Cooking Light Annual Recipes 2014: Every Recipe…A Year’s Worth of Cooking Light Magazine

Mom’s apple pie is the first dessert of hungry patriots, but no culinary canvas is as broad and American as the good old burger. Coast to coast, north to south, the burger is us, the essential food of the people of the Fourth. Burger definitions are broad, and variations run deep—kind of like American culture itself. In honor of the Fourth of July, here’s a virtual road trip across the American burger landscape, seven regional expressions of the essential bun-and-patty satisfier. This holiday, fly your burger flag high—and then keep it flying all summer, because these recipes are healthy as well as delicious.

Hands-on: 42 min. Total: 42 min. For the patty, I went with a mix of golden beets and chewy whole-grain brown rice, which holds together nicely, and then crumbles in the mouth like ground beef. Chopped toasted walnuts and blue cheese add subtle crunch and rich flavor. —Julianna Grimes, Senior Food Editor

2. Place rolls, cut sides up, on a baking sheet; coat with cooking spray. Broil 2 minutes or until toasted. Set aside.

4. Combine beet and next 6 ingredients (through rice). Combine mustard, eggs, and egg white. Add ¹/₄ teaspoon salt and mustard mixture to beet mixture; stir well. Spoon about ²/₃ cup rice mixture into a (4-inch) round biscuit cutter; pack mixture down. Remove mold; repeat 5 times to form 6 patties.

5. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Carefully add 3 patties to pan; cook 3 minutes. Carefully transfer patties to preheated baking sheet coated with cooking spray, turning patties over. Repeat procedure with 1 tablespoon oil and 3 patties. Return baking sheet to oven; bake patties at 400° for 12 minutes.

6. Combine mayonnaise, juice, cheese, and ¹/₈ teaspoon salt. Place bottom half of each roll on a plate. Divide mayonnaise mixture among roll bottoms; top each with 1 patty. Arrange ¹/₄ cup arugula on each patty; top with roll tops. Serves 6 (serving size: 1 burger)

CALORIES 384; FAT 17.8g (sat 3.4g, mono 6.9g, poly 6.3g); PROTEIN 13.3g; CARB 43.1g; FIBER 4.1g; CHOL 69mg; IRON 2.7mg; SODIUM 649mg; CALC 111mg

Hands-on: 47 min. Total: 47 min. Salmon is sacred in the region, but don’t grind it, please. No fish cake beats a fillet hot off the grill, nicely charred and glazed outside, almost sushi-tender within. Watercress—the peppery green I was eating way before arugula vogued in local markets—is quintessentially Pacific Northwest. Asian flavors are beloved, so the mayo is ginger-tinged. For crunch and tang, there’s a quick pickle of fresh, thin-sliced radish. This luscious treat takes me right back home. —Scott Mowbray, Editor

1. Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.

4. Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and ¹/₄ teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.

5. Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about ¹/₃ cup watercress on each fillet; top with top halves of buns. Serves 4 (serving size: 1 burger)

CALORIES 397; FAT 14.9g (sat 1.6g, mono 4.7g, poly 4.1g); PROTEIN 37.5g; CARB 24.9g; FIBER 1.8g; CHOL 80mg; IRON 2.4mg; SODIUM 567mg; CALC 117mg

Hands-on: 20 min. Total: 35 min. Chile peppers and cacti are staple ingredients in Southwestern cooking. Here I mixed a sweet-smoky ancho chile paste with bottom notes of earthy cumin into the beef patty. For a condiment, I started with nopales (cactus paddles) to give deep green veggie flavor. Jicama adds hearty crunch, while lime juice and cilantro brighten it all up. —Tiffany Vickers Davis, Test Kitchen Manager

1. Combine 1¹/₂ cups water and chiles in a microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 15 minutes. Remove chiles; discard liquid. Stem and seed chiles. Place chiles, 1 teaspoon oil, and garlic in a mini food processor; process until smooth. Combine chile mixture, sugar, and next 4 ingredients (through beef) in a medium bowl. Stir in ¹/₄ teaspoon salt. Divide beef mixture into 4 equal portions. Gently shape each into a ¹/₂-inch-thick patty.

2. Using a knife, remove needles from nopales; peel nopales, and chop to measure 1 cup. Heat a medium skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add nopales; sauté 3 minutes or until tender.

4. Combine nopales, jicama, cilantro, and juice in a small bowl; sprinkle with ¹/₈ teaspoon salt.

5. Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with ¹/₄ cup jicama mixture and top half of bun. Serves 4 (serving size: 1 burger)

CALORIES 375; FAT 15.9g (sat 4.9g, mono 7.1g, poly 1.8g); PROTEIN 27.9g; CARB 29.9g; FIBER 3.8g; CHOL 72mg; IRON 5mg; SODIUM 459mg; CALC 123mg

Hands-on: 44 min. Total: 44 min. You can play with tradition in the South, but best not mess with it. There’s no quinoa or fish sauce in this burger. It starts with caramelized onions, cooked low and slow. Some of the onions then get folded into the beef, keeping the patty moist and juicy. Next come salutes to barbecue and bourbon. Bacon adds savory crunch, while a shot of bourbon keeps the made-from-scratch sauce smoky and sweet. Then we bless it all with a fat, juicy, heirloom tomato slice. —Sidney Fry, Nutrition Editor

1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan. Add oil and onion to drippings in pan; cook 15 minutes or until onion is browned and very tender, stirring occasionally. Add 3 tablespoons bourbon, vinegar, and ¹/₄ teaspoon salt. Cook 2 minutes or until liquid almost evaporates, stirring constantly. Remove mixture from pan. Cool 5 minutes.

2. Combine 2 tablespoons bourbon, ketchup, and next 7 ingredients in a small saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until sauce thickens. Remove from heat.

4. Coarsely chop ³/₄ cup onion mixture; stir into beef. Divide beef mixture into 6 equal portions, gently shaping each portion into a ¹/₂-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with ¹/₄ teaspoon salt. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.

5. Spread each top and bottom bun half with 1 tablespoon sauce. Place patties on bottom halves; top each patty with 1 tomato slice. Divide remaining onion mixture evenly among servings. Top each serving with ¹/₂ bacon slice and top half of bun. Serves 6 (serving size: 1 burger)

CALORIES 358; FAT 11.4g (sat 3.8g, mono 4.7g, poly 1.5g); PROTEIN 22.1g; CARB 36.7g; FIBER 4.6g; CHOL 55mg; IRON 3.2mg; SODIUM 544mg; CALC 76mg

Hands-on: 13 min. Total: 45 min. Surf-and-turf sings a New England tune: Stick a few hunks of Maine lobstah on a beef patty and call it a day. But beef and lobster don’t really belong together in a bun. I wanted something simpler, more basic and true to the region where I spent my college years. Turkey is a healthy choice and the essence of New England tradition. Caramelized onions simmer in hoppy Sam Adams beer, while shaved Vermont cheddar adds tang and richness to the meat. —Hannah Klinger, Editorial Contributor

1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.

3. Remove ¹/₄ cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey. Divide mixture into 4 equal portions; gently shape each into a ¹/₂-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes. Top with cheese; grill 1 minute or until cheese melts and turkey is done.

4. Combine mayonnaise and mustard. Spread 1¹/₂ teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns. Serves 4 (serving size: 1 burger)

CALORIES 407; FAT 18.3g (sat 4.9g, mono 6.9g, poly 4.4g); PROTEIN 28.9g; CARB 28.5g; FIBER 2g; CHOL 92mg; IRON 3mg; SODIUM 597mg; CALC 191mg

Hands-on: 15 min. Total: 15 min. This Southern California special blends the region’s produce-forward approach with Latin flair on a lean sirloin patty. Buttery avocado is the base for a guacamole that’s flecked with jalapeño. For crunch, I chose alfalfa sprouts, which continue to proliferate in California stores and are prized for their bright taste and springy, crisp texture. Some locals might have gone bunless, but grains are so of-the-moment. I used a whole-grain bun, natch. —Deb Wise, Recipe Tester and Developer

2. Place half of avocado in a bowl; mash with a fork until almost smooth. Add sour cream and next 3 ingredients to bowl; stir to combine. Dice remaining half of avocado. Add diced avocado, tomato, jalapeño, and ¹/₈ teaspoon salt to bowl; stir gently to combine.

3. Divide beef into 4 equal portions. Gently shape each portion into a (¹/₂-inch-thick) patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with ³/₈ teaspoon salt and pepper. Place burgers on grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.

4. Place ¹/₄ cup sprouts on bottom half of each bun; top each with 1 patty, about 3 tablespoons guacamole, and top half of bun. Serves 4 (serving size: 1 burger)

CALORIES 403; FAT 21.1g (sat 5.6g, mono 10.4g, poly 2.6g); PROTEIN 27.6g; CARB 27.5g; FIBER 7g; CHOL 74mg; IRON 3.8mg; SODIUM 499mg; CALC 74mg

Hands-on: 23 min. Total: 27 min. King Corn governs the Great Plains and probably always will. This burger delivers deep corn essence two ways. The first puts a happy soul-of-corn flavor right in the patty: Corn chips are crumbled into lean, free-range bison meat. Then there’s a sweet, creamy fresh-corn mayo that brightens the whole thing up. Charred onion bolstered by smoky chile pepper heats and a wild whiff of sage completes the roundup of prairie gusto. — Robin Bashinsky, Recipe Tester and Developer

2. Place corn and onion on grill rack coated with cooking spray. Grill 9 minutes or until charred, turning corn occasionally and turning onion once. Cut kernels from corn. Place corn, mayonnaise, mustard seeds, vinegar, and ¹/₈ teaspoon salt in a mini food processor; process until smooth.

4. Place chips in a food processor; pulse 15 times or until coarsely chopped. Combine chips, ¹/₄ teaspoon salt, sage, garlic powder, pepper, and bison; mix well. Divide into 4 equal portions, gently shaping each into a ¹/₂-inch-thick patty. Press a nickel-sized indentation in center of each patty. Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness.

5. Place 1 patty on bottom half of each roll. Spread 1 tablespoon corn mixture over each patty. Top with onion mixture and top halves of buns. Serves 4 (serving size: 1 burger)

CALORIES 420; FAT 17.8g (sat 4.6g, mono 5.3g, poly 2.3g); PROTEIN 29.5g; CARB 35.6g; FIBER 2.6g; CHOL 64mg; IRON 5.1mg; SODIUM 684mg; CALC 110mg

10 EASY ZINGY BURGER SAUCES

Start with 2 tablespoons canola mayonnaise, and add these simple stir-ins to make flavor-packed condiments for burgers.

AVOCADO SAUCE
Add ¹/₄ cup ripe peeled mashed avocado, ¹/₄ teaspoon fresh lime juice, and ¹/₈ teaspoon kosher salt to mayo; stir until blended. Serves 6 (serving size: about 1 tablespoon)

CALORIES 30; FAT 2.9g (sat 0.2g); SODIUM 71mg

CURRY MAYO
Add ¹/₄ teaspoon Madras curry powder,¹/₄ teaspoon fresh lemon juice, and a dash of kosher salt to mayo; stir until blended. Serves 4 (serving size: about 1¹/₂ teaspoons)

CALORIES 23; FAT 2.3g (sat 0g); SODIUM 75mg

SPICY REMOULADE
Add 2 teaspoons unsalted ketchup, 2 teaspoons chopped drained capers, 1 teaspoon chopped fresh chives, 1 teaspoon fresh lemon juice, 1 teaspoon Creole mustard, and ¹/₄ teaspoon ground red pepper to mayo; stir until blended. Serves 4 (serving size: 1 tablespoon)

CALORIES 30; FAT 2.4g (sat 0g); SODIUM 125mg

ROASTED GARLIC BALSAMIC AIOLI
Remove papery skin from 1 garlic head (do not peel cloves). Drizzle 1 teaspoon oil over garlic; wrap in foil. Bake at 375° for 45 minutes. Cool 10 minutes. Separate cloves; squeeze into a bowl. Discard skins. Mash garlic. Add garlic, 1 teaspoon balsamic vinegar, and a dash of kosher salt to mayo, stir until blended. Serves 4 (serving size: 1 tablespoon)

CALORIES 38; FAT 2.8g (sat 0.1g); SODIUM 76mg

HERBED MAYO
Add 1¹/₂ tablespoons light sour cream, 1 tablespoon chopped fresh basil, 1 teaspoon chopped fresh chives, ¹/₂ teaspoon chopped fresh thyme, and ¹/₈ teaspoon black pepper to mayo; stir until blended. Serves 4 (serving size: 1 tablespoon)

