Five Quick + Easy Summer Recipes

In the summer, I love to use fresh ingredients and herbs from my garden in as many of my recipes as I can.  Since I eat a salad almost everyday, I love finding different salad recipes that are quick and easy  - that are healthy and just as tasty.

I also love dessert and chocolate cake - just as much - so I am sharing a quick and easy molten chocolate cake that you can make in just under 15 minutes - with very few ingredients.  

FIVE QUICK & EASY SUMMER RECIPES (Using Fresh Ingredients)

WATERMELON ARUGULA SALAD

Ingredients:

Watermelon - cut into chunks or slices

Cucumbers - cut into thin slices (and sprinkled with salt) 

Radishes - cut into thin slices
Feta cheese - sprinkled on top

Arugula

Dressing:

Champagne vinegar 

Olive Oil

Salt  & Pepper

Depending on the serving size - I use 1 part vinegar to 3 parts oil.  Mix dressing together - and drizzle and toss over salad when ready to serve. 

BLUEBERRY & ARUGULA SALAD WITH SPICED WALNUTS

Ingredients:

Blueberries

Blue cheese

Spiced walnuts

Basil - Chiffonade (chopped in stripes)

Arugula

Dressing:

Balsamic Vinegar

Olive Oil

Shallot

Dijon Mustard

Honey

Salt & Pepper

Depending on the serving size - I use 1 part vinegar to 3 parts olive oil, with a few slivers of shallot and touch of mustard and honey to taste. When ready to eat toss with blueberries, cheese, basil, arugula, and walnuts.

Spiced Walnuts:

Walnuts - chopped or halved

Cinnamon, Cayenne, and All Spice

Honey

Heat walnuts in saute pan over low heat . When walnuts just begin to toast, turn off heat, dust with cinnamon, cayenne, and all spice -  then toss to coat the walnuts.  Next drizzle walnuts with honey to coat, and toss the pan to fully coat the walnuts.

 BEAN & CORN WITH BASIL SALAD

Ingredients:

Corn

Black beans (canned)

Basil - chopped

Cherry Tomatoes

Dressing:
Lime

Olive Oil
Salt & Pepper

Dressing:

Depending on the serving size - I use 1 part lime juice to 3 parts olive oil - mix with salt for taste. Drizzle and toss with corn, beans, tomatoes, and basil. 

I typically use a use 2 cans of beans to 4 ears of corn.  I cut the corn off the ears and steam it. Then, allow it to cool before mixing the salad.

BASIL PESTO WITH SPAGHETTI

Ingredients:

 2 cups Basil (no stems)
2 T. Pine nuts or walnuts
2 Large Cloves of Garlic
½ cup Olive oil
½ cup Freshly grated Parmesan cheese 

Spaghetti

Toast pine nuts in saute pan - until lightly toasted (be careful not to burn them).  In a food processor, mix pine nuts, basil leaves, garlic - pulse a few times to break down.  Then, slowly add olive oil. Lastly, mix in grated Parmesan cheese - do not over mix.

Cook pasta - remove from water and toss with pesto.  I like to top it with cherry tomatoes.

MOLTEN LAVA CHOCOLATE CAKE

Ingredients:
4 oz. Semi-Sweet Baking Chocolate (I use the 4 oz. Ghirardelli chocolate bars.)

1/2 cup (1 stick) Butter

1 tbsp. Cabernet Sauvignon or other wine 

1 tsp. vanilla

1 cup Confectioners' Sugar (I use about 3/4 cup.)

2 Eggs

1 Egg yolk

6 tbsp. Flour

1 tsp. Ground Cinnamon

Melt butter and chocolate in microwave for 1 minute. Whisk until
completely mixed. Stir in wine, vanilla, and sugar until blended. Whisk
in eggs.  Stir in remaining ingredients (flour and cinnamon).

Place in ramekins. And, bake at 425 F for 8-9 minutes - until the sides have set up and the center still seems loose.  (This all depends on your oven - mine bakes quickly - yours might take longer.)  If you want the cake more done - bake it longer - and check with toothpick.

Photo Credits: Watermelon Salad / Blueberry Salad / Bean Salad / Pesto / Chocolate Cake