Giveaway: Fancy French Magimix!

By Posted in - General on June 4th, 2013 413 Comments

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Happy Tuesday! Things feel so funny and upside down but all in a good way around here–Henry’s done with kindergarten, my brother’s home from a long season away, Aaron’s traveling like crazy and for the first time in a long time, I’m not. We’re settling into a totally new summer rhythm–lots of time at the park, lots of peaches, lots of bike rides and boat rides up at the lake. As you know, I’m a summer girl, and summer food is my favorite food: berries and corn, anything grilled, ice cream and popsicles all day long.

I’m in the mood for summer cooking, and I’m so excited about this giveaway. The team at Magimix by Robot-Coupe asked if I’d like to give away one of their amazing food processors, and I couldn’t say yes fast enough. For the record, from time to time I get offers like this, and I pass on most of them. I only give away things that I love, and things that I’m legitimately excited to share with you.

Magimix by Robot-Coupe is a well-loved, much-respected French company, and in the US you can buy their lovely machines only at Williams Sonoma. You know I love all things French, and you know I love all things kitchen. A Magimix is, as they say, right in my wheelhouse.

Over the weekend, my cousin and I let the kids cover our entire driveway with sidewalk chalk amazingness while we tried every blade and bowl of the Magimix. Bottom line: we are impressed. We are in love. We are fans.

We pureed carrots and pineapple for yummy homemade popsicles and made long slim ribbons of cucumber for a Greek salad. We whizzed up onions for soup, and apples for a crisp…and then we ate all the pretty apple slices before we ever ended up making the crisp. Such is life in the kitchen. Still on our list to try: pesto with fresh basil, green juice, and homemade mayonnaise–maybe this weekend.

I know: wouldn’t it be nice if this post was just littered with beautiful photographs of my cousin and I, blending our little hearts out with my new best friend Magimix? I know it really would, but all the photos came out blurry and terrible, and I don’t want to make you wait any longer for this great machine. Just trust me that we loved every minute of it. And you will, too.

There’s a juicer bowl, a dough attachment, and a beautiful book of recipes. This is a serious, do-everything, keep-it-on-your-counter-and-use-it-every-day food processor, and I’m so happy to tell you that Magimix will send one 14-cup chrome food processor AND the juicer bowl attachment to one winner. You will LOVE it.

To win, just leave a comment with your favorite summer recipe—simple or complicated, classic or creative—anything at all!

I’ll choose a winner at noon CST on Friday, June 7th, and the winner will have until Monday at noon CST to send me an email with his or her mailing address.

Good luck! XO–S

(413) awesome folk have had something to say...

  • Beckie White - Reply

    June 4, 2013 at 10:51 am

    Happy Summer Shauna!

  • Alexandra Pinkus - Reply

    June 4, 2013 at 10:53 am

    Fresh strawberries with homemade whipped cream – or, grilled peaches with homemade whipped cream – such a summer treat!!

  • Roxanne - Reply

    June 4, 2013 at 10:54 am

    Oh this looks so incredible, need it in my kitchen!

    As a recent college grad, I have just started cooking regularly. However recently pasta salad has been my go to summer recipe. A little bit different every time but always using fresh carrots, cucumbers, onion, spinach. It is the most perfect time for a cool salad that can be packed up for a work lunch, a picnic, or a cookout on the deck with friends!!

  • Carmen Zeisler - Reply

    June 4, 2013 at 10:54 am

    I love Kale Chips right from the garden!

    Wash the Kale, tear the leaves from the rib.

    Dress with olive oil and garlic

    Bake for 10 to 15 minutes.

    ENJOY!

  • Amelia Rhodes - Reply

    June 4, 2013 at 10:54 am

    yummy!! I love cold salads for summer suppers. Any cold salad will do – pastas mixed with vinaigrette and cubes of cheese and veggies and olives’ chicken salad with fruit (one of my favorites is chicken, mayo and a can of mandarin oranges), or a recent potluck favorite – a cold salad of quinoa, corn and black beans with cilantro.

  • Melissa - Reply

    June 4, 2013 at 10:54 am

    My all-time favorite summer recipe is my mom’s basil pesto. I love mixing it up and using arugula or sage, but my mom’s basil pesto is classic and reminds me of summer in all the best ways. My husband is obsessed with it, so we try to find lots of ways to spread it out throughout the summer months – we’ve used it to stuff chicken breasts and scallops that we then put on the grill, as a dipping sauce for shrimp, mixed with olive oil for vinaigrette on salads. It’s so good, so simple – and requires a food processor, so naturally I’d love to win this giveaway! ;)

    Mom’s Classic Pesto
    Large bunch of basil
    Salt and pepper
    Parmesan cheese
    Toasted pine nuts
    Garlic
    Squeeze of lemon juice
    Olive oil

    Add the ingredients, except the olive oil, in your food processor. Quantities are entirely up to you! Drizzle olive oil in slowly while pulsing. Store in airtight container in the refrigerator or make ice cubes that can be stored in freezer bags and defrosted.

  • kayla - Reply

    June 4, 2013 at 10:54 am

    i love making homemade popcicles and all sorts of fruit salads. adding some vanilla pudding mix to fruit salad was a revelation recently– so delish!

  • Kelsey A. - Reply

    June 4, 2013 at 10:55 am

    My grandma’s rhubarb pie. She’s passed away and I now live in Hawaii where it’s impossible to find rhubarb, but I still crave it! Going home to Michigan this summer so I’m hoping to make it then :).

  • Andra Kee - Reply

    June 4, 2013 at 10:55 am

    My favorite summer recipe is White Chip Lemon bars (totally unhealthy, but I love lemon bars).

    Ingredients

    1-1/4 cups all-purpose flour , divided
    1 cup granulated sugar , divided
    1/3 cup butter or margarine , softened
    3/4 cup HERSHEY’S Premier White Chips
    2 eggs , slightly beaten
    1/4 cup lemon juice
    2 teaspoons freshly grated lemon peel
    Powdered sugar

    Directions
    Heat oven to 350°F.

    Combine 1 cup flour and 1/4 cup granulated sugar in medium bowl; cut in butter with two knives until mixture resembles coarse crumbs. Press mixture onto bottom of 9-inch square baking pan.

    Bake 15 minutes or until lightly browned. Remove from oven; sprinkle white chips over top. Stir together eggs, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup sugar in medium bowl; carefully pour over chips and crust.

    Bake 15 minutes or until set. Cool slightly in pan on wire rack; sift powdered sugar over top. Cool completely in pan on wire rack; cut into bars. About 36 bars.

    Recipe is located here: https://www.hersheys.com/recipes/recipe-details.aspx?id=4743

  • Shelly Schmor - Reply

    June 4, 2013 at 10:55 am

    Anything grilled….but my favorite is salmon with a really yummy spice rub that I bought in Seattle! Such a treat!

  • Leanne Valdes - Reply

    June 4, 2013 at 10:56 am

    Lemon Burst Cake Mix Cookies! They are easy to make, look beautiful on a summer plate and have a simple, light flavor that is wonderful!

    http://tidymom.net/2010/lemon-burst-cake-mix-cookies

  • Suzanne - Reply

    June 4, 2013 at 10:56 am

    I am into popsicles these days. I just bought popsicle molds, so I’ve been going kind of crazy.

    My favorite recipe is a simple strawberry/banana mix – three bananas some strawberries (frozen or fresh), and enough coconut milk to fill up the magic bullet will make six popsicles with enough left over to have a nice smoothie snack.

    I also love, love, love this one – http://www.ovenloveblog.com/orange-creamsicles/

    I substitute ice cream made from coconut milk because I’m lactose intolerant, and wow – it’s amazing.

  • Heather Lopez - Reply

    June 4, 2013 at 10:56 am

    Summer Smoothie!

    2 bananas, broken into chunks
    1 cup cubed papaya (optional)
    1 cup cubed fresh pineapple
    1 cup cubed honeydew
    1 cup seedless grapes (optional)
    3 cubes ice cubes (optional)
    2 (6 ounce) containers fruit flavored yogurt
    1/2 cup orange juice, or as needed

    Blend and garnish!

  • Kristin S. - Reply

    June 4, 2013 at 10:57 am

    I absolutely LOVE making fresh salsa in the summer time. Especially fruit salsa’s while the summer fruits are just bursting with flavor. It’s really hard to go wrong with any combination of things, just don’t forget the fresh jalepeno to spice it up!

  • Emily - Reply

    June 4, 2013 at 10:57 am

    Avocado Corn Salsa (from damndelicious.net):

    2 cups corn kernels
    1 jalapeño, seeded and diced
    1/4 cup diced red onion
    2 tablespoons chopped fresh cilantro leaves
    2 tablespoons freshly squeezed lime juice
    1 teaspoon sugar
    1/4 teaspoon salt
    1 California avocado, halved, seeded, peeled and diced

    In a large bowl, combine corn, jalapeño, red onion cilantro, lime juice, sugar and salt. Stir in avocado.

  • Emily A. - Reply

    June 4, 2013 at 10:58 am

    Emeril’s balsamic vinaigrette recipe. It’s my fave! I put it in a mixed green salad with apples, blue cheese crumbles and craisins!
    http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html

  • Stefanie - Reply

    June 4, 2013 at 10:59 am

    Right now I can’t get enough of this incredibly super simply ‘salad’:
    1 avocado cut into whatever size chunks you like
    1 red onion
    feta (I use 3/4′s of the blocks of feta from Trader Joe’s)
    1 red bell pepper, diced
    a little olive oil
    a little red wine vinegar (maybe a tablespoon- sometimes I like a little extra)
    salt and pepper to taste
    a little garlic powder

    Next time I’ll probably throw in a cucumber, too.
    Often, a batch won’t even make it to the fridge because I eat it that quickly, but the flavors come together and it gets even more delicious if you let it hang out in the fridge for an hour or two.

  • Karen Shoufler - Reply

    June 4, 2013 at 11:01 am

    Ooh, I love summer salads.

    My favorite is a simple spinach, fresh strawberries, goat cheese, candied walnuts and a raspberry vinagrette! Yummy!

  • Sara Visser - Reply

    June 4, 2013 at 11:02 am

    My favorite summer recipe is a key lime pie from the Barefoot Contessa http://www.foodnetwork.com/recipes/ina-garten/frozen-key-lime-pie-recipe3/index.html

  • Alyssa Schmidt - Reply

    June 4, 2013 at 11:02 am

    My favorite summer recipe is Roasted Red Pepper dip with fresh veggies!

    2 cans of white kidney beans, drained & rinsed well
    2-3 roasted red peppers (from a jar is fine)
    1 shallot, chopped
    2 gloves of garlic, minced or pressed through a garlic press
    1/4 c. cilantro
    a few tablespoons of EVOO
    a couple tablespoons of fresh squeezed lemon juice
    sea salt & ground black pepper to taste

    Combine beans through cilantro in food processor. Slowly add EVOO until dip is desired consistency (should be smooth & creamy). Add lemon juice, salt & pepper and stir. Serve with a little fresh cilantro on top for garnish and with fresh veggies (I also like it with Mary’s Gone Gluten Free herb crackers).

  • Katie - Reply

    June 4, 2013 at 11:02 am

    ooooooh, can’t resist entering this one. :)

    Favorite summer recipe? Hrm, probably “Colorado Salad” Roasted chicken, grilled corn, avocado, bib lettuce with red peppers and fresh tomatoes and a simple white balsamic vinaigrette. Sounds boring, but it’s delish.

    (another variation is with goat cheese instead of avocado, add chopped pitted dates–YUM)

  • Kylene Bak - Reply

    June 4, 2013 at 11:02 am

    My new favorite summer breakfast food is cut up oranges, cottage cheese, sprinkles with oats and hazelnuts so yummy and gets your day started off just right with a good cup of coffee!

  • Ruthie Dean - Reply

    June 4, 2013 at 11:02 am

    Favorite summer recipe? Ok, this will sound very juvenile, but I just love “worms & dirt” which is basically ice cream covered by oreos with worms poking their heads out of the top. It reminds me of summer camp and sprinklers and lightning bugs.

    :)

  • Katy Sakats - Reply

    June 4, 2013 at 11:03 am

    Summer to me means dinners at the Lake – grilled kabobs with chicken, steak, green peppers, mushrooms, onions, and pineapple. Cube and marinate the meat (while you’re out enjoying the lake) in the cheapest, generic-brand italian dressing you can find (preferably from a grocery store in a town with a pop. of less than 100, ;) ) and serve it steaming hot over rice. My favorite!

  • Diana johannesen - Reply

    June 4, 2013 at 11:03 am

    Marinade asparagus in sea salt meyer lemon oil …grill eat alone or salad. thanks for giveaway…

  • dana - Reply

    June 4, 2013 at 11:03 am

    My most favorite summer recipe is grilled pizza! I love pizza year round, but there’s something extra special about lighting up the grill and giving the crust a slight char. Great giveaway!

  • sabrina - Reply

    June 4, 2013 at 11:03 am

    oh my goodness…that food processor sounds amazing. I would make homemade peanut butter. and sorbets. all kinds of sorbets for my sweet gluten and lactose intolerant hubs. I think I’d start with this one:
    http://www.honeyandjam.com/2011/07/black-tea-blackberry-sorbet.html?m=1

  • Melissa - Reply

    June 4, 2013 at 11:03 am

    Summer Peach and Balsamic Pizza is my favorite thing to make in the summer when the peaches are so fresh!! I tried making in the winter with canned peaches….not so good :(
    http://www.loveandoliveoil.com/2011/09/summer-peach-and-balsamic-pizza.html

  • Brooke Mardell - Reply

    June 4, 2013 at 11:04 am

    Favorite summer recipe … Grilled Salmon with Grapefruit-Peach Salsa. YUM!

  • Cindy - Reply

    June 4, 2013 at 11:04 am

    I love a tomato salad. fresh tomatoes, diced, purple onion, diced, bell pepper, diced, cucumbers ( i like the crisp seedless kind), diced,cilantro, a little bit of jalapeno for zip. sprinkle some salt, stir and chill for an hour, serve. YUMMY, Healthy and fresh!

  • cindy smith - Reply

    June 4, 2013 at 11:05 am

    Crash Hot Potatoes
    Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6

    Print Recipe
    Ingredients
    12 whole New Potatoes (or Other Small Round Potatoes)
    3 Tablespoons Olive Oil
    Kosher Salt To Taste
    Black Pepper To Taste
    Rosemary (or Other Herbs Of Choice) To Taste
    Preparation Instructions
    Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
    On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
    With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
    Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
    Bake in a 450 degree oven for 20-25 minutes until golden brown.

  • Danae - Reply

    June 4, 2013 at 11:05 am

    I could live off of caprese salad all summer. Heirloom tomatoes, fresh mozzarella, fresh basil & balsamic drizzle. Simple. Delish.

    Love the food processor!!

  • Emma Barrett - Reply

    June 4, 2013 at 11:05 am

    My favorite summer recipe: Fruit Salsa with Baked Cinnamon Chips :)

    Ingredients

    2 kiwis, peeled and diced
    2 Golden Delicious apples – peeled, cored and diced
    8 ounces raspberries
    1 (16 oz) carton of strawberries, diced
    2 tablespoons white sugar (more or less to taste)
    1 tablespoon brown sugar (more or less to taste)
    3 tablespoons fruit preserves, any flavor (I used strawberry)
    10 (10 inch) flour tortillas
    melted butter or butter flavored cooking spray
    Cinnamon sugar:
    1 cup white sugar
    2 Tablespoons cinnamon

    Instructions

    In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
    Preheat oven to 350 degrees.
    Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
    Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

  • Jana - Reply

    June 4, 2013 at 11:05 am

    We love these grilled peaches.

    Ingredients
    1 stick unsalted butter, at room temperature
    1 teaspoon cinnamon sugar
    2 tablespoons granulated sugar
    Pinch salt
    4 ripe peaches, halved and pitted
    Canola oil
    Mint leaves, for garnish
    Directions
    In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.

    Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

  • Mariel - Reply

    June 4, 2013 at 11:05 am

    Cookie dough popsicles

  • Bethany - Reply

    June 4, 2013 at 11:05 am

    Nice! I am saving up for a processor so I can make my own Lara bars!!
    Medjoon dates
    Bananas
    Almonds
    Cinnamon

    Process. Eat. Love!

  • Sarah - Reply

    June 4, 2013 at 11:06 am

    My favorite summer recipe is Paula Deen’s peach cobbler, found here:

    http://www.foodnetwork.com/recipes/paula-deen/peach-cobbler-recipe/index.html#

    So easy, so yummy, and perfectly paired with a scoop of vanilla ice cream! Reduce time by using canned peaches, rinsed.

  • Lea - Reply

    June 4, 2013 at 11:06 am

    Apple & Blue Cheese wrap… THE BEST EVER. Apple slices, blue cheese & cream cheese, wheat wrap, arugula and turkey. You will love it!

