7 So-Healthy Recipes For Summer

Photo: Courtesy of A House In The Hills.
With spring upon us and summer just around the corner, I'm feeling inspired to mix things up in the kitchen! I'm ready to say goodbye to hearty soups and hello to lighter fare, and I'm especially happy to welcome in a whole new collection of produce. I've rounded up some of the recipes from A House In The Hills that are inspiring me to welcome in the new seasons in an especially healthy and delicious way. Hope you love!
Sarah Yates, the intrepid personality behind the Cali-based blog A House In The Hills, is a photographer-come-chef with a serious knack for style. Ahead, the Jill-of-all trades has graciously compiled her favorite summer meal-time eye candy.
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Photo: Courtesy of A House In The Hills.
Napa cabbage makes the most delicious wrap, I can’t believe I’m just discovering it! And, isn’t everything in life just better with peanut sauce? I mean, not everything, but definitely most things! Case in point: noodles. Noodles with peanut sauce will have saved lives. So, what are you waiting for?

Cabbage Wraps With Spicy Peanut Dipping Sauce
Serves 4

1 extra large Napa cabbage
1 large red bell pepper
2 large carrots
2 medium cucumbers
1 (12 oz) package extra firm tofu (always choose organic tofu if possible!)
1 bunch of cilantro
1/2 cup crunchy peanut butter
2 tbsp sesame oil
1 1/2 tbsp GF low sodium tamari
1 tsp honey
2 cloves crushed garlic
1 lime
1/4 tsp red pepper flakes, adjust to heat preference!
Coconut oil
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Photo: Courtesy of A House In The Hills.
Thoroughly coat grill pan in coconut oil.

Drain tofu, slice in half and press with cloth until dry, squeezing out as much moisture as possible.

Grill tofu five minutes on each side or until crispy. Remove from heat and slice into strips.
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Photo: Courtesy of A House In The Hills.
To create the peanut dipping sauce, combine peanut butter, sesame oil, tamari, garlic, juice of one lime, honey, and red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.

To prepare vegetables, use a julienne peeler, creating vegetable noodles out of carrots and cucumbers.

De-seed and cut bell pepper into match sticks.

Wash and chop cilantro.

Rinse and dry cabbage leaves cutting off the majority of white stalk.

Layer tofu, bell pepper, carrots, cilantro and cucumber in cabbage leaves and roll up!

Use peanut sauce or toothpicks to secure leaves if necessary.
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Photo: Courtesy of A House In The Hills.
There’s something so beautiful about traditional Mexican street corn. I wanted to create a version inspired by how beautiful it is but with different flavors and textures, and, of course, healthy! I know it seems impossible, but this dish is even more delicious than it looks. There's nothing better than fresh sweet corn. Except, it turns out, fresh sweet corn grilled and topped with lime crema, cilantro, and hemp seeds. Sweet corn season starts in the spring, so hop to it!

Mexican-Inspired Street Corn
Serves 6

12 ears of fresh sweet corn
1 cup of cashews (soak for at least 4 hours)
1/3 cup fresh lime juice
3 tbsp coconut milk
1/8 tsp sea salt
1/4 cup water
1/2 bunch chopped fresh cilantro
Hemp seeds to garnish
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Photo: Courtesy of A House In The Hills.
Preheat grill, on a gas grill medium/low heat is best.

Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.

Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour, but not watery.

Grill corn over medium heat, turning often, until cooked through and slightly charred (see photos for reference).

Presentation is so much with this dish, so have fun with it: Place grilled corn on a platter, drizzle with crema, sprikle generously with cilantro, hemp seeds, and maldon salt. Enjoy!
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Photo: Courtesy of A House In The Hills.
Throw-together salads that have protein, something warm and hearty (hello roasted potatoes!) and a homemade dressing are my savior at the moment. This is a meal that can be prepped in under 10 minutes and on the dinner table in under 40. And, don’t we all need that some most days?

