Spring into summer recipe guide

The smell of spring is in the air, and so is lingering aroma of your grill heating up! This spring and summer, change up your at-home prepared meals with some healthy, fresh alternatives. 

Here are a few lighter options that you can cook, bake or grill at home! 

Campfire Hot Dog Skewers 

www.delish.com/cooking/recipe-ideas/a28198532/hot-dog-veggie-skewers-recipe

Ingredients

Sauce

• 1/4 cup barbecue sauce
• 1 1/2 tbsp. ketchup
• 1 Tbsp. soy sauce
• 1 tsp. rice wine vinegar
• 1/2 tsp. chili powder

Skewers

• 1 8-pack hot dogs, quartered 
• 3 cups pineapple, cut into 1-in. pieces
• 1 red bell pepper, cut into 1-in. pieces
• 1 green bell pepper, cut into 1-in. pieces
• Small red onion, cut into 1-in. pieces

Directions

1. In a medium bowl, whisk to combine all sauce ingredients. Preheat grill or grill pan on medium heat.
2. Build skewers by alternating hot dogs, pineapple, peppers and red onion. Brush all over with sauce and place on preheated grill. 
3. Grill on medium heat, flipping every couple minutes and basting with remaining sauce, until skewers are charred, about 8 to 10 minutes total.

Caprese Turkey Burgers 

www.delish.com/cooking/recipe-ideas/a46556322/caprese-turkey-burgers-recipe

Ingredients

• 1/3 cup mayonnaise
• 3 tbsp. store-bought or homemade pesto
• 1 lb. ground turkey (preferably 93% or 94% lean)
• 1 large egg, lightly beaten
• 1/4 cup finely chopped fresh basil, plus 12 large leaves
• 1/2 oz. Parmesan, finely grated (about 1/4 cup)
• 1 tsp. garlic powder
• 1/2 tsp. kosher salt, plus more
• 1/4 tsp. freshly ground black pepper, plus more
• 2 tbsp. neutral oil, divided
• 4 (1/2-in. thick) slices fresh mozzarella (about 2 oz. each), divided
• 4 hamburger buns, toasted
• 4 large tomato slices
• 4 tsp. balsamic glaze

Directions

1. In a small bowl, stir mayonnaise and pesto until combined. Set aside.
2. In a large bowl, using clean hands or a flexible spatula, mix turkey, egg, chopped basil, Parmesan, garlic powder, 1/2 tsp. salt and 1/4 teaspoon pepper just until combined. Divide mixture into 4 portions and shape into round patties about 1/2-in. thick.
3. In a large metal or cast-iron skillet over medium-high heat, heat 1 tbsp. oil. Arrange 2 patties in skillet, spacing evenly apart, and cook until a browned crust forms on the bottom, about 3 minutes. Flip burgers, cover pan and continue to cook until an instant-read thermometer inserted into the center registers 155F, about 2 minutes more.
4. Uncover pan and place 1 slice mozzarella on top of each burger. Cover and continue to cook until cheese is melty and burgers are cooked through (instant-read thermometer should register 165F), about 1 minute more. Transfer burgers to a plate. Repeat with remaining 1 tbsp. oil, patties and mozzarella.
5. Spread pesto mayo across bottom buns. Top with a burger and tomato slice; generously season tomatoes with salt and pepper. Drizzle with balsamic glaze and top with basil leaves. Close burgers with top buns.

Grilled Honey-Chipotle Salmon In Foil Packets With Summer Squash 

www.delish.com/cooking/recipe-ideas/a40511179/grilled-honey-chipotle-salmon-foil-packets-with-summer-squash

Ingredients

• 4 tbsp. butter, melted
• 2 tbsp. honey
• 1 tbsp. chipotle chili powder or regular chili powder
• 3 cloves garlic, minced
• Kosher salt
• 4 (6-oz.) skin-on salmon filets
• 1 medium zucchini, chopped
• 1 summer squash, chopped
• 1 small red onion, chopped
• 1/4 cup packed basil leaves, torn
• Lime wedges, for serving

Directions

1. Heat grill to medium-high. In a small bowl, whisk butter, honey, chipotle chili powder, garlic and 1/2 tsp. salt; set aside.
2. Season both sides of salmon with 3/4 tsp. salt. In a medium bowl, toss zucchini, summer squash and red onion with 1/4 tsp. salt.
3. Lay four 12-in. by 16-in. pieces of foil on a flat surface. Divide vegetable mixture between foil packets, filling up half of the center of each piece of foil. Arrange salmon next to vegetables. Drizzle salmon and vegetables with the chipotle sauce (stir to combine before using if separated), dividing evenly. Fold and seal edges of foil to create a packet.
4. Grill, covered, until salmon is cooked through and squash is tender, rotating packets half way through, 11 to 14 minutes. Sprinkle with basil and serve with lime wedges.

Cheeseburger Cabbage Wraps 

www.delish.com/cooking/recipe-ideas/a27115412/cheeseburger-cabbage-wraps-recipe

Ingredients

For cabbage wraps

• 4 large green cabbage leaves (from 1 head)
• 1 lb. ground beef
• Kosher salt
• Freshly ground black pepper
• 4 slices cheddar cheese 
• 1/2 red onion, thinly sliced into rounds
• 1 medium tomato, sliced
• Pickle chips, for serving

For sauce

• 2 tbsp. mayonnaise
• 2 tbsp. Dijon mustard
• 1 tsp. red wine vinegar
• 1/2 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper

Directions

1. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel–lined plate to dry.
2. Make sauce: In a medium bowl, combine mayonnaise, mustard, vinegar and garlic powder. Season with salt and pepper and whisk until smooth.
3. Make burgers: Form ground beef into 4 patties; season both sides with salt and pepper. Heat a large skillet over medium-high heat. Add patties and cook until burgers are seared on the bottom, 4 to 6 minutes. Flip burgers and cook until cooked through to your liking (4 to 6 minutes for medium), adding cheese during the last minute of cooking. 
4. Assemble burgers: Place burger patty on the edge of a cabbage leaf where the thickest part of the stem is. Top with onion, tomato and pickles. Fold opposite end of cabbage leaf up over burger, then fold one side of cabbage leaf over burger and roll until burger is completely wrapped. Serve with sauce.