  • trez - Reply

    June 4, 2013 at 11:07 am

    i have a delicious summer recipe that we invented. always good, and everyone seems to love it – even kids:
    green apples cut into chunks (skin on)
    strawberries (cut into bites)

    dressing:
    apple cider vinegar and olive oil (equal parts), salt and pepper -blend together & pour over fruit.
    it’s amazing. we play with the recipe all the time using different vinegars and different oils but it’s the sweet & sour both in the fruit, the dressing …and in life :) So good luck to all of us hoping for this beautiful Magimix! can’t even imagine all the things we could invent to eat with this–

  • Jacqueline Kousma - Reply

    June 4, 2013 at 11:07 am

    At work, we had an “Iron Chef ” Competition. My group came up with something that is now one of my absolute favorite summer treats: Fresh raspberries, black berries, and strawberries (any berries really) over almond pound cake with a homemade whipped cream. Add a dash of cinnamon to the cream. People seemed quite intrigued by the cinnamon. I found it completely DELICIOUS!

  • Felicity - Reply

    June 4, 2013 at 11:07 am

    Inspired by your example, I recently decided to look up a super easy recipe for Blueberry cobbler and be ready to throw it in the oven when guests visit. It uses Bisquick and a package of frozen blueberries, but it does the trick! It has made hospitality more accessible for me and I’m very thankful.

  • J. Collard - Reply

    June 4, 2013 at 11:08 am

    Oh! So exciting!

    One of the best things about summer food is the farmer’s market. Whether it’s the big farmer’s market in Detroit or the smaller one in the village where we live, I try to make things that show up at the market.

    I make a strawberry salade that I’m pretty happy with. It involves the following:
    * Strawberries
    * Sharp white cheddar (If possible, Farm Country Cheese House. It’s made in MI!)
    * Walnuts
    * Romaine lettuce and perhaps a spring mix with baby spinach or other delicate sorts of lettuce.
    Ideally, local is best for any and all of these ingredients.

    * A simple balsamic vinagrette makes this easy and tasty. I have to admit that I don’t have a lot of recipes that are go – to’s for me, but this one is. I love the way the sweet strawberries contrast with the sharp white cheddar.

  • Ungria Stell - Reply

    June 4, 2013 at 11:08 am

    It would of course have to be a dessert! I love anything BERRY during the summer

    but as much as I love berries, grilled peaches with honey and homemade vaniilla ice cream take the winning price

    Also a fresh salad with

    Lettuce
    Tomato
    Strawberries
    Red Onions
    Grilled chicken
    and a sweet raspberry vinaigrette sound PERFECT

  • Taylor Zimmerman - Reply

    June 4, 2013 at 11:09 am

    Blue Cheese Bacon Apple Potato Salad:

    1 lb small red potatoes (boiled, peeled, chopped)
    6 strips of bacon, cooked and crumbled
    2 granny smith apples chopped into small pieces
    4 oz crumbled blue cheese
    1/4 cup white wine vinegar
    3 tablespoons mayonnaise
    1 1/2 tablespoons Dijon mustard
    1/4 cup olive oil
    salt and pepper to taste

    Mix white wine vinegar, mayo, mustard and olive oil until smooth consistency. Mix remaining ingredients, and drizzle with dressing and stir until coated evenly.

  • Mary B - Reply

    June 4, 2013 at 11:09 am

    Dilled chicken salad is a favorite here on hot days! And it usually lasts a few meals… Bonus!

  • Jacque Jordan - Reply

    June 4, 2013 at 11:11 am

    Summer is the only time of year that I enjoy a good salad. My most recent go to your Bread and Wine salad dressing recipe with:

    Field Greens
    Chopped cucumber
    Sliced Strawberries
    Feta Cheese
    Grilled Chicken

    Homemade Croutons
    -sour dough cut in cubes
    -tossed with Parmesan cheese, minced garlic, olive oil, salt and pepper
    -bake for 20 minutes at 300 degrees flip half way through

  • Meredith - Reply

    June 4, 2013 at 11:11 am

    My favorite summer recipe is definitely s’more cups. It’s all the yumminess of a s’more in a less messy, bite-sized snack. You just take crushed graham crackers and butter and press down little balls of it in the cups of a mini muffin pan and bake them until golden and bubbly. You add one block of a Hershey’s chocolate bar and half a large marshmellow (cut them in half with scissors) and bake until the marshmallows are golden brown on top.

  • Carrie Jones - Reply

    June 4, 2013 at 11:12 am

    Awesome!

    One of my fave summer recipes is Rhubarb Crisp:

    Filling:
    1/2 cup of packed brown sugar
    4 cups of fresh fruit
    2 tbsp. cornstarch

    Topping:
    1/2 cup of all-purpose flour (I use gf all-purpose flour)
    1/2 cup of uncooked oats
    1/2 cup of packed brown sugar
    1/3 cup butter

    In a 9″ baking pan, combine brown sugar and cornstarch. Stir in fruit until coated. For topping, combine flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle over fruit. Bake at 375F for about 30 minutes or until bubbling and golden. Increase baking time to 45 minutes for frozen fruit.

    Serve it warm with some vanilla ice cream and it’s pure heaven.

  • Kayla - Reply

    June 4, 2013 at 11:12 am

    Summer is perfect for lemon bars!! But way more lemona than the recipie calls for and make fresh squeezed lemonade with the rest :)

    Ingredients
    Crust:
    2 cups all-purpose flour
    1 cup confectioners’ sugar, plus more for dusting
    Pinch salt
    2 sticks butter, at room temperature, plus more for greasing
    Filling:
    4 eggs
    2 cups granulated sugar
    6 tablespoons all-purpose flour
    6 tablespoons fresh lemon juice
    Directions
    Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
    Make the crust by combining the flour, confectioners’ sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners’ sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
    Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners’ sugar, if desired, when the bars are done.

  • Dana Jones - Reply

    June 4, 2013 at 11:12 am

    My go to summer side dish (or main course the next day!) is Ina Garten’s Guacamole Salad:

    (I omit the garlic, jalapeno peppers and cayenne pepper because the red onions are just spicy enough for me).

    Ingredients
    1 pint grape tomatoes, halved
    1 yellow bell pepper, seeded and 1/2-inch diced
    1 (15-ounce) can black beans, rinsed and drained
    1/2 cup small diced red onion
    2 tablespoons minced jalapeno peppers, seeded (2 peppers)
    1/2 teaspoon freshly grated lime zest
    1/4 cup freshly squeezed lime juice (2 limes)
    1/4 cup good olive oil
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon minced garlic
    1/4 teaspoon ground cayenne pepper
    2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
    Directions
    Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

    Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

    Read more at: http://www.foodnetwork.com/recipes/ina-garten/guacamole-salad-recipe/index.html?oc=linkback

  • Natasha Stewart - Reply

    June 4, 2013 at 11:12 am

    My summer favorites are grilled shrimp or caprese salad with fresh tomatoes and basil from the garden.

    Margarita Grilled Shrimp

    Marinade:
    2 cloves garlic, minced
    2 tablespoons fresh lime juice
    3 tablespoons olive oil
    2 teaspoons tequila
    3 tablespoons fresh chopped cilantro
    1/4 teaspoon ground red pepper
    1/4 teaspoon salt

    Cover shrimp for 30 minutes, skewer and grill. Yum!

  • Carrie - Reply

    June 4, 2013 at 11:15 am

    I found an amazing recipe for Strawberry Rhubarb crisp bars. I made it for our volunteer central at church this weekend and it was amazing! It was the perfect blend of sweet and tart with the crispy topping. A scoop of homemade ice cream would only add to the little bit of heaven on a plate! What screams summer more than rhubarb and strawberries?

  • Sheri - Reply

    June 4, 2013 at 11:16 am

    I love simple summer treats like vanilla yogurt with fresh blueberries and strawberries with granola… I also love fresh watermelon and any other fruits, veggies, etc.

  • Shannon - Reply

    June 4, 2013 at 11:16 am

    Oooooo. Bobby flay’s roasted corn quac is a favorite all summer around here. Hard to beat avocados, grilled corn, cilantro and lime. Yummy!!

    We recently went wheat free (loving your bfast cookies for my three little guys) and my old blender just isn’t keeping up. This would be awesome!

  • Mary Marker - Reply

    June 4, 2013 at 11:17 am

    Ripe Tomatoes, Fresh Mozzarella Cheese (Don’t be afraid of that white glob!) Fresh Basil leaves, (torn up) Your favorite Balsamic Vinaigrette a little salt and pepper. Vowala! Best Summer Recipe EVER!

  • Cheryllyn - Reply

    June 4, 2013 at 11:17 am

    One of my favorite summer recipes is Zucchini crisp. It tastes just like apple crisp and my kids don’t know that it isn’t made from apples. They gobble it up and it’s a great way to use up all that zucchini in your garden.

    8 cups Zucchini (give or take)(I slice it to look like apple slices)
    3/4 cup lemon juice
    1/2 to 1 cup sugar
    2t cinnamon
    1t nutmeg or allspice (or both)
    Combine all the above in a bowl, mix well and put in greased 9×13 dish.
    Topping: 1 cup brown sugar, 2 cups whole oats, 1/4-1/2 c butter-cold and cubed. combine sugar and oats and cut in butter till crumbly, sprinkle over zucchini mixture.
    Bake at 375 degrees for around 45 mins or until zucchini is tender.

    I promise your kids wont know it’s not apples!

  • Emily - Reply

    June 4, 2013 at 11:18 am

    I love throwing asparagus and other veggies on the grill – kabobs or in foil. We don’t even use plates, we just pick away!

  • Amanda K-F - Reply

    June 4, 2013 at 11:18 am

    I am really into grilled pork cops lately. Yesterday I made a yummy marinade that was gluten free (since I am GF) and really tasty. I am not really a measuring kind of girl so I just tasted as I went but I ended up with a bowl of:
    About a cup of your favorite GF BBQ Sauce
    1 heaping tablespoon of spicy mustard
    About half of the bottle of hard apple cider
    2 tablespoons of GF soy sauce
    Several dashes of hot sauce

    Smother both sides of bone in pork chops. Let sit for 30 minutes or so then grill and enjoy!

  • Gwyn Rosser @ Life with Pie - Reply

    June 4, 2013 at 11:19 am

    One of my favorite summer recipes is
    Banana Caramel Pie

    Baked pie crust — flour OR graham cracker
    Slice bananas over bottom of crust
    Pour really good caramel over the bananas (I use dulce de leche in a can)
    Top with whipped cream
    Sprinkle a little cinnamon or shaved chocolate or BOTH over the top

    Refrigerate. Slice. Eat. Be deeeeelighted.

  • Diane Riendeau - Reply

    June 4, 2013 at 11:19 am

    I’d have to say that I love a strawberry spinahc salad with glazed walnuts, bleu cheese, and a lovely balsamic vinaigrette.

  • Caroline Cody - Reply

    June 4, 2013 at 11:20 am

    I LOVE a good summer stir fry with off-the-cob corn, zucchini, grape tomatoes, garlic, and maybe some shrimp thrown in. I put it over rice and savor every bite! Mmmmm yay summer.

  • Miranda Hahn - Reply

    June 4, 2013 at 11:20 am

    Strawberry Shortcake! We live in the South so a good, fluffy homemade southern biscuit is a must – topped with freshly picked strawberries, sweetened with a touch of sugar and of course homemade whipped cream. Can’t be summer without it!

  • Hilary G - Reply

    June 4, 2013 at 11:20 am

    Arugula, beets, goat cheese, and balsamic vinegar – perfect simple salad!

  • Donna - Reply

    June 4, 2013 at 11:21 am

    Asian salad (http://pinterest.com/pin/269230883944891158/) – or any salad with lot’s of fresh ingredients, home-made dressing, and maybe some grilled meat.

  • Abby H - Reply

    June 4, 2013 at 11:21 am

    I love making fresh homemade salsa… which is a million times easier with a food processor! :)

  • Jodi - Reply

    June 4, 2013 at 11:21 am

    Arugula with watermelon, blueberries, feta and raspberry vinaigrette- tastes like summer!

  • Katie - Reply

    June 4, 2013 at 11:21 am

    your blueberry crisp is my new favorite! I make it for everyone I know! and sometimes I make an entire pan just for me ;)

    p.s. LOVE Bread & Wine. thank you for writing it!

  • Hannah Gottschalk - Reply

    June 4, 2013 at 11:22 am

    Thanks for the amazing opportunity!

    My newest favorite summer recipe involves all the necessary veggies and meat for kabobs, chopped and marinated in caribbean jerk, and then put on the grill in our handy grill basket. (Much easier than actually using the sticks!)

    My oldest favorite summer recipe is fresh caught salmon out of Lake Michigan with grilled asparagus, baked potato, fresh green salad and wine! Tastes so good outside, especially when we’re up north at our favorite lakeside retreat!

  • Katherine Hickey - Reply

    June 4, 2013 at 11:23 am

    I recently made a French chocolate ganache tart. The crust was quite traditional, butter, salt, flour, eggs. The filling was made of heavy whipping cream and dark chocolate melted together. It has definitely become one of my favorites due to its fancy and esthetic appeal, and also for its simplicity.

  • Lauren - Reply

    June 4, 2013 at 11:23 am

    I LOVE peach cobbler!!
    Can’t wait to make it and hopefully use this food processor :)

  • courtney - Reply

    June 4, 2013 at 11:23 am

    1 lb Pasta (bow ties or rotini)
    1 avocado
    1/2 plbacon
    lemon juice (1 lemon)
    2 tablespoons olive oil
    1/4 cup parm/romano/ feta cheese
    salt & pepper to taste
    Cook the pasta, drain & Let cool. Cook the bacon, chop in small/ bite size pieces. Cut up the avocado. Add about a tablespoon or two of olive oil over the pasta. Then add the bacon & avocado. Juice the lemon and pour over. Then finish with a generous amount of parm. cheese (you could do romano or feta as well.)

  • Rachel - Reply

    June 4, 2013 at 11:23 am

    My favorite summer snack is cucumber salad!

    2 peeled cucumbers, sliced
    1/4 – 2/3 c rice vinegar
    1 tsp sugar
    Sesame seeds
    Salt & pepper
    *and I always throw in a few crushed red pepper flakes for a kick.

    You can snack on it all day!

  • suzanne - Reply

    June 4, 2013 at 11:23 am

    Bowtie pasta (chilled) with diced zucchini, halved cherry tomatoes, feta cheese, dressed in lemon juice, olive oil, salt, and pepper.

  • Sonya - Reply

    June 4, 2013 at 11:24 am

    Frozen bananas! Throw them in the blender with a little almond milk and any other fruit for a smoothie, or just blend them by themselves in the food processor for instant banana ice cream. So delicious! We keep a constant supply of sliced bananas in our freezer all summer!

  • Lois - Reply

    June 4, 2013 at 11:25 am

    Strawberry Pizza! Fresh, simple and delicious.

  • Jess - Reply

    June 4, 2013 at 11:25 am

    Oh my heavens. That is one heck of a sexy machine.

  • Lisa Bartelt - Reply

    June 4, 2013 at 11:26 am

    Smoothies! Frozen banana, 1 cup yogurt, 1 cup milk, 2 cups frozen fruit, 1 cup juice. Blend and sip!

  • Andrew - Reply

    June 4, 2013 at 11:29 am

    Zucchini Carpaccio
    Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate; drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving.

  • Jennifer Grant - Reply

    June 4, 2013 at 11:29 am

    I love making a fruit tart with a gingersnap crust no matter what we’ve had for a summer meal.

    I don’t have the actual recipe I first used (about 20 years ago), but sort of wing it every time.

    Crush gingersnaps (a box of them) and mix with enough melted butter to hold it together. Into that crust (pressed into pie plate and baked for 5-10 min at 350 degrees), scoop in mascarpone cheese (2-3 of the small 8 oz containers – or use half cream cheese if you don’t have enough) that’s been whipped with fresh lime juice, a little vanilla, and enough sugar to lightly sweeten it. Smooth the filling.

    Top with raspberries or whatever summer fruit looks best at the market that day.

    Chill.

    Depending on the fruit, you can make it fancy – overlapping kiwi with peaches and dotted with raspberries or make a 4th of July tart with blueberries and strawberries.

    Super fresh and I love the little bite of the gingersnaps.

  • Katie Ault - Reply

    June 4, 2013 at 11:30 am

    We love making homemade Popsicles.

  • Krista Cannon - Reply

    June 4, 2013 at 11:30 am

    This is my new favorite recipe for summer: It is always a big hit!

    http://www.chrisandkrista.org/2013/05/lemon-scone-cookie-recipe/

    Thanks so much for this giveaway!

  • Danielle - Reply

    June 4, 2013 at 11:30 am

    Fresh corn from the local roadside stands made into or accompanying ANYTHING!

  • Libby - Reply

    June 4, 2013 at 11:30 am

    Tomatoes Caprese!

    Easy:
    Fresh, plump, ripe tomatoes
    Fresh mozzerella cheese
    Balsamic Vinegar and Olive Oil
    Fresh Basil leaves

    EASY to get from local farmer´s market or store. Great afternoon snack or pre-dinner munchies! Eat while enjoying a cup of wine and you´ll think you´ve escaped to Italy for a moment!

  • Carrie Edwards (@care_edwards) - Reply

    June 4, 2013 at 11:31 am

    My favorite summer recipe would definitely have to be a watermelon and arugula salad, with a splash of shaved Parmesan cheese. So simple, yet bursting with refreshing flavor.

