You can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.
Makes 4 servings • Prep time 10 minutes, plus 30 minutes chilling time • Cook time 10 minutes
- 1 lb. skinless wild-caught salmon, fresh or canned
- ¼ cup chopped fresh parsley
- 1 large egg
- 1 tbs. fresh lemon zest
- ½ cup panko or gluten-free bread crumbs
- ½ cup shredded carrot
- 1 tsp. salt
- 2 tsp. Dijon mustard
- 2 tsp. dried dill
- 1 tbs. ghee or high-heat oil
This recipe first appeared in “The Better Burger.” Recipe developer: Robin Asbell. Photographer: Andrea D’Agosto.
- If using fresh salmon, divide fillet in half. Coarsely chop one half and place in the bowl of a food processor; if using canned salmon, simply place half in the bowl of a food processor. Add parsley and egg. Pulse four or five times to make a coarse purée, then scrape mixture into a medium bowl.
- Chop the remaining salmon into 1/4-inch chunks and add to the salmon in the bowl (or, if using canned salmon, simply mix in the remaining half). Add the lemon zest, panko, carrot, salt, mustard, and dill. With your hands, mix the ingredients gently but thoroughly.
- Use a 1/2-cup measuring cup to form four portions, then shape into 3/4-inch-thick patties. Cover and chill the burgers for at least 30 minutes or up to four hours.
Grill: Preheat the grill on high heat. Oil the grate, place the burgers on the grate, and reduce the heat to medium. Cook for three to four minutes per side, until a meat thermometer inserted into the center reads 145 degrees F.
Stovetop: Preheat a 12-inch cast-iron or stainless-steel pan over medium-high heat for one to two minutes until hot. Add ghee and tilt to coat the pan. Place the patties in the pan, leaving 1 to 2 inches of space between them. Cook for 30 seconds, then reduce the heat to medium and cook for three minutes more. Flip and cook an additional four minutes, until a meat thermometer inserted into the center reads 145 degrees F.
Herby Potato Salad With Blanched Green Beans
Refreshing and flavorful, this salad features tender baby potatoes, crunchy green beans, and a zesty dressing infused with apple-cider vinegar, fresh herbs, and a touch of honey.
Makes 6 servings • Prep time 20 minutes • Cook time 15 minutes
- 1 tbs. sea salt
- 2 lb. baby potatoes
- 1 cup chopped green beans
- 1 stalk celery, diced
- 2 green onions, sliced
- 4 small radishes, thinly sliced
- 2 tbs. apple-cider vinegar
- 1 tbs. whole-grain Dijon mustard
- 2 tbs. minced fresh dill
- 2 tbs. minced fresh chives
- 2 tbs. extra-virgin olive oil
- 2 tsp. sea salt
- 2 tbs. honey
- ½ tsp. freshly ground black pepper
This recipe originally appeared in “4 Recipes for an End-of-Summer Picnic.” Recipe developer: Maddie Augustin.
- Bring a large pot of water with 1 tablespoon of salt to a rolling boil. Add the baby potatoes, and return the water to a boil. Boil for 8-10 minutes, or until the potatoes are fork tender. Strain the potatoes and set aside to cool.
- While the potatoes are cooling, blanch the green beans. Bring a small pot of water to a boil and prepare an ice bath. Once the water reaches a rolling boil, add the green beans. Return the water to a boil and cook the beans for 3 minutes. Strain the beans and submerge immediately into the ice bath to cool completely.
- Prepare the dressing by whisking all the ingredients until combined.
- Once the potatoes have cooled, halve them. Add the potatoes, green beans, celery, green onions, and radishes to a large mixing bowl. Drizzle with the herb dressing and toss to coat evenly.
- Transfer to a travel-safe container. Refrigerate for at least an hour to allow the flavors to develop before serving.
Salad of Mixed Greens With Blueberries
A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.
Makes 4 servings • Prep time 5 minutes • Cook time 0 minutes
- Whisk vinegar, oil and honey in a small bowl. Season to taste with salt and pepper.
- Place the greens in a large mixing bowl and toss with dressing. Divide the salad greens among four plates.
- Top each salad with 2 tablespoons crumbled goat cheese, 1/4 cup berries, and 1 tablespoon walnuts. Drizzle the desired amount of dressing over each salad.
Optional: Top with 1 tablespoon of thin-sliced and julienned prosciutto ham per salad or 2 tablespoons of cooked pulled chicken breast per salad.
Watermelon Salad With Mint and Cilantro
Toasted pumpkin seeds and crumbled feta round out this fresh, herb-filled salad.
