En español | Now that farmers markets and backyard gardens are overflowing with fruits and vegetables, we asked three top chefs — Carla Hall, Ming Tsai and Jamie Oliver — to share a favorite summer dish.
Carla Hall, cohost of The Chew
Grilled Peaches With Yogurt and Rosemary Honey
This simple breakfast plays up the sweetness of a popular summer fruit with an accent of honey. If you thought you couldn't grill your breakfast, this recipe will change your mind.
What you'll need
4 firm but ripe peaches
2 cups Greek-style or strained yogurt
1/2 cup honey
1 rosemary sprig
Grapeseed, canola or other neutral-flavored oil
1. Prepare the grill and heat to medium.
2. Cut the peaches in half and pit them. If desired, cut the peaches into quarters. (Note: They do not need to be peeled.) Brush the cut sides of the peaches with oil. Carefully place the peach pieces onto the hot grate and grill, turning once, until grill marks show and the peaches are tender but not falling apart, 2 to 3 minutes per side.
3. While the peaches are grilling, place the rosemary sprig and the honey into a microwavable bowl and heat for about 1 minute. Or place the honey and rosemary into a small pot on the stove and warm over medium-low heat for about 3 minutes. (The honey should be runny and warm.)
4. To serve, put 1/4 cup yogurt in each of 4 cups or bowls, then top with several peach slices (warm or at room temperature), another 1/4 cup yogurt and the remaining peaches. Drizzle with the honey.
Nutrients per serving: 253 calories, 7g protein, 52g carbohydrates, 2g fiber, 3g fat (1g saturated fat), 10mg cholesterol, 87mg sodium
Ming Tsai, host of Simply Ming
Tomato and Gouda Grilled Cheese Sandwich
Grilled cheese sandwiches are delectable when topped with tomatoes sautéed in olive oil. This technique not only makes them taste better but also reaps the most health benefits. Studies have shown that cooked tomatoes have more healthful antioxidants than raw ones.
What you'll need
1 medium vine-ripened tomato, cut into 1/4-inch-thick slices
3 ounces Gouda
4 slices whole wheat bread
1 tablespoon extra-virgin olive oil, plus more for brushing the bread
Kosher salt and freshly ground black pepper
1. In a large sauté pan over medium-high heat, add the oil and swirl to coat. When the oil is hot, add the tomato slices and season with salt and pepper. Cook until softened, 1 to 2 minutes per side. Transfer the tomatoes to a plate.
2. Brush the bread on both sides with the oil. Set 2 or 3 tomato slices onto 2 of the bread slices. Grate Gouda over the tomatoes and top with the remaining bread.
3. Wipe out the sauté pan and place it over medium-high heat. When the pan is hot, add the sandwiches; cook until the bread is golden brown, about 2 to 3 minutes. Turn the sandwiches over and grill to brown on the other side, another 2 to 3 minutes. Serve immediately.
Nutrients per serving: 365 calories, 17g protein, 32g carbohydrates, 5g fiber, 21g fat (9g saturated fat), 49mg cholesterol, 672mg sodium
Jamie Oliver, author of The Naked Chef
Salmon Baked in a Foil Parcel With Green Beans and Pesto
This is so easy to put together — a portion of salmon, a handful of green beans, a dollop of good-quality pesto and a little squeeze of lemon juice. For a dinner party you can use a whole fillet of salmon and treat it exactly the same way; just cook it twice as long. It will look very dramatic when you open up the parcel at the table.
What you'll need
2 salmon fillets (4 ounces each), skin on, scaled and bones removed
2 handfuls green beans
2 heaping tablespoons green pesto
Sea salt and freshly ground black pepper
Olive oil, as needed
1. Preheat the oven to 400° F.
2. Trim the beans by cutting off the stalk ends but leaving on the wispy tips.
3. Halve the lemon.
4. Take a yard of aluminum foil and fold it in half, bringing the narrow sides together to make 2 layers. Put a handful of green beans in the middle of the folded aluminum foil. Lay a salmon fillet, skin side down, across the beans and spoon a heaping tablespoon of green pesto on top. Drizzle with olive oil, squeeze the juice from one of the lemon halves over all, and season with salt and pepper. Pull the aluminum-foil edges together and scrunch them up to seal the parcel. Repeat these steps to make your second salmon-fillet parcel, and place both foil parcels onto a sheet pan.
5. Put the sheet pan into the hot oven and cook the parcels for 15 minutes. Remove the pan from the oven and let it stand for 1 minute before carefully unwrapping and checking that the salmon is cooked through.
6. Either serve the parcels on plates as they are or carefully unwrap them before serving.
Nutrients per serving: 391 calories, 25g protein, 11g carbohydrates, 5g fiber, 28g fat (4g saturated fat), 71mg cholesterol, 1,542mg sodium
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