  • Colleen Gorman - Reply

    June 4, 2013 at 11:32 am

    Fresh sliced strawberries, drizzle with balsamic vinegar and a bit of freshly ground black pepper. Simple and so delicious!

  • Rori Shaw - Reply

    June 4, 2013 at 11:33 am

    Sangria!

  • robyn - Reply

    June 4, 2013 at 11:34 am

    oh my, this might get me in the kitchen more often!

    in the summer, we love a simple berry cobbler. one of those “dump a bag of berries into a glass casserole dish, dump a box of cake mix on top, and then add sliced butter all over the top of that, and bake it until it’s bubbly” type of horrors that always tastes better the next day while i’m sure knocking a few years off your life!

  • Mike Stavlund - Reply

    June 4, 2013 at 11:38 am

    If you’re not using charcoal for your grilling, then I will start a campaign.

    The best summer stuff is the simplest: start a chimney full of charcoal for whatever you’re grilling that night, and when they are *almost* ready, lay a red bell pepper or two right on the coals. Turn them occasionally until the skins are burned black, set them aside to cool, and go on with your dinner prep. When everything is done, use a sharp knife to scrape off the skins and cut them into whatever shape you need. If you’re into balsamic vinegar, drizzle a little over the top, and maybe a pinch of salt. Otherwise, behold the glory of the charcoal-roasted red pepper, completely unadorned.

  • Emily - Reply

    June 4, 2013 at 11:39 am

    I may have gotten my gluten and dairy allergies from my mom…but I have also gotten to enjoy her gluten free, dairy free coconut berry parfait, my favorite summer treat!

    2 cups fresh blueberries, strawberries, and raspberries
    2 cups coconut ice cream (my mom still needs to teach me how to make this one)
    1 cup home made granola.

    I always of course add some dark chocolate chips because chocolate is divine.

    Happy Summer!!

    (P.S. my mom and I love Bread and Wine… although we can’t make all of the original recipes, we sat on the couch on mothers day and read it out-loud to one another)

  • Jen L. - Reply

    June 4, 2013 at 11:39 am

    Simple strawberry shortcake is my favorite! It brings back great memories of picking strawberries & selling them roadside with my brother and sister.

  • Raquel Jarabek - Reply

    June 4, 2013 at 11:41 am

    I love a grilled hamburger where I mix the meat with onion, garlic, egg, bread crumbs, salt, pepper and a dash of Worcestershire sauce. Yum! Melt in your mouth burgers.

  • Ashley Therrien - Reply

    June 4, 2013 at 11:41 am

    Nothing beats a good burger on the grill in the summer. Pack some cheese in the middle of the patty for a ‘Juicy Lucy’ and you are set!

    Follow it up with a bike ride or walk to the park!

  • Shayna - Reply

    June 4, 2013 at 11:42 am

    Thanks for the opportunity, Shauna! Here is my favorite summer recipe:

    Peach and Brie Quesadillas with Honey-Lime Dipping Sauce

    2 tablespoons honey
    2 teaspoons fresh lime juice
    1/2 teaspoon grated lime rind
    Quesadillas:
    1 cup thinly sliced peeled firm ripe peaches (about 2 large)
    1 tablespoon chopped fresh chives
    1 teaspoon brown sugar
    3 ounces Brie cheese, thinly sliced
    4 (8-inch) fat-free flour tortillas
    Cooking spray
    Chive strips (optional)
    Preparation

    To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
    To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.
    Note:
    Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

  • Jamie Warner - Reply

    June 4, 2013 at 11:45 am

    Balsamic marinated grilled chicken with roasted vegetables and quinoa. Everything bursts with flavor. Even my picky 1 year old likes it.

  • marcy - Reply

    June 4, 2013 at 11:45 am

    bbq chicken wtih “ptaszek cheese bread”

    french bread loaf cut into crisscrosses (x’s all the way down)
    8oz package of swiss cheese sliced and put into the cuts in the bread
    wrap bread in strong foil leaving the top open

    1 stick butter
    1 tbs poppyseeds
    1 tsp ground mustard
    1 tsp lawerys season salt
    1 tbs of minced onion

    melt butter add spices and drizzle over french bread and cheese
    close up the foil and put into 350 degree oven for 25 min
    pull apart and devour =)

  • Paula - Reply

    June 4, 2013 at 11:46 am

    It’s hard to narrow down the summer recipes I love. Right now, it’s buttermilk ice cream with sliced peaches and caramel sauce and pasta, pesto, and peas. Delicious!

  • Julie - Reply

    June 4, 2013 at 11:49 am

    My absolute favorite summer meal is grilled shrimp with a pesto sauce and white pear sangria!
    Grilled Shrimp: I defrost my shrimp and then put a key lime rub from the Seasoned Home that I buy in Holland, MI. Skewer and grill.
    I make the pesto sauce with two handfuls of basil, about a 1/2 cup of walnuts, 2 cloves of garlic, a T of lemon juice and salt/pepper to taste. Put all of it in the food processor and add the EVOO as you puree. This is amazing!
    The pear white sangria is a favorite and so easy! Grab a bottle of white wine…it can be your choice. I often choose a Sauvignon Blanc. Pour this into a pitcher. Then add 1 cup of white cranberry juice and a T of lime juice. Cut up a pear and wash a batch of black berries to pour in. You can add more cranberry or lime depending on how sweet or tart you like the sangria.
    You are done!

  • Anika S. - Reply

    June 4, 2013 at 11:49 am

    I just made, for the first time, a gluten free strawberry rhubarb crumble that is destined to be a favorite for the whole family this summer. Especially since we make it with rhubarb from our garden.

  • Debbie S - Reply

    June 4, 2013 at 11:51 am

    I love grilled veggies any kind with balsamic vinegar. Also this simple salad as I love avocados on anything in anything. So 1 avocado , a bunch of cherry tomatoes sliced , cucumbers in cubes, put fresh lemon juice on it and mix well, the avocado creaminess and lemon is just awesome.
    Thanks for this opportunity Shauna!!

  • Annette Delagrange - Reply

    June 4, 2013 at 11:51 am

    Only four ingredients and bursting with flavor and summer!

    Shaved Asparagus with White Balsamic and Manchego Vinaigrette

    1 bunch large asparagus
    2 Tbls white balsamic vinegar
    2 Tbls grated manchego cheese plus more for garnish
    1/4 c olive oil

    Use a vegetable peeler to shave each asparagus spear into long strips (raw not cooked)

    Mix vinegar and manchego; whisk in olive oil. Add salt and pepper. Toss with asparagus. Add shaved manchego and black pepper. Serve alone or on top of arugula or romaine.

  • Gina DiMartino - Reply

    June 4, 2013 at 11:54 am

    My favorite thing to make in the summer is grilled corn salad.

    Grilled corn on the cob, cut off the cob
    Fresh chopped cilantro
    Diced avocado
    Drizzle with olive oil
    salt & pepper

    Amazing yumminess!

  • Katie - Reply

    June 4, 2013 at 11:54 am

    Caprese salad with fresh tomatoes, mozzarella, basil and balsamic . Yummo. Although I have yet to keep a basil plant alive longer than a few weeks. What am I doing wrong?!

  • Shelby Raper - Reply

    June 4, 2013 at 11:54 am

    Mmm, I love cheesecake stuffed strawberries! Mix 1 8 oz. block of cream cheese, 4 tbsp of powdered sugar, and 1 tsp vanilla, (actually a perfect job for a food processor) and pipe the mixture into hollowed out strawberries. Dip in graham cracker crumbs to finish!

  • Sara G. - Reply

    June 4, 2013 at 11:54 am

    Tomatoes…in any form.

  • Kelli Gilmore - Reply

    June 4, 2013 at 11:56 am

    I love anything grilled or fresh in the summer but my favorite has to be strawberry rhubarb pie with a dollop of whipped cream or ice cream!

  • Laura - Reply

    June 4, 2013 at 11:57 am

    This is a recipe I tweaked for my hubby many years back.
    What you need: 1 lb. bowtie pasta, 2 tbsp. olive oil, one package summer sausage, 1 red bell pepper, 1 medium zucchini, 1 tbsp. minced garlic, 1 tbsp. white wine vinegar, 1/2 cup Italian cheese shredded blend
    What you do: Cook pasta according to package directions. Drain, reserving 1/2 cup past water (I usually drain this right into the big serving bowl I plan on using). Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add sliced summer sausage and lightly brown, stirring to get both sides. Add sliced/chopped up veggies and garlic -cook 5-7 minutes or until tender. Add vinegar. Put cooked pasta in a large bowl (with reserved water); add sausage/veggie mix on top, then top that with cheese.
    Usually the hubs pick out the meat and I eat the veggies…perfect combo!

  • Julie - Reply

    June 4, 2013 at 11:57 am

    Fresh Peach Pie w/Cream Cheese (spread on crust before pouring peaches in…mmmm, summer. Can’t wait for peach season!

    Happy Summer! :)

  • Jenna Kilgallin - Reply

    June 4, 2013 at 11:58 am

    The perfect hot summer day treat is what my friends have renamed the Summer Wonder Cup! They make a huge batch so you can keep them around all summer! We eat them for breakfast, snacks, by any body of water and even for dessert!
    Makes 35-50 cups depending on size
    2 cups of water
    2 cups of sugar
    2 cans of crushed pineapple
    2 cans of frozen orange juice (thawed)
    32 oz of frozen strawberries (thawed)
    4 cans of apricots
    5-7 bananas
    Dissolve the sugar in the water. Dice the apricots and slice the bananas. Stir in the crushed pineapple, orange juice, strawberries, apricots and bananas. Spoon into containers or plastic cups and cover with glad press and seal. (trust me spend the extra on the press and seal!)
    I usually let them sit out for 10-12 minutes to soften!

  • Kathy B - Reply

    June 4, 2013 at 12:01 pm

    This recipe involves the southern foods I was raised with – vidalia onions, yellow (crook-neck) squash , zucchini and red peppers. You determine the amount you want cooked. Use splashes of olive oil and sea salt and cracked pepper to taste.
    Grill or sautée – it’s YUMMY and with grilled chicken it makes a meal.
    Your great give-a-way would be the ideal kitchen helper for this recipe!

  • holly - Reply

    June 4, 2013 at 12:01 pm

    All these recipes are inspiring me to spend some time in the kitchen with a heap of fresh veggies and fruit…. Love the season of local farmers sharing the harvest with us! To top that off, a Fancy French Magimix sure would encourage a new repetoire of meals for ma famille.

    Nothing says summer like gazpacho- here’s The Barefoot Contessa’s recipe and one of my personal favorites.

    http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html

  • Christina - Reply

    June 4, 2013 at 12:02 pm

    I love summer too! I make this orzo salad pretty much all year (because summer lasts FOR-EVER in Sarasota!) but this recipe makes many showings especially during the summer because I bring it to just about every barbeque, potluck, picnic – you name it- because it’s good hot or cold or as a side or a main dish (just add chicken).

    http://www.recipleased.com/2009/08/jens-roasted-vegetable-orzo-salad/

    Winner or not, I hope you enjoy this recipe:)

  • Sher Sutherland - Reply

    June 4, 2013 at 12:03 pm

    Looks/sounds like an amazing machine!
    One of my summer favorites is grilled veggies, particularly grilled artichokes.

    Cut chokes in half, remove ‘hair’ and steam chokes over a mixture of water, white wine, garlic, Italian seasoning (or whatever combination sounds good to you) until about 80% done. Throw them on the grill and cook until done.

  • Jana - Reply

    June 4, 2013 at 12:04 pm

    Cucumbers. Sliced plain, with Italian dressing, with ranch, with yogurt dill…so refreshing!

  • Daryl Neipp - Reply

    June 4, 2013 at 12:04 pm

    I know the zucchini and chocolate don’t necessarily sound like a good combination but it really works in this recipe!

    Double Chocolate Zucchini Cake

    1 & 1/2 C white sugar
    1 C margarine
    1 T vanilla
    2 eggs
    1/2 C sour cream
    2 & 1/2 C flour
    1 t baking soda
    1/2 t salt
    2 C grated large zucchini
    6 oz. chocolate chips
    1 C chopped walnuts
    1/4 C cocoa

    In a large bowl, beat at low speed, sugar, margarine, vanilla, and eggs. Increase speed and add sour cream until fluffy. Add flour, cocoa, baking soda, and salt slowly to the mixture. Stir in zucchini, chocolate chips, and walnuts with a spatula. Pour into 13×9 baking pan. Bake at 350 degrees for 40-45 minutes. Enjoy!

  • Brittany Sharpe - Reply

    June 4, 2013 at 12:05 pm

    I love a good salad in the summer! One that I can make a large batch of and reach into the fridge at any time to snack on. I found this recipe a few months back on a blog (wish I could take credit for it!) and can already tell it is going to be a summer staple for me. So many veggies and keeps you feeling light in the summer :)

    chickpea & roasted vegetable salad

    1 pint grape tomatoes, halved; 1 poblano pepper, chopped; ½ red onion, chopped; 4 corn cobs, kernels removed; 4 cloves garlic, minced; 30 ounces chickpeas; ounces feta cheese, crumbled; 3 teaspoons red wine vinegar; 3 teaspoons honey; ¼ cup basil, chopped; Olive oil; Salt & pepper

    1.Preheat oven to 400 degrees. Arrange tomatoes, poblano pepper, red onion, corn, and garlic on baking sheet. Drizzle with olive oil and season with salt & pepper.
    2.Roast 25 minutes, turning halfway through cook time. Combine cooled roasted vegetables with strained chickpeas. In a separate bowl, whisk 3 tablespoons olive oil, vinegar, and honey.
    3.Toss vegetables and chickpeas in dressing.
    4.Top with feta cheese and basil. Serve room temperature or chilled.

  • Shay - Reply

    June 4, 2013 at 12:10 pm

    Sounds amazing!

    My favorite summer recipe is “firehouse corn”. My hubby mentioned one time that they do this often at the station bc it doesn’t have to be closely monitored in case they have to go out on a call. Just season corn w butter, salt and pepper (and whatever else), wrap in foil and place in oven at 400. Give it 20-30 mins, or until it “sings” (you’ll her steam whistling out of the foil!)

  • Addie Boone - Reply

    June 4, 2013 at 12:11 pm

    Berries of all kinds
    Greek Yogurt
    granola
    drizzled with lots of honey

    My easy, simple, nutritious “go-to meal”

  • Amie - Reply

    June 4, 2013 at 12:15 pm

    Love to make homemade vanilla ice milk…like ice cream but healthier and summery-er.

  • Anna - Reply

    June 4, 2013 at 12:16 pm

    My favorite summer “recipe” – Buy a ton of fruit – strawberries, blueberries, raspberries, peaches, nectarines, oranges, pineapple, blackberries etc. Cut them all up. Throw it in a bowl and give it a mix. Enjoy! Repeat all summer long!

  • Laura Gubelman - Reply

    June 4, 2013 at 12:17 pm

    My new favorite summer recipe is Corn Esquirtes from Bread and Wine!

  • sally - Reply

    June 4, 2013 at 12:19 pm

    a tomato sandwich on the beach. amen!

  • Charise - Reply

    June 4, 2013 at 12:20 pm

    Quinoa & Black Bean Salad!!! Soooo good!

  • sally - Reply

    June 4, 2013 at 12:21 pm

    fire & ice tomatoes from the garden

    dice 5 ripe tomatoes
    mince a white onion
    slice a green onion
    stir together with:
    1/4 cup red wine vineger
    basil to taste
    salt & pepper to taste

    serve chilled

  • Kelsey Faith - Reply

    June 4, 2013 at 12:29 pm

    there’s nothing I love more in the summer than a caprese salad… especially with the tomatoes and basil fresh out of my mom’s garden! simple, sweet, and delicious!

  • Elisa Roush - Reply

    June 4, 2013 at 12:29 pm

    I just read through, seriously, all of these recipes and think this post may be my summer cookbook!

    I love a simple Caprese salad in the summer: thickly slices tomatoes (maybe someday I’ll be brave enough to grow my own), rounds of fresh mozzarella, fresh torn basil (which I do grow in a pot in my kitchen!) … Drizzled with good balsamic and sometimes olive oil, then topped with cracked sea salt and black pepper.

    Fresh, light, and perfect with iced tea (another summer staple, of course).

  • Aliesha - Reply

    June 4, 2013 at 12:30 pm

    Here’s one of my favorite summer recipes… 1 Minute Berry Ice Cream!

    1 1/2 cups plain yogurt
    3-4 Tbsp. runny honey
    1 1/2 cups mixed frozen berries
    fresh blueberries, for garnish

    In a blender, combine yogurt and honey (start with 3 Tbsp. and add more later to taste). Add frozen mixed berries and blend until smooth. Add more honey if needed. Place mixture in a bowl in the freezer for 4 hours (no more, no longer for a great consistency). Scoop into bowls and garnish with fresh blueberries!

