushing out to create 3″-diameter rounds. Top the border of meringues with nuts and/or poppy seeds, as desired.
  4. Bake meringues until dry and firm, about 2 hours and 15 minutes. Turn off oven and use a wooden spoon to prop door ajar. Let meringues cool completely in oven.

Assembly

  1. Combine sugar and 2 cups berries in a medium bowl and mash together with a fork until sugar is dissolved and mixture is bright in color and pourable.
  2. Whisk cream in a medium bowl to medium peaks. Spoon whipped cream into centers of meringues, top with remaining berries, then drizzle with sauce.

Source:bonappetit.com