I bet they will make some terrific drinks in Detroit using ginger ale. I usually use Canada Dry. We can’t get Vernors here. Might be too expensive to transport the barrels? 
strawberries, melon, peaches, tomatoes and especially corn on the cob
Summer sangria with a rose wine and add some strawberries, blue berries and raspberries or any fruit you like. We will be having it this Sunday for my D’s birthday brunch along with mimosas!
@doschicos, we had esquites in NYC recently. So glad to have the recipe. Think they may have put chipotle chile or smoked paprika in theirs. Your links look delish – you must come to our next potluck!
@yauponredux I could see how smoked chiles or smoked paprika would be good in it, adding more complexity. I always use recipes as a jumping off point and frequently improvise.
I’m game for potlucks.
@musicamusica , thanks for the watermelon purée idea. We had some that had to be eaten last night and it turned into lovely refreshing drinks. I mixed it with some leftover champagne and that glass was the best! (But how often does leftover champagne happen? )
@doschicos , thanks for posting the lime, shrimp, avocado salad on the skinny taste site. It led me to check out that site more fully and I found tons of recipes that sound great:
http://www.skinnytaste.com/seasons/summer/
I think is just what I need to get me out of my cooking rut!
watermelon or raspberry granita – frozen fruit puree, with a little sugar and lime, frozen, and then scraped up with a fork to eat like a slushie. So good.
Roasted Pepper Salad with Feta, Pine Nuts & Basil
http://www.onceuponachef.com/2015/06/roasted-pepper-salad-feta-pine-nuts-basil.html
I made this last weekend and it was delicious. I would recommend adding the olives to the salad prior to refrigeration overnight.
doschicos-
that “caprese on a stick” is something I love!! Put them on a bed of fresh basil from the garden and drizzle with balsamic glaze! Yum!!
Am reading the gazpacho recipe. Any others to share? Love that- if the recipe is easy!
Steamers, lobster, corn on the cob is our “special” feast and happens at least a few times each summer. For those really hot nights, we skip dinner and get root beer floats. I always have two pasta salads in the fridge, one with shrimp and peas and the other with tuna, sliced fresh tomatoes, mayo,S&P on 12 grain toast, all of which also make great dinners on those really hot nights. We use the grill almost every night, love roasted garlic as an appetizer!
Here’s a dumb question: When I make gazpacho I usually parboil the tomatoes to get the skin off. But I happen to have a lot of smaller tomatoes in the house at the moment (those campari ones from costco, and cherry/grape tomatoes) and that would be a pain to have to skin them. What about if I just put them in the Ninja thing I use to make my smoothies? Will that pulverize the skin and the tomatoes, or too much?
Has anyone tried grilled lemonade?
http://theveglife.com/grilled-lemonade/
anything than can be bbq-ed is my summer must-eat(s)
a must-drink for me is chilled ginger ale with pineapple
Could you parboil them and then smush them through a sieve? Probably best if it’s not a super-fine mesh sieve. You just want it fine enough to keep the skins from coming through. Or you could try mashing everything after parboiling and then just fish out the individual skins with chopsticks. I’m assuming that the skins stay more or less intact when smashed for this to work.