SUMERTIME RECIPES from The Maids!
1. Grilled Veggie Skewers: Ingredients:
• Assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onions, mushrooms, etc.)
• Olive oil
• Lemon juice
• Salt and pepper
• Fresh herbs (rosemary, thyme, or basil)
Instructions:
• Preheat the grill to medium-high heat.
• Cut the vegetables into chunks or slices.
• Thread the veggies onto skewers, alternating between colors and textures.
• Drizzle with olive oil and lemon juice, then sprinkle with salt, pepper, and fresh herbs.
• Grill the skewers for about 8-10 minutes, turning occasionally until they are tender and slightly charred.
2. Watermelon Feta Salad: Ingredients:
• Watermelon, cubed
• Feta cheese, crumbled
• Fresh mint leaves, chopped
• Balsamic glaze or balsamic reduction
• Black pepper (optional)
Instructions:
• In a large bowl, combine the watermelon cubes and crumbled feta cheese.
• Add the chopped mint leaves and gently toss everything together.
• Drizzle the balsamic glaze or reduction over the salad.
3. Grilled Shrimp Tacos: Ingredients:
• Large shrimp, peeled and deveined
• Olive oil
• Lime juice
• Chili powder
• Cumin
• Salt and pepper
• Corn tortillas
• Avocado slices
• Shredded lettuce or cabbage
• Pico de gallo or salsa
• Fresh cilantro (optional, for garnish)
Instructions:
• In a bowl, toss the shrimp with olive oil, lime juice, chili powder, cumin, salt, and pepper.
• Thread the shrimp onto skewers and grill for about 2-3 minutes per side or until they are pink and cooked through.
• Warm the corn tortillas on the grill for a minute on each side.
• Assemble the tacos by placing grilled shrimp on the tortillas.
• Top with avocado slices, shredded lettuce or cabbage, and pico de gallo or salsa.
• Garnish with fresh cilantro, if desired.
5. Lemon Basil Pasta Salad: Ingredients:
• Fusilli or penne pasta, cooked and cooled
• Cherry tomatoes, halved
• Fresh mozzarella, cubed
• Black olives, pitted and sliced
• Fresh basil leaves, chopped
• Lemon zest
• Olive oil
• Lemon juice
• Salt and pepper
Instructions:
• In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, black olives, and chopped basil.
• In a separate small bowl, whisk together the lemon zest, olive oil, and lemon juice to make the dressing.
• Pour the dressing over the pasta salad and toss to coat.
• Season with salt and pepper to taste.
• Refrigerate for at least 30 minutes before serving, allowing the flavors to meld together.
Enjoy these summer recipes that will keep you feeling refreshed and satisfied during the warm weather!