Makes 4 servings• Prep time 20 minutes • Cook time 0 minutes
- 2 cups cubed watermelon
- 1 cup halved cherry tomatoes
- 2 tbs. chopped mint leaves
- 2 tbs. chopped cilantro
- 2 tbs. freshly squeezed lime juice
- 1 tsp. lime zest
- 1 tbs. extra-virgin olive oil
- ½ tsp. freshly ground black pepper
- ¼ tsp. sea salt or fleur de sel
- ¼ cup crumbled feta cheese
- 1 tbs. pumpkin seeds, toasted
This originally appeared in “How to Cook With Fresh Herbs.” Recipe developer: Rebecca Katz. Photography: Andrea D’Agosto.
- Combine watermelon, tomatoes, mint, cilantro, lime juice and zest, olive oil, and black pepper in a bowl, and toss lightly with a fork.
- Stir in salt just before serving, and top with feta and pumpkin seeds.
Grilled Corn With Ancho-Lime Mayo and Cilantro
Makes 6 ears • Prep time 10 minutes • Cook time 15 to 20 minutes
- ½ cup mayonnaise
- 1 tbs. lime juice
- 1 tsp. ancho chili powder
- 6 ears corn, shucked
- 2 tbs. butter, cut into 6 pats
- 1 tsp. sea salt
- ½ tsp. freshly ground black pepper
- ⅓ cup cilantro leaves, chopped
This recipe first appeared in “Campfire Cuisine.” Recipe developers: Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan. Photography: Dirty Gourmet.
- Make the spicy mayo: In a small bowl, thoroughly mix the mayonnaise, lime juice, and chili powder. Spoon into an airtight container and keep chilled until ready to use.
- Spread a pat of butter on each ear of corn and sprinkle with salt and pepper, then wrap them individually in aluminum foil.
- Place a grate over the campfire and adjust the fire so there are medium flames licking the underside of the grate [or adjust your grill heat]. Grill the corn on the grate for about 15 minutes, rotating several times.
- Unwrap an ear and check for doneness: Corn is ready when the kernels have a little give to them; you may have to taste test the ear to be sure. It’s OK if you get a few charred spots.
- Slather the corn with spicy mayo and sprinkle with cilantro. Add an extra dash of chili powder if desired. Serve.
Flag Fruit Pizza
This patriotic treat is delicious, healthy, and sure to be a hit during your festivities!
Makes 12 servings • Prep time 15 minutes • Cook time 0 minutes
- 1 cup cashews
- 8 Medjool dates
- 1 cup plain Greek yogurt
- ½ tsp. cinnamon
- 1 tbs. honey
- ½ cup blueberries
- 1 cup strawberries
- ½ cup coconut flakes
Recipe by The Life Time Foundation Team.
- Blend the crust ingredients together in a food processor. Press into the bottom of a 8×6 pan.
- Mix the frosting ingredients together and spread over the top of the crust.
- Decorate the top by arranging the fruit into an American flag pattern.
Sangria is a colorful and festive punch that’s traditionally made with red wine and brandy. This alcohol-free version is just as flavorful and perfect for people of all ages. Blood oranges are a great substitute for regular oranges.
Makes 10 servings • Prep time 10 minutes • Cook time 10 minutes
- 4 cups water
- ½ cup loose hibiscus tea or dried hibiscus flowers
- ½ cup honey
- 2 cups 100 percent pomegranate juice
- 1 orange, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1 green apple, cored and diced
- 1 red apple, cored and diced
- ½ cup red or green grapes, cut in half
- 1 tsp. alcohol-free bitters (see recipe here)
- Crushed ice
- 4 cups carbonated water
This recipe first appeared in “Summer Mocktails.” Recipe developer: Betsy Nelson. Photography: Andrea D’Agosto.
- Boil the water, and steep the hibiscus flowers and honey for 10 minutes. Strain and chill the tea.
- Mix the chilled tea, juice, fruits, and bitters together in a large pitcher, and allow the flavors to blend for at least an hour before serving.
- Pour sangria into glasses with crushed ice, leaving room to top off with the carbonated water.
Optional additions: Wine and brandy
Red, White, and Blue(berry) Ice Pops
The perfect treat for both kids and adults. If you’re vegan or lactose intolerant, this recipe is easy to modify to be dairy-free.
Makes 6 servings • Prep time 20 minutes • Cook time 2 hours freezer time
- 2 bananas, peeled, cut, and frozen for at least 2 hours
- 1 cup frozen blueberries
- 3 cups full-fat vanilla yogurt, or dairy-free yogurt of choice
- 1 cup frozen strawberries or cherries
This recipe first appeared in “4 Picnic Recipes Perfect for a Holiday Weekend.”
- Add the blueberries, 1 cup yogurt, and 1/2 banana to a food processor or blender. Blend well. Add to a popsicle mold until it’s about 1/3 full.
- Add one frozen banana and 1 cup yogurt to the food processor or blender. Blend well. Add to the same popsicle mold until it’s 1/3 more of the way full.
- Add the strawberries or cherries, 1 cup yogurt, and 1/2 banana to the food processor or blender. Blend well. Add to fill the rest of the popsicle mold.
- Insert popsicle sticks into the base of mold and freeze until hardened.