CALORIES 31; FAT 2.9g (sat 0.4g); SODIUM 49mg

SRIRACHA SAUCE
Add 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong), 2 teaspoons chopped fresh cilantro, and 2 teaspoons cider vinegar to mayo; stir until blended. Serves 4 (serving size: about 1¹/₂ teaspoons)

CALORIES 26; FAT 2.3g (sat 0g); SODIUM 95mg

ROASTED BELL PEPPER SAUCE
Preheat broiler. Cut 1 orange bell pepper in half lengthwise; discard seeds and membranes. Place 1 pepper half, skin side up, on a foil-lined baking sheet (reserve remaining half); flatten with hand. Broil 8 minutes or until blackened. Wrap bell pepper in foil; let stand 5 minutes. Peel and finely chop. Add 2 tablespoons chopped bell pepper and 1 teaspoon minced fresh chives to mayo; stir until blended. Serves 4 (serving size: 1 tablespoon)

CALORIES 27; FAT 2.3g (sat 0g); SODIUM 46mg

CHIPOTLE AND LIME MAYO
Add 1¹/₂ teaspoons fresh lime juice, 1 teaspoon minced chipotle chile in adobo sauce, and 1 teaspoon adobo sauce to mayo; stir. Serves 4 (serving size: 1¹/₂ teaspoons)

CALORIES 24; FAT 2.3g (sat 0g); SODIUM 72mg

GARLICKY MAYO
Combine mayo, 1 tablespoon minced shallots, ¹/₂ teaspoon fresh lemon juice, a dash of salt, and 3 minced garlic cloves in a mortar; pound with a pestle until blended. Serves 4 (serving size: 2 teaspoons)

CALORIES 28; FAT 2.3g (sat 0g); SODIUM 76mg

TOASTED SESAME AND SOY MAYO
Add 1 teaspoon toasted sesame oil and 1 teaspoon lower-sodium soy sauce to mayo; stir until blended. Let stand 1 hour to let flavors meld, if desired. Serves 4 (serving size: about 2 teaspoons)

CALORIES 33; FAT 3.4g (sat 0.2g); SODIUM 78mg

Hands-on: 10 min. Total: 4 hr. 30 min. They’re a fruit and creamy-rich—perfect for freezing on a stick.

Combine ³/₄ cup water and 6 tablespoons sugar in a saucepan over medium heat. Cook 4 minutes, stirring to dissolve sugar. Remove from heat; cool to room temperature. Place sugar mixture, 2 cups chopped peeled avocado, ¹/₂ teaspoon grated lime rind, 2 tablespoons fresh lime juice, and ¹/₈ teaspoon kosher salt in a food processor; process until smooth. Divide mixture evenly among 6 (4-ounce) ice-pop molds. Top with lid. Freeze 4 hours or until thoroughly frozen. Serves 6 (serving size: 1 ice pop)

We sped up six classic dishes to cover all your hot-weather eating needs: backyard grilling, Fourth of July picnicking, family reunioning, and potluck partying.

Hands-on: 5 min. Total: 65 min. Choose a variety of tomato colors to make the salad more beautiful without any additional work.

4 medium heirloom tomatoes, cored and cut into ¹/₂-inch-thick wedges (about 2 pounds)

1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand 1 hour, tossing occasionally. Top with basil leaves and goat cheese. Serves 6 (serving size: about ²/₃ cup)

CALORIES 108; FAT 8.6g (sat 2g, mono 5.3g, poly 0.9g); PROTEIN 2.8g; CARB 6.3g; FIBER 1.9g; CHOL 3mg; IRON 0.7mg; SODIUM 194mg; CALC 32mg

Hands-on: 10 min. Total: 40 min. Here’s a new twist on potato salad—a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.

1. Place a large heavy baking sheet in oven. Preheat oven to 400° (keep baking sheet in oven as it preheats).

2. Combine potatoes, 1¹/₂ tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange potato mixture on preheated baking sheet, and sprinkle with ¹/₂ teaspoon salt and ¹/₂ teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.

3. Combine 1¹/₂ tablespoons oil, ¹/₄ teaspoon salt, ¹/₄ teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes. Serves 8 (serving size: about ³/₄ cup potatoes and about 2 teaspoons dressing)

CALORIES 145; FAT 5.1g (sat 0.7g, mono 3.7g, poly 0.5g); PROTEIN 2.9g; CARB 21.6g; FIBER 1.5g; CHOL 0mg; IRON 1.1mg; SODIUM 218mg; CALC 7mg

Hands-on: 8 min. Total: 3 hr. 8 min. If marinating overnight, slice the cucumber a bit thicker so it retains some crunch.

1. Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Add sliced cucumber and onion, and toss well. Cover and refrigerate at least 3 hours, tossing occasionally. Serves 4 (serving size: about ³/₄ cup)

CALORIES 51; FAT 0.1g (sat 0.1g, mono 0g, poly 0g); PROTEIN 0.9g; CARB 12.7g; FIBER 1.1g; CHOL 0mg; IRON 0.6mg; SODIUM 151mg; CALC 25mg

Hands-on: 35 min. Total: 45 min. If you purchase whole fava bean pods, you’ll need to shell them, and then peel the beans: Blanch shelled beans in boiling water for a few seconds, remove to a bowl of ice water, drain, and slip off the opaque skins. You can also substitute shelled edamame.

1. Combine oil, rind, 2 tablespoons lemon juice, thyme, ¹/₂ teaspoon pepper, and salt in a large bowl, stirring with a whisk.

2. Bring 8 cups water to a boil in a large saucepan. Add wax beans; cook 2 minutes. Add fava beans to wax beans in pan; cook an additional 2 minutes or until beans are tender. Drain and rinse with cold water. Drain. Add bean mixture, cherry tomatoes, onion, and chickpeas to dressing; toss well.

3. Combine 1¹/₂ tablespoons lemon juice, ¹/₄ teaspoon pepper, mayonnaise, and chives in a small bowl, stirring with a whisk. Let stand 10 minutes. Drizzle mayonnaise mixture over bean mixture. Serves 8 (serving size: about 1 cup)

CALORIES 147; FAT 7.9g (sat 0.8g, mono 5g, poly 1.4g); PROTEIN 4.3g; CARB 15g; FIBER 4g; CHOL 0mg; IRON 1.4mg; SODIUM 160mg; CALC 43mg

Hands-on: 8 min. Total: 8 min. The traditional colors of Fat Tuesday celebrations are purple, green, and yellow, and this vibrant slaw mimics that combo.

1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add remaining ingredients, and toss to coat. Serves 8 (serving size: about ¹/₂ cup)

CALORIES 49; FAT 3.2g (sat 0g, mono 1.7g, poly 1g); PROTEIN 0.6g; CARB 3.9g; FIBER 1.6g; CHOL 0mg; IRON 0.4mg; SODIUM 195mg; CALC 28mg

Hands-on: 21 min. Total: 31 min. Our baked beans are cooked mostly on the stovetop, and then briefly broiled for crusty edges. If you want extra herby flavor, garnish with fresh thyme leaves.

2. Cook bacon in a 10-inch cast-iron skillet over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving drippings. Add onion and thyme sprigs to drippings in pan; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 10 minutes or until slightly thick, stirring occasionally. Discard thyme.

3. Remove from heat; stir in bacon. Broil 4 minutes or until bubbly and edges are crusty. Serves 8 (serving size: about ¹/₂ cup)

CALORIES 158; FAT 2.1g (sat 0.8g, mono 0.6g, poly 0.4g); PROTEIN 7.8g; CARB 28.7g; FIBER 6.2g; CHOL 6mg; IRON 2.5mg; SODIUM 296mg; CALC 81mg

The juice, the seedy bits, the heady perfume, and the indigo stains: Bring on all the sweet and tart stuff that summer berries give!

Hands-on: 12 min. Total: 6 hr. Timing is important here, as you want to get the drama of two separate layers with gradation between. Let the first layer set partially but not completely—if you add the blackberry layer too soon, it will muddle your color; a bit too late, and it will slide right off the bottom layer.

1. Place 1 cup vodka in a medium bowl. Sprinkle 2 envelopes gelatin evenly over vodka; let stand 3 minutes. Combine 1 cup sugar, lemon juice, and ¹/₂ cup water in a medium saucepan over medium-high heat. Bring just to a boil, stirring until sugar dissolves. Add hot lemon juice mixture to vodka mixture, stirring until gelatin dissolves. Pour lemon-vodka mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray; chill 1 hour and 45 minutes.

