Happy & Healthy
SIX SUMMER RECIPES YOU MUST MAKE THIS WEEK
Okay, ladies, one more time the skirts can come out of the closet, the toenails painted and the sunscreen in the bag. Indian summer is coming! Oh, how I love a warm late summer. I secretly hope that October brings us a bit more sun. I love walking through the colorful leaves (this year along the canals instead of through the beautiful hilly countryside) and plopping down with a glass of red on the terrace.
But before we swap the rosé for a Bock beer and start enjoying stews (love it), we can still enjoy a delicious salad (with a baguette and butter) in the garden and our favorite summer drink.
I’m listing my six favorite summer combos for you. Are you cooking along?
– Spicy halloumi salad with grilled peach and sweet potato
A bag of salad, spicy halloumi, and peach from the grill pan, a baked sweet potato on the side, and you have the perfect combo for a summer salad. Finish the salad with a dressing of white balsamic and olive oil (possibly a squeeze of Sriracha for the spicy ladies among us) and you’ll make your lover very happy.
Call burrata and I’m first in line. A whole ball just for me, and I’m happy.
– A traditional Niçoise
With this classic, you can never go wrong. Lettuce, a fresh piece of tuna, anchovies, and a boiled egg. Why make it complicated?
– Grilled vegetables and goat cheese on a bed of lettuce
Grill vegetables to your liking (I usually go for eggplant, zucchini, and bell pepper) and make a tower of your veggies and fresh goat cheese. Drizzle the tower with fresh pesto and balsamic cream. Optionally nice with some fresh tagliatelle and fresh parmesan.
– Couscous salad with shrimp, feta, coriander, and eggplant
Season the shrimp with ras el hanout spices and fry in olive oil. Layer your salad. Do this by working layer by layer. First a layer of couscous, then a layer of grilled eggplant, feta, arugula, and finally snip a good handful of coriander on top. Drizzle with good olive oil and a fresh lemon.
– Colored tomatoes with fresh buffalo mozzarella, basil, sea salt, and good olive oil
Another classic, oh how I will miss this one.
– Burrata with barley, pine nuts, olive oil, black pepper, and fresh mint
Call burrata and I’m first in line. A whole ball just for me, and I’m happy.
And now let’s hope that Indian Summer lasts at least six days. Or longer, until November or so.
Bon appétit.
