One reason we love the summer season is all the delicious food! From mouthwatering freshly picked fruit to virtually anything you can imagine on the grill, there are so many options for summer recipes. We believe it’s how you live that matters and enjoying fresh and healthy cuisine is a big part of the HHHunt lifestyle.
Why not try the three healthy recipes we shared last summer? Each recipe was crafted by chefs at our Spring Arbor communities and we can’t wait to make them again this summer!
In addition, check out some of our favorite new summer recipes from the Food Network and Bon Appetit magazine:
Yields 12 servings
1 hour 30 minutes total time, 20 minutes prep
- 4 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 whole baguette or crusty loaf
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves, plus more as needed, chiffonade
- Salt and freshly ground black pepper
- 1 stick butter
This easy appetizer recipe is quintessential summer by using fresh tomatoes and basil. Courtesy of Food Network’s Ree Drummond, this bruschetta uses both red and yellow grape tomatoes to add color! Chop the tomatoes, toss in your marinade and serve on top of toasted baguette slices. Get the full recipe here.
Yields 4 servings
30 minutes total time, 10 minutes prep
- 1 large zucchini, about 1 pound
- Kosher salt and freshly ground black pepper
- 1 baguette, about 24-inches long
- 4 ounces Havarti or Swiss cheese, thinly sliced
- 3 to 4 tablespoons unsalted butter
- 1/4 cup pitted kalamata olives, finely chopped
This clever approach to a panini calls for fresh zucchini, which is perfect for summer. Courtesy of Food Network, this sandwich is a light take on a grilled cheese (and it’s fun to say). Simply slice the zucchini, add cheese, flatten the sandwich and cook. Get the full recipe here.
Yields 4 servings
40 minutes total time, 15 minutes prep
- 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
This fresh and flavorful recipe highlights summer squash. It’s a simple dish that calls for cooking the squash and pasta separately, then combining with the basil for a quick meal. Get the full recipe here.