  • Erika - Reply

    June 4, 2013 at 12:31 pm

    My mom makes awesome peach salsa…

    7 cups peeled, chopped peaches ½ c plus 1 TBS white vinegar
    1-1/2 c chopped red onion 2-1/2 TBS honey
    5-6 jalapeño peppers, chopped fine 1-2 cloves garlic, minced
    1 red or 2 banana peppers, chopped 1-1/2 tsp ground cumin
    ¼ c dried cilantro ½ tsp plus 1 dash ground red pepper*

    Combine all ingredients in large non-reactive saucepan. Heat over medium heat until heated through, about 5 minutes, stirring occasionally.. Pack into sterilized, hot pint jars. Wipe rims with clean cloth, apply lids, and adjust screw bands. Process jars in boiling water bath for 10 minutes (up to 1000 ft altitude), or 15 minutes (1001-6000 ft.).

  • Karyn - Reply

    June 4, 2013 at 12:31 pm

    Guacamole
    1 ripe avocado – mashed
    1 spoon of pico de gallo(finely chopped tomato, onion, cilantro)
    juice of 1/2 lime
    salt and pepper to taste
    a little cilantro to garnish

    along with margaritas…

    (ps….this would look gorgeous on my counter alongside my new appliances that are arriving in a couple weeks!)

  • Wendy - Reply

    June 4, 2013 at 12:32 pm

    I’m excited to try your watermelon feta salad with dinner tonight. My favorite summer dish is still Ina Garten’s gazpacho. It’s like summer in a bowl, and the perfect use for the food processor!

  • Erica Ladd - Reply

    June 4, 2013 at 12:32 pm

    Cucumber salsa

    2 C cucumber peeled, seeded, diced
    1/2 C tomato seeded and diced
    Cilantro to taste
    Jalapeño to taste
    1/2 C red onion diced

    Combine all veggies
    In a separate bowl mix 1/4 sour cream or greek yogurt with the juice of one lime, cumin, and seasoning salt. Combine with veggies to coat and serve with lime tortilla chips (or plain but the lime is amazing with this recipe!)

  • Beth Spaman - Reply

    June 4, 2013 at 12:33 pm

    For the Cornmeal Pâte Brisée Crust:
    2 cups all-purpose flour
    ½ cup cornmeal
    1 teaspoon salt
    1 teaspoon granulated sugar
    1 cup (8 ounces) unsalted butter, cold, cut into small pieces
    ¼ to ½ cup ice water

    For the Rhubarb Filling:
    1 to 1½ pounds rhubarb (about 5 cups ½-inch diced)
    ½ cup granulated sugar
    ¼ cup light brown sugar
    ¼ cup cornstarch
    ¼ teaspoon salt
    ½ teaspoon vanilla extract

    1 egg, lightly beaten (for the egg wash)
    Sanding sugar or granulated sugar, for sprinkling

    Directions:

    1. Make the crust. Place the flour, cornmeal, salt and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn the dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour.

    2. While the crust chills, make the rhubarb filling. Combine the diced rhubarb, both sugars, the cornstarch and salt in a medium saucepan and place over medium-low heat. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature.

    3. One at a time, roll each disk of dough into a 14-inch circle. Using freehand or an upside-down bowl, cut out 5-inch circles and place on a large, parchment-lined baking sheet. Refrigerate for at least 1 hour. Meanwhile, preheat the oven to 375 degrees F.

    4. Spoon rhubarb filling into the center of each dough round (about 2 big spoonfuls), leaving about an inch border around the edge. Fold the border over the rhubarb mixture, overlapping where necessary and pressing gently to adhere the folds.

    5. Brush the edges of the dough with egg, and sprinkle with sugar. Bake until the crust is golden brown and the filling bubbles a bit, 20 to 25 minutes. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream.

    *Note: The dough can be frozen, wrapped well in plastic, for up to three weeks before using.

    (Crust recipe adapted from Martha Stewart’s Baking Handbook; Filling adapted from In Praise of Leftovers)

  • Stef M. - Reply

    June 4, 2013 at 12:34 pm

    I love quinoa with lots of fresh veggies. Cucumber, red peppers, jalapeño, and avocados. Yum!

  • Heather Y - Reply

    June 4, 2013 at 12:34 pm

    That would be AMAZING for the baby-food-making phase we’re about to enter!
    Favorite summer meal… there are so many… but I’d have to go with grilled lamb, accompanied by my chopped greek salad. Just chopped cukes and tomatoes, crumbled feta, white beans or chickpeas (for extra goodness, I sometimes roast the chickpeas), a dash of red pepper flakes, either dried minced onion or finely diced red onion, and a good Greek dressing. Let sit at room temperature while the lamb is grilling, and you’re good to go! (My mom likes to add a few black olives at the table…)

  • Megan - Reply

    June 4, 2013 at 12:35 pm

    BLTs, with the l and t coming straight from our garden and the bread coming straight from the oven – yum!

  • Lindsey - Reply

    June 4, 2013 at 12:40 pm

    For dessert, I love gin and tonic cupcakes! For main dishes, I love couscous stuffed peppers with goat cheese – yuuum

  • Tiffany - Reply

    June 4, 2013 at 12:50 pm

    I’ll make a sweet fruit and herb syrup and mix into champagne or prosecco, strawberry and basil is delicious!

  • Karen - Reply

    June 4, 2013 at 12:50 pm

    My favorite recipe is from a neighbor of ours when my husband and I were first married. It’s a pasta salad with farfalle pasta (cooked and drained), red pepper (diced), green pepper (diced), chunks of sharp cheddar cheese (a block), chunks of pepperoni ( half a stick), a can of sliced black olives, half a bag of broccoli slaw. Toss with one package dry Good Seasons Italian Dressing Mix and one bottle of prepared made with olive oil and apple cider vinegar. To our family, this dish means summer. A yummy meal or side!

  • Sadie Piller - Reply

    June 4, 2013 at 12:51 pm

    Love- You- Cupcakes:

    Ingredients:

    2 Vanilla Cake Mix Boxes (plus ingredients to make: Eggs, Veggie Oil, Water)

    Red Food Coloring

    Raspberry Flavored Drops (found near the food coloring)

    Mini-Heart-Shaped Cookie-Cutter

    Pillsbury Vanilla Frosting and Pretty V-Day Sprinkles or Pearls

    In two separate bowls, make the cake batter according to the directions on the box (and pre-heat oven). Add about ¼ of one bowl of batter to the other; the bowl with more cake batter will be the one you use for the actual cupcakes, so set aside (that sounded like a math problem but stay with me). Add a couple drops of both the red food coloring and raspberry flavoring to the bowl with the less amount; this will be your mini hearts bowl. Continue adding color and flavoring until desired amount of both is reached (you should just barely taste the raspberry flavoring, but you will need to add quite a few drops to the mixture). Pour red mixture in a non-stick baking pan so there is an even, thin layer, and bake for about 15 minutes. Remove and let cool. In the meantime, fill the cupcake pan with cupcake liners, and fill the cups halfway. Once the red cake has cooled, use your mini-heart cookie cutter to cut out small hearts. Place the heart in the center of the cupcake mix, and then add more batter around the heart (if you pour it directly over the heart, they will tip over), filling the cupcake liner about ¾ full (it’s okay if you see the tip of the hearts peeking out; you are going to put icing on them anyways).

  • Jessica - Reply

    June 4, 2013 at 12:53 pm

    A good ol’ fashoined poke cake. Or jello cake. It goes by many names. So simple and cool — the perfect way to end a hot summer day.
    However, if I had a mixer with the power that could blend dates, I have a feeling my favorite recipe would be a smoothie of some sort. I’ve been wanting to try them out but my little oyster from Walmart just doesn’t quite do the trick

  • Gina Dragt - Reply

    June 4, 2013 at 12:54 pm

    If you like poppy seeds this is a great picnic menu!
    Apple cabbage slaw and chicken salad pitas.
    http://www.simplyscratch.com/2011/06/apple-cabbage-slaw-with-creamy-poppy-seed-dressing.html
    http://www.foodnetwork.com/recipes/food-network-kitchens/poppy-seed-chicken-pitas-recipe/index.html

    I am dairy free out of necessity, and I like to make ice cream out of nothing but frozen bananas blended up with chocolate chips mixed in, but my processor doesn’t quite cut it. I always have to add some almond milk to get it to completely blend, and I’ve heard that if your processor is good enough you don’t need to! I would love to win it!

  • Bethany Radcliffe - Reply

    June 4, 2013 at 12:54 pm

    Better Homes & Gardens shortcake, paired with sugared strawberries and home-whipped cream… So easy, but far and away my favorite summer recipe!

  • Michelle - Reply

    June 4, 2013 at 12:54 pm

    One of my favorite treats to cool off in the summer is frozen watermelon. I just cube them and freeze them…so delicious and refreshing! One time I decided to try blending Trader Joe’s Cherry Cider with the frozen watermelon cubes, and it’s one of the simplest, most delicious frozen drinks ever! I like to top it with frozen berries. So sweet, so glorious!

  • Anna Whisenhunt - Reply

    June 4, 2013 at 12:54 pm

    I love to do a simple summer salad of fresh tomatoes right off the vine, cut into chunks tossed with thin sliced red onion, balsamic vinegar, olive oil, salt and pepper. MMMM

  • Mandy Vanderhill - Reply

    June 4, 2013 at 12:56 pm

    Guacomole!!!

    4 ripe avocados
    1 roma tomato, diced
    1 small red onion, diced
    1 Jalapeno, de-seeded and diced (I usually just use pickled slices from a jar)
    2 Limes, juiced
    1/2 cup Cilantro
    1 tsp Cumin
    1 tsp Black Pepper
    Garlic salt to taste
    Chili powder

    Halve the avocados and remove the pits. Spoon out the meat of avocados and add juice of limes. Using a fork, break up the avocado to desired chunkiness. Add remaining ingredients. (I tend to give it a stir after each ingredient.)

    Serve with regular or lime tortilla chips.

  • Sheila Summers - Reply

    June 4, 2013 at 12:57 pm

    Watermelon chunks, mint leaves, feta cheese and a balsamic vinaigrette reduction. Yum! Yum! I could eat the whole bowl.

  • Jamie D - Reply

    June 4, 2013 at 12:59 pm

    So fun!
    Strawberry bruschetta is a fave in the summer.

    Toasted baguette spread with honey goat cheese. Topped with some strawberries, fresh basil, a little balsamic. Amazing.

  • Kristin Hill Taylor - Reply

    June 4, 2013 at 12:59 pm

    Pasta salad with tri-colored spiral noodles, cheese tortellini, pepperoni, red onion, tomatoes and cheese crumbles all mixed together with Italian dressing. So good and so simple.

  • KATHY J. - Reply

    June 4, 2013 at 1:01 pm

    I love summer for all the fresh veggies and fruit available. My new favorite way to fix squash (yellow or zucchini) is SQUASH CHIPS:

    Slice squash thin and dip in milk, then coat with a mixture of seasoned bread crumbs and parmesan cheese (1:1 ratio or as you like). Place breaded squash slices on a wire rack (sprayed with PAM) on top of a cookie sheet covered with
    foil. Bake 30 min. in a pre-heated 425 degree oven. So crisp and yummy!

  • Justmekpv - Reply

    June 4, 2013 at 1:05 pm

    Gluten Free Summer Salsa

    6 small vine ripe tomatoes
    2 tbs fresh cilantro
    1 clove fresh peeled garlic
    1/4 cup yellow skinned onion
    1 Tbs sugar
    Sea salt and pepper to taste

    1. Tomatoes cut into small cubes
    2. Cilantro gently cut into dime sized pieces
    3. Garlic cut or pressed into tiny pieces
    4. Onion cut into dime sized pieces
    5. Sugar add along with all ingredients, mix with spoon or for a smooth salsa place all ingredients into a food processor/mixer
    6. Sea salt and pepper to taste
    7. Enjoy and feel free to add your favorite variety of green, red or yellow pepper for a beautiful salsa.

    Serve with white gluten free tortilla chips. Mmmm

  • Tina Newell - Reply

    June 4, 2013 at 1:07 pm

    I would LOVE this food processor. My current one is semi-functional, having been well-loved and used a lot since I received it (I say “I,” as my husband doesn’t cook!) as a wedding gift 18 years ago.

    My favorite summer recipe is grilled asparagus with tomatoes, feta, and balsamic vinaigrette.
    Snap off woody asparagus ends and rinse in cold water. Grill asparagus on high / medium high heat until bright green and slightly charred. Meanwhile (or before grilling), chop up tomatoes. I prefer grape tomatoes cut in half, usually a container full, but any type of tomato will do.
    When asparagus is done, plate. It
    Can be served warm or room temperature, so depending on what you like, either sprinkle asparagus with tomatoes, then crumbled feta (a little or a lot, whatever you like) then drizzle with balsamic dressing (homemade or store bought). Yum.

  • Miranda Kerley - Reply

    June 4, 2013 at 1:10 pm

    My favorite summertime salad is so quick and easy. I like to keep the ingredients on hand so that I can just toss it all together after work for a light, healthy meal.

    Spring Mix
    Apple slices or strawberries
    Slices of purple onion
    Candied pecans
    bacon

    I’ll cook the bacon in the microwave and crumble it with all of the ingredients. To candy the pecans, I heat a pan over medium heat, toss my pecans in, and pour some honey over. I toss the nuts and honey until coated and then let them cool for a while on waxed paper.

    For the dressing:
    Apple cider vinegar
    Olive Oil
    Salt and Pepper

    My boyfriend is a real junk food junky and he will even request this salad. It’s really that good!

  • Christine - Reply

    June 4, 2013 at 1:13 pm

    I love chips and salsa. The Pioneer Woman’s is my absolute favorite!

    http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

  • Demetria Friberg - Reply

    June 4, 2013 at 1:14 pm

    Oh, my all time fav is PW’s blackberry cobbler but I make a double batch with 1/2 blackberries and 1/2 raspberries. So good right out of the oven topped with homemade vanilla bean icecream!

    Here is the link:

    http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl/

  • Emily Paben - Reply

    June 4, 2013 at 1:15 pm

    Man, I want this. My favorite go-to summer recipe is Grilled Skirt Steak with Herb Salsa Verde.

    Recipe here: http://www.bonappetit.com/recipes/2012/05/grilled-skirt-steak-with-herb-salsa-verde

    I think I’ll make this for dinner tonight. Again.

  • Alethea Williamson - Reply

    June 4, 2013 at 1:16 pm

    Grilled Mushroom Tacos with Roasted Tomatillo Salsa

    Mushrooms:
    1/2 cup of olive oil
    2 Tbsp freshly squeezed lime juice
    2 Tbsp chopped fresh cilantro
    1 Tbsp chopped garlic
    1 serrano chile, stemmed and chopped
    1/2 tsp salt
    1/2 tsp black pepper
    6 large Portobello mushrooms, stemmed

    In a large bowl combine the ingredients. Add the mushrooms, turn to coat evenly, and let stand for at least 1 hour. Grill for 2-3 minutes on each side. Remove and cut them into 1/2 inch strips.

    Roasted Tomatillo Salsa:
    1 lb of tomatillos, husked and halved
    1 jalapeno, de-seeded and chopped
    1 garlic clove, chopped
    1 teaspoon lime juice
    1/2 teaspoon salt

    Place halved tomatillos on baking sheet and place under broiler for 5-7 minutes. Transfer hot tomatillos to a food processor, along with the diced jalapeno, onion, garlic and lime juice. Pulse until all the ingredients are finely chopped and mixed. Salt to taste.

  • Morgan Sartor Ginn - Reply

    June 4, 2013 at 1:20 pm

    This is my mother-in-law’s go-to summer dessert – so good!

    banana blueberry pie
    http://www.tasteofhome.com/recipes/banana-blueberry-pie

    Although she uses a graham cracker crust instead of pastry shells.

  • Donna McCoy - Reply

    June 4, 2013 at 1:21 pm

    What a great give-away! My fav summertime recipe is Ina Garten’s Peace Cobbler…amazing!
    http://www.foodnetwork.com/recipes/ina-garten/peach-and-raspberry-crisp-recipe/index.html

    Enjoy!!

  • Danielle - Reply

    June 4, 2013 at 1:23 pm

    My favorite?

    Emeril’s Simply Balsamic Vinaigrette

    It. Is. Delicious.

    I put it on salads… add some sour cream and make a warm pasta salad sauce… eat it plain. It’s extremely versatile. I always make extra so I can keep a jar in the fridge!

    1/4 cup balsamic vinegar
    2 teaspoons dark brown sugar, optional (NOT optional)
    1 tablespoon chopped garlic
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    3/4 cup olive oil

    Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

    If you’re not using the dressing right away, cover and refrigerate, whisking or shaking again before use.

    YUM.

  • Cami - Reply

    June 4, 2013 at 1:24 pm

    I love summer! That food processor sounds awesome!

    One of my favorite summer recipes is a grilled romaine salad with tomatoes, light blue cheese, and olive oil dressing. So delicious!

