Headed to a cookout? Pool party? BBQ? Need a last-minute idea?
Run to the store, and grab some easy ingredients to whip up one of these recipes on the morning of. Your guests will thank you for keeping things light and healthy—or thank you because each of these options are just that dang delicious. Double or triple these recipes depending on your celebration size.
It’s red, it’s white … and it’s, uh, green. But it’s oh-so refreshing, easy, and hydrating for a hot day spent imbibing.
Watermelon, Mint, Feta Salad
Recipe Type:Lunch, Dinner
Dietary Info:Vegetarian, Gluten-free
Ingredients:
1 small watermelon, cut into bite-size chunks (or scooped out using a melon-baller for a pretty, but more time-consuming, look)
1/2 cup mint leaves, thinly sliced into ribbons
4 ounces feta cheese
Zest from one lemon
Juice from the zested lemon
2 tablespoons olive oil
Maldon salt
Black pepper to taste
Instructions:
1. Place watermelon chunks (or balls) into a large bowl.
2. Zest lemon over the bowl, but reserve some zest on the side for serving.
3. Juice the lemon over the bowl, covering the watermelon evenly.
4. Toss in your mint and olive oil until well distributed.
5. Before serving, top with the feta and black pepper to taste, so that the feta doesn’t get mushy or discolor the rest of the salad while waiting to be served. Yum!
It takes a little time to prepare, but very little skill or brainpower. You can do it while sipping rosé all day, and it’s a great way to get some delicious protein and fiber in with a serious punch of flavor. Carbs? Never met her. Oh wait—the rosé.
Salmon Pineapple Skewers
Recipe Type:Lunch, Dinner
Dietary Info:Vegetarian, Gluten-free
Ingredients:
3 cups of cubed pineapple (store-bought or slice up your own fresh pineapple)
1 pound of salmon, cut into cubes
3 tablespoons extra-virgin olive oil
3 tablespoons sweet chili sauce or organic hoisin
2 cloves garlic, minced
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
Pink Himalayan salt
5 (or more, depending on if you doubled or tripled the recipe) metal or wooden skewers
Toasted sesame seeds and thinly sliced green onions for garnish
Lime wedges for serving.
Instructions:
1. Preheat the grill to medium heat.
2. Alternate pineapple and salmon pieces on skewers, and place on a large baking sheet.
3. In a small bowl, combine olive oil, chili or hoisin sauce, garlic, ginger, sesame oil, and red pepper flakes, and season with salt. Whisk until combined.
4. Brush sauce all over the skewers.
5. Place skewers on the grill and cook for 8 to 10 minutes, flipping once and brushing with any remaining sauce, until salmon is cooked through.
6. Garnish with sesame seeds and green onions, and serve with lime wedges.
You can make your own hummus for this recipe, but we’re trying to work smarter, not harder. We used store-bought, but just a little gussied up.
Hummus-Stuffed Mini Bell Peppers
Recipe Type:Lunch, Dinner
Dietary Info:Vegan, Gluten-free
Ingredients:
A bag (or about 16-20) organic mini bell peppers, halved with the seeds scooped out
One container of plain or garlic hummus
Juice of one lemon
1/4 cup cilantro, finely chopped
1 tablespoon chives, finely chopped
Maldon salt
Instructions:
1. After you’ve halved the peppers and scooped out the seeds, place them on your serving dish.
2. Open your hummus and scoop it into a medium bowl.
3. Toss with the lemon juice, cilantro, and chives until combined.
4. Stuff each pepper half, and sprinkle with flaky Maldon salt to taste. Boom, it’s a snack.
Everyone ignores the potato salad—but not yours. Yours is cute. It’s cool. It’s actually healthy. It’s providing antioxidants.
An Actually Exciting and Colorful Potato Salad
Recipe Type:Lunch, Dinner
Dietary Info:Vegetarian, Gluten-free
Ingredients:
1 1/4 pounds small purple potatoes (about 11), quartered
1 pound small Yukon Gold potatoes (about 9), quartered
1 pound small red potatoes (about 9), quartered
1/2 cup chicken stock (You can use veggie stock or water with a little chickpea miso.)
1/4 cup white wine or additional chicken stock
2 tablespoons sherry vinegar
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 tablespoons olive oil
3 celery ribs, chopped
1 small sweet red pepper, chopped
1 bunch green onions, chopped
3 tablespoons each, minced fresh basil, dill, and parsley
2 tablespoons toasted sesame seeds
Instructions:
1. Place all potatoes in a Dutch oven, add water to cover, and bring to a boil.
2. Reduce heat, and cook uncovered for 10 to 15 minutes or until tender.
3. Drain them, and transfer to a large bowl.
4. Drizzle potatoes with stock and wine (optional) and toss gently. The goal is to get the liquids to absorb into the ‘taters a little bit.
5. In a small bowl, whisk vinegars, mustards, salt, and pepper. Slowly whisk in oil until blended. Add this vinaigrette, the veggies, and herbs to the potato mixture, and toss to combine.
6. Sprinkle with sesame seeds. Serve warm or cold. It’s fantastic either way!
Artichokes can be a labor of love, but we’ve got it dialed. Easy peasy, lemon, uh, sauce.
Artichokes with Lemon-Yogurt Dip
Recipe Type:Side
Dietary Info:Vegetarian, Gluten-free
Ingredients:
6 medium artichokes
3 tablespoons olive oil
Sea salt and coarsely ground pepper to taste
1 1/2 cups plain organic yogurt
1 teaspoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon pepper
Lemon wedges for serving
Instructions:
1. Using your best veggie knife, cut one inch from the top of each artichoke, and trim the stem so it can stand upright.
2. Using kitchen scissors, cut off the tips of the outer leaves.
3. Place artichokes upright in a Dutch oven, cover with water, cover, and bring to a boil.
4. Reduce to a simmer (keep it covered) until a leaf in the center pulls out easily, usually 35 to 40 minutes.
5. Remove from the Dutch oven and turn artichokes upside down to drain on a towel or plate. Let cool slightly.
6. Cut each artichoke in half lengthwise.
7. Using a spoon, carefully scrape and remove the fuzzy center of each artichoke.
8. In a cast-iron skillet or grill pan, heat oil over medium-high heat.
9. Place artichokes in the hot pan, cut side down, and cook until lightly browned, 5 to 7 minutes.
10. Sprinkle them with salt and pepper.
11. In a small bowl, mix yogurt, lemon juice, salt, and pepper.
12. Serve the artichokes with lemon wedges and this bright yogurt sauce on the side.
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