Summer is in full swing, and I’ve got four fabulous recipes to keep things light, refreshing and totally delicious.
First up is my quinoa salad with Parm and pistachios — it’s loaded with fresh herbs, crisp veggies and big flavor in every bite. Next, we’re baking up scarpaccia, a savory zucchini cake that’s as simple as it is scrumptious. I’m also dishing out a better-for-you creamy potato salad, perfect for cookouts and picnics. And to sweeten things up, don’t miss my chocolate bark with purple grapes — a frozen treat featuring juicy grape gems nestled in velvety melted chocolate.
Courtesy Kelly Barton
This colorful salad is the definition of fresh. Fluffy quinoa is tossed with sweet tomatoes, crisp cucumbers, peppery greens, fragrant herbs, shaved Parmesan and crunchy pistachios, all coated in a bright lemony dressing. It’s refreshing, filling and makes a fabulous side dish or light main. Plus, it holds up great for meal prep.
Courtesy Kelly Harrison
Meet your new favorite way to use up zucchini! Scarpaccia is a traditional Italian dish that’s part pancake, part veggie-packed loaf. Zucchini, onion and cherry tomatoes are folded into a cornmeal-almond flour batter (yes, this recipe is gluten-free!), then baked into a golden, rustic cake. It’s hearty, nourishing and absolutely delicious — warm or cold. It’s a unique and beautiful addition to your summer table.
Courtesy Kelly Harrison
A picnic classic, reinvented! This version delivers all the creamy, tangy goodness you love, but with a lighter touch. Yukon gold potatoes are tossed with a dreamy combo of light mayo (or Greek yogurt), grainy mustard, apple cider vinegar and fresh chives. It’s super simple and so satisfying. Sprinkle with a pinch of paprika and optional sautéed mushrooms for extra nutrition and earthiness.
This chilled treat is as fun to eat as it is easy to make! Simply melt your favorite dark or semi-sweet chocolate, pour it onto a parchment-lined baking sheet, and scatter sweet grape quarters over the top. Pop it in the freezer until the chocolate firms, then break it into bark-style pieces. It’s cold, snappy chocolaty bliss with bursts of fruity sparkle!
Dining and Cooking