Cool Down With 3 Delicious Recipes That Are Perfect for Summer | Rocky Mountain Health Plans Blog



Healthy Summer Recipes (No Oven or Stove Required) 

When the temperatures soar, you need some go-to recipes to help you cool down. These 3 healthy recipes make the perfect multi-course summer lunch or dinner. You can also serve these separately, but the best part is none of them involve turning on your oven.

1. Simple Watermelon Feta Salad with Cucumber, Basil, and Mint


This fresh recipe is so easy to throw together. Make sure you try the recommendation to play with ingredient quantities to figure out what your perfect salad tastes like.


  • 1 mini watermelon cut into bite-size pieces
  • 1/2 English cucumber, chopped
  • 1 Tablespoon fresh mint, finely chopped
  • 1 Tablespoon fresh basil, finely chopped
  • Crumbled feta to taste
  • Balsamic vinegar to taste
  • Olive oil to taste
  • Salt & pepper to taste 


Cut and prepare the watermelon, cucumber, mint, and basil then add to a salad bowl. Add the desired amount of feta to the bowl. 

Drizzle a bit of vinegar and olive oil on top of the salad, stopping occasionally to toss and taste. If you aren’t sure where to start, try 1-2 teaspoons of balsamic vinegar and a tablespoon of olive oil. Once you have your ratio perfected to your tastes, season with salt and pepper to taste. Since feta is salty, you may be able to skip the extra salt. Serve immediately. 

2.  3-Ingredient Pesto-Grilled Chicken with Peaches


When it’s too hot to cook inside it’s time to fire up the grill, and this quick recipe is perfect during Palisade’s amazing peach season.


  • 1 3/4 cups pesto, divided
  • 1/2 cup plus 2 tablespoons vegetable oil, divided, plus more for grill
  • 1 3/4 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 8 small bone-in, skin-on chicken thighs (about 3 pounds)
  • 4 ripe peaches, halved 


Whisk 1.5 cups of pesto, 1/2 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until smooth, then add chicken. Loosen the chicken skin and rub half of the pesto mixture under and half over the outside. Cover your bowl and refrigerate for at least 1 hour, preferably overnight. 

Turn the grill on to medium-high heat and oil the grate. Season the chicken with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill each chicken thigh, skin side down and covered, until golden brown and lightly charred, which should take approximately 7-9 minutes. Turn each thigh and grill for another 5-7 minutes, or until a meat thermometer inserted into the thickest part reaches 165° Fahrenheit. 

Transfer the chicken to a platter then brush peach halves with oil. To grill the peaches, reduce the heat to medium place the peaches cut side down. Grill for 2-3 minutes or until warmed through. As the peaches grill, whisk the remaining 1/4 cup pesto and 2 tablespoons of oil in a small bowl. Add the grilled peaches to your platter then drizzle pesto sauce over everything, saving the remaining sauce for serving. 

3. Vanilla Bean Mascarpone with Fruit


You have a salad and an entree, so let’s focus on dessert. This is another 3-ingredient recipe that takes virtually no time to make, but the mascarpone cheese makes it taste like an indulgent treat. 


  • 2 Tablespoons mascarpone cheese
  • 1/4 teaspoon vanilla extract
  • 1/2 cup fruit, like berries or peaches
  • Sprigs of mint 


Mix the mascarpone and vanilla together in a small bowl and serve with fruit for dipping. The ingredients listed are for a single serving, so don’t hesitate to increase the quantities if needed. Add a sprig of mint before serving if desired.