Hello Summer! 10 Fresh & Flavorful Summer Recipes to Keep You Cool

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Calories: 320 | Servings: 6

Ingredients:

• 1 small head of green cabbage
• 1 medium Vidalia onion, chopped
• 8 tablespoons of butter
• Salt and pepper to taste
• 1 10-ounce can of condensed cream of chicken or cream of mushroom soup
• 1/3 cup mayonnaise
• 3 tablespoons of melted butter for topping
• 1 cup of shredded sharp cheddar cheese for topping

Instructions:

1. Preheat your oven to 350°F and lightly grease a 2-quart casserole dish.
2. Coarsely chop the cabbage. In a large nonstick pan, melt butter. Add cabbage and onion, cooking for 8 to 10 minutes until partially cooked down, stirring frequently. Season with salt and pepper.
3. Transfer the cabbage mixture to the prepared baking dish.
4. In a small bowl, mix the soup and mayonnaise. Spread this mixture over the cabbage.
5. Combine melted butter and cheese in a bowl. Sprinkle this topping over the casserole.
6. Bake for 30 minutes or until the topping is nicely browned.

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins
Calories: 280 | Servings: 4

Ingredients:

• 4 medium sweet potatoes, rinsed and scrubbed
• 10 oz (280g) frozen chopped spinach, thawed
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp minced garlic
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup mushrooms

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Using a fork, pierce each sweet potato several times. Place them directly on the middle rack of the oven. (Tip: Place a foil-lined sheet pan on the rack below the potatoes to catch any drips.)
3. Bake for 45-60 minutes, or until the sweet potatoes can be easily pierced by a fork.
4. Remove the sweet potatoes from the oven and let them cool until they can be handled.
5. While the sweet potatoes cool, use paper towels to press out as much liquid as possible from the thawed spinach.
6. In a medium bowl, combine the drained spinach, cilantro, olive oil, lemon juice, garlic, oregano, salt, pepper, feta cheese, and mushrooms; mix well.
7. Once the sweet potatoes have cooled, slice each potato lengthwise.
8. Scoop out most of the sweet potato, leaving the skins intact. Add the scooped-out sweet potato to the bowl with the spinach mixture; stir until well combined.
9. Stuff the sweet potato skins with the spinach and feta mixture.
10. Place the stuffed sweet potatoes on a foil-lined baking sheet and bake for an additional 8-10 minutes. Serve hot.

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins
Calories: 480 | Servings: 8

Ingredients:

• 1 pound (450g) lean ground beef
• ½ to 1 tsp garlic salt, or to taste
• 2 cans (10.5 oz each) beef consomme
• 2 cans (10.5 oz each) French onion soup
• 180 ml (¾ cup) water
• 2 cups long grain white rice, uncooked
• 170 g (¾ cup) butter, sliced (1 ½ sticks)

Instructions:

1. Preheat the Oven: Set your oven to 425°F (220°C). Grease a 9×13 inch (23×33 cm) baking dish with cooking spray.
2. Cook the Ground Beef: In a large skillet, cook the ground beef with garlic salt until browned and cooked through, breaking it into crumbles.
3. Assemble the Casserole: Spread the uncooked rice and cooked ground beef evenly in the prepared baking dish.
4. Add Liquids: Pour the beef consomme, French onion soup, and water into the dish. Gently stir to combine all ingredients.
5. Add Butter: Distribute the sliced butter evenly on top of the mixture.
6. Bake Covered: Cover the dish with foil and bake for 30 minutes.
7. Bake Uncovered: Remove the foil and bake for an additional 30 minutes, or until the top is golden.
8. Serve: Fluff the casserole with a fork before serving.

Prep Time: 20 mins | Chill Time: 6 hrs | Total Time: 6 hrs 20 mins
Calories: 480 | Servings: 8

Ingredients:

• 11 ounces Nutter Butter Cookies or shortbread cookies
• 1/2 cup salted butter, melted
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 2 cups marshmallow fluff, divided
• 1 1/2 cups creamy peanut butter
• 8 ounces Cool Whip, divided
• 2 tablespoons powdered sugar
• 1/2 cup mini marshmallows
• 6 Nutter Butter cookies, crumbled

Instructions:

