This Slow Cooker Sweet Thai Chili Salmon with Veggies is a delicious and easy summer meal. The sweet and tangy flavors of the Thai chili sauce complement the tender salmon and colorful vegetables perfectly. Plus, using the slow cooker keeps the kitchen cool and allows the flavors to meld together beautifully.

Ingredients: 4 salmon fillets. 1 cup sweet Thai chili sauce. 2 tablespoons soy sauce. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 1 cup snow peas, trimmed. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a bowl, mix sweet Thai chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Season salmon fillets with salt and pepper, then place them in the slow cooker. Pour the sauce mixture over the salmon. Add sliced bell peppers, onion, and snow peas to the slow cooker. Cover and cook on low for 2-3 hours, or until salmon is cooked through and vegetables are tender. Serve the salmon and veggies over cooked rice. Garnish with sliced green onions or sesame seeds if desired.

Prep Time: 10 minutes

Cook Time: 180 minutes

(via Bean Panzanella Salad) Bean Panzanella Salad 🇮🇹🍅

A rustic Tuscan classic with a fresh summer twist.

Panzanella was originally created as a way to transform day old bread into something delicious. This humble Italian dish has evolved from a farmer’s meal into a beloved recipe found on menus around the world.

This version swaps the traditional cucumbers and red onion for crisp green beans and creamy white beans, pairing them with toasted sourdough, juicy cherry tomatoes, fresh basil and a simple olive oil and red wine vinegar dressing.

It is proof that a few simple ingredients can create something unforgettable.

For your summer grilling party, these honey mustard chicken skewers are a must. These juicy chicken cubes are a hit with everyone because the sweet and savory marinade gives them a flavorful kick.

Ingredients: 2 lbs chicken breasts, cut into cubes. 1/2 cup honey. 1/4 cup Dijon mustard. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Honey, Dijon mustard, minced garlic, soy sauce, olive oil, smoked paprika, salt, and pepper should all be mixed together in a bowl to make the marinade. Make sure the chicken cubes are well covered when you add them to the marinade. Put it in the fridge for at least 30 minutes to marinate. Warm up the grill over medium-high heat. Using wet wooden skewers, thread chicken cubes that have been marinated. For 10 to 12 minutes, turn the skewers every so often until the chicken is cooked all the way through and has a nice char. For extra flavor, brush the skewers with more marinade while they're cooking. Enjoy the tasty honey mustard chicken skewers while they're still hot!

Prep Time: 40 minutes

Cook Time: 12 minutes

This vegan Peanut Mango Salad from Lathi's Kitchen is a delightful combination of sweet and savory flavors. Ripe mango, crisp cucumber, and colorful bell peppers are tossed in a zesty dressing and topped with roasted peanuts for a satisfying crunch. It's the perfect summertime salad that's quick and easy to prepare.

Ingredients: 2 cups diced ripe mango. 1 cup chopped cucumber. 1/2 cup diced red bell pepper. 1/4 cup chopped red onion. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted peanuts. 1/4 cup fresh lime juice. 2 tablespoons maple syrup. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1/2 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: In a large bowl, combine diced mango, chopped cucumber, diced red bell pepper, chopped red onion, and fresh cilantro. In a separate small bowl, whisk together fresh lime juice, maple syrup, soy sauce, sesame oil, red pepper flakes, salt, and pepper to create the dressing. Drizzle the dressing over the salad ingredients and toss everything together gently to coat. Sprinkle roasted peanuts on top for added crunch and flavor. Refrigerate for about 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy your refreshing Peanut Mango Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes