Summer Eatin’

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Sure, we technically have a few more weeks before the official commencement of summer… but lately the majority of my diet has revolved around summery foods.

Here are some of my favorites from last year!

Who says soup has to be hot? This Chilled Avocado Soup – garnished with roasted corn – is a lovely meal for a warm day. Rich & creamy but light, this soup can easily be either an appetizer or entree.

Name:Grilled Peach and Burrata Salad
Prep Time10 minutes
Cooking Time6 minutes
Total Time16 minutes
Summer Eatin’

Cherries are one of my favorite fruits, and despite the high price tag for the organic variety, our fridge is almost always stocked throughout the summer months. Try ‘em in this tasty Cherry, Arugula, & Quinoa Salad with Goat Cheese and Almonds…

Summer Eatin’

…. or in a sandwich such as this delectable Peach, Cherry, and Brie Panino.

Summer Eatin’

Berries are another summer staple for me, and they shine in this stack of Blueberry Cornmeal Pancakes for One.

Summer Eatin’

If it’s too hot where you live to even think about turning on the oven or stove, check out this Raw Corn Salad with Cumin Lime Dressing. Yep, raw corn. If you haven’t tried it, consider this salad your incentive!


  • 4 cups of fresh watermelon, cubed
  • 1 cup of feta cheese, crumbled
  • 1/2 cup of fresh mint leaves, thinly sliced
  • 1/4 cup of red onion, thinly sliced
  • 1/4 cup of extra-virgin olive oil
  • 2 tablespoons of balsamic vinegar
  • Salt and freshly ground black pepper to taste

Estimated nutrition per serving

  • Calories: 210
  • Fat: 12g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 7g


Prepare the Watermelon

Start by cutting the watermelon into bite-sized cubes. If you want to add a decorative touch, consider using a melon baller to create round watermelon balls.

Combine Ingredients

In a large salad bowl, combine the fresh watermelon, crumbled feta cheese, thinly sliced red onion, and mint leaves. Gently toss the ingredients to mix them evenly.

Dress the Salad

In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar until well combined. Drizzle this dressing over the salad.

Season and Toss

Season the salad with a pinch of salt and a generous grinding of black pepper. Toss the salad once more to ensure all the ingredients are coated with the dressing and well-seasoned.

Chill and Serve

Place the salad in the refrigerator for about 15-20 minutes to allow the flavors to meld and the salad to chill. When you’re ready to serve, garnish with a few extra mint leaves for a burst of fresh aroma.

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