Although summer has officially ended, the days are growing shorter and there is a definite chill in the air, I just cannot be sad about the arrive of fall, my favorite season. It is not too late to soak up as much fun and outside time as we can, and now that I have (mostly) gotten the hang of grilling, I intend to enjoy it as long as possible! Our family has been enjoying these easy recipes all summer long, but they are great any time of year.
In keeping with my goal of
mastering learning to properly use the barbecue this summer, shrimp were the first thing I tackled. They are extremely easy and quick to cook, and the great thing about shrimp on the grill is that it can literally be done five minutes before you would like to eat.
This marinade from Closet Cooking is tangy, fresh and summery. The first time I made it, I did not have fresh cilantro on hand and used a paste instead – it was still fantastic. Some lime zest as well as juice is awesome, too!
These skewers would be a great appetizer at a barbecue or other get-together and are particularly good with coconut rice. And they are a delicious accompaniment to a summery salad, like this one. But perhaps my favorite thing about this recipe is that you can pair it with just about anything and throw together a meal in no time.
- Don’t forget to soak your wooden skewers in water at least half an hour ahead of time to avoid burning.
Raise Healthy Eaters is one of my favorite sites to visit for practical, research-based advice on feeding children, and it is also a great source of easy, family-friendly recipes, this one being no exception.
I have been regularly making this yummy chicken pita dish since getting my slow cooker last year. The slow cooker is a great way to infuse flavor and tenderness into otherwise bland and dry chicken breasts, which I often find difficult to cook to my liking. And the addition of broth, herbs and lemon juice give this shredded chicken amazing flavor. I have often made it on its own to have on hand for things like wraps, salad and pizza.
Additionally, the accompaniments for this recipe (tomato, onion and feta mixture, tzatziki) come together very quickly and are great for using up summer produce. This is a fun meal to serve family-style where everyone can add their own toppings.
I love Greek flavors and these pitas feel like a real treat without being too heavy, plus the slow cooker takes care of the chicken with no need for the oven. Perfect for summer! One of my favorite ways to enjoy this recipe is to skip the pita or bun and serve the chicken and toppings over spinach or other greens. I have also served this to company several times with rave reviews and it is kiddo-approved. (Not by my kiddo yet, although she is happy to dig into the hummus and pita bread!)
This is not a ‘summer’ recipe as such, but I’ve made these blondies several times in the past few weeks, and am officially hooked. As a disclaimer, I am all for regular brownies and blondies as part of a ‘healthy’ lifestyle in all their gooey, sugary glory. That said, I do love finding ways to incorporate more wholesome ingredients into baked goods, since there are lots of ways to add moisture, richness and body besides flour, butter and oil. It is also nice to have an arsenal of recipes that are less treat and more snack.
Bottom line: These blondies are good. Chick peas do not immediately spring to mind when thinking of wholesome baking substitutes, largely because they have a relatively dry texture. And I admit that although I love to experiment with beans in baking, I may not have tried these on my own. But after trying some made by a friend of mine I was sold.
The chick peas work surprisingly well! They blend up in the food processor with peanut butter to a hummus-like consistency, and essentially it is hummus with maple syrup added for sweetness. (I have used PB as a tahini substitute in hummus many times, as I am much more likely to have it on hand.) I like the chewy, dense texture of these, and they are especially good chilled.
What I especially love about using ingredients like these is that you get a satisfying snack that does not leave you lethargic ten minutes later. The kiddo also loves to help make these and gives them two thumbs up.
- I used vegan chocolate chips, specifically Enjoy Life Mini Chips, which were great.
- I did not use the coconut sugar called for and just added a splash of extra maple syrup. These were sweet enough for me, but judge according to your own preferences.
- Although the recipe states 1 and 1/2 cups of chick peas or one can, my cans yield 2 full cups, and I use the whole thing.
What are some of your favorite summer recipes?