Last week we asked our Facebook friends to post their ideas for simple summer recipes in 1,000 characters or less. While we didn’t get a lot of entries (too busy? too hot?), we did get 2 great suggestions and I was reminded of all the simple delicious summer combinations that I have yet to prepare before the summer is over…
Here are our FB friends’ suggestions:
Micky Cernuda suggests skewering strawberries, melons, blueberries, melons, cantaloupe, pineapples, and serving Fruit Kebabs at your next summer BBQ.
Linda Manning offers this suggestion for Healthy Pizzas.
Use wheat pitas, use half pita heated in a 400 degree oven and put on a light layer of pizza sauce, then use olive oil to soften red pepper, green pepper, mushrooms, oregano, parsley, and celery seed in a skillet. Put the veggies on the pizza sauce and then use reduced fat shredded pizza cheese and heat in the oven! Very good!
And from PATH’s marketing manager, Kelly Jung:
Fresh Basil Pesto
Ingredients
- 4 cloves garlic, minced
- 2 cups fresh basil leaves, rinsed and dried. Discard stems.
- 2 tablespoons pine nuts or walnuts
- 1/3 c. extra virgin olive oil
- ½ c. parmesan cheese
- ½ t. each, salt and pepper
Directions
- Place the garlic, salt, pepper, nuts and basil in the bowl of a food processor. With the motor running, slowly drizzle in the oil through the feed tube, and process until the basil is pureed.
- Stir in parmesan cheese before using.
- Refrigerate, covered until ready to use over pasta. Will keep in the refrigerator for 2-3 days or can be frozen for several months.
Here is one of my summer favorites courtesy of Martha Stewart. Martha treats it as dessert but I like to serve it with the appetizers to kick-off a summer party:
Tequila-Soaked Watermelon Wedges
Ingredients
- 1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges
- 1 cup sugar
- 3/4 cup water
- 1/2 cup tequila
- 1/4 cup Triple Sec
- 2 limes, halved or cut into wedges
- Flaked sea salt or coarse salt
Directions
- Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly.
- Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
- Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.