Roasted Potato & Paprika Chickpea Salad
Serves 3-4 as a side dish, 2-3 as a main

12 small red potatoes or approximately 3.5 cups chopped
1.5 cups of cooked chickpeas (15 oz can, drained and rinsed)
2 tbsp paprika
1 tbsp coconut oil
1 small shallot, finely chopped
1 meyer lemon
1 large garlic clove, crushed
1/8 cup white wine vinegar
1/4 cup olive oil
1 tbsp finely chopped mint
1/4 tsp salt
6 cups baby arugula
Finishing salt
Fresh cracked pepper

*After we’d devoured this I regretted that I hadn’t added capers. If you’re so inclined, they’d be a great addition!
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Photo: Courtesy of A House In The Hills.
Preheat oven to 375 degrees.

Wash potatoes and cut into quarters. Spread evenly on baking sheet and sprinkle with sea salt and fresh cracked pepper.

Place in oven and roast for 15 minutes. Turn potatoes to prevent burning and roast for 15 additional minutes or until crispy.

Place chickpeas on a baking sheet and sprinkle evenly with sea salt, paprika, and coconut oil. Shake pan and roll chickpeas around to coat them all evenly. Place in oven with potatoes to roast alongside for the last 15 minutes.

While potatoes/chickpeas are roasting, prepare dressing by combining shallot, lemon juice, garlic, mint, white wine vinegar, and olive oil. Mix well.

Combine arugula, potatoes, chickpeas in a large serving bowand dress to your preference. Give it a few tosses, add finishing salt to taste and serve warm!
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Photo: Courtesy of A House In The Hills.
Sometimes I come up with a recipe idea that I really don’t think will work, but that I know I have to try anyway. I love a good challenge, and I’m never afraid to fail (at least in the kitchen). These asparagus and corn cakes were one of those ideas — I had serious doubts that I could make them stick together with flax eggs and when they did, I felt like an Olympian. Small victories my friends, small victories.

Asparagus & Corn Cakes
Yields approximately 15 patties

1 bunch of asparagus
1 1/2 cups corn
2 tbsp ground flax
4 tbsp brown rice flour
1 tsp fresh thyme leaves, stems removed
8 tbsp of vegenaise
2 large cloves crushed garlic
4 tsp chopped dill
2 tsp fresh lemon juice
1/2 tsp sea salt
Coconut oil
Fresh cracked pepper
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Photo: Courtesy of A House In The Hills.
Remove corn from freezer and let defrost.

In a small mixing bowl, combine 2 tablespoons of ground flax and 6 tablespoons of warm water, mix well and place in refrigerator to set for at least 20 minutes. Letting them set is critical, so make sure the mixture has formed a thick paste before using!

Rinse asparagus and trim off ends.

Run asparagus through food processor with shredding blade attachment.

In a large mixing bowl combine shredded asparagus, corn, sea salt, a little bit of fresh cracked pepper, brown rice flour, thyme, and flax egg.

Heat coconut oil in a sauté pan over medium heat.

Form cakes in your hand and place in sauté pan, flatten with your spatula.

Cook for three minutes on each side or until nicely browned and crispy.

Sprinkle with finishing salt and garnish with dill aioli.

Dill Aioli Dipping Sauce
Combine garlic, dill, fresh lemon juice and Vegenaise in small mixing bowl and stir well.

Make cakes as thin as possible, they are much tastier when thin and crispy!

Loose pieces of corn in the sauté pan could pop up and possibly burn you, please remove them or stand back while cooking.

Cakes are fragile, make sure they are thoroughly browned before attempting to flip. Use a very thin spatula to handle them.
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Photo: Courtesy of A House In The Hills.
Are you looking for an insanely easy, exceptionally delicious, and healthy meal? This dish is so simple and shockingly tasty. Make it! Please, please make it. Then photograph it and share it with me on Instagram (hashtag #ahouseinthehills) and it will make my week. It’s seriously the best thing since this salad when you guys share your kitchen adventures with me, I get huge amounts of satisfaction from it.

Roasted Sweet Potato & Red Onion Salad
Serves 2 as a main dish, 4 as a side salad

2 large sweet potatoes
1 large red onion
3 tbsp finely diced shallots
4 tbsp white wine vinegar
High quality extra virgin olive oil
1 juicey, fresh, sweet tangerine (sub orange if preferred)
1/2 tbsp dijon mustard
1/3 cup roughly chopped pecans
Sea salt and fresh cracked pepper
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Photo: Courtesy of A House In The Hills.
Preheat oven to 375 degrees.

Slice sweet potato into 1/4 inch rounds and add to baking sheet.

Cut onion into 1/4 inch slices and add to baking sheet.

Generously coat sweet potatoes and onions in olive oil.

Sprinkle generously with sea salt.

Bake in oven for about 30 minutes.

Mix shallots in small bowl with 4 tablespoons of white wine vinegar, 3 tablespoons high quality extra virgin olive oil, the juice of one tangerine, 1/2 tablespoon dijon mustard, and 1/4 teaspoon of sea salt.

Layer sweet potatoes onto, placing onions over the top. Dress with shallot viniagrette and sprinkle pecans over the top. Season with additional sea salt and fresh cracked pepper to taste.

Enjoy warm!
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Photo: Courtesy of A House In The Hills.
Blood oranges are just the prettiest fruit and so, so sweet that I can’t get enough of them. I threw together this salad last weekend and it was too delicious and beautiful to keep to myself.

Kale & Blood Orange Salad
serves 2

1 small bunch dino kale
4 small oranges
1 small shallot, very thinly sliced
High quality extra virgin olive oil
Maldon salt or other large flake finishing salt
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Photo: Courtesy of A House In The Hills.
Remove stems from kale (it’s preferable to have a small bunch of dino kale, the leaves will be less bitter)

Wash greens, dry in a salad spinner or with paper towels and tears into manageable pieces. Massage kale to soften it (more about massaging kale here).

Cut peel from 3 of the blood oranges and slice into rounds.

Combine greens, shallot slices and oranges on a plate.

Drizzle with olive oil, squeeze the juice from the remaining blood orange over the salad and generously sprinkle finishing salt over the top. Serve immediately!
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Photo: Courtesy of A House In The Hills.
Life is about balance, right? So, I ate a batch of oatmeal banana cookies last weekend, which meant I had to reel it in and serve up some healthy grains and vegetables to swing the health pendulum back over. Parnsip fries, then this millet and broccolini salad. It’s all about balance. You with me?

Millet & Broccolini Salad

1 1/2 cup dry millet
3 cups water
2 tbsp coconut oil
2 bunches of broccolini
2 tbsp preserved lemons, chopped (recipe here)
1/2 cup pitted kalamata olives, chopped
2 tbsp fresh parsley, chopped
1/4 cup pine nuts + more to garnish

4 tbsp fresh pesto (recipe here)
4 tbsp balsamic vinegar
Serious pinch sea salt
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Photo: Courtesy of A House In The Hills.
Preheat oven to 375 degrees.

Dry toast millet in a saucepan for a few minutes until nutty and brown.

Add water and bring to a boil. Cover and turn down heat to a simmer. Cook for 15 minutes and remove from heat for 10 minutes, then fluff with a fork.

While millet is cooking, toss broccolini in coconut oil, sprinkle with a couple pinches of sea salt, and roast in the oven for 10 minutes or until crispy. Rough chop broccolini.

Scoop cooked millet into a serving bowl. Add roasted broccolini, preserved lemons, kalamata olives and parsley to millet.

In a small mixing bowl combine dressing ingredients and stir well. Add vinaigrette to the millet mixture and mix well (dress to personal preference).

Sprinkle salad with finishing salt and garnish with parsley and a sprinkle of pine nuts. Enjoy warm or cold!

NEXT: Try These Spicy Potato Wedges With Lime Dipping Sauce