2. Place ¹/₂ cup vodka in a medium bowl. Sprinkle 2 envelopes gelatin evenly over vodka; let stand 3 minutes. Combine ¹/₂ cup sugar, ¹/₂ cup water, and 8 cups blackberries in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring mixture occasionally. Strain blackberry mixture through a fine sieve over a 4-cup glass measuring cup; discard solids. Add 2 cups hot blackberry mixture to vodka mixture, stirring until gelatin dissolves (reserve remaining blackberry mixture for another use). Gradually pour blackberry-vodka mixture evenly over partially set lemon-vodka mixture. Chill 3 hours or until set. Cut into 36 cubes. Garnish with blackberries and lemon rind strips, if desired. Serves 18 (serving size: 2 cubes)

CALORIES 144; FAT 0.4g (sat 0g, mono 0g, poly 0.2g); PROTEIN 2.2g; CARB 23.8g; FIBER 3.2g; CHOL 0mg; IRON 0.4mg; SODIUM 4mg; CALC 20mg

Hands-on: 22 min. Total: 2 hr. 15 min. If you can’t find huckleberries, use blueberries.

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, powdered sugar, pecans, brown sugar, and ¹/₄ teaspoon salt in a food processor; pulse 3 to 4 times to combine. Add butter to food processor; pulse 10 times or until mixture resembles coarse meal. Add egg yolk; pulse to combine. Lightly spoon 2 cups of flour mixture into a 9-inch springform pan coated with cooking spray; press mixture in a thin layer into bottom and up sides of pan. Cover pan with plastic wrap; chill 1 hour.

2. Add 1 tablespoon water to remaining flour mixture in food processor; pulse 3 to 4 times or until dough just comes together, adding additional ice water, 1 teaspoon at a time, as needed. Shape dough into a ball, and wrap in plastic wrap. Chill 1 hour.

4. Remove springform pan from refrigerator; discard plastic wrap. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake at 400° for 10 minutes. Remove pie weights and parchment paper; cool on a wire rack 10 minutes (do not remove or loosen sides of springform pan).

5. Combine ¹/₄ teaspoon salt, berries, granulated sugar, cornstarch, and lemon juice; toss gently. Spoon mixture evenly over prepared crust.

6. Remove remaining dough from refrigerator. Working quickly, roll dough to an 11-inch circle. Cut dough lengthwise into ³/₄-inch-wide strips; arrange strips in a lattice design over filling. Sprinkle strips with turbinado sugar. Bake at 400° for 40 minutes or until top is browned. Cool 15 minutes before removing sides from pan. Serves 12 (serving size: 1 wedge)

CALORIES 270; FAT 10.7g (sat 5.2g, mono 3.4g, poly 1.2g); PROTEIN 3g; CARB 42g; FIBER 3g; CHOL 36mg; IRON 2mg; SODIUM 173mg; CALC 33mg

1. Place chocolate wafers in a food processor; process until finely ground. Place ground wafers in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.

2. Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.

3. Place cream cheese and next 4 ingredients in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.

4. Combine berries in a bowl. Top cheesecake with berry mixture. Serves 14 (serving size: 1 slice)

CALORIES 207; FAT 9g (sat 5.3g, mono 1.2g, poly 0.3g); PROTEIN 4.9g; CARB 30g; FIBER 2.8g; CHOL 23mg; IRON 1mg; SODIUM 146mg; CALC 43mg

1. Combine sugar, ¹/₄ cup water, and mint in a small saucepan over medium heat; cook 4 minutes or until sugar dissolves, stirring frequently. Let stand 30 minutes. Strain through a sieve over a bowl; discard solids.

3. Divide mixture evenly among 9 (4-ounce) ice-pop molds. Top with lid; insert craft sticks. Freeze pops overnight or until set. Serves 9 (serving size: 1 pop)

CALORIES 58; FAT 0.4g (sat 0g, mono 0g, poly 0.2g); PROTEIN 0.7g; CARB 14.1g; FIBER 3.6g; CHOL 0mg; IRON 0.4mg; SODIUM 1mg; CALC 14mg

Hands-on: 14 min. Total: 17 min. Tart, fragrant gooseberries come in red, green, or Cape varieties (a gold berry in a papery husk). Red and green are most common—look for them at farmers’ markets. If you can’t find them, use raspberries instead.

1. Place 1¹/₂ cups gooseberries in a mortar or other small bowl; gently crush with a pestle or fork.

2. Combine crushed gooseberries, granulated sugar, and ¹/₄ cup water in a small saucepan; bring to a boil. Cook until sugar dissolves, stirring occasionally. Remove from heat; cool completely. Strain through a sieve over a bowl; discard solids. Stir in lime juice; chill.

3. Combine gooseberry mixture, tequila, soda, and Grand Marnier in a large pitcher; stir gently.

4. Combine sparkling sugar, salt, and red pepper in a saucer. Rub the rims of 8 glasses with 1 lime wedge; spin rim of each glass in salt mixture to coat. Fill each prepared glass with ice. Divide margarita mixture evenly among glasses. Garnish with remaining gooseberries and lime wedges. Serves 8 (serving size: about ¹/₂ cup)

CALORIES 178; FAT 0.4g (sat 0g, mono 0g, poly 0g); PROTEIN 1g; CARB 21.3g; FIBER 1.7g; CHOL 0mg; IRON 0.5mg; SODIUM 170mg; CALC 9mg

Pound for pound, fresh-picked beans remain a relative bargain at farmers’ markets, where bargains sometimes seem few and far between. This time of year, Aimee Olexy, whose Philadelphia restaurant, Talula’s Garden, is a celebrated showcase for seasonal produce, likes to show some love for the humble, sometimes underappreciated bean.

“These are very versatile vegetables and great at carrying flavor,” she says. “Beans provide crunch and moisture all in one, and they have a density that can pair well with steak or shrimp.” They can also be served hot, at room temp, or cold, making them great for summer alfresco dining.

Although blanching or steaming is often the restaurant approach, “there’s absolutely nothing wrong with boiling green beans,” Olexy says. Just don’t overboil. “Then just dress them with a little knob of butter or a splash of olive oil.” If you plan to hold them before serving, shock the beans with ice water, and quickly reheat later.

When buying beans, make sure the seed pods aren’t bulging—a sign they’re tough—or faded. “They should be brightly colored, like when they’re just picked,” Olexy says.

Olexy designed the bean salad here to be simple and flavorful, with summer convenience in mind. You can serve it warm, or let it cool and serve at room temperature. Visitors to Philadelphia can try her version this month at Talula’s Garden in Washington Square. —Tim Cebula

Hands-on: 25 min. Total: 25 min. Pair this easy salad with seasoned whole-wheat couscous or grilled bread brushed with olive oil. The flavors marry as the dish stands, so it’s a particularly good choice for a picnic or party platter.

1. Combine first 6 ingredients, ¹/₄ teaspoon salt, and ¹/₄ teaspoon pepper in a large bowl, stirring with a whisk. Combine yogurt, curry, honey, and juice in a small bowl.

2. Cook beans in boiling water 3 minutes or until crisp-tender; drain. Add beans to shallot mixture; toss to coat.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp, ¹/₄ teaspoon salt, ¹/₄ teaspoon pepper, and thyme to pan; sauté 3 minutes or until done. Add shrimp to green bean mixture; toss to coat. Serve with yogurt mixture. Serves 4 (serving size: about 1 cup shrimp mixture and about 2 tablespoons yogurt mixture)

CALORIES 234; FAT 12.3g (sat 2.1g, mono 7.5g, poly 1.3g); PROTEIN 19.9g; CARB 11.8g; FIBER 2.4g; CHOL 145mg; IRON 1.4mg; SODIUM 455mg; CALC 129mg

Pick your favorite flavor, rub or brush it onto 4 (6-ounce) skinless, boneless chicken breast halves, and grill until done.

Hands-on: 18 min. Total: 43 min. You can also use 8 thighs or 8 drumsticks or 4 pieces of each; cook about 10 minutes per side.

2. Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; sauté 2 minutes or until tender. Stir in ketchup, next 5 ingredients (through chile powder), and ¹/₄ teaspoon salt. Reduce heat to low, and cook 5 minutes, stirring occasionally.