1. Crush the cookies in a food processor or blender. In a large bowl, mix the processed cookies with melted butter until well combined.
2. Press the cookie mixture into the bottom and up the sides of a 9-inch deep dish pie pan. Place the pan in the freezer to set while you prepare the filling.
3. In a large bowl, beat cream cheese, granulated sugar, and 1 cup of marshmallow fluff. Add 1 cup of creamy peanut butter and mix until smooth.
4. In a separate bowl, fold powdered sugar into 4 ounces of Cool Whip. Gently fold this mixture into the peanut butter mixture.
5. Transfer the filling to the chilled pie crust, smooth the surface, cover with plastic wrap, and refrigerate for 30 minutes.
6. Fold the remaining 1 cup of marshmallow fluff into the remaining Cool Whip. Spread this marshmallow cream mixture over the chilled filling.
7. Cover the pie tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
8. Before serving, sprinkle mini marshmallows on top of the pie.
9. Microwave the remaining 1/2 cup of peanut butter for 30 seconds until pourable. Drizzle over the marshmallows after cooling slightly.
10. Scatter the crumbled Nutter Butters over the top. Refrigerate until ready to serve or serve immediately.

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins
Calories: 120 | Servings: 6

Ingredients:

• 6 mini sweet peppers, sliced in half, seeds and membranes removed
• 4 oz cream cheese
• 2 tbsp green onions, sliced
• 4 slices bacon, cooked and crumbled
• 1/2 tsp garlic powder
• 1/2 cup shredded cheddar cheese + extra for topping
• 1 tsp Worcestershire sauce
• Chopped cilantro for topping (optional)

Instructions:

1. Preheat the oven to 400°F. Spray a cookie sheet with nonstick cooking spray and set it aside.
2. In a small bowl, use an electric mixer to beat together the cream cheese, green onions, bacon, garlic powder, cheddar cheese, and Worcestershire sauce until smooth.
3. Fill the sliced peppers with the filling, about a heaping tablespoon each. Place them on the prepared cookie sheet and sprinkle each pepper with a little extra cheese.
4. Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly, and the peppers have softened.
5. Allow the peppers to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!

Prep Time: 20 mins | Total Time: 20 mins
Calories: 320 | Servings: 8

Ingredients:

• 4 to 8 strips of thick-cut bacon, cooked and chopped
• 6 cups broccoli florets (2 large heads), chopped
• 1/2 cup red onion, finely chopped
• 1 cup raw walnuts, chopped
• 2/3 cup dried cranberries or raisins
• 2 apples, peeled, cored, and chopped (about 3-4 cups)

Broccoli Salad Dressing:

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt (1 container, 5.3 oz)
• 3 tbsp pure maple syrup
• 1/3 cup rice vinegar, apple cider vinegar, or lemon juice
• 3/4 tsp sea salt, to taste

Instructions:

1. Cook the bacon in a large nonstick skillet over medium-high heat until crispy. Transfer the cooked bacon to a plate lined with a paper towel to cool. Once cooled, chop the bacon and set it aside.
2. Wash the broccoli heads under warm water and chop them into small florets. If you prefer, blanch the broccoli by placing the florets in boiling water for 30-60 seconds until they turn bright green. Drain and cool them in an ice bath. If you like a crunchier texture, skip the blanching step.
3. In a large mixing bowl, combine the broccoli, chopped bacon, red onion, walnuts, dried cranberries, and chopped apples.
4. In a small bowl, mix the ingredients for the broccoli salad dressing: mayonnaise, Greek yogurt, maple syrup, rice vinegar, and sea salt.
5. Pour the dressing over the broccoli salad ingredients and mix well until everything is coated. Adjust the seasoning with more salt or lemon juice to taste.
6. Serve the broccoli salad immediately or store it in an airtight container for 3-5 days.

Prep Time: 15 mins | Chill Time: 2 hrs | Total Time: 2 hrs 15 mins
Calories: 280 | Servings: 8

Ingredients:

• 6-7 cups fresh cauliflower, cut into bite-sized pieces
• 1/2 cup cherry tomatoes, sliced in half
• 1/2 cup green onions, chopped
• 3/4 cup sliced pimento-stuffed green olives
• 1/2 cup mayonnaise (may add more for extra creaminess)
• 1 cup cheddar cheese, shredded
• 3/4 cup bacon, cooked and chopped
• 1 teaspoon ranch dressing seasoning powder

Instructions:

1. In a large bowl, combine cauliflower, cherry tomatoes, green onions, olives, cheddar cheese, and bacon.
2. In a separate bowl, mix mayonnaise and ranch seasoning until well combined.
3. Pour the mayonnaise mixture over the salad ingredients and toss until everything is evenly coated.
4. Chill the salad in the refrigerator for about 2 hours before serving. It tastes even better the next day and can be made in advance.

