Summer Recipes
Natasha Karan

It's summer and time to enjoy some good food. Check out these simple and delicious recipes!



Contributed by Maria Hodgson (Grade 12 Mom)
An easy salad that goes well with grilled fish or meat.


  • 1/3 cup olive oil
  • 1/4 apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 small garlic clove crushed
  • Salt and pepper


  • 1 Butter lettuce
  • 1 cup arugula
  • 1 cup roasted squash cubed and 1 cup cauliflower florets (tossed with olive oil and add garlic powder and sea salt and roast at 350)
  • 1/2 feta cheese
  • 1/4 cup finely chopped red onion
  • 1/2 cup fresh pomegranate
  • 1 or 2 orange(s) peeled and slice into segments


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss squash and cauliflower with olive oil and garlic powder in a large bowl. Season with salt and black pepper. Arrange on a baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Let cool for 30 minutes.
  4. Put your arugula and butter lettuce in a large bowl.
  5. Finely chop your red onion as well as peel and slice your orange. Place to the side.
  6. Cut and remove pomegranate seeds from the fresh fruit. Place to the side.
  7. In a separate bowl, place all dressing ingredients and whisk until combined.
  8. Toss all salad ingredients in a medium bowl and top with crumbled feta cheese.
  9. Plate and serve cold – enjoy!


Contributed by Alexandra Pintea (Class of 2006)
The goal of this dish is to have higher protein and veggies with less carbs, less dishes, and less time in the kitchen. This would make an excellent picnic dish.


  • 2 cups - egg noodles: I used Spinach Egg noodles (higher protein, less carbs)
  • 1 tbsp oil
  • ½ cup chopped onion
  • ½ cup chopped zucchini
  • 2 sausages cut into bite sized pieces (preferably chicken or ham) I love Connie’s Kitchen Chicken Feta and Spinach Sausages from Costco!
  • 1 cup pre-cooked shrimp
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup chopped fresh basil
  • 1 tsp chili flakes (can add more depending on spice preference)
  • 2 tbsp parmesan cheese (optional)


  1. Boil the pasta according to the directions of the packaging, drain and set aside.
  2. In a frying pan, heat the oil, then add the onion and sausages, once the onion starts to cook add the zucchini and sauté until the zucchini is softer and the onions and sausage are lightly browned.
  3. Add the shrimp to the frying pan just to warm it up.
  4. Season the dish with salt and pepper.
  5. Mix the pasta and the frying pan mixture in a bowl.
  6. Sprinkle on top the chopped basil, chili flakes and parmesan cheese.

Originally published in Spirit Magazine - Summer 2021