Moroccan Salmon with Corn and Squash Chowder

Sometimes, simple spices and fresh fish really is the best way to go. This dish combines savory Moroccan spices with some roasted tomatoes and lemon that delicately flavor the salmon and truly highlight its natural, rich flavor. Make sure you purchase fresh, sustainable salmon, such as Wild Alaskan, rather than the farmed Atlantic Salmon that is in danger of over-fishing.

Along with the salmon, I took advantage of the incredible abundance of squash and fresh corn on the cob at my local farmer's market and whipped up a (healthy) corn and squash chowder. This soup was absolutely divine. While not as thick and creamy as true chowders that are full of just that (cream!) it does a great simulation while leaving you without feeling as if you just ate a week's worth of calories in just a small cup. The fresh squash and corn give it a great flavor that is accented by some key spices. Not always the biggest fan of soups, my boyfriend went back for seconds and then thirds and I had to hide some away to sneak it to work for lunch the next day.

Difficulty: medium
Time: 45 minutes
Cost: $23.01 (caveat)

Brown Sugar and Tomato Grilled Swordfish with Cheesey Mashed Potatoes

Incredible. The freshly-grilled swordfish was meaty yet light. The tomato-brown sugar mixture was sweet and savory all at the same time. The bed of arugula added a spice and health while the grilled plantains were sweet and starchy without being overpowering. This meal was absolutely a winner and disappeared easily with no leftovers. It evokes a bit of Caribbean or Latin flavor while also just bringing home a big dose of late-summer flavors.

On the side I prepared some simple, cheesey mashed potatoes that are good at all times of the year. And with my healthful way of preparing them, you can afford to eat them without feeling guilt after the meal. Make this entire meal when there is fresh swordfish available and you are looking for something exotic and homey all at the same time.

Difficulty: medium-easy
Time: 40 minutes
Cost: $30.51 (caveat)

Roasted Thai Trout with a Deviled-Egg Salad

Are you a fan of trout? If so, this is the perfect dish for you. The simple but bold flavors provide plenty of pizazz while focusing the meal on the natural taste of freshly cooked trout. Choose your favorite variety or simply the best looking one at the store; all kinds of trout will work in this recipe.

To go along with it, I made a deviled egg salad. I must admit, there is not much you can do about removing cholesterol from eggs and there are a number in here so you'll want to save this as a special treat. Still, the dressing and rest of the salad are quite healthy and eggs have enough redeeming, good qualities as well that splurging on rare occasion is allowed! And who doesn't enjoy some deliciously deviled eggs? Keep in mind that eggs are filling, so a little bit of this salad goes a long way.

Difficulty: easy
Time: 30 minutes
Cost: $16.98 (caveat)

Chipotle Salmon Burgers with Grape-Macadamia-Goat Cheese Salad

In this recipe, I re-fashioned one of my favorites, the basic salmon burger, to give it a southwestern or Mexican twist. The chipotle flavoring paired perfectly with the fresh salmon I used in the burger and was further complemented by other hidden ingredients that were mixed in with the fish. While I am loyal to all homemade salmon burgers, this one will be entered into the rotation to make again.

Along with the salad I made a fresh, summer-y salad complete with grapes and crusted goat cheese balls. I used macadamias to crust my goat cheese, but nearly any nut would work well here so feel free to substitute your favorite. Just make sure it is already in pieces or you will have to sit there banging some nuts until they crack into bits for easy coating.

Time: 30 minutes
Difficulty: easy
Cost: $23.85 (caveat)

Citrus-Pepper Shrimp Scampi with Fresh Caprese Salad

Yummmmmm! Seriously. When I was cooking this scampi, I was worried. I am a big fan of flavors and sauce and this dish seemed so light and simple and basic. I wasn't sure what to expect, but I decided to avoid over-burdening the orzo and see how the dish tasted in the end. After all, it's always easier to add than to subtract! But wow, am I glad that I did not mess with the simplicity. This meal was delicious. The flavors, while appearing to be delicate, were actually far from subtle and melded perfectly with the taste of fresh shrimp and al dente orzo. Amazing.

To go with the pasta, I prepared a traditional caprese salad. As always, capreses depend on the ingredients. If you have freshly picked summer tomatoes and bold and creamy buffalo mozzarella, then there is really no way to go wrong with this salad. But make sure you have great ingredients. The simplicity means this dish depends heavily on the best ingredients so don't skimp. Pull out the fancy olive oil for this dish!

Difficulty: Easy
Time: 25 minutes
Cost: $29.87 (caveat)

Shrimp and Rice Stuffed Tomatoes with Peach-Raspberry Soup

This soup could be a dessert on its own. It's also the epitome of summer - light and refreshing, full of flavor as it cools your mouth. Have I convinced you yet? Pick up some peaches and raspberries at your local farmer's market to enjoy fresh produce that is also environmentally friendly (local!)

As the main course, I made shrimp and rice stuffed tomatoes that had the perfect blend of tender rice, juicy tomatoes, plump shrimp, and ever-delicious cheese. The meal was filling without leaving you too full and made for excellent leftovers for lunch the next couple of days.

Time: 1 hr 45 min
Difficulty: easy-medium
Cost: $18.94 (caveat)

Squash-Crusted Pizza with Roasted Garlic, Mushrooms, and Sundried Tomatoes

Everyone loves pizza, but no matter how many vegetables you may pile on top, you still have a crust to contend with. You can make it whole wheat, roll it a little thinner, or try other variations to remove excess carbohydrates but at the end of the day it's still bread (and delicious.) That is, until now. This pizza is actually made of a SQUASH crust. It's not quite as firm as a traditional crust, and it's not completely healthy since it includes cheese (and a little flour still) but it adds both an exciting texture and taste while still reducing the carbs.

I used a mishmash of vegetables as my topping, which I will detail below. However, this can go with nearly anything. Use a tomato sauce if you prefer, or better yet, spread a layer of my healthy yet creamy spinach-artichoke dip over the top as a sauce. Put any vegetables on top, or even meats. The possibilities are nearly endless and with each pizza tasting differently this will quickly become a favorite.

Time: 1 hr 45 min (make sure to roast garlic as the pizza bakes to save time)
Difficulty: Medium