#easy summer recipe

[toyastales]

Cheesy Pepperoni Stromboli

[thisislizheather]

I adapted this Food & Wine steak salad recipe and I can’t describe how much I love my version better. A perfect summer meal. I promise you.

Ingredients

Romaine lettuce (or whatever leafy green you like)

Grilled halloumi, chopped (or shaved slices of parmesan)

1/4 cup red onion, sliced

1/4 cup rice wine vinegar

1/3 cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon maple syrup

Kosher salt

Pepper

1 pint cherry tomatoes, halved

2 cuts of steak, grilled (your choice)

Directions

In a large bowl, whisk the red onion with the rice wine vinegar and let stand for 10 minutes. Whisk in the olive oil and mustard and season with salt, pepper and maple syrup. Add the tomatoes and lettuce and toss to coat. Lay the sliced steak atop the salad and pour a little of this basil vinaigrette onto the steak if you’re feeling fancy.

[fullcravings]

Easy Peach Cobbler

[saltandlavenderblog]

Chicken pesto pasta salad

[sew-much-to-do]

DIY Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake

Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake is the go-to summer dessert…super easy, super simple, yet so delicious. The filling is made with two base ingredients, high-quality chocolate ice cream, and creamy peanut butter. The crust is a mix of sweet chocolate wafer cookies and salted butter. When combined with the creamy chocolate peanut butter ice cream filling it makes for a mouthwatering cake that’s chocolatey, peanutty, super creamy, and a touch salty. Once the cake is frozen, top with homemade “magic shell” and salty peanuts. This is everyone’s favorite summertime ice cream cake!

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[polish-food]

Knedle ze Śliwkami - Polish Plum Dumplings (recipe in Polish)

[ohmytomatoe]

ZUCCHINI QUICHE 🪴👩🏻‍🌾🧀🧄

[pressurecookrecipes]

Get Recipe: Instant Pot Chicken Tacos

[askwhatsforlunch]

Apricot Liqueur

Another way to capture the height of Summer in a bottle is to make this beautifully fragrant, bright orange Apricot Liqueur. Whether you sip it pure or mix it into cocktails, this is as close as liquid sunshine as it can get! And if you mix it with a little Lavender Liqueur, you can almost hear the cicadas and you are in Provence! Cheers! 

Ingredients (makes about 445 millilitres/15 fluid ounces):

half a dozen large, very ripe apricots

375 millilitres/1 1/2 cup neutral alcohol, like vodka (at least 40%)

1/3 cup caster sugar

2/3 cup water

Thoroughly rinse apricots, and pat them dry.

Halve and pit apricots and place apricot halves in a sterelised jar.

Cover with vodka, and close the jar tightly. Give a good shake, and place the jar on a shelf, in a draught-free place, away from direct sunlight.

Let sit for a fortnight, shaking the jar once a day every day.

After two weeks, strain apricot-flavoured alcohol into a bowl, through a fine mesh sieve. (You can use the soaked apricots to make an!)

Meanwhile, in a small saucepan, combine caster sugar and water. Heat over a medium flame, stirring occasionally until sugar is completely dissolved.

Once it is, increase heat to high, and boil rapidly for a few minutes until syrup just thickens. Remove from the heat and allow to cool completely.

Once cooled, stir sugar syrup into strained apricot alcohol, until completely blended.

Pour Apricot Liqueur into a sterelised glass bottle and close tightly.

You can drink Apricot Liqueur pure and chilled, as a digestive, topped with chilled Champagne or mixed into cocktails...

[cozyquickylife]

29 Cucumber Recipes to Keep You Cool This Summer

[kitchenbudge7]

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[kathys-home-kitchen]

Cucumber, Tomato, and Feta Salad

This is one of my favorite summer salads. It's refreshing and crunchy and has so much flavor when using fresh garden tomatoes and cucumbers! Unfortunately, any time my garden has a hint of anything edible, the local deer family gobbles it all instantly, so I have to rely on the fresh produce at our local market or my best friend who has a beautiful garden.

Cucumber, Tomato, Feta Salad 

2 seedless (English) cucumbers-chopped into small- medium sized chunks

1 large tomato- chopped chopped into small-medium sized chunks

2 scallions, chopped 

1 cup pitted Kalamata olives-sliced 

1/4 cup crumbled feta cheese

1/4 cup chopped fresh mint

1/4 cup chopped flat leaf parsley

6 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1 tsp Kosher salt and freshly ground black pepper

Directions: 

Combine chopped cucumbers, tomatoes, and scallions in a medium sized serving bowl. 

 Sprinkle the salt over the veggies and mix thoroughly.

Add olives, feta, parsley, and mint and stir gently. The feta should begin to break down a little and coat the cucumbers and tomatoes. 

In a separate bowl combine the olive oil and lemon juice. Whisk until the liquid comes together like a dressing.

Pour half the dressing over the veggies, mix in and taste. Everyone has different tastes, you can always add more if necessary, but it’s pretty impossible to remove dressing once it’s on!  If you don’t need the remaining dressing, store it in a sealed container in the fridge and use it within the week on a spinach and dried cranberry salad.

[housekeepinginfo]

Best Vegetarian Meals For Kids

Discover a world of plant-based dishes that will excite your kids' taste buds. They'll love the crispy vegetable fritters and creamy hummus dips. Plus, the hearty veggie halloumi burgers and butternut squash mac and cheese are hits for the whole family.

Let your kids explore a variety of veggie plates and plant-powered meals. These dishes are not just tasty but also full of nutrients. With these 10 vegetarian delights, adding more plant-based meals to your family's meals is easy

[fullcravings]

Brownie Ice Cream Sandwiches

[saltandlavenderblog]

Tomato spinach salmon pasta

[shoku-and-awe]

It’s maybe my favorite time of year: finally warm enough for good tomatoes and basil but not yet so hot that I don’t wanna boil water! And this is a vegan (/didn’t go to the store) variation on possibly my favorite easy meal, caprese pasta salad.

Put on water for pasta, slice up cherry tomatoes, and make a balsamic vinaigrette—I like about 3 parts vinegar to 1 part olive oil and a bit of lemon, salt and pepper, chili flake, and sometimes garlic and/or brown sugar. Rinse a package of white beans, toss it all together with hot pasta, and let it marinate, then add fresh basil leaves to serve. (I also like to serve it over mixed greens, but again, I did not go to the store!)

How long to marinate depends on the pasta. Something thick (or with a long cook time) needs time to absorb the flavor or it will be bland, but the advantage is that it makes good leftovers the next day. This was a 3-minute quick-cook pasta, so even half an hour is fine. It wouldn’t have been nice the next day but luckily there was none leftover 😋