Welcome to the August edition of “Recipes of the Month”! This month, we’re embracing the vibrant and sunny flavors of summer with a delectable assortment of dishes that will elevate your culinary experience. Get ready to savor the taste of perfectly grilled peaches, indulge in tangy and zesty lemon garlic shrimp pasta, and sink your teeth into a scrumptious BBQ chicken pizza. But that’s not all – we also have a delightful summer vegetable stir-fry and refreshing blueberry lemonade popsicles to keep you cool during those hot days. So, gather your aprons and let’s embark on a culinary journey filled with mouthwatering delights!
Recipe 1: Grilled Peach Salad with Goat Cheese and Pecans
Ingredients:
– 4 ripe peaches, halved and pitted
– 4 cups mixed salad greens (spinach, arugula, and/or baby kale)
– 1/2 cup crumbled goat cheese
– 1/2 cup pecan halves
– 2 tablespoons balsamic glaze
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the balsamic glaze, olive oil, honey, salt, and pepper to make the dressing. Set aside.
3. Brush the peach halves with a little olive oil to prevent sticking. Place them cut-side down on the grill and cook for about 2-3 minutes per side until they have grill marks and are slightly softened.
4. Remove the peaches from the grill and let them cool for a minute before slicing them.
5. In a large salad bowl, combine the mixed greens, grilled peach slices, crumbled goat cheese, and pecan halves.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately as a refreshing and delicious summer salad.
Recipe 2: Lemon Garlic Shrimp Pasta
Ingredients:
– 12 ounces linguine or spaghetti
– 1 pound large shrimp, peeled and deveined
– 4 cloves garlic, minced
– Zest and juice of 1 lemon
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 2 tablespoons butter
– 2 tablespoons olive oil
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Instructions:
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Season with salt and pepper.
4. Remove the shrimp from the skillet and set them aside.
5. In the same skillet, melt the butter over medium-low heat. Stir in the chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes.
6. Stir in the heavy cream and let the sauce simmer for another 2 minutes until it thickens slightly.
7. Add the cooked pasta and shrimp to the skillet, tossing everything together to coat the pasta and shrimp with the sauce.
8. Garnish with chopped fresh parsley before serving.
Recipe 3: Grilled BBQ Chicken Pizza
Ingredients:
– 1 pound pizza dough (store-bought or homemade)
– 1 cup cooked and shredded chicken (rotisserie chicken works well)
– 1/2 cup BBQ sauce
– 1 cup shredded mozzarella cheese
– 1/2 red onion, thinly sliced
– 1/4 cup fresh cilantro, chopped
– Olive oil for brushing
Instructions:
1. Preheat your grill to medium-high heat.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Brush one side of the dough with olive oil to prevent sticking, then place the oiled side down on the preheated grill.
4. Grill the dough for 2-3 minutes or until it starts to puff up and has grill marks on the bottom. Brush the top side with olive oil while it’s grilling.
5. Flip the dough over and reduce the heat to medium-low.
6. Spread the BBQ sauce evenly over the grilled side of the dough, leaving a small border around the edges.
7. Sprinkle the shredded chicken, red onion slices, and mozzarella cheese on top of the BBQ sauce.
8. Close the grill’s lid and cook the pizza for another 5-7 minutes, or until the cheese is melted and bubbly, and the crust is cooked through.
9. Remove the pizza from the grill and sprinkle chopped cilantro on top before slicing and serving.
Recipe 4: Summer Vegetable Stir-Fry
Ingredients:
– 1 cup fresh green beans, trimmed
– 1 cup cherry tomatoes, halved
– 1 cup corn kernels (fresh, canned, or frozen)
– 1 medium zucchini, sliced
– 1 bell pepper (any color), sliced
– 3 tablespoons soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tablespoons vegetable oil
– 2 green onions, sliced (for garnish)
– Cooked rice or noodles for serving
Instructions:
1. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, minced garlic, and grated ginger to make the sauce. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the green beans, sliced bell pepper, and sliced zucchini to the skillet. Stir-fry for 3-4 minutes until they start to soften.
4. Add the corn kernels and cherry tomato halves to the skillet and stir-fry for an additional 2-3 minutes.
5. Pour the prepared sauce over the vegetables and toss everything together until the vegetables are coated evenly.
6. Cook for another 1-2 minutes until the sauce thickens slightly and everything is heated through.
7. Serve the summer vegetable stir-fry over cooked rice or noodles and garnish with sliced green onions.
Recipe 5: Blueberry Lemonade Popsicles
Ingredients:
– 2 cups fresh blueberries
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup water
– 1/4 cup honey (adjust to taste)
– Zest of 1 lemon
– 1/2 cup plain or vanilla Greek yogurt (optional)
Instructions:
1. In a blender, combine the fresh blueberries, lemon juice, water, honey, and lemon zest.
2. Blend until you have a smooth mixture. Taste and adjust sweetness if needed by adding more honey.
3. If you prefer a creamier popsicle, you can add the Greek yogurt to the blueberry mixture and blend again until smooth.
4. Pour the mixture into popsicle molds, leaving a little space at the top to allow for expansion.
5. Insert popsicle sticks into each mold and freeze for at least 4-6 hours or until completely frozen.
6. Once the blueberry lemonade popsicles are frozen, run the molds under warm water for a few seconds to help release the popsicles easily.
7. Enjoy these refreshing and naturally sweet popsicles on hot summer days!
