So, it’s June. For those of us who live in warm (read: ridiculously hot) cites two things are imperative from June - August; easy to make foods that require little to no interaction with an oven and options that are both refreshing (because, again, HOT) and healthy. Chan and I both live in Dallas which seems to have it’s very own heat index so, we’re always interested in finding options that will work for us as we battle 100+ degree temps and Saturday BBQ’s.

As we dive into the thick of summer, we thought we’d compile a few fresh and time-friendly options that you can utilize for a quick meal or to shine at the company picnic. We tapped two of our favorite food bloggers, Dixya Bhattarai of FoodPleasureandHealth.com and Bobbi Burleson of bobbiskozykitchen.com to grace us with 4 recipes that we absolutely have to try this summer. While you won’t find any burgers in this bunch, you will find options that will fill you up, are vegetarian-friendly, and even one that will cool AND satisfy your sweet tooth. Wins all around. Are you ready for some fresh eats? Let’s grub!

Chopped Kale and Chickpea Salad

“It’s a pretty sturdy salad that will hold up well for a couple of days, great for lunch/picnic, and you can easily customize it based on what you have in the fridge. Chopped Kale and Chickpea Salad with Tamarind Vinaigrette is naturally gluten-free/vegan/allergy-friendly but most importantly it is nutritious, delicious, and easy to assemble.”

— Dixya

INGREDIENTS

4 cups chopped kale, ribs removed (I used curly kind but lacinto will work too)
1.5 cups garbanzo beans, cooked (you can use the canned variety)
12-15 cherry or grape tomatoes, halved
¼ onion, thinly sliced
For the tamarind vinaigrette:
¼ cup olive oil
¼ cup tamarind water (see notes)
1 tablespoon sweetener (honey or maple syrup to keep it vegan)
3 garlic cloves, minced
salt, pepper to taste

INSTRUCTIONS

In a large bowl, add chopped kale, chickpeas, tomatoes, and onion and give it a nice stir.
In a small bowl, whisk olive oil, tamarind water, sweetener, garlic cloves, salt, and pepper. Taste and adjust seasonings as needed.
Generously pour it over the kale mix and massage it well. Let it sit in the refrigerator for half an hour or so right before serving. This allows kale to soften a little bit.

NOTES

-For tamarind water: I used generous 2 tablespoon of tamarind pulp + ¼ cup warm water and let it soak for 15 minutes. Then strained the tamarind pulp and only used the tangy tamarind water.

- Depending upon what type of tamarind you use, you may have to adjust accordingly.

Sheet Pan Salmon and Asparagus

“When I am putting together my meal plans there are 3 things that a recipe needs to have. #1 is flavor, who wants to eat it if it doesn’t taste good right? #2 is that it is heathy(ish), hey we all have our pasta days but keeping things in balance is the way to go, and #3 is that it is easy to make. Nobody wants to slave away in the kitchen for an hour (or more) when you have a million other things on your to-do list. That is when recipes like this come into play. ”

— Bobbbi

INGREDIENTS:

1 lemon, thinly sliced
1 lemon, juiced and zested
1½ tablespoons plain Greek yogurt
1½ tablespoons Dijon mustard
1 tablespoon fresh dill, chopped plus more for garnish
Kosher salt
Freshly ground black pepper
1 2-pound salmon filet
1 pound thin stalk asparagus, ends trimmed
4 cloves garlic, minced
2 tablespoons olive oil

INSTRUCTIONS:

Preheat the oven to 450 degrees F.
Spread the lemon slices out on the pan.
In a small bowl, mix the lemon juice and zest, Greek yogurt and Dijon mustard together. Season with salt and pepper and 1 the fresh dill.
Place the salmon on the sheet pan and season with salt and pepper. Spread sauce on evenly.
In a large bowl, toss the asparagus and garlic with the olive oil, season with salt and pepper. Scatter the on the baking sheet. Season with more salt and pepper if desired.
Bake for 15-20 minutes or until desired doneness, checking the cook time at the 10-12 minute mark.
Remove from the oven and sprinkle with fresh dill and more lemon if you like.