Spinach

During the Summer, I prefer to eat lighter dinners and often find myself turning to sandwiches. Not just any old sandwich, but one that incorporates the season's ingredients and cooking tools. I'm talking about vegetables like eggplant and bell peppers that are cooked on the grill. This recipe is the perfect example of this type of sandwich.


Three types of cheese make it decadent, but fresh herbs and veggies keep it from being heavy. The entire thing is cooked on a grill, so you don't have to worry about sweating in the kitchen. A hearty spinach salad completes the uncomplicated vegetarian meal. Interested in the recipe? Here it is.

With its hearty tomato sauce, thick layers of pasta and cheese, and long cook time in the oven, traditional lasagna isn't the most Summer-friendly of dishes. However, when I came across a lighter, vegetarian version in the June issue of Bon Appétit, I knew I had to try it.

The classic meaty sauce is replaced with a homemade herb pesto and the filling is a mixture of cooked spinach, shallots, and lots of oozing cheese. It's a decadent dish that's absolutely worth the effort.

I served it at a vegetarian dinner party, and my guests could not stop raving about the creamy texture and flavorful pesto. It would also be an excellent side next to grilled meat or chicken. To give this seasonal lasagna a try, get the recipe here.

What do you do when you have spinach and shrimp left over from savory Greek shrimp skewers? The key to not tiring of repeat ingredients is to steer your meal in an entirely different culinary direction. Take a hint from ripe, in-season mangoes, and use them to build on a tropical theme. Sauté shrimp in lime juice, garlic, and cayenne for a little Latin spice, then coat them in a sunny-themed cilantro and mango purée to offset the heat. With lime-pickled onions adding some acid and bite, you've got a plate of brand-new, exciting flavors. Make this tonight when you keep reading.

Ever since I was in college, pasta has been one of my go-to meals. I love it because I always have some in the pantry and there're tons of different ways to prepare it. When I was new to cooking, I would saute garlic in butter and toss it with tons of cheese and hot pasta. Later in life, I added in anchovies and fresh herbs. When I'm in the mood to treat myself, I'll saute Italian sausage with spinach and make a slightly creamy sauce like the recipe seen here. It's filling and decadent without being too rich and heavy. Interested in the learning the recipe? You'll find it here.

Every now and then, I find myself gravitating toward the pre-made tomato-topped focaccia bread in the bakery aisle of my Whole Foods. However, I always shy away, wondering, what I would do with it? Luckily, I found this recipe which turns focaccia flatbread into a scrumptious and flavorful French-bread pizza. It's topped with three of my favorite ingredients — sausage, spinach, and goat cheese — but if you prefer other items, use those instead.

To start your weekend with this dish, get the recipe after the jump.

While I've already found my favorite recipe for a bubbling hot and gooey spinach-artichoke dip, the search is on for the best room temperature spinach-artichoke dip. This dip could be it: my friends loved it and there was none left, so it's definitely a keeper!

The classic recipe combines marinated artichoke hearts with frozen spinach and cream cheese. White wine makes it a little gourmet, parmesan cheese enriches the flavor, and a healthy shake of Tabasco adds heat. To test this dip out for yourself get the recipe — it would be wonderful served at a Memorial Day barbecue! — after the jump.

Although balanced and decadent aren't usually related when it comes to describing food, this recipe demonstrates that a dish can be both healthful and scrumptious at the same time.

The richness comes from a small amount of brie cheese that's rolled up into boneless skinless chicken breasts. A figure-friendly mixture of pasta and fresh veggies is served on the side.

This recipe can be simply adapted: toss whatever vegetables you have on hand with the orzo and substitute any good melting cheese for the brie. To kick-start your weekend with this meal, read more