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Curtis Stone’s Cool-down Summer Recipes

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Veggie Flatbread Sandwich with Feta-Yogurt Spread

Curtis Stone's Veggie Flatbread Sandwich with Feta-Yogurt Spread

Veggie Flatbread Sandwich. Photo by Ray Kachatorian

(Makes 4 servings)

The cool flavors of cucumber, lemon, and mint make this sandwich a great choice for a light lunch in the summertime, and the tangy feta cheese provides a nice bite. For added protein, I throw in a sliced hard- boiled egg or leftover grilled chicken or lamb.

  • 6 ounces feta cheese
  • ½ cup plain Greek yogurt
  • 4 purchased naan or other flatbread, warmed
  • ¼ English (hothouse) cucumber, thinly sliced
  • ½ small red onion, thinly sliced
  • 1 avocado, halved, pitted, peeled, and sliced
  • 1 tomato, sliced
  • ⅓ cup fresh mint leaves, coarsely torn
  • 1 lemon

In food processor, combine feta and yogurt and process until smooth and creamy. Season to taste with salt and pepper.

Spread the feta-yogurt mixture over flatbreads. Arrange cucumber, onion, avocado, and tomato slices over one-half of each bread. Season with salt and pepper. Top with mint. Finely grate some lemon zest over filling and then halve lemon and squeeze some juice over. Fold bread over filling, cut sandwiches in half, if desired, and serve.

Make-Ahead: The feta-yogurt spread can be made up to 5 days ahead, covered, and refrigerated.

Per serving  

  • Calories: 327
  • Total Fat: 18 g
  • Saturated Fat: 9 g
  • Sodium: 620 mg
  • Carbohydrate: 31 g
  • Fiber: 6 g
  • Protein: 12 g
  • Diabetic Exchanges: 2 fat, 2 starch, 1.5 meat, 1 vegetable, .25 milk

 

Chilled Yellow Watermelon Soup with Summer Berries

Curtis Stone's Chilled Yellow Watermelon Soup with Summer Berries

Chilled Yellow Watermelon Soup with Summer Berries. Photo by Ray Kachatorian

(Makes 4 servings)

I first made this elegant and refreshing soup for an episode of Take Home Chef that we filmed in Santa Fe, and since then I haven’t let a summer slip by without making it. The contrast of the vibrant berries against the pureed yellow watermelon (peak season: June to August) makes for a stunning-looking soup, but red watermelon will do just fine, too.

  • 1 small yellow watermelon (4 to 5 pounds), rind and any large seeds removed and flesh coarsely chopped
  • ⅓ cup firmly packed fresh mint leaves
  • ⅓ cup fresh lime juice
  • 6 ounces fresh small strawberries (about 1 cup), hulled and halved, quartered if large
  • 4 ounces fresh blueberries (about 1 cup)
  • 4 ounces fresh raspberries (about 1 cup)
  • 2 ounces fresh blackberries (about ½ cup)
  • Powdered sugar, for dusting

In blender, combine watermelon, mint, and lime juice and blend until mint is finely chopped. Strain soup through fine-mesh sieve into medium bowl. Cover and refrigerate for about 2 hours, or until well chilled. Mix all berries together and then mound in the center of four wide soup bowls. Dust with powdered sugar. Carefully pour chilled soup around fruit and serve.

Make-Ahead: The soup can be made up to 6 hours ahead and kept refrigerated.

Per serving  

  • Calories: 127
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Sodium: 9 mg
  • Carbohydrate: 32 g
  • Fiber: 6 g
  • Protein: 2 g
  • Diabetic Exchanges: 2 fruits

Also see Simply Summer Recipes from Curtis Stone from the July/August 2017 issue of the Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

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