3. Combine ¹/₄ teaspoon salt, garlic powder, cumin, and black pepper; sprinkle over chicken. Place chicken on grill rack coated with cooking spray; grill 15 minutes on each side or until done. Baste chicken generously with sauce; turn over, and grill 1 minute. Baste again; turn over, and grill 1 minute. Serve with remaining sauce. Serves 4 (serving size: 1 leg quarter)

CALORIES 256; FAT 9.8g (sat 2.3g, mono 4.5g, poly 1.7g); PROTEIN 25.9g; CARB 16.3g; FIBER 0.6g; CHOL 139mg; IRON 1.5mg; SODIUM 366mg; CALC 25mg

2. Place oil, butter, and garlic in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts; set aside.

3. Coat corn with cooking spray. Arrange corn on grill rack; grill 10 minutes or until done and lightly browned, turning occasionally. Remove from grill; brush with butter mixture. Sprinkle with rind and salt. Serves 4 (serving size: 1 ear)

CALORIES 136; FAT 6.7g (sat 2g, mono 3.4g, poly 0.9g); PROTEIN 3.4g; CARB 19.4g; FIBER 2.1g; CHOL 5mg; IRON 0.6mg; SODIUM 152mg; CALC 5mg

1. Combine oil, juice, and salt in a large bowl, stirring well. Add watermelon, cucumber, and onion; toss well to coat. Sprinkle salad evenly with basil. Serves 4 (serving size: about ³/₄ cup)

CALORIES 60; FAT 3.5g (sat 0.5g, mono 2.5g, poly 0.4g); PROTEIN 0.8g; CARB 7.6g; FIBER 0.6g; CHOL 0mg; IRON 0.3mg; SODIUM 149mg; CALC 13mg

This month from our garden: the most versatile herb to complement fresh, light food in the heat and heart of the summer

Our most perfumed summer crop bloomed like crazy for our gardeners. “Basil is a cinch for us in this Alabama heat,” says Mary Beth Shaddix, master tender of the Cooking Light Garden. “If you’ve got the right environment for tomatoes, then it’s pretty easy to grow basil.” Italian sweet basil is what you’ll find in most supermarkets. But there’s so much more, and a home garden—even a window box or two—lets you explore basil’s wider range. Some kinds offer bright citrus on top of the familiar peppery anise flavors; the deep purple colors of others make a striking garnish for simple picnic dishes. These varieties are perfect partners for summery foods such as ripe, meaty tomatoes, field peas and beans, and even sweet stone fruit and cocktails.

Hands-on: 45 min. Total: 60 min. Substitute lima beans if field peas aren’t available. We love the contrast of deep purple basil, but you can use any fresh basil with delicious results.

1. Heat a medium saucepan over medium-high heat. Add pancetta; cook 3 minutes or until crisp, stirring frequently. Remove pancetta from pan with a slotted spoon; set aside. Add onion to drippings in pan; cook 5 minutes or until tender. Stir in garlic; cook 1 minute. Add peas, pepper, and salt; cook 30 seconds. Add ¹/₂ cup water to pan; bring to a simmer. Cover and simmer 25 minutes or until peas are tender. Add corn and olives; simmer, covered, 2 minutes. Sprinkle evenly with reserved pancetta and basil. Serves 4 (serving size: ³/₄ cup)

CALORIES 147; FAT 5.4g (sat 1.9g, mono 1.1g, poly 0.4g); PROTEIN 6.4g; CARB 20g; FIBER 4.7g; CHOL 8mg; IRON 1.6mg; SODIUM 297mg; CALC 43mg

Hands-on: 10 min. Total: 10 min. If you don’t have lime basil, substitute any fresh basil plus ¹/₂ teaspoon grated lime rind. Plums will also work in place of pluots.

1. Combine all ingredients in a medium bowl; toss to coat well. Serves 4 (serving size: ¹/₂ cup)

CALORIES 31; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0.8g; CARB 7.6g; FIBER 1.1g; CHOL 0mg; IRON 0.3mg; SODIUM 31mg; CALC 11mg

Hands-on: 20 min. Total: 2 hrs. 50 min. Fresh basil pairs wonderfully with the sweet-tart citrus and deep cherry flavors in this elegant sorbet. Garnish the scoops with small basil leaves, if you like.

1. Combine first 3 ingredients in a small saucepan; bring to a boil, stirring until sugar dissolves. Stir in basil; remove from heat. Cover and let stand 30 minutes.

2. Place cherries in a food processor; process until smooth. Add sugar mixture, grapefruit juice, and lime juice; process until well blended. Strain cherry mixture through a fine sieve over a bowl; discard solids. Pour cherry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serves 7 (serving size: ¹/₂ cup)

CALORIES 105; FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.9g; CARB 27g; FIBER 1.4g; CHOL 0mg; IRON 0.4mg; SODIUM 18mg; CALC 16mg