Summer Recipe Roundup

A few weeks ago, a friend of mine asked if I could post some fun, summer recipes. The problem is that because summer has just begun (or not even, officially), I can’t really start experimenting or playing around with summer recipes yet until the produce is available. I did get a pretty good haul this past weekend and hopefully will have some recipes to share with you at the end of the week, but for now, what I thought might be nice is to round up several recipes from previous summers, with links, so you can dive into the archives and go with something tried and true. So here ya go, Janessa.

Summer Recipe Roundup

Creamy Avocado Linguine with Meyer Lemon and Arugula
shrimp avocado pasta

Although avocados are technically in season all the time, this dish is decidedly summer. The addition of shrimp make it seasonal for the Eastern Seaboard, and it’s just so damn refreshing.

 

Dried Strawberries

Dried Strawberries

There are still some strawberries in the fields around here – if they’re still available where you are, a great way to save them is to dry and freeze them. Great on salads, in cereal, oatmeal, yogurt, etc.

Eggplant Rotini with Roasted Veggies

eggplant Rotini

This is one of my favorite summer recipes. Quick, fresh, easy and adaptable to whatever veggies you have on hand. Don’t go through the summer without making this.

Local Yokel Mojito
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Of course I had to add a beverage in, but mojitos, with fresh mint from your garden, are the epitome of summer sipping. My mint is already coming up like crazy, and if yours is too, then don’t let another Happy Hour go by without making this.

Roasted Beet Salad with Vinaigrette
Beets in vinaigrette

I just got a bunch of beets from the farmers market this past weekend, so beet salad with vinaigrette is not far away. This is by far my favorite beet recipe out there and a summer staple at our house.

Shrimp Ceviche
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Shrimp Ceviche is so fresh, light and healthy that it screams summer. Dish it out into martini glasses for a classy, but super easy app.

Summer Beef and Rice Skillet Casserole
beef skillet

This recipe was great and I’m furious at myself for not making it this past summer between our epic move and living in two different states. This is a great way to use up all that squash and zucchini that presents itself mid to late summer. It’s also great for a family or for a small crowd. This summer, I’ll be making it as much as is reasonable and/or until my husband starts complaining.

 

OK! There are so many more recipes, many of which are summer seasonable, over on the RECIPES PAGE, but hopefully this gave you a good start. This is such an exciting time of year when things start to pop up and the options are endless, so don’t let it pass you by – get out to your local farmers market, farm stand or local grocery and BUY LOCAL and EAT FRESH!

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Shrimp Ceviche Saturday

I’m on my own this Saturday night and whenever that happens I like to make myself something special. Usually that means a giant wheel of Brie and a bottle of wine but since I’m cutting back on the cheese I decided to do something a little more “clean.” I accidentally bought pre-cooked shrimp at the grocery store the other day (instead of raw) – this is my problem with the grocery store. I want to get out of there so bad that I just blindly grab things that look right. I’m the worst grocery shopper ever. I usually only come home with half of what I need because I hate it so bad. It’s a conundrum to love to cook but to hate to shop for food. Oh well. Crosses to bear and all that. Anyways! Shrimp ceviche it is! It just sounded perfect. And it is. And easy. And there’s really no “cooking” involved. Cheers!

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Shrimp ceviche

Ingredients:

  • 1 red onion, diced small
  • 1 tsp olive oil
  • the juice of two limes
  • 1 avocado, diced
  • 1 jalapeno, seeded and diced small
  • 1 cucumber, peeled and diced
  • 1/2 pint cherry tomatoes, each tomato quartered
  • 1 lb large, cooked, deveined shrimp
  • 1/4 cup chopped cilantro
  • salt and pepper to taste

Method:

  1. Dice red onion and put into a bowl with the lime juice, season lightly with salt and pepper and let marinate at least 5 minutes 
  2. Dice the avocado, jalapeno, cucumber, tomatoes and add to bowl with onions
  3. Peel the shrimp and cut into three pieces per each shrimp – add to the bowl with the rest of the ingredients, mix well. Stir in the cilantro. Serve in martini glasses at room temperature or chilled.
Shrimp Ceviche

Shrimp Ceviche

Ceviche is a general term for any seafood dish, where the seafood is “cooked” by curing in an acidic  marinade, usually primarily made of lime juice or tomato juice. I can’t recommend to you that you use raw shrimp in ceviche unless you are getting it fresh off the boat, straight from the water and are curing it within half on hour of picking  it up. Fish is a little different, but with shrimp, just be careful.

This dish is so light and delicious and pairs perfectly with a New Zealand Sauvignon Blanc. So light and delicious, in fact, that before you know it, you’ve eaten an entire bowl of Ceviche and 3/4 a bottle of wine . . . although, to be fair, I only made half of this recipe. And to be perfectly honest, I drank the entire bottle of wine. What? It’s St. Patrick’s day weekend, give me break. Ceviche, take me away!