#summermeal

Israeli couscous that has been spiced, sweet Rainier cherries, diced apricots, and creamy goat cheese are all mixed together in a zesty dressing and topped with fresh mint leaves. This salad has just the right amount of sweet and savory, so it's great for any summer meal or get-together.

Ingredients: 1 cup Israeli couscous. 2 cups water. 1/2 cup Rainier cherries, pitted and halved. 1/2 cup dried apricots, diced. 1/2 cup crumbled goat cheese. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh mint leaves.

Instructions: In a medium saucepan, bring 2 cups of water to a boil. Add the Israeli couscous, reduce heat to low, cover, and simmer for 8-10 minutes or until couscous is tender. Drain any excess water and let it cool. In a large bowl, combine the cooked couscous, Rainier cherries, diced apricots, and crumbled goat cheese. In a small bowl, whisk together the olive oil, ground cumin, ground coriander, salt, pepper, and fresh lemon juice to make the dressing. Pour the dressing over the couscous mixture and toss to combine, ensuring all ingredients are coated. Sprinkle the chopped fresh mint leaves over the salad and gently toss again. Serve the Spiced Israeli Couscous, Rainier Cherry, Apricot, and Goat Cheese Salad as a delicious and colorful side dish or light meal.

Prep Time: 15 minutes

Cook Time: 10 minutes

Because it has both fresh vegetables and savory chicken and feta cheese, Greek Chicken Pasta Salad is the perfect summer meal. This dish is great for picnics, barbecues, or any other outdoor event because it's cool and filling.

Ingredients: 2 cups cooked chicken breast, diced. 8 oz rotini pasta, cooked and cooled. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted and halved. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: The cooked chicken, pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley should all be put in a large bowl. Mix the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together until it's well covered. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

A classic cold soup that is great for hot summer days is gazpacho. This light and flavorful mix of fresh vegetables and herbs is great for any summer meal, whether it's the starter or the main course.

Ingredients: 6 ripe tomatoes, diced. 1 cucumber, peeled and diced. 1 red bell pepper, seeded and diced. 1 small red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups tomato juice. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped.

Instructions: Put tomatoes, cucumber, bell pepper, onion, and garlic in a blender. Mix until it's smooth. Put in salt, black pepper, red wine vinegar, and olive oil. Mix again until everything is well mixed. Use a large bowl to put the mixture in. Add the basil, parsley, and tomato juice and mix well. Put it in the fridge with the lid on for at least two hours before serving. If you want, you can serve it cold and top it with more basil leaves.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Summer Harvest Salad is a colorful and tasty dish that lets you enjoy the season's fresh fruits and vegetables. It goes well with any summer meal because it's full of bright vegetables, herbs, and the tangy taste of feta cheese. This salad is great for any summer get-together because the balsamic vinaigrette dressing gives it a nice kick.

Ingredients: 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cup fresh corn kernels. 1 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/2 cup fresh basil leaves, torn. 1/2 cup crumbled feta cheese. 1/4 cup toasted pine nuts. 1/4 cup balsamic vinaigrette dressing. Salt and black pepper to taste.

Instructions: Put the mixed salad greens, cherry tomatoes, fresh corn, cucumber, red onion, and torn basil leaves in a large salad bowl. Toast some pine nuts and crumble some feta cheese on top of the salad. Spread the balsamic vinaigrette dressing out over the salad. To taste, add salt and black pepper. Gently toss the salad to mix all the ingredients together. Serve right away as a tasty and refreshing summer harvest salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Shrimp Tacos with Watermelon Pico de Gallo are a refreshing and flavorful twist on traditional tacos. The juicy watermelon pico de gallo adds a sweet and tangy kick to perfectly grilled shrimp, making it a delightful summer meal.

Ingredients: 1 lb fresh shrimp, peeled and deveined. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small corn tortillas. 2 cups diced watermelon. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo pepper, seeded and minced. Juice of 2 limes. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 cup crumbled queso fresco cheese optional. Lime wedges for serving.

Instructions: In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. Let it marinate for 10-15 minutes. In a separate bowl, combine diced watermelon, red onion, cilantro, minced jalapeo, lime juice, salt, black pepper, and garlic powder. Mix well to make the watermelon pico de gallo. Heat a grill or skillet over medium-high heat. Grill the marinated shrimp for about 2-3 minutes per side until they turn pink and opaque. Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side. To assemble the tacos, place a few grilled shrimp on each tortilla. Top with a generous spoonful of watermelon pico de gallo and a sprinkle of crumbled queso fresco cheese if desired. Serve the shrimp tacos with lime wedges on the side for squeezing over the top. Enjoy your Shrimp Tacos with Watermelon Pico de Gallo!

Prep Time: 15 minutes

Cook Time: 6 minutes

This vibrant and flavorful pasta dish is perfect for a quick and satisfying summer meal. Packed with a rainbow of veggies, it's not only visually appealing but also nutritious and delicious. The combination of cherry tomatoes, zucchini, bell peppers, and spinach creates a refreshing and light pasta that's sure to be a hit at any gathering.

Ingredients: 200g pasta of choice. 1 cup cherry tomatoes, halved. 1 cup zucchini, diced. 1 cup bell peppers, sliced. 1 cup baby spinach leaves. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cherry tomatoes, zucchini, and bell peppers to the skillet. Cook for 5-7 minutes until veggies are tender but still crisp. Add cooked pasta and baby spinach to the skillet. Toss everything together until the spinach wilts and pasta is heated through. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes