The warm summer months are a good time to try new things to mix up the daily cooking routine. With a little creativity, it can be easy to create delicious and healthy meals and snacks.

Barbecuing can be healthy with some minor adjustments, if you use chicken, fish or vegetables on the grill instead of sausages and chops. Red, green and yellow peppers are a great choice because they cook very quickly and are rich in vitamin C. Just halve the peppers, season with olive oil, lemon and herbs and grill for just a few minutes. Eggplants are also very good because they are low in calories and a good source for vitamins, fiber and minerals. Zucchinis are filled with valuable folates, potassium and vitamin A. Grilled meat often can be used on the following day, for example as finger food or sandwich toppings. For those who like it spicy, chopped chilis add a lot of flavor. They also stimulate the metabolism and release endorphins.

Often the sorts of things one cooks in the wintertime can be used in salads during the summer. Creative and very colorful salads can be made out of pasta, tomatoes, carrots and peas or for another example, using asparagus, beans and rice. With light vinaigrette dressing the salad doesn’t come out too rich in calories. Chopped nuts can top off a healthy and delicious dressing.

In late summer especially regional fruits and vegetables are highly recommended for snacks in between the main meals. With fresh fruits, such as blueberries, rich in antioxidants Vitamin C and E, bananas and strawberries, which may reduce risk of cancer, and a bit of juice, milk or water you can make refreshing smoothies. Fruit sticks out of grapes, melons and pieces of apple are a delicious treat that even gets the kids to eat enough vitamins.

Fresh vegetables like carrots, celery, cucumbers or radishes are recommended both raw with an herbal dip but also as ingredients for delicious pasta sauces. As a thirst quencher try self-made ice tea by cooling down peppermint or fruit tea and serve with ice cubes. „ Ice tea is always a popular drink at garden parties with friends and their kids “, Stefanie Graf.

Every now and then Stefanie gets her inspiration for new recipe ideas from her partners Barilla and Teekanne. Here are a couple of favorite recipes for the summer. By the way, the pasta recipe is also great as a cold dish.

Melon fun with Pompadour Rosehip

Ingredients:
3 POMPADOUR Rosehip & Hibiscus tea bags
Sweetener (e.g. Kandisin) or sugar to taste
1 melon
Juice of 3 oranges

Method: Cut the top off the melon and scoop out the flesh. Use a scoop to make melon balls or dice. Pour 1 litre of boiling water over the POMPADOUR Rosehip & Hibiscus tea bags, sweeten, allow to steep and cool. Mix the tea with orange juice and pour it into the hollowed-out melon along with the melon balls or dice. Serve with straws.

Mini Penne Rigate with chicken and vegetable ragout and tomatoes(Adobe pdf)

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