Prep Time: 30 mins | Chill Time: 6 hrs | Total Time: 6 hrs 30 mins
Calories: 450 | Servings: 10

Ingredients:

• 10.5 oz (300g) digestive biscuits
• 5.3 oz (150g) unsalted butter, melted
• 19.8 oz (560g) full-fat cream cheese
• 4.4 oz (125g) icing sugar
• 1 tsp vanilla extract
• 10.1 fl oz (300ml) double cream
• 10.1 oz (300g) white chocolate, melted
• 10.1 oz (300g) fresh strawberries, chopped
• Freeze-dried strawberries

For Decoration:

• 1.8 oz (50g) white chocolate, melted
• 5 fl oz (150ml) double cream
• 2 tbsp icing sugar
• Freeze-dried strawberries
• White chocolate strawberries

Instructions:

1. For the base, crush the biscuits in a food processor until fine crumbs. Mix in the melted butter until combined.
2. Press the biscuit mixture into an 8-inch (20cm) deep springform tin firmly.
3. Melt the white chocolate and set it aside to cool.
4. In a stand mixer with the whisk attachment, combine the cream cheese, icing sugar, and vanilla until smooth.
5. Add the double cream and whisk until thick.
6. Pour in the cooled white chocolate and briefly whisk to combine.
7. Gently fold in the chopped fresh strawberries and some freeze-dried strawberries.
8. Spread the mixture over the biscuit base, smooth it out, and chill in the fridge for at least 5-6 hours, preferably overnight for a well-set cheesecake.
9. For decoration, drizzle the melted white chocolate over the top.
10. Whip together the double cream and icing sugar, then pipe swirls on top of the cheesecake.
11. Add fresh strawberries on top, sprinkle with white chocolate and freeze-dried strawberries.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Calories: 320 | Servings: 4

Ingredients:

• 2 boneless skinless chicken breasts
• 5 strips of bacon
• 3 jalapeños
• 1/2 cup mayonnaise
• 1/4 cup green onion
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Place the chicken breasts in a medium saucepan and cover them with cold water until submerged by at least 1 inch of water.
2. Bring the pot to a boil on the stove, then reduce the heat to a simmer and cover with a lid. Let the chicken simmer for 14 minutes, then remove from heat.
3. While the chicken is cooking, fry the bacon on the stovetop over medium-low heat until crispy.
4. Deseed the jalapeños and slice them into small strips. For extra heat, leave some seeds attached to the pepper.
5. In a frying pan over medium heat, add 1 tbsp of olive oil. Saute the jalapeños until soft, approximately 10 minutes. Season with 1/2 tsp of salt and saute for an additional minute.
6. Place the cooked bacon on a towel to drain excess grease, then chop it into bite-sized pieces.
7. In a small bowl, mix together the mayonnaise, green onion, onion powder, and garlic powder.
8. Once the chicken is cooked, shred it on a plate or cutting board using two forks.
9. In a large bowl, combine the shredded chicken, mayo mixture, sauteed jalapeños, and chopped bacon. Mix until all ingredients are evenly combined.
10. Enjoy the salad immediately or store it in an airtight container in the refrigerator for up to 4 days.

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins
Calories: 450 | Servings: 6

Ingredients:

• 2 lb / 1 kg chicken thigh fillets, boneless and skinless

Marinade:

• 3 large garlic cloves, minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt, preferably full fat
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

Tzatziki:

• 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups Greek yogurt, preferably full fat
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• 1 garlic clove, minced
• 1/4 tsp salt
• Black pepper

Salad:

• 3 tomatoes, deseeded and diced
• 3 cucumbers, diced
• 1/2 red Spanish onion, peeled and finely chopped
• 1/4 cup fresh parsley leaves (optional)
• Salt and pepper

To Serve:

• 4 to 6 pita breads or flatbreads

Instructions:

1. In a ziplock bag, combine all the Marinade ingredients. Add the chicken, ensuring it’s well coated. Marinate for at least 2 hours, up to 24 hours.
2. For the Tzatziki, grate and squeeze excess liquid from the cucumber. Mix with remaining ingredients and set aside for flavors to meld.
3. Combine all Salad ingredients in a bowl.
4. Grill the chicken on a preheated oiled grill or in a pan for 2-3 minutes per side until cooked through.
5. Rest the chicken for 5 minutes, then slice if needed.
6. To assemble, warm the pita bread, place Salad, chicken, and Tzatziki down the middle. Roll and secure with parchment paper.
7. Serve and enjoy the interactive meal!