  • Ellen - Reply

    June 4, 2013 at 1:24 pm

    My favorite summer dessert, which is now my favorite all-season dessert, is Primal Fudge:

    1/2 cup coconut oil
    1/2 cup peanut butter
    1/2 cup cocoa
    1/4 cup honey, agave, maple syrup, or a combination
    1 tsp vanilla

    Mix in a blender (or food processor!), plop by the spoonful onto a cookie sheet lined with wax paper, freeze for at least 10 minutes, and then devour like greedy pigs.

  • Callie - Reply

    June 4, 2013 at 1:25 pm

    What a lovely thing to give away a processor at the beginning of summer. Perfect timing, really.

    Growing up in the 80s, my mother always made a fruit pizza for my July birthday.

    She bought a tube of sugar cookie dough and rolled it out. She mixed a brick of cream cheese with a pinch of sugar. She slathered it on the ‘pizza crust’ and then added berries, fresh peaches, cherries, and kiwi, always kiwi. I’m gluten free now, so I’d probably just eat a whole bunch of the fruit and call it a day!

  • Sarah Schmidt - Reply

    June 4, 2013 at 1:26 pm

    One of my recent favorites is salad with a ton of vegetables, chicken, apples, goat cheese, walnuts, and a homemade balsamic vinaigrette. Delicious!
    http://mymamarhythm.blogspot.com/2013/05/make-your-own-salads.html

  • Jessica Stancikas - Reply

    June 4, 2013 at 1:29 pm

    My favorite recipe. (Everything is as much or as little as you like)
    Quinoa
    Black beans
    Corn
    Shredded chicken (I just make extra the night before with whatever seasonings I need for that so the taste always changes)
    Avocado
    Cherry tomatoes
    Whatever greens you like. I use the organic mixed greens from costco.
    A vinaigrette of your choice. I like a chili vinaigrette the best though.

  • Katelyn - Reply

    June 4, 2013 at 1:29 pm

    Caprese Salad-

    Two ripe tomatoes thinly sliced
    Mozzerrella cheese, also thinly sliced
    Basil
    Balsamic Vinegar

    Layer the tomatoes with cheese and basil and drizzle with balsamic. Eat right away!

  • Peggy - Reply

    June 4, 2013 at 1:33 pm

    Ok so I am going to say one of my summer favorites is super thin slices of fresh tomato and cukes placed on lightly toasted wheat bread. Add a thin layer if mayo and voile. Woot! Happy Summer!

  • Melissa Ann - Reply

    June 4, 2013 at 1:34 pm

    The Barefoot Contessa’s Gazpacho is wonderful anytime, but, especially during the summer. And you need a good food processor. :). Thanks for the wonderful giveaway!

  • Kamille@Redeeming_table - Reply

    June 4, 2013 at 1:36 pm

    first I have to confess my dork side and slanted side of prayer. It goes like this. Open email, read about giveaway, be completely intrigued and say, “God, could you make it so I win this?” Yup, screwed theology right there.

    But, to answer your question. I would give you these ones. My favorite reigning for the past couple years is my Heirloom Tomato Watermelon salad. I have tried the feta and watermelon one, but this is better. Just sayin’

    http://www.redeemingthetable.com/home/2009/7/14/hope-for-celebration.html

    and while we’re at it, and you being a summer gal. We all get enough drinks with alcohol, but some times I just want something refreshing without it on a summer day. Here is my Rosemary Infused Simple Syrup Spritzer:

    http://www.redeemingthetable.com/2012/8/4/rosemary-infused-honey-simple-syrup

  • Pia - Reply

    June 4, 2013 at 1:37 pm

    this is the cold pasta I bring to all summer BBQs & potlucks because it’s so easy and not to heavy.

    1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
    1/2 cup Kalamata or other black olives, pitted
    1/4 pound feta cheese, crumbled
    3 tablespoons drained capers
    3 tablespoons chopped flat-leaf parsley
    1/4 teaspoon salt
    1/4 teaspoon fresh-ground black pepper
    3/4 pound spaghetti
    6 tablespoons olive oil
    3 cloves garlic, minced

    Combine the tomatoes, olives, feta, capers, parsley, salt, and pepper in a bowl.
    Make the pasta.
    Heat the olive oil over moderately low heat and cook the minced garlic for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

  • jenn collins - Reply

    June 4, 2013 at 1:39 pm

    Honestly I just love watermelon at summer time….I really want to try & make a watermelon granita or sorbet…something like that! :)

  • Emily - Reply

    June 4, 2013 at 1:40 pm

    I love to top a toasted English Muffin with honey goat cheese, arugula, sliced strawberries, and balsamic vinaigrette. Yummy!

  • Kelsey Otim - Reply

    June 4, 2013 at 1:40 pm

    I love a fresh berry salad in the summer!

    Mixed Greens with spinach
    Strawberries
    Blueberries
    Goat cheese
    Poppyseed dressing, target brand, its the best.

    I could eat it everyday

  • Linda Bryant - Reply

    June 4, 2013 at 1:42 pm

    My ABSOLUTE favorite summer go-to is filled with either fresh from the garden or farmer’s market basil and juicy, plump tomatoes!

    Several large freshly picked tomatoes, chopped
    2 cloves of garlic, minced
    As many leaves of basil as you want – chopped
    Mix it all together and add a swirl of olive oil and some sea salt to taste. It tastes amazing as is, but I love to add about 8 ounces diced mozzarella cheese.

    Let it all sit in a large bowl so the flavors mingle. Then add whatever kind of cooked pasta you’d like. Stir long enough for the cheese to get all yummy and melty. Top with freshly grated parmesan.

    I LOVE this recipe because it is forgiving to not having the exact amounts. It even tastes great the next day chilled.

  • Courtney - Reply

    June 4, 2013 at 1:42 pm

    Such a fun giveaway! These Strawberry Champagne Slushies are a great, easy way to cool off! They’re quite pretty and yummy, too!

    Strawberry Champagne Slushies

    Ingredients:
    – 1 16 oz container fresh strawberries, hulled
    – 1 750 ml bottle champagne or sparkling wine
    – 2 tablespoons honey

    Begin by dividing bottle of sparkling wine; pour half into a blender, then pour other half into a large glass, cover and set aside in the refrigerator. Add strawberries and honey to blender and blend until all chunks have disappeared. Pour mixture into ice cube trays and freeze until completely solid. Once ice cubes have formed, remove them from the trays and return to blender. Add remaining champagne and blend until a thick, slushie consistency has formed. Pour into champagne glasses and serve.

    recipe from: http://www.une-vie-saine.com/2011/08/strawberry-champagne-slushies.html

  • Laura - Reply

    June 4, 2013 at 1:43 pm

    Kebabs by the pool
    Any meat
    Mushrooms
    Onion
    Bell pepper
    Pineapple

    I marinate meat with mustard, Italian seasoning, balsamic vinegar, honey, worchestershire sauce, s&p. Boom done!

    With a side of watermelon

  • sarah wasemiller - Reply

    June 4, 2013 at 1:45 pm

    homemade ice cream
    (with any kind of berries)

    2 c. heavy whipping cream
    1 c. whole milk
    3/4 c. sugar
    2 t. vanilla

    (times 4 for a big ice cream maker)

    yum.

  • Sandra - Reply

    June 4, 2013 at 1:46 pm

    My absolute favorite summertime recipe is gazpacho soup!

  • Patty T - Reply

    June 4, 2013 at 1:46 pm

    My favorite summer recipe is BBQ pizza. Grill fresh pizza dough on the BBQ and brush lightly with olive oil. Top with thyme, prosciutto, fresh mozzarella and dates. Sounds weird but it is DELICIOUS!

  • Tiffany - Reply

    June 4, 2013 at 1:47 pm

    Favorite summer salad recipe: Take several small green or yellow summer squash and wash well. Peel them in long strips until you start to reach seeds (then I usually slice into rounds and saute the insides). Toss strips with olive oil, fresh squeezed lemon juice, shredded parmesan cheese and sea salt to taste. So easy and so good!

  • Amber - Reply

    June 4, 2013 at 1:48 pm

    I love making hummus in the summer, so light and yummy!

  • Brittney Banks - Reply

    June 4, 2013 at 1:48 pm

    Summer is one of my favorite times to cook and a go to for us is a summer grilled hummus pasta salad!

    Take all your favorite veggies (ours include zucchini, mushrooms, peppers, onions and garlic) and head to the grill! Usually I slice the zucchini in half and leave the rest whole- slathered with some olive oil, sea salt and pepper and get a great sear on them. Once they are done slice them all up in bite size pieces and mix with your favorite pasta (penne or cavatelli work great). While it’s all still hot toss with a healthy serving of your favorite hummus (the traditional Mediterranean fron Trader Joe’s is great). It is perfect while it’s still warm, or at room temperature or cold for a summer picnic!

    We just threw an impromptu birthday party for my grandmother on Memorial Day and served it with a great salad (romaine lettuce, tomatoes, cucumber, red onion, avocado and a balsamic dressing) with a fruit and cheese tray and a lemon tart for dessert. It was absolutely lovely!

    Thanks so much for all of your work and sharing! You are always an inspiration to head to the kitchen!!

  • James Kennedy - Reply

    June 4, 2013 at 1:49 pm

    My favorite summer recipe is simply homegrown (real) tomatoes and cucumbers sliced and ‘quick pickled’ with apple cider vinegar, salt, pepper, a little garlic and onion. Make an hour before serving and refrigerate. Yummy.. has to be homegrown tomatoes or don’t bother.

  • Jenny Trask - Reply

    June 4, 2013 at 1:50 pm

    My favorite summertime dishes …
    Handfuls of cherry tomatoes from our garden
    Stuffed jalapeños (from my garden)
    Grilled corn, cilantro, red onion, feta, cherry tomato salad
    Salsa…lots of salsa
    Zucchini bread with bits of dark chocolate running through it
    Peaches & nectarines from the apple stand down the road
    Lemonade with raspberries & mint
    Tomato sandwiches
    Ice cream for dinner
    (Love you Shauna…even if I don’t actually, personally know you!) :)

  • Anne Lehnick - Reply

    June 4, 2013 at 1:50 pm

    My favorite summer recipe is fresh strawberries, fresh mint, fresh lemon juice, and honey. Slice the strawberries, chop the mint, squeeze some lemon juice and drizzle a bit of honey. Stir and enjoy.

  • Tanya Phillips - Reply

    June 4, 2013 at 1:50 pm

    My favorite summer recipe is mango salsa. A couple of mangos, cilantro, jalapeno, red onion, and a splash of orange or lemon juice. Quick and easy! Thank you :)

  • Jennifer Ciniello - Reply

    June 4, 2013 at 1:51 pm

    Has to be a flag cake, Blueberries, fresh strawberries and raspberries, with whipped cream as the frosting. I make it for my 4th of July birthday girl every year. It’s her favorite too!

  • Martha - Reply

    June 4, 2013 at 1:52 pm

    Summer salad:

    greens
    blue cheese or feta
    candied almonds
    dates or craisens
    creamy poppy seed dressing

  • Cathy Delk - Reply

    June 4, 2013 at 1:55 pm

    Favorite Lunch: Just fresh corn on the cobb with gobs of butter, salt and pepper with sliced fresh from the garden tomatoes! That simple!
    Also love fresh homemade salsa: chopped tomatoes, chopped green peppers, chopped seedless cucumbers, chopped jalapenos, cilantro, lime juice, red wine vinegar, olive oil, salt — oh so good!

  • jamie - Reply

    June 4, 2013 at 1:55 pm

    Tomato,mozz,fresh basil,crusty bread :) and balsamic!

  • Bethany Beachum - Reply

    June 4, 2013 at 1:58 pm

    I’m originally from the Midwest but have lived in Nicaragua for the last two and half years. Here in the tropics, summertime (which is actually rainy season) means afternoon thunderstorms, eye-popping flower blooms, and abundant fruits. The following mango-avocado salad is one of my favorites this time of year because it uses all of the fruits that are in season here that I love (mangos, avocados, and limes). Enjoy a little Latin flavor in your summer menu!

    Mango slices
    Avocado slices
    1 Tbs. lime juice
    2 tsp. honey
    2 Tbs. extra virgin olive oil
    1 Tbs. balsamic vinegar
    ½ an onion, diced
    1 Tbs. poppy seeds
    Salt & black pepper to taste
    Finally, I love to add a dash of cayenne pepper for an extra kick.

  • Rachael @ The Freckled Foodie - Reply

    June 4, 2013 at 2:01 pm

    Chopped watermelon with fresh mint, lime juice, and a dash of sea salt!

  • Tina Johnson - Reply

    June 4, 2013 at 2:01 pm

    Nothing Like Pasta Salad – noodles, fresh tomatoes, cucumbers, peppers a little salami , cheese – you can add a little bit of everything and italian dressing! Yummy Yummy!

  • Nicole - Reply

    June 4, 2013 at 2:04 pm

    Strawberry Shortcake using the Bisquick recipe for the shortcakes. Pile fresh strawberries on top, a sprinkle of sugar and then I love to pour milk over it.

    When tomatoes are ready caprese salad & BLT’s.

  • sharon meagher - Reply

    June 4, 2013 at 2:06 pm

    I love a cold salad with fresh ingredients. kale, corn off the cobb, beets, avocado. anything will do as long as its fresh. I might even steal a couple of ideas from the rest of the group.

  • Katie - Reply

    June 4, 2013 at 2:06 pm

    This is a little time consuming, but I look forward to it with good summer tomatoes and fresh basil. The tomatoes and basil marinating smell amazing. I can’t remember what magazine it came from originally – I copied it down from my mom a few years ago…

    2 3/4 lbs tomatoes, seeded and diced
    1/2 cup shredded fresh basil
    1.5 tsp kosher salt
    1 large garlic clove, minced
    1 cup ricotta cheese (room temp)
    2 T whipping cream (I’ve used milk too)
    freshly ground pepper
    nutmeg
    1/2 cup (or more) diced fontina cheese
    1/2 cup (or more) diced fresh mozarella
    1 lb pasta
    2 T olive oil
    1 cup freshly grated parmesan

    Combine tomatoes, basil, salt and garlic in a medium bowl and let stand 1-2 hours @ room temp.

    Fluff ricotta w/ fork and thin to a creamy consistency w/ whipping cream. Season w/ pepper and nutmeg. Mix in fontina and mozarella – let stand at room temp.

    Drain most of liquid from tomatoes
    Cook pasta, drain, and mix in oil and cheese mixture
    Toss until cheese begins to melt
    Spoon tomatoes on top and toss
    Sprinkle parmesan on each serving.

  • Lori A. - Reply

    June 4, 2013 at 2:06 pm

    Grilled asparagus! Just toss with some olive oil, salt & pepper and grill. SOOOO good!

  • Bonnie - Reply

    June 4, 2013 at 2:09 pm

    Simple Summer Chicken Salad

    Shredded cooked chicken, never cubed! :)
    Celery, diced, as much as your heart feels
    Pecans, chopped, (be generous)
    Apple, chopped, (your choice)
    A litle fresh lemon juice
    Good Quality Mayonnaise (important)
    A little chicken broth
    Salt and pepper to taste
    Mix well
    Chill ~ delicious!

  • Liz Martell - Reply

    June 4, 2013 at 2:11 pm

    I love lemon-orzo-tomato-asparagus salad!!

    12 oz. Orzo cooked per box directions
    1 bunch asparagus-blanched for 2-3 minutes
    1 pint cherry tomatoes halved
    Juice and zest of 1 lemon
    Parsley
    Salt pepper
    Garlic
    3 TBS. Olive oil
    Serve warm or cold…yum!

  • Holly - Reply

    June 4, 2013 at 2:13 pm

    Growing up my mom made strawberries really simple. She hulled them, took this strawberry masher (note: I have never seen another living human being own a mashed), mashed them up, added sugar and let the juice come out.

    But I also like berries the way you talked about a while ago. Berries with sour cream and brown sugar. YUM!

  • david carlson - Reply

    June 4, 2013 at 2:17 pm

    Does anyone really buy cookbooks anymore? Does anyone even use them? I mean other than as eye candy for the living room table or to fill space on a bookshelf? I certainly don’t (at least very often).

    Instead, it is the Internet. Yes, thanks to Al Gore, we have the internet were all things live in a kind of matrix, waiting for us to explore. Kind of crazy really.

    Which brings us to my recipe – Spicy Peanut Noodles. Now the recipe below is not plagiarized exactly. Well sort of….borrow from one source it’s plagiarism, borrow from two it is research, after all…..

    Ok then. I found this first at Pink-Parsley, via a link on Pulse and Food Republic. Which of course gave the HT to Pinch of Yum, which collected it from FN Just Recipes, which got it off of Serious Eats by an author who has her own blog at Once Upon a Chef, but cites no one. Perhaps she is Al Gore…

    So, this is really research, right?

