Pecorino-Mushroom Orzo and Ribboned Summer Squash with Herbs and Lemon

This summer meal is delicious and healthy yet still easy to prep. My husband and I whipped this up in just about 45 minutes together – though I timed it below for one person as well. Orzo is always a favorite and this one is extra tantalizing with the umami mushrooms and tangy pecorino romano. It’ll even satisfy meat lovers if you’re going for a vegetarian meal. Or, you can go the route I did, and toss on some freshly seasoned tilapia.

On the other end of the meal, you’ll be craving the squash ribbons again and again after you try them here. And, if you haven’t tried the ribbons before, you’ll be pleasantly surprised at how easy, fun, and impressive-looking they are. You can quickly become a gourmet chef with little effort. This no-cook method also means this side can be prepared in just a few minutes.

Difficulty: medium
Time: 30 min

Mushroom-Bok Choy Albacore Tuna

Tuna’s a tricky one. It might be tasty but it’s rarely sustainable and always full of mercury, making it firmly an ‘occasional’ fish unlike nearly all of its brethren. However, there are some ways to eat this fish sustainably and as long as you don’t enjoy it too often you’ll be safe on the mercury side as well! This recipe certainly brings you one quite delicious option.

I hadn’t made bok choy before this meal, though I had often enjoyed it at Asian restaurants. I was excited to give it a whirl and after making it I’ll definitely be turning this way again. It’s inexpensive, easy to prepare, and super tasty. It’s also full of nutrients, such as Vitamin A, Vitamin C, Vitamin K, potassium, and calcium. So give it a whirl and let me know what you think! Or, if you’ve made it before, let us know other tasty ways to try it in the comments.

Difficulty: medium
Time: 40 min

Smashed Potatoes with Chives and Pecorino Asparagus

I always feel silly writing ‘smashed’ as opposed to ‘mashed’ potatoes, but it seems that there is a difference to people. In my world all potatoes in this form, be they mashed or smashed, keep their skins. Why would you want to get rid of one of the tastiest parts of the potato, not to mention one of the healthiest? They’re a terrific source of a number of nutrients, including vitamin C, vitamin B6, iron, copper, magnesium, potassium, zinc, and even protein. Still, people do it all of the time and often without thought. In this recipe, as in all of my potato recipes whether I remember to spell it out or not, please do keep the skin. And encourage others to enjoy their potatoes smashed!

Along with this classic side, jazzed up by some garden-fresh chives, I made asparagus. This spring vegetable is delicious and widely available right now so grab some (or a lot) from your local farmer’s market and try cooking it in a variety of ways. As usual, this asparagus recipe is quick to prepare but the pecorino adds a sharp contrast with delicious flair.

Difficulty: easy
Time: 40 min

Salmon with Yogurt and Cilantro and Corn Muffins with Herbs

Looking for a quick, healthy, interesting meal? This one comes together in just over half an hour and will be sure to please everyone. It takes classic corn muffins, lessens the fat, and brings them to a new level with herbs. At the same time, the wild salmon is packed with natural flavor and the cilantro and yogurt topping adds a burst of freshness.

I made this along with some fresh artichokes with Thai peanut dipping sauce, but you could go with a salad or any other fresh spring vegetable just as well. Let us know what you like best in the comments!

Difficulty: low-medium
Time: 35 minutes

Tomato Soup

What could possibly be better than fresh, creamy tomato soup made in a flash? This dish comes together in a snap, making it a quick weeknight addition to dinner or even a speedy lunch at home. It's simple enough to appeal to picky palettes but also packs a wallop of flavor which makes it far more interesting than your standard tomato soup. And, of course, by making it homemade you get to leave out the massive amounts of salt you'll normally (sadly) find in soups.

I made this with tuna melts, a bit of a twist on the classic grilled cheese and tomato soup, but it would definitely stand up to fancy or simple versions of that classic American favorite. Since it's freshly made you could also easily serve it with nearly any summertime favorites!

Time: 35 minutes
Difficulty: easy

Spinach, Chickpeas, and Tomato Sauce with Eggs

This vegetarian-friendly dinner is bursting with protein, iron, and fiber and comes together in just about half an hour (not counting the chickpea soaking time.) It's tasty and flavorful but also simple enough to appeal to even the pickiest of palates. Make this for adults or children and expect everyone to enjoy it.

As mentioned in some of my past posts, I strongly urge you to use dried chickpeas. They do take a little more advance planning, but it's worth it for the additional flavor and nutrition. Canned chickpeas are drenched in salt but the dried have almost none. And, as long as you plan, they're barely any more work. Simply follow the directions on the bag of dried chickpeas but they will probably direct you to either soak them in cold water overnight or boil for 2-3 minutes and then let soak for an hour or so. Go this route and your heart and health will thank you in the long run!

Difficulty: easy
Time: 30 minute