Quick Suppers for Summer’s Longer Days

5 easy recipes that give you time to relax.



Sunset here at EatingWell in Vermont is scheduled for 8:41 p.m. on June 21. All through May and the beginning of June the days get longer and on the 21st there will be nearly 16 hours of daylight. That means plenty of time to make dinner, right? Wrong. For us the onset of summer coincides with a mad push to fit in our favorite summer activities—after work, our editorial director, Lisa, heads out on Lake Champlain for a sail, our Test Kitchen manager, Stacy, likes to take her son, Sawyer, for a swim, and I squeeze in a set of tennis. Now more than ever it’s essential to find ways to make dinner fast. One of the best tactics for getting that done is making smart choices at the grocery store.

Don’t go for big roasts or tedious projects like peeling pounds of fava beans on a weeknight. Instead pick up ingredients that are done in a flash. These five recipes start with savvy quick-cooking ingredients—chicken tenders, turkey cutlets, pork tenderloin, eggs and portobello mushrooms. Then we add high-impact seasonings, such as a quick soy marinade for the chicken tenders, and sides that are ready without much fuss. Fruits and berries are at their succulent peak this time of year and add tons of flavor to dishes with minimal effort—try our recipe with grilled pork tenderloin and apricots for proof. Here’s to having plenty of time for your own summer fun.

MONDAY

Broccoli & Goat Cheese Soufflé
This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.

Makes 4 servings

ACTIVE TIME: 25 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Moderate

1     1/2 cups finely chopped broccoli florets
1     tablespoon butter
1     tablespoon extra-virgin olive oil
2     tablespoons all-purpose flour
1    1/4 cups low-fat milk
1     teaspoon Dijon mustard
1/4  teaspoon dried rosemary
1/4  teaspoon salt
1/2  cup crumbled goat cheese
3     large eggs, separated
2     large egg whites
1/4  teaspoon cream of tartar

1. Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
2. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
5. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.

NUTRITION INFORMATION: Per serving: 254 calories; 17 g fat (8 g sat, 6 g mono); 184 mg cholesterol; 10 g carbohydrate; 16 g protein; 1 g fiber; 398 mg sodium; 199 mg potassium. Nutrition bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Calcium (15% dv). 1/2 Carbohydrate Serving. Exchanges: 1/2 other carbohydrate, 2 medium-fat meat, 1 fat

MAKE AHEAD TIP: Equipment: Four 10-ounce ramekins or a 2- to 2 1/2-quart souffle dish