Was mentioning earlier that two “must eats” for me in the summer fruit wise are watermelon and bing cherries - these are the only two fruits I might “binge” on.
Lots of summer fruits and vegetables from the farmers market.
Watermelon, cucumber, lemons, cherries, peaches, plums, cantaloupe, honey dew, strawberries, blueberries
Corn, different colored peppers, herbs. Lots of fresh mint and cilantro. (coriander)
Yogurt based drinks to stay cool and hydrated.
I try to do most of the chopping on Sundays and some cooking so that I don’t have to spend much time in the kitchen on the weekdays when it is so warm in the evening. Don’t feel like eating till sunset. http://www.yourhungerstop.com/cucumber-juice/
We like this summer salad. My family likes crumbled blue cheese better than feta cheese so I use that. I have taken this to a few potlucks recently and everyone asked for the recipe. http://www.bhg.com/recipe/spring-salad-with-grapefruit-feta/
I love to puree, then strain watermelon. Mix with 25% lemonade. Makes a refreshing “aqua fresca”. Or chill the juice and add a bit of vodka for a refreshing late aftenoon cocktail.
I’m going to up the ante with grilled red bell peppers. Grilled tomatoes too. Made into salsa. Add carne asada and fresh tortillas. (and you have my dinner last night)
Chesapeake Bay blue crabs. We had them Memorial Day weekend. I love good strawberries and cherries too. Along with margaritas. I don’t know why, but margaritas are really a summer drink for us.
Love the ideas! Corn on the cob, fresh tomatoes and mozz.
I need ideas for picnic dinners to bring to Shakespeare in the park etc - we tend to do a simple cheese and cracker kind of thing, but I’m up for more sophisticated concepts. (No pork or shellfish, please!)
We live on caprese salad in the summer (Fresh Mozzarella, heirloom tomatoes, basil, and a little extra virgin olive oil). DH loves corn on the cob so we eat that all the time too.
My sil made an elderberry punch this weekend that was yummy. I think it had prosecco, seltzer, fresh lemonade and elderberry liqueur.
I make a curried pea salad.
A few cups of peas, thinly sliced red onion, low fat Greek yoghurt, curry powder to taste , salt , pepper and (sorry stradmom) bacon bits. You could use turkey bacon! Let it sit in the fridge a few hours.
I also got some lovely Persian cucumbers this weekend. Sliced into 1/2 inch rounds. Toss with rice vinegar, a pinch of sugar, a dash of sesame oil and just a bit of soy sauce to taste. Let sit in the fridge till chilled. (my favorite summer side—really goes great with grilled salmon)
I like to bring several salad type things for picnic dinners at outdoor venues, things that can be eaten with just a fork, no knife needed, and that take advantage of fresh produce and fresh summer flavors.
For picnic friendly caprese, I’ll use a variety of grape/cherry tomatoes in the different colors along with ciliegine (cherry sized) mozzarella balls w/fresh basil, olive oil, and balsamic. Easy to stab with a fork, or you can skewer on toothpicks for bite sized, utensil free eating.
@Doschicos I will gladly attend one of your parties. Just looking at the recipes makes me hungry.
I am going to start out with the chickpea salad tomorrow.
Hey @Tony, don’t know if you landed anywhere in the midwest during your life, but speaking of ginger ale, this week is the 150 anniversary of Vernors - the well known ginger ale in Michigan!!!