10 Refreshing and Healthy Summer Recipes From a Top Chef Winner

Whisk together eggs, cream and milk along with a little salt.

Over medium heat, heat 8-inch nonstick, ovenproof skillet and melt the butter to coat the pan. Cook egg mixture for 3 minutes and then sprinkle asparagus, goat cheese and raspberries. Place pan in oven and bake until cooked through, about 20 minutes. Season with salt and pepper. Serve warm or chilled. Cut into wedges and serve with a simple green salad.

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Grilled Chicken Breasts With Pickled Summer Squash and Red Onion

Ingredients:

4 skin-on chicken breasts salt and pepper 1 tbsp. olive oil 2 summer squash, cut lengthwise into quarters then into 1/4-inch slices 1 small red onion, halved then thinly sliced 1 tbsp. champagne vinegar, plus 2 tsp. 2 tsp. sugar, plus 1 tbsp. 2 tbsp. butter

Directions:

Heat grill to medium high, rub chicken with olive oil and then season with salt and pepper. Grill until cooked through, turning after about 4-5 minutes.

In large sauté pan, heat olive oil over medium-high heat. Sauté squash and onion for 2-3 minutes. Sprinkle in 1 tbsp. vinegar and 2 tsp. sugar and sauté until liquid evaporates. Remove from pan and add the additional 2 tbsp. vinegar, 1 tbsp. sugar and butter. Let simmer until it begins to thicken. Season with salt and pepper.

Spoon sauce over chicken. Serve with any grilled vegetables.

Sweet and Sour Blueberry Sauce With Vanilla Ice Cream

Ingredients:

1 pint blueberries 1/4 cup sugar 2 tbsp. balsamic vinegar 1/2 cup water 1 bunch basil, plus leaves for garnish

Directions:

Put all ingredients in a small saucepan and heat over medium heat until liquid reduces and becomes syrupy. Remove basil leaves. Let cool and spoon over ice cream. Garnish with additional basil leaves.

Warm Potato and Sausage Salad

Ingredients:

2 lbs. new potatoes, cut into bite-size cubes 1 lb. green beans, ends removed 4 links turkey sausage, sliced about 1/4 inch thick

Dressing:

2 tbsp. red wine vinegar 2 tbsp. olive oil 1 tbsp. Dijon mustard 1 small onion, minced 1 clove garlic, minced 1 tbsp. honey salt and pepper

Directions:

Put cubed potatoes in pot and cover with water and 1/2 tsp. salt. Bring to a boil and simmer until just tender. Strain. Meanwhile, bring another pot of salted water to boil and cook green beans until tender, about 8 minutes. Strain.

Heat oil over medium heat. Add sausage and cook until just cooked through. Remove with slotted spoon and set aside. Add in onion and garlic and let cook until translucent. Add vinegar, Dijon and honey, and season with salt and pepper.

Toss potatoes, beans and sausage together with dressing. Adjust salt and pepper.

Serves a crowd.

Asparagus and Almond Risotto

Ingredients:

5 to 5-1/2 cups chicken broth 1/4 cup white wine 1 tbsp. olive oil 1 onion, minced 1-1/2 cups arborio rice 2 cloves garlic, minced 1 bunch asparagus, cut into 1/4 inch rounds salt and pepper 1/3 cup Parmesan cheese, grated zest and juice of one lemon 1/2 cup toasted sliced almonds

Directions:

In saucepan, heat stock to boil, then turn off. Heat olive oil in a large sauté pan or stock pot over medium heat. Add onion and garlic and cook until translucent but not brown, about 3 minutes. Add ice and asparagus and stir to coat. Reduce heat to low and add 1 cup of stock. Stir until absorbed. Add wine and stir until absorbed. Add rest of liquid, a cup or so at a time, until rice is just tender. Stir in Parmesan and lemon; season with salt and pepper. Top with almonds.

Israeli Couscous With Corn, Peas and Fresh Mint

Ingredients:

2-3/4 cups chicken broth 1-1/2 tsp. salt 2-1/4 cups Israeli (pearl) couscous (or use regular couscous and make using package instructions) 1 tbsp. olive oil 1 cup corn, boiled and chilled 1 cup peas, boiled and chilled 2 tbsp. mint, cut into long strips 1/2 cup finely grated Parmesan cheese Salt and pepper, to taste

Directions:

Bring broth and 1-1/2 tsp. salt to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Drain, toss with olive oil and lay out on a cookie sheet to cool. Then toss with all the other ingredients.

Grilled Beef With Grilled Asparagus, Plums and Black Olives

Ingredients:

4 6-8 oz. portions of beef (tenderloin, ribeye, or New York strip all work well) 2 bunches asparagus, ends trimmed 1 tbsp. olive oil salt and pepper 3 plums, pits removed and sliced 1/3 cup pitted black olives (kalamata or nicoise), rough chopped

Directions:

Heat grill to medium high. Season and grill beef to desired temperature. Meanwhile, toss asparagus in olive oil and season with salt and pepper. Grill until just cooked through, about 4 minutes. Remove and cut into approximately 2-inch lengths. Toss together with plums and olives. Serve beef with warm asparagus salad.