Healthy Summer Fare

Cool off from the summer heat with Sweet Paul’s light and tasty treats fit for any BBQ, picnic—or just hanging on the beach

Food + Styling + Photography by Paul Lowe

Roasted Carrot Salad with Dill and Feta

SERVES 4

This salad can be served warm or cold and makes a great “take-away” dish. Or try it on the side of BBQ chicken or a steak.

• 1/4 cup red wine vinegar

• 1/2 cup water

• 3 shallots, peeled and sliced

• 6 medium carrots, peeled and cut into 1-inch pieces

• 8 small sweet peppers, chopped

• 3 tablespoons olive oil salt and pepper

• 1 cup crumbled feta cheese

• fresh dill

1. Preheat oven to 380ºF.

2. Bring vinegar and water to a boil.

3. Place the shallots in a bowl. Pourthe hot liquid over the shallots. Letsit until the dish is ready to serve.

4. Place carrots and peppers in abaking dish, and toss with oil, salt,and pepper.

5. Bake until done, about 20 to25 minutes.

6. Place the carrots and peppers on plates. Top with feta cheese, shallots, and dill. Drizzle with a little oil and serve.

Summer Rolls

SERVES 4

The great thing about summer rolls is that you can fill them with just about anything— vegetables, leftover meat, chicken or fish—even fruit.

• 8 spring roll wrappers

• edible flowers

• leafy greens

• 1 carrot, peeled and julienned

• 1/2 cucumber, julienned

• 2 scallions, julienned

• 1 cup roasted chicken, shredded

DIPPING SAUCE

• 4 tablespoons soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons chili sauce

• 2 tablespoons lime juice

• 1/2 teaspoon toasted sesame seeds

1. Place the wrappers, one at a time, in a shallow bowl of hot water for about 15 seconds.

2. Place soaked wrappers on a wet cutting board or kitchen mat. Your surface needs to be wet to keep the wrapper from sticking to the surface.

3. Start filling the wrappers by placing the flowers in the center.Then layer the rest of the ingredients one at a time.

4. Fold in the sides, roll to close, and place on a platter. Repeat for each wrapper.

5. In a small mixing bowl, whisk together all the ingredients for the dipping sauce, and serve with the rolls.

Cold Squash Ramen Soup

SERVES 2

Chilled soup is a refreshing summer lunch. I made mine vegetarian, but you can add eggs, chicken, or shrimp if you like.

• 1 can coconut milk

• 1 tablespoon red curry paste, or to taste

• 2 cups chicken or vegetable stock

• juice from 1/2 lime

• 1 1-inch piece of peeled ginger

• 2 garlic cloves, sliced

• soy sauce to taste

• 2 small summer squash, thinly spiraled

• 2 scallions, thinly sliced

• 1 carrot, peeled and julienned

• 1/2 cucumber, julienned

• 1/2 red chili, thinly sliced

• fresh mint

1. In a large pot, bring to a boil the coconut milk, curry paste, stock, lime juice, ginger, and garlic.

2. Reduce heat to medium and simmer for 5 minutes. Taste and season with soy sauce.

3. Strain broth into two heatproof bowls and set aside cool.

4. Bring a pot of salted water to a boil, and blanch the squash for 20 seconds. Then place immediately in an ice bath.

5. Add squash, scallions, carrots, cucumber, and chili to cold broth. Garnish with mint and serve.

Chia Coconut Pudding with Pineapple

SERVES 4

This dessert is so easy and, with no cooking involved, you won’t mind whipping it up on a warm day.

• 1 can coconut milk

• 1/4 cup chia seeds

• 3/4 cup rolled oats

• 2 cups pineapple chunks

• 1/4 cup slivered almonds, toasted

• honey or agave to taste

• fresh mint

1. In a large mixing bowl, stir together, coconut milk, chia seeds, and oats.

2. Cover and chill in the fridge for 4 hours.

3. Spoon pudding into bowls. Top with pineapple, almonds, and mint.

4. Finish with a drizzle of honey or agave.