Steeple View Lofts

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Healthy Summer Recipes

Spring and summer are great times of year to experiment in the kitchen! With new vegetables in season, eating healthy is easy and delicious. Try out one of these yummy recipes this summer in order to stay healthy and enjoy seasonal fruits and vegetables.

Fresh Cucumber and Green Peas Salad (serves 2)


  • 1½ C frozen green peas
  • 1 large English cucumber (keep peels and seeds for dressing)
  • 1 small endive
  • ½ C watercress, stems removed
  • 1 avocado, diced
  • 50g walnuts, coarsely chopped
  • 3-4 C arugula

Creamy Cucumber Dressing:

  • Peels and seeds from the cucumber
  • ¼ C fat-free Greek yogurt
  • 4-5 Brazil nuts, chopped
  • 1 t Dijon mustard
  • 1 t liquid honey
  • 1 t white wine vinegar
  • ½ t salt
  • ¼ t black pepper


  1. Cook frozen peas and rinse under running cold water until completely cooled. Drain and set aside.
  2. Peel cucumber and cut in in half, and cut each in half again, lengthwise. Scrape seeds with tip of spoon. Save peels and seeds for dressing.
  3. Slice cucumber thin and add slices to large mixing bowl.
  4. Slice endive on diagonal, fairly thinly, and add to cucumber.
  5. Add watercress, cold peas, avocado, and walnuts. Toss gently until well combined. Set aside.
  6. In a small food processor, add all dressing ingredients. Process til smooth.
  7. Divide arugula between 2 serving plates and spread loosely to form a bed of greens.
  8. Mound salad in center of arugula bed and garnish with endive leaves, avocado slices, and walnuts.
  9. Drizzle as much salad dressing as you like overtop, just before serving.

Chicken and Shrimp Skillet Dinner (serves 4)



  • ½ lb. chicken, sliced thin
  • 1 lb. (16-20 count) extra-large shrimp, cleaned
  • 2 T olive oil
  • 1 T unsalted butter
  • 1 C diced white onion
  • 2 cloves garlic, chopped
  • ¾ C short grain white rice, rinsed
  • 3 C chicken stock
  • Salt and pepper
  • Fresh parsley, for garnish
  • Lemon slices, for garnish


  1. Slice chicken into thin 2” strips. Peel shrimp, leaving tail on, and clean by running paring knife down back. Rinse out vein with cold water.
  2. In large skillet, add 2 T olive oil over medium heat. Add chicken. Season chicken with pint of salt and pepper and cook 6 minutes until cooked through. It is okay if it’s slightly undercooked as it will cook more later.
  3. Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes until veggies are soft.
  4. Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
  5. After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook another 5 minutes.
  6. Uncover skillet and taste rice. Season with salt and pepper if needed. If skillet has too much liquid, cook uncovered for a minute to thicken.
  7. Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.

Strawberry Shortcake (serves 4, generously)


  • 2 pints ripe, well-rinsed strawberries
  • ½ C sugar, or more to taste
  • 4 C flour
  • 3 T sugar
  • ¼ t salt
  • 5 t baking powder
  • 1 ¼ C butter
  • 3 C whipping cream
  • ¼ t vanilla extract


  1. Hull strawberries and slice. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 C sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
  2. Preheat oven to 450 degrees.
  3. Into a large mixing bowl, sift together flour, 3 T sugar, salt, and baking powder. Add 3/4 C of softened butter, and rub into dry ingredients to create the pastry. Add 1 1/4 C cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll out to about ½” thickness. Using 3” biscuit cutter, cut an even number of rounds – 2 rounds per serving.
  4. Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake 10 to 15 minutes, or until golden brown.
  5. Remove from oven, and pull shortcakes apart. Brush insides with some of remaining melted butter.
  6. Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
  7. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

Living in downtown Lancaster makes shopping for fresh, local ingredients a breeze! Get your food shopping done at the historic Lancaster Central Market—just a few blocks from Steeple View Lofts!

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