    Well, what it is is great. Great made a number of ways, vegetarian or not. It is easy to make vegetarian and them simply toss in cooked chicken or shrimp for those of us who miss it. You can make it spicy, or not. Also dirt simple to take to a pot luck – make it the night before in it’s constituent pieces, bag them, refrigerate, then mix all together at the pot luck. If you have different veggies use them. Pieces of spicy fried tofu would be a nice addition

    Dressing Ingredients
    5 Tbs soy sauce
    2 Tbs water
    2 Tbs natural peanut butter (I like chunky)
    2 Tbs sesame oil
    1 Tbs rice wine vinegar
    1 Tbs minced fresh ginger
    1/2 Tbs honey
    1 clove garlic, minced
    1 tsp sugar
    1 tsp Siracha or Sambal – use more if you like heat, less if you don’t
    1 tbs Sate Seasoning from Penzey’s if you do not have the ginger and garlic on hand
    1/3 cup peanuts – I use unsalted dry roasted

    Salad Ingredients
    1 cup julienne red and yellow pepper. Heck, why not just one red and one yellow (or orange or green or whatever you have)
    1 cup shredded carrots
    1 cup shredded zucchini, squeezed in a paper towel to remove excess moisture
    1/2 cup chopped green onions
    2 cups chopped or shredded cooked chicken breast or 1 lb cooked shrimp (cook in the same sauce above if you like)
    8 oz. cooked soba noodles or linguine or rice noodles
    2-3 Tbs minced fresh basil – thai basil prefered
    2-3 Tbs minced fresh cilantro
    crushed red pepper flakes, to taste

    Recipe
    For the dressing, combine all the ingredients (except peanuts) in a food processor and puree until smooth. Add the peanuts, and pulse a few times until coarsely chopped. Season with salt or crushed red pepper flakes to taste. If you just want to whisk it together, that works also. It does not bother me if the peanuts are whole

    In a large bowl, combine all the ingredients for the salad. Pour the dressing over the top, and toss to combine.

    Before serving, top with cilantro and basil, and sprinkle with additional red pepper flakes to taste.

  • mandi - Reply

    June 4, 2013 at 2:20 pm

    Mmmm! Grilled salmon that melts in your mouth…

    Place on aluminum foil, sprinkle salt, pepper, & garlic powder, add dabs of butter. Fold up the foil and place on the fire for 20-30 min. Best while camping :)

  • moetkd@hotmail.com - Reply

    June 4, 2013 at 2:22 pm

    I had a ridiculously large bumper crop of zucchini in my garden last year. I made every kind of zucchini muffin known to man, and then some. I grilled zucchini, sauteed it, ate it raw in salads. Then, I wanted to cry because I still had long green squashes the size of my calves lining up on my counter. So, I took my favorite pico de gallo recipe and swapped the cukes for my plethora of zucchini. Aaaaahhhhhhh. The stuff is great on everything – chips, veggies, eggs, straight out of the bowl with a spoon. This year, I only planted two zucchini plants. However, I still plan to make this DIVINE condiment-turned-foodgroup as often as possible:

    8 Roma tomatoes cored, seeded, diced (substitute your favorite variety)
    1/2 cup chopped cilantro
    1/2 onion, diced
    1 small to medium zucchini, diced
    1 jalapeno, seeded and finely chopped (adjust to taste)
    2 cloves garlic
    4 tsp fresh lime juice (adjust to taste)
    1 TB olive or avocado oil
    Salt and Pepper to taste

    Mix, taste, adjust, taste again. Eat immediately if you can’t control yourself, or let it sit in the fridge for a while for the flavors to really combine. A nice twist is to dice up an avocado and stir it in just before serving.

  • Caroline S - Reply

    June 4, 2013 at 2:22 pm

    Heirloom Tomato, Cucumber and Avocado Salad

    You’ll need:

    5 cups mixed heirloom tomatoes wedges
    2 small English hothouse cucumber, halved lengthwise and sliced
    2 avocadoes, peeled, pitted and sliced
    1 bunch fresh basil, sliced or torn
    2 tablespoons extra virgin olive oil
    2 tablespoons balsamic vinegar
    Sea salt
    Freshly cracked pepper
    Place tomatoes, cucumber, avocadoes and basil in a large serving bowl or platter.
    Drizzle with oil and vinegar and gently toss to coat.
    Sprinkle with salt and pepper to taste.
    *Can be made several hours in advance, covered and refrigerated. Serves 12.

  • Ashley Huntington - Reply

    June 4, 2013 at 2:22 pm

    This looks awesome! My favorite summer recipe is hummus:
    One can of garbanzo beans (drain, but keep liquid aside for later)
    2 T olive oil
    1 T lemon juice
    1 T tahini
    1 tsp cumin
    1/2 tsp salt
    1-2 roasted garlic cloves (or at least some garlic powder)
    *Puree all ingredients in a food processor. Add garbanzo bean liquid to taste and texture preference. I use about 1/2 a can. I have to puree it in my bullet after too because my hubby doesn’t think our processor gets it smooth enough. Picky, picky!

  • Beth E. - Reply

    June 4, 2013 at 2:23 pm

    I love a nice glass of white sangria in the summer. White wine, orange liquor, a little simple syrup, ginger ale, fruit. Sometimes I make a carafe without the soda and keep it in the fridge. Then when I want a glass I just add soda. Yum!

  • Natalie J Vandenberghe - Reply

    June 4, 2013 at 2:23 pm

    I love anything with fresh fruit! Fresh Strawberry O’Cheese is my favorite dessert. We also love fruit smoothies. Thanks for the giveaway.

  • Cindy - Reply

    June 4, 2013 at 2:37 pm

    Home made ice cream just can’t be beat. Chopped nuts, fruit or chocolate or all of them takes it over the top.

  • Becca Z - Reply

    June 4, 2013 at 2:38 pm

    My favorite summer recipe is pasta salad, I don’t have a recipe, I use a whole grain pasta, I add black or ripe green olives, halved grape tomatoes, asparagus tips and crumbled feta; I toss it all in a dressing made from olive oil, vinegar, dill, oregano, parsley and basil, serve chilled. It works well for picnics since no mayonnaise.

  • Laurie - Reply

    June 4, 2013 at 2:40 pm

    I can’t make enough mango salsa and I also LOVE to make desserts of any kind with yummy berries.

  • Kathy Cassinelli - Reply

    June 4, 2013 at 2:46 pm

    My favorite summer recipe is corn salad. I take fresh or frozen corn, mix it with avacado, tomatoes, cilantro, garlic and onions. It is delicious.

  • June Sorensen - Reply

    June 4, 2013 at 2:46 pm

    “Good Stuff”

    2 cans corn – or fresh off the cob
    green, red and yellow peppers – diced
    can of red beans
    can of black beans
    cilantro
    oil & vinegar and a tsp or two of sugar

    mix and use as a dip for chips, or as a side with chicken

  • katy dolesh - Reply

    June 4, 2013 at 2:51 pm

    summer! a salad with any fresh vegetables from the farmer’s market. and grilled marinated chicken.

  • Asha Kroeker - Reply

    June 4, 2013 at 2:57 pm

    summer!

    Nothing says summer like fish tacos- with grilled tilapia and a mango salsa! My favorite though would be a lemon shooter made with Lemon Curd, Lemon Pudding, and some fresh whip cream!

  • Jana Meyer - Reply

    June 4, 2013 at 3:01 pm

    Fresh berries

  • Mary - Reply

    June 4, 2013 at 3:04 pm

    Homemade hand-cranked ice cream made with fresh peaches or strawberries YUMO

  • Cherilyn - Reply

    June 4, 2013 at 3:05 pm

    My favorite summer recipe is grilled pizza. I make fresh, homemade dough (I’m loving the Pioneer Woman’s recipe right now, yields a chewy crust), fresh tomato sauce and top it in a variety of ways (pineapple and ham!). We can’t get enough of the unique flavor of grilled pizza crust. It truly tastes like summer to us! Thanks for this AMAZING giveaway!

  • Cheryl - Reply

    June 4, 2013 at 3:05 pm

    Summer Peach Pie

    1 stick butter- room temperature
    1½ c. flour
    ½ c. sugar
    Crust: Crumble the above. Reserve 1 cup of mixture for top. Press remainder into 8” pie plate.

    4 cups peaches, peeled and sliced
    3 Tbs. flour
    1 c. sugar
    1 Tbs. butter
    Mix together peaches, sugar and flour. Put into pie crust. Dot with butter.

    Bake at 400 for 15 minutes. Reduce oven to 350 and bake 30 minutes. Add topping and bake at 350 for 15 minutes more.

  • Brooke Rasco - Reply

    June 4, 2013 at 3:06 pm

    watermelon with Mint salad by Paula Dean. Its sweet and savory…refreshing summer treat!
    Ingredients
    1 (5-pound) watermelon
    1 Vidalia or other sweet onion
    1/4 cup red wine vinegar
    Salt and pepper
    1/2 cup extra-virgin olive oil
    2 tablespoons chopped fresh mint
    4 ounces feta cheese, crumbled
    6 whole mint sprigs

  • Kevin P - Reply

    June 4, 2013 at 3:06 pm

    I love guacamole in the summer (and most other times, but summer especially).

    3 avocados
    Juice from 1 lime
    1 small shallot, minced
    salt (approximately 3 generous finger-pinches of Kosher salt)
    freshly ground pepper

  • Mandi - Reply

    June 4, 2013 at 3:07 pm

    Last year, our CSA gave us at least two huge crates of tomatoes. I made and froze marinara that lasted well into the winter. I just cut the tomatoes (mostly Roma) in half and arranged them on a baking sheet with a lip. To that, I added about 6 cloves of garlic; half a medium onion, roughly chopped; and some chopped fresh basil. I drizzled all of this with olive oil and sprinkled with salt and pepper. I roasted this for about 20 minutes at 400, if I remember right.

    After roasting, I poured off the liquid. I did not remove the skin. This step takes a long time, and I found that it was barely noticeable after processing. If you don’t like it, you could pull it off at this point. The roasting should make that easier. I put everything into the food processor (in a few batches) and processed until it was blended and had just small chunks.

    Anyway, I would love to win this so I don’t have to borrow my mom’s food processor again! Thanks for the opportunity.

  • Teresa Novak - Reply

    June 4, 2013 at 3:10 pm

    My favorite summer recipe would have to be berries (any kind really) and whipped cream sweetened with vanilla stevia. But I think I might have found a few new summer favorites from reading the comments here. :)

  • Lori H - Reply

    June 4, 2013 at 3:13 pm

    Grilled veggies (especially squash, zucchini and onions) tossed with a little olive oil, salt and pepper before grilling. I have enjoyed looking through these comments!

  • Katherine F - Reply

    June 4, 2013 at 3:14 pm

    Grilled pineapple!

  • Krissa - Reply

    June 4, 2013 at 3:22 pm

    Garden salsa

  • Christy - Reply

    June 4, 2013 at 3:31 pm

    I’m with you about summer foods being my favorite. While I love to cook and try elaborate recipes, I love the simplicity of summer – grilled veggies, burgers on the grill, fresh peaches and strawberries and blueberries. . .YUM!! I guess my absolute favorite recipe would have to be homemade ice cream though. Especially with some strawberries and balsamic vinegar poured over!

    Here’s the recipe I use:
    1 c. heavy cream
    3 c. half & half
    6 eggs
    1 c. sugar
    Dash salt
    1 T. vanilla
    1 c. fresh fruit, chopped (optional)

    Bring cream and half & half to a low simmer. Mix eggs, sugar and salt in separate bowl. Temper the egg mixture in to prevent cooking. Mix in vanilla & fruit and freeze in ice cream maker.

    I may have to make some of this tonight!

  • Christina - Reply

    June 4, 2013 at 3:36 pm

    Salad, salad, salad! (Then I feel less guilty about all the ice cream!)
    my fav this week: Greek Salad…modified
    I toss crunchy romaine with tomatoes, cucumbers, feta, and garbanzo beans. Then dress with olive oil, white balsamic, fresh squeezed lemon juice and a little oregano, sea salt and fresh ground pepper! Feeling hungry now…

  • Whitney - Reply

    June 4, 2013 at 3:37 pm

    Anything that doesn’t use our oven during the summer is my favorite! I love grilled veggies of all kinds, grilled pineapple and I love making a zucchini pasta from the cookbook Super Natural Everyday by Heidi Swanson. So delicious!

  • Abbey Peterson - Reply

    June 4, 2013 at 3:40 pm

    Anything grilled… especially fajitas! :-)

  • Lacy - Reply

    June 4, 2013 at 3:53 pm

    On sunny summer afternoons I like to make myself a single glass of fresh squeezed lemonade and sit outside with a fun Southern novel. To make the lemonade, I use the juice of 1 lemon and add 1 tablespoon of honey (instead of sugar, but you could use sugar too) to sweeten. Stir and enjoy!

  • Lauren G. - Reply

    June 4, 2013 at 3:56 pm

    Great giveaway—thanks, Shauna! My favorite summer recipe is my mom’s macaroni salad… The perfect accompaniment to any barbecue!

  • Taylor Baker - Reply

    June 4, 2013 at 3:58 pm

    My favorite summer recipe is Banana Frozen Yogurt! We just throw some chopped frozen bananas in a blender with a splash of almond milk. The consistency is identical to frozen yogurt. We top it off with chopped strawberries and dark chocolate chips. YUM! It’s delicious, refreshing and HEALTHY!

  • julie dickey - Reply

    June 4, 2013 at 3:58 pm

    two recipes come to mind! (i’ve been traveling for the last 5 months, so when cooking, i’m at the mercy of local stores.) one dish i ate numerous times in peru, the other in cape town, south africa.

    chicken mango quesadillas:
    -rotisserie chicken
    -wheat tortillas
    -mangos
    -tomatoes
    -purple onion
    -avocados
    -red pepper
    -white cheddar cheese
    -cilantro
    -lime

    pull chicken off bone. chop veggies and put in individual bowls. shred cheese. let everyone craft their own quesadilla, then cook in skillet. serve with coronas and/or margaritas!

    pico chickpea spinach salad:
    -2 tomatoes
    -1 avocado
    -1 onion
    -1 lime
    -cilantro
    -1 cup cooked chickpeas
    -1 bag of fresh spinach
    -white cheddar cheese

    chop tomatoes, avocado, onion and cilantro. mix together with chickpeas then squeeze lime juice into mixture. add sea salt and white pepper. scoop mixture on top of a bed of spinach and top with chunks of white cheddar. serve with a cold glass of sauvignon blanc! (serves two)

    peace & love from africa,
    julie

  • Heidi Urschel - Reply

    June 4, 2013 at 3:59 pm

    Lorito salad!

    ingredients:
    1 lb cooked pasta shells
    ~ half a container of salad supreme (made by McCormick)
    tomatoes
    olives (i like green only, but black can be added, too)
    red onion
    pepper (green, red, orange, yellow — any or all)
    ~ half a bottle of italian dressing

    toss & serve cold!

  • Lynn - Reply

    June 4, 2013 at 4:10 pm

    Oooh, my fovorite summer recipe is a Swedish one – land of blueberries! Swedish crepes: 1 cup flour, 2 cups whole milk, 3 eggs, 2 shakes of salt, 1 tsp sugar. Mix all together. With a little butter in the bottom, pour a thin layer of batter in the fry pan. When bubbles form on top, flip once. Remove from fry pan and fill with delicious summer berries.

  • Beth @ Trove Photography - Reply

    June 4, 2013 at 4:16 pm

    Pico de Gallo

    We love our pico in the summertime and with nearly all ingredients coming from our own garden, there’s rarely a week without it. Quantities are all to taste, but we love (this many) of each:

    Tomatoes, diced (8-10 romas)
    White onion, finely diced (1/2 onion)
    Cilantro, chopped (a whole lot)
    Fresh garlic, minced (2 cloves)
    Juice from a lime (or 2)
    Jalapeno, sliced and diced with seeds removed (1-2)
    Sprinkle of brown sugar
    Salt and Pepper to taste (omit salt if serving with salty chips)

    Combine all and enjoy!

    This base recipe leave plenty of room for delicious add-ins like black beans, avocado, sweet corn and quinoa. It’s great with chips, as a salad on its own, or mixed in with omelets in the morning.

    Happy cooking!
    Beth

  • Alanna Cathcart - Reply

    June 4, 2013 at 4:16 pm

    I love a simple fruit salad. Strawberries, kiwi, pineapple, and grapes. I could eat that all day long! I keep mentioning to my husband I need a food processor so yippee for this giveaway ;)

  • Gerry - Reply

    June 4, 2013 at 4:18 pm

    My favorite summer item to prepare for a crowd is
    Marinated Veggies.

    You’ll need
    3/4 cup oil (mixing olive and canola or other oil is fine)
    1 1/2 cup tarragon vinegar – (fresh or dried tarragon crumbled work fine with Distilled White Vinegar)
    1/2 cup sugar your judgment here too
    1 tablespoon or big squeeze yellow mustard
    1 tablespoon salt (your judgment)
    2 tablespoons dried tarragon (optional see above)
    attractively cut enough veggies to fill a gallon size zippered bag i.e. cauliflower, broccoli, multi-color peppers, mushrooms, asparagus, green beans + a bag of mini carrots
    place veggies in gallon sized zipper bag pour marinate in bag seal bag and place inside a big bowl or pot to avoid spills and refrigerate 24 hours turning and flipping when convenient.
    Don’t worry the compliments will come your way.

  • cara meredith - Reply

    June 4, 2013 at 4:21 pm

    homemade strawberry shortcake, for sure!

  • Sarah - Reply

    June 4, 2013 at 4:24 pm

    My favorite summer recipe is anything with fresh berries, particularly angel food cake with strawberries and whipped cream.

  • Robert Fitzhenry - Reply

    June 4, 2013 at 4:36 pm

    I tend to eat lighter during the summer…I love making anything with fruit. Either a quick banana yogurt smoothie with peanut butter and honey, or a fruit crisp topped with streusel or berry sorbet.

    I love to use my food processor to make streusel – i put that on anything…muffins, banana bread, fruit crisps.

    Streusel
    3 cups all purpose flour

    1 1/2 cups granulated sugar

    3 1/2 sticks butter, very cold and cut into small pieces

    1 Tablespoon Cinnamon

    2 teaspoons all spice

    Combine everything into bowl, then pulse until the mixture just starts to clump or come together…1-2 minutes. You can use this to make dutch apple pie, put on top of favorite banana bread before baking in oven or bake on top of any muffin to make a little different. I also sometimes bake of streusel and use as a crispy topping to my ice cream!

  • Karen D - Reply

    June 4, 2013 at 4:36 pm

    I like a simple veggie wrap…grated carrots and onions , chopped tomatoes, arugula and lettuce, and maybe (or not) some homemade smoked tofu. Drizzled with a bit of homemade mayo.

  • Lynne Blair - Reply

    June 4, 2013 at 4:41 pm

    strawberry and spinach salad with grilled chicken. in one big bowl. with lots of forks for everyone to share.

  • Sandy G - Reply

    June 4, 2013 at 4:48 pm

    My favorite summer dessert is grilled peaches with rich vanilla ice cream. I place the grilled peaches and ice cream in a Tuile cup, which is basically sliced almonds, sugar, egg whites, flour and butter. The Tuiles are thin, crisp and oh so good!

  • Julie I - Reply

    June 4, 2013 at 4:54 pm

    I’ve got so many favorites. Right now I’m really excited about salmorejo, which is gazpacho’s cousin. It’s delicious and refreshing

  • Emily G - Reply

    June 4, 2013 at 5:03 pm

    I love the simplicity and freshness of summer cooking and eating:

    Super casual. Outside on a deck, patio, or balcony. In the last few hours of sunlight. Some music or the sounds of the surroundings.

    Food as local as possible.

    Hamburgers on the grill with ripe tomatoes, lettuce, onion, pickles, tomatoes.
    Corn on the cob and asparagus.
    Watermelon and blueberries.
    Maybe a vinegary, starchy salad or mac n’ cheese.
    Some homemade cookies.
    Chilled Rose, beer and Bourbon Slush.

    I don’t know how to grill (yet) or garden (yet), but I can make my parents’ Kentucky Bourbon Slush. I just put my first batch of the season in the freezer!
    The recipe I use cuts the sugar in half, but has a little more alcohol. :)

    Boil 9 C of water and 1 C of sugar until clear.
    Add 3 C of bourbon (whiskey, brandy, etc), (1) 12 oz can of frozen orange juice, (1) 12 oz can of frozen lemonade.
    Stir.
    Freeze.
    Use an ice cream scoop and a fork to chop up. Serve with soda water, 7 up or my favorite coconut La Croix. Error on the side of having more slush – it’s fun to eat with a spoon, too.

    For an option for the kiddos, pregnant women, etc, just omit the alcohol. I make both versions each time.

    Yum! Cheers!

  • Li - Reply

    June 4, 2013 at 5:04 pm

    My family loves to eat kim bab( Korean sushi), cold noodles, and barbeque ribs in summertime. Of course any homemade pastries are welcome for snack and dessert. I bake all different kinds of baked goods.
    To give a short recipe to make kimbab I put sesami oil, salt, and sesami seeds in freshly cooked rice, and basically I prepare egg omelet, pickled radish, cooked spinach, imitation crab meat, sauteed carrot, and fish cake. I spread some seasonef rice and dried seaweed then put ingredients I prepared and roll it. The method is pretty similar with Japanese style sushi.
    I need a Magimix food processor to make doughs, and cut veggies into julienne so I can make kimbab easier. :) Happy Summer!

  • Andrea - Reply

    June 4, 2013 at 5:08 pm

    Paleo Brownies

    INGREDIENTS
    2 eggs
    1/2 tsp vanilla
    6 tbs oil (I usually use 3 tbs apple sauce and 3 tbs coconut cream/oil)
    1/2 cup (or to taste) of maple syrup/honey
    1/2 cup almond flour
    1/2 cup unsweetened cocoa
    1/4 cup arrowroot
    Chopped nuts
    Chopped up bits of unsweetened cooking chocolate

    PROCESS
    1. Beat egg whites till they form stiff peaks in a bowl (you can skip this and just use whole eggs if you’re happy with denser brownies)
    2. In another bowl beat egg yokes and then add and mix in all the rest
    of the ingredients
    3. Fold in egg whites

  • Sarah - Reply

    June 4, 2013 at 5:15 pm

    Bruschetta, bruschetta, bruschetta! I purchase a basil plant and leave it on my kitchen counter every summer next to an enormous bottle of balsamic and I enjoy crunchy tomatoes on crackers all the time, any day.

  • Amy French - Reply

    June 4, 2013 at 5:33 pm

    One of my favorite summer desserts is Blackberry Peach Crisp. It’s a little old fashioned, crunchy sweet on top and gooey yummy fruit inside.
    2 cups blackberries
    1 1/2 pounds sliced peaches
    1 tblspn cornstarch
    2 tblspns lemon juice
    1/3 cup sugar
    2/3 cup flour
    3/4 cup light brown sugar
    1/2 cup rolled oats
    1:2 tsp salt
    11/4 tsp cinnamon
    1/2 tsp nutmeg
    6 tblspns unsalted butter, cold, cut into bits
    3/4 cup pecans, chopped

    Preheat oven to 375. Toss blackberries and peaches gently w/ cornstarch, lemon juice and sugar.
    In a small bowl, stir together flour, brown sugar, oats, salt, cinnamon & nutmeg. Cut in butter until it is coarsely mixed. Stir in pecans.
    Spread peach mixture in 9×13 dish, sprinkle pecan mixture over. Bake 40-45 min.

    Sooo Delish!

  • Debbie L - Reply

    June 4, 2013 at 5:33 pm

    This would be my favorite recipe.
    Mixed Fruit Pastry Cake
    http://www.anncoojournal.com/2013/06/mixed-fruit-pastry-cake.html

  • larry lee - Reply

    June 4, 2013 at 5:34 pm

    watermelon cubes with feta cheese

  • Cammie \\ Polka Dotted Peony - Reply

    June 4, 2013 at 5:35 pm

    Shauna’s Blueberry Crisp, of course!

  • Becky Yoo - Reply

    June 4, 2013 at 5:44 pm

    i love everything about summer! i love how any food can be turned amazing onto the grill especially fruits. Vanilla ice cream with speckles of vanilla bean topped off with juicy, sweet, caramel-y grilled peaches would be my favorite!

  • Anna - Reply

    June 4, 2013 at 5:45 pm

    Strawberry, chicken, feta, spinach salad with poppyseed dressing….or baked chicken wrapped in prusciutto – yum!

  • Kate Dunn - Reply

    June 4, 2013 at 6:01 pm

    Fave summer tasty treat…Pioneer Woman’s Raspberry Cream Pie

    http://thepioneerwoman.com/cooking/2010/08/raspberry-cream-pie/

  • Emily - Reply

    June 4, 2013 at 6:03 pm

    Strawberry shortcake!

  • Lauren Pfeiffer - Reply

    June 4, 2013 at 6:14 pm

    Cucumber-Mint Sparkling Water
    (served in a mason jar of course)

    Just add some cut up cucumber and mint leaves to plain sparkling water! Simple and refreshing! I love tasty drinks on a hot summer day.

  • Kelsey S - Reply

    June 4, 2013 at 6:17 pm

    Favorite summer recipe….strawberry crisp I’m sure, though my recipe is nowhere near as healthy as the lovely one in your book, but it does taste great.

    Also blackened salmon on the grill….not even a recipe, I just buy it from the store like that, and use all the fresh produce from my garden on the side. Nothing like fresh produce!

  • Lisa Jacobson - Reply

    June 4, 2013 at 6:23 pm

    Boy! It’s hard to choose, but when I think back on last summer, the meal that particularly stands out is our rotisserie chicken cooked over our barbecue. The “secret” is to brine the chicken in heavily salted water for 24 hours beforehand (we use Kosher salt for this). Then season it with any additional herbs and spices and slowly (patiently!) watch it turn round for a few hours until cooked clear through. Yum!

  • Josie - Reply

    June 4, 2013 at 6:28 pm

    Black Bean Corn Salsa

    1 can of black beans- drained and rinsed
    1 can of corn-drained
    2 limes squeezed
    cayenne pepper to taste
    salt to taste
    1/3 c cilantro
    1 avocado diced
    1/3 cup salsa (my favorite is Jacks Special)

    Mix all ingredients together except the avocado. 30 minutes before serving add avocado. Refrigerate until serving.

    This is served best with lime flavored tortilla chips.

  • Anna - Reply

    June 4, 2013 at 6:35 pm

    This is my new favorite salad this summer!

    4 cobs of corn – cut off cob
    Feta cheese
    Tomatoes, chopped
    Red onions, chopped
    Salt & Pepper to taste
    Fresh squeezed lime juice

    Mix and enjoy :)

  • Jen - Reply

    June 4, 2013 at 6:40 pm

    Strawberry spinach salad is amazing, with feta, candied walnuts and vinaigrette. My mouth is watering thinking of it… Yum!

  • Jessica Campbell Waterman - Reply

    June 4, 2013 at 6:43 pm

    Love it! Our favorite summer recipe is Basil Lemonade. One cup sugar, 1/4 cup chopped basil, 5 fresh squeezed lemons (I love to leave get the pulp in there), water to top of gallon jug. Unbelievably good!

    You can also do the same with Rosemary!

  • Malerie C. - Reply

    June 4, 2013 at 6:51 pm

    I love making grilled pineapple!!

  • Katelyn - Reply

    June 4, 2013 at 7:11 pm

    I love love love any kind of baked crisp or crumble. What’s better than a blueberry peach crumble for the summer? Just tried this reciepe and it was easy and the perfect summer treat :)

    http://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe/index.html

  • Dana - Reply

    June 4, 2013 at 7:15 pm

    Watermelon salad-cut up watermelon with basil leaves and feta. I could eat it all day long.

  • Kelli - Reply

    June 4, 2013 at 7:19 pm

    ooh tough choice! But I have to go with fresh blueberry pie (the kind that the blueberries aren’t cooked but deliciously coated with sugary goodness!)

  • Deb Alexander - Reply

    June 4, 2013 at 7:23 pm

    What a fun contest! Our favorite summer family recipe is this Pink Lemonade Cake with Lemon Buttercream Frosting:

    1 cup butter
    4 eggs
    3 1/3 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    2 cups sugar
    Red food coloring
    1 1/3 cups milk
    1/4 cup frozen lemonade concentrate, thawed
    1 teaspoon pure lemon extract
    1 recipe Lemonade Butter Frosting (see below)

    Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9×2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
    Preheat oven to 350 degrees F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
    In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan.
    Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemonade Butter Frosting.
    Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
    Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.

    Lemonade Butter Frosting:
    3 cups (6 sticks) unsalted butter, softened
    2 16 ounces jars marshmallow creme*
    1/4 cup frozen lemonade concentrate, thawed
    1 cup powdered sugar
    2 teaspoons pure lemon extract

    INSTRUCTIONS

    In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
    Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

  • Krista Shaffer - Reply

    June 4, 2013 at 7:26 pm

    definitely fruit salad-
    watermelon, seedless grapes, bananas, kiwi, blueberries, etc.,

  • Analisa Roche - Reply

    June 4, 2013 at 7:27 pm

    Fruit salad with lots of melon

  • Mary - Reply

    June 4, 2013 at 7:34 pm

    My mom’s Peach Cobbler! Slice 5-6 peaches and place in the bottom of a buttered 8×8 pan. Dough: Cut together 1 cup sugar and 1/4 cup butter. Add 1 egg, 1 tsp vanilla, dash of salt, 2 Tablespoons of milk. Fold in 1 cup flour at the end. Spread dough on top of peaches. Bake for 40 minutes at 375.

  • Julie Kersten - Reply

    June 4, 2013 at 7:35 pm

    That’s such a cool prize. This is my favorite recipe to take to summer picnics.

    Mexican-Style Chick-Pea Salad

    2 canned chipotle chiles in adobo*
    • 3 fresh jalapeño chiles
    • 1 medium onion
    • 2 garlic cloves
    • 3 medium vine-ripened tomatoes
    • 4 cups drained canned chick-peas (two 19-ounce cans)
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup fresh lime juice plus additional to taste
    • 3 tablespoons chopped fresh cilantro leaves
    • ground black pepper

    Read More http://www.epicurious.com/recipes/food/views/Mexican-Style-Chick-Pea-Salad-15133#ixzz1WvRo2PNO

  • Leslie - Reply

    June 4, 2013 at 7:54 pm

    Lemon Almond Tea

    3 cups strong tea (1 family size tea bag with 3 cups boiling water)
    1 cup water
    1 12 oz. frozen lemonade
    3 cans water
    1 cup sugar (add to the hot tea to dissolve)
    1 tsp. almond extract

    Mix together.

  • Blessie Nelson - Reply

    June 4, 2013 at 8:04 pm

    I love a simple cool refreshing jucie for the summers
    lemons
    limes
    ginger juice
    beetroot juice
    green tea
    ice
    acacia honey

    Mix and serve chilled! Always the most wanted in any of our gatherings!

  • Britt - Reply

    June 4, 2013 at 8:16 pm

    In the summer I like simple, fresh,and grilled. Grilled pizzas are a new favorite. Chunks of fresh mozzarella, market finds, olives. Plop them on, grill till slightly charred, eat when cheese is still mouth-burn hot.

  • Sara Ryzenga - Reply

    June 4, 2013 at 8:29 pm

    Hi Shauna,
    I just found you and this website via fb. Yea! I love to see how you’re doing. We catch your hubby @ MH once in a while. We made one of our family favorites last night. Pot Stickers served w/ a cabbage salad. We roll the dough, cut them out into circles and put a yummy filling inside. Sometimes we cheat and buy the wonton wrappers. We really like the mushroom filling best, but the one we had last night was quite delicious. We licked our plates clean.
    Beef filling:
    10 oz. gr. beef sirloin
    3 scallions, thinly sliced
    2 tsp. cornstarch
    1 1/2 tsp soy sauce
    1 1/2 tsp toasted sesame oil
    1 tsp mirin or dry sherry
    t tsp kosher salt
    1/2 tsp sugar
    1/4 tsp gr. pepper

    *Make 30 “meatballs”. Place in center of 30 (3 1/4 in.) dough rounds or wonton wrappers. Try a fancy fold. Our favorite (easiest) is the tortellini fold. Drop into boiling pot of water to cook for 6-8 min. or until they float.
    *Serve w/ your favorite sauce. Ours is:
    Sauce:
    1/4 c. soy
    2 TB rice vinegar
    2 TB water
    1 1/2 tsp sugar
    1/4 tsp sesame oil

    *Heat on stove, whisk to dissolve sugar. Garnish w/ scallions

    Add a side of cabbage salad and grab some chopsticks.

    Irene, our 7 year old helped with this entire meal, including rolling out the dough. I call her our Little Red Hen.:)

  • Steffanie Ballinger - Reply

    June 4, 2013 at 8:34 pm

    I like to make pasta salad in the summer. Easy, fresh, but slightly filling. Love it as a stand alone meal or a side for a cookout or with some grilled chicken in it.

    To make: 1 pkg fresh cooked tortellini (preferably refrigereate kind; I use the Bertolli cheese tortellini) grape tomatoes, olives, lots of salt, hearts of palm, artichoke hearts & Italian dressing. Maybe with a little cider vinegar mixed in. So so delicious.

  • Colleen - Reply

    June 4, 2013 at 8:35 pm

    Farro salad is my new summer fave. Cook a cup of farro according to the package instructions, add sautéed asparagus, feta, torn fresh mint, and juice of a lemon. Sooooooooo yummy!

  • Ashley Lafargue - Reply

    June 4, 2013 at 8:47 pm

    Crisp Kale Salad:

    Massage olive oil, juice of one lemon, and a dash of sea salt into kale and let sit for 30-40 minutes. Add: balsamic vinegar, two finely chopped cloves of garlic, sliced tomatoes, avocado, purple onion, and slivered almonds. Add finely grated parmesan cheese and black pepper to taste, if so desired.

    Serve alongside a hearty portion of creamy parmesan risotto and a glass of refreshing white wine. Enjoy :)

  • Sarah H - Reply

    June 4, 2013 at 8:48 pm

    I love making Pasta Primavera with fresh veggies from the farmer’s market! Here’s the recipe:
    1/2 c butter (yeah it’s not healthy)
    1 medium onion, chopped
    1 large clove garlic, minced
    Any combo of veggies (1 lb asparagus, 1/2 lb mushrooms sliced, yellow squash sliced, green beans, sugar snap peas, broccoli, cauliflower)
    2 c cooked chicken, cubed (optional)
    1 c whipping cream
    1/2 c chicken broth
    Basil – either 2t dried or 2T fresh
    5 green onions, chopped
    1 c grated parmesan cheese
    1 lb linguini
    Melt butter in large skillet. Add onions and garlic and cook for two minutes. Mix in veggies and cook until tender, about 5-10 minutes. Increase heat to high and add cream and chicken broth. Boil for 3 minutes. Add green onions, basil, and chicken. Cook until chicken is warm. In the meantime, cook pasta according to box directions. Rinse with cold water. In large bowl, mix pasta, veggie mixture, and parmesan cheese. Enjoy with a glass of wine!

  • Leah G - Reply

    June 4, 2013 at 8:48 pm

    during the summer, I hate to heat up my kitchen cooking on the stove, but I still love a hot meal at dinner time, so there is a lot of crock-pot cooking at this house. one of my favorites is a roast or pork loin, sprinkled with a mix of seasonings and a little water, then left on low to get beautifully tender and delicious. I have a hickory smoked sea salt blend with chipotle and rosemary (seriously to die for!) that I got at the farmers market and is amazing on pork. mmm, I think I just figured out what I’m making for dinner tomorrow :)

  • Rachel - Reply

    June 4, 2013 at 8:51 pm

    Summer is for grilling! If it were up to me we would grill every night in the summer! Salads with grilled chicken and veggies are always a favorite, but this meatless salad is my favorite summertime quick fresh meal!

    Grilled Zucchini & Peaches with Honey Lime Drizzle

    1 ½ pounds of Zucchini sliced lengthwise ¼ inch think
    3 peaches halved
    ¼ cup olive oil
    Sea salt & freshly ground pepper
    2 T chopped parsley
    2 T finely chopped mint
    2 T chopped Macadamia nuts toasted (300°F in the over for 5-7 minutes)
    Handfuls of Spinach
    Generous Sprinkling of Goat Cheese

    1 T fresh lime juice
    1 T honey
    1 T olive oil

    Start the grill. Brush the zucchini and peach slices with half the olive oil and season with salt and pepper. Grill over moderate heat until slightly softened (about 4 minutes). Cut the peaches into wedges. Stack zucchini and slice lengthwise into thin ribbons. In a bowl, toss the zucchini with the parsley, mint, and remaining 1/8 cup of olive oil. In another bowl mix lime juice, honey, and olive oil, whisk until blended well and smooth. Transfer zucchini to a platter and top with peaches, chopped nuts, add honey-lime drizzle. Eat. Yum!

  • Liz - Reply

    June 4, 2013 at 8:51 pm

    we love blackened fish tacos with firesh mango salsa & guacamole!

  • Elizabeth - Reply

    June 4, 2013 at 9:09 pm

    I created this watermelon smoothie 5 years ago and to me it tastes just like summer in a glass. Combine chilled watermelon chunks, frozen watermelon chunks, a squeeze of fresh lime and several mint leaves in your blender. Blend until frosty and well combined. If you want to make it fancy put a lime slice on the rim on your glass. Enjoy!

  • Mercedes - Reply

    June 4, 2013 at 9:11 pm

    Simple bruschetta with tomatoes marinated in olive oil, garlic, chopped basil, salt and pepper! Served with toasty baguette rubbed with a garlic clove.

  • Wendy King - Reply

    June 4, 2013 at 9:16 pm

    I would love to win this! My favorite summer recipe is anything to do with smoothies. I love simple ones with strawberries, bananas and yogurt!

  • Kristin Fulghum - Reply

    June 4, 2013 at 9:21 pm

    My favorite summer meal is anything with fresh tomato, mozzarella and basil. Yum!

  • Natalie G. - Reply

    June 4, 2013 at 9:21 pm

    Tomato, cucumber and black olive salad with olive oil, red wine vinegar, basil, oregano, salt and pepper dressing. I make the dressing by taste, but it’s basically just a little bit of each until it’s delicious :). Let it sit in the fridge before serving so the flavors meld.

  • Ashley - Reply

    June 4, 2013 at 9:29 pm

    Veggie burgers!

    1 medium (1 lb.) sweet potato ….. $1.00
    ½ cup frozen corn kernels ….. $0.31
    1 (15 oz.) can black beans ….. $1.19
    1 whole chipotle pepper in adobo sauce ….. $0.33
    ½ cup (divided) cornmeal ….. $0.12
    ¼ tsp garlic powder ….. $0.02
    ½ tsp cumin ….. $0.03
    ½ tsp salt …… $0.03
    ¼ bunch cilantro (optional) ….. $0.19
    1 Tbsp vegetable oil (for frying, optional) ….. $0.02
    4 medium wheat rolls ….. $1.42
    1 medium avocado ….. $1.19
    ¼ cup mayonnaise (optional) ….. $0.45

    Wash the sweet potato well and then poke it several times with a fork so that steam can escape while it cooks.
    To cook it in the microwave: wrap it loosely with a paper towel, set it on a microwave safe plate, and microwave on high for five minutes. Carefully squeeze the potato to make sure it is soft all the way through. If it is not, microwave longer, in one minute increments, until it is soft all the way through (mine took 8 minutes).
    Took cook it in the oven: heat the oven to 400 degrees and then bake the potato for 45-60 minutes, or until it is soft all the way through (either directly on the oven rack or on a baking sheet).
    While the sweet potato is cooling, prepare the rest of the ingredients. Place the frozen corn in a large bowl. Drain and rinse the black beans. Allow as much excess water to drain away as possible, and then add them to the bowl with the corn. Roughly chop the cilantro leaves and then add them to the bowl, along with half of the cornmeal (1/4 cup), garlic powder, cumin, and salt. Take one chipotle pepper out of the can, mince it, and then add it to the bowl along with about one teaspoon of the adobo sauce from the can.
    Once the sweet potato is cool enough to handle, scoop out the flesh and add it to the bowl with the rest of the ingredients. Stir everything together and then either use a potato masher or the back of a fork to slightly mash the beans. Cover and chill the mixture for 30 minutes to allow the cornmeal to absorb some of the moisture.
    Divide the sweet potato mixture into four (or six) portions and shape each into a patty, approximately ¾ inch thick. Use the remaining ¼ cup of cornmeal to coat the outside of the patties. This will provide a nice crunch to the burger.
    To cook the patties in a skillet, heat ½ tablespoon of vegetable oil in a heavy bottomed skillet over a medium flame. When the oil is hot (it should look wavy on the surface), add two of the patties. Cook for about 5 minutes on each side or until the patties are golden brown. Add more oil and cook the remaining two patties. Remember to turn the patties carefully as they are quite soft and can fall apart.

  • Erin - Reply

    June 4, 2013 at 9:36 pm

    Chicken tacos with homemade pics de gallo. Soft serve ice cream. Strawberry shortcake. Burgers! I love summer food.

  • Amy - Reply

    June 4, 2013 at 9:38 pm

    Giada’s Salmon with garlic, mustard and herbs

    6 salmon fillets
    2 garlic cloves minced
    2 tbls dijon mustard
    2 tbls whole grain mustard
    3/4 tsp chopped rosemary
    3/4 tsp chopped thyme
    1 tbls whte wine
    1 tbls olive oil
    mix all the above ingredients in a small bowl. grill or broil salmon and then place mustard mixture on salmon with 2-3 minutes left

  • Tracie - Reply

    June 4, 2013 at 9:48 pm

    Roma’s and basil pulled from the garden and pieces of fresh moz! Super fresh and summer!

  • Angie - Reply

    June 4, 2013 at 9:54 pm

    Banana Pudding!

    Cool Whip
    Vanilla Instant Pudding
    2 cups milk
    8 oz Sour Cream
    3 bananas
    Nilla Wafers

  • Katie - Reply

    June 4, 2013 at 10:02 pm

    My favorite summer recipe is simple and requires no cooking- exactly what summer recipes should be!

    Fresh raw corn, diced avocado, lime juice, cumin, salt & pepper. And if I am in the mood for a little more sweetness, I add a diced mango. it is so darn simple and so DARN GOOD.

  • Amaris Kress - Reply

    June 4, 2013 at 10:06 pm

    Avocado Toast

    1 or 2 slices of your favorite healthy bread toasted. (I use a locally made gluten-free jalapeno bread that adds a fun kick to this otherwise simple, but PERFECT combination)

    Spread the toast generously with Vegenaise and top with a few slices of ripe avocado. Hit it with a nice pinch of Maldon salt or Vege-Sal and a few grinds of black pepper.

    That’s it!

  • Ailie - Reply

    June 4, 2013 at 10:07 pm

    Ooh, love it!

    One of my summer favorites is pico de gallo made with tomatoes fresh from our garden. I mix up tomatoes, onions, jalapeno, cilantro, lime juice, salt and pepper to taste.

  • Christina Hergenrader - Reply

    June 4, 2013 at 10:12 pm

    Cold Pea Salad

    Combine frozen peas, water chestnuts, basil, smokehouse almonds and curry powder. A cool, delicious salad. Yum!

  • Shelley Rubalcava - Reply

    June 4, 2013 at 10:22 pm

    A few components are needed for my favorite summer recipe. Aged (10+) Balsamic Vinegar, Strawberries, Rasberries, Blueberries and Blackberries, heavy whipping cream, fine granulated sugar and a dash of turbinado sugar. Place all berries in a bowl and in a separate bowl whisk fine sugar with balsamic vinegar and gently combine with berries. Heavy whip cream whisk with sugar until firm peaks form. Put all berries in a tall narrow glass and use a dollop of whip cream on top. Sprinkle Turbinado sugar on top and garnish with a sprig of mint.
    The above is best served with a nice summer day, barefeet, and a sweet appetite!

  • Dee - Reply

    June 4, 2013 at 10:29 pm

    Fresh strawberry pie, strawberry spinach salad, anything grilled, fresh fruit, homemade salsa…I could go on and on!

  • Sarah Fujimoto - Reply

    June 4, 2013 at 10:31 pm

    Simply like sliced watermelon in the summertime! Or a nice mix of fruits in a bowl for a fruit salad or put onto kabob sticks as fruit kabobs!

  • jackie - Reply

    June 4, 2013 at 10:43 pm

    I love fresh homemade bruschetta & Pico de Gallo!!

  • Allison - Reply

    June 4, 2013 at 11:16 pm

    Chicken pesto burgers: 1 pound ground chicken to one 6 ounce container of pesto (or make your own)
    Top with sautéed, sliced bell peppers and onions And serve on a grilled Ciabatta roll
    I always serve these with sweet potato fries with a homemade garlic aioli. So so good.

  • Amanda - Reply

    June 4, 2013 at 11:18 pm

    Strawberry ice cream pie was my favorite summer/birthday treat as a kid. I’ve recently revived it as it was one of the ways my grandmother spoiled me. She recently passed away and I am enjoying bringing back loving memories as I try to recreate some of her specialties.

    1 (3 ounce) package strawberry flavored
    Jell-O®
    2 cups sliced fresh strawberries
    2 cups vanilla ice cream
    1 1/4 cups boiling water
    1 (9 inch) prepared graham cracker crust

    Dissolve gelatin in boiling water and gradually add ice cream, stirring until melted.

    Chill until thick but not set (15-25 minutes) and then fold in strawberries and pour into pie crust.

    Chill until firm. Garnish with whipped cream.

  • Laura - Reply

    June 4, 2013 at 11:45 pm

    Avocado Sandwich!
    makes two

    1 tbsp Dijon mustard
    1 tbsp Olive Oil
    1 tsp Lemon juice
    1/4 tsp dill seeds

    comine above ingredients for spread

    4 slices of whole wheat or sprouted rye bread
    1 ripe avacado
    102 persian cucumbers
    Two handfuls of alfalfa sprouts
    A few thin slices of red onion
    1 tomato sliced

    = a brilliant sandwich!!
    Derived from Rebecca Stevens “Love Sandwich: 36 simple recipes for picnics”

  • Katelyn P - Reply

    June 4, 2013 at 11:53 pm

    fresh pesto with homegrown basil mmmmmm!

  • Kate DeBaene - Reply

    June 5, 2013 at 12:01 am

    My grandmother was French, and she passed down the tradition of homemade mayonnaise to my mother, and then my mother taught me. It is egg yolks, oil, vinegar, mustard, salt, and pepper…no measured amount and all done by taste. We love it on fresh grilled asparagus. I would love to use this product to try it out and pass down to my kids!

  • mary lindsay - Reply

    June 5, 2013 at 12:24 am

    homemade guacamole!

  • Angie - Reply

    June 5, 2013 at 12:58 am

    Summer to me is salsa and hummus time! It’s so much better when you can make those yourself since you usually eat the whole container in one sitting:) Chips and Salsa outside at sunset can’t be beat! Happy summer all

  • Stephanie - Reply

    June 5, 2013 at 1:12 am

    My favourite summer recipe is grilled chicken mango salad.
    Fill a large serving dish with salad greens ( lettuce, baby spinach, cucumber,snow peas, spring onion, whatever else you like)
    Top with sliced grilled chicken breasts.
    Cover with dressing made from one mango, quarter cup of lime juice & bit of chilli.
    Serve in centre of table with loaf of crusty bread.
    Delish on our long, hot, Australian summer days & nights…

  • maggie b in nevada - Reply

    June 5, 2013 at 1:12 am

    Mango Iced Tea ~ all summer long!
    Trader Joe’s Mango Black Tea; 4 tea bags steeped for 3-5 min. in 2 c. boiled water; two “sugar” spoons (probably about 1 Tablespoon) sugar; 2 c. cold water. So good!

  • Natalie Vaughan - Reply

    June 5, 2013 at 1:19 am

    Okra and tomatoes… Grilled corn…fresh cream peas

  • Jenny Dykstra - Reply

    June 5, 2013 at 1:39 am

    My favorite summer recipe is peach salsa, because I’m allergic to tomatoes so can’t have my favorite chips and salsa! We can a bunch of it every year, but I really like it fresh the best. I make it just like fresh salsa but with peaches instead of tomatoes (and I don’t measure anything).
    Peaches
    Red onions
    Jalapenos (or another spicy pepper)
    Red bell pepper (mostly for color, and texture)
    Garlic
    Cilantro
    Cumin
    Salt

  • Corrs - Reply

    June 5, 2013 at 4:33 am

    Hi Shauna,
    I’m from the Philippines by the way.

    I recently bumped into your website by my friend’s link on Facebook. She said that years ago, she read your Bittersweet book. She’s reminiscing I guess on how her life turned so colorful with positivity and graciousness. Her Facebook wall post moved me and so I clicked the link rightaway. And from that day, I immediately called my favorite bookstore and reserved your book. Only to findout that it’s SOLD OUT. Well I reserved it now and will enjoy your book in a month’s time.

    Now, I wanna share with you a very classic summer Pinoy desert that my family loves!
    It’s called ‘Halo-halo’ (from Tagalog word halo meaning “mix”)

    In a tall glass, just toss boiled sweet beans, sweet potatoes (kamote), plantains, whole kernel corn, pounded rice flakes and so much more!
    Top it wiht shaved ice, evaporate dmilk, leche flan and purple yam jam!

    Voila a delish Halo-halo ready to quench your thirst!

  • Susan - Reply

    June 5, 2013 at 5:31 am

    The last 2 dinner parties we have had I have used Ina Garten’s BBQ Sauce recipe with great results! Nothing says summer like BBQ Chicken roasting slowly on the grill…

    Barbecue Sauce:

    1 1/2 cups chopped yellow onion (1 large onion)
    1 tablespoon minced garlic (3 cloves)
    1/2 cup vegetable oil
    1 cup tomato paste (10 ounces)
    1 cup cider vinegar
    1 cup honey
    1/2 cup Worcestershire sauce
    1 cup Dijon mustard
    1/2 cup soy sauce
    1 cup hoisin sauce
    2 tablespoons chili powder
    1 tablespoon ground cumin
    1/2 tablespoon crushed red pepper flakes

    In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

  • Cathy - Reply

    June 5, 2013 at 5:37 am

    Caveman Apple Pie Bars!!! Dates, macadamia nuts, almonds and cinnamin and nutmeg. Yum!

  • Stephanie P - Reply

    June 5, 2013 at 7:18 am

    My favorite summer recipe is a chicken salad with homemade mayo!

    The instructions is:

    1. mix 1 lb cooked chicken with homemade mayo, a teaspoon of cumin, 1 tbsp of fresh squeezed lime juice, some walnuts, and some salt and pepper to taste

    2. serve on a bed of spinach

    done!

  • Laura - Reply

    June 5, 2013 at 7:22 am

    I’ve never had a food processor and have always been told I need one! One of my favorite summer recipes is my cousin’s Black Beans & Rice:

    In a skillet, saute 1/2 C chopped onion, 1/2 C chopped bell pepper, and 3 cloves minced garlic. When veggies are soft, add 1/2 C water, 1/2 t salt, 1/2 t oregano, 1/2 t cumin, 1 t chili powder, and 1/4 t coriander. Stir. Rinse 15oz black beans and add them to the mix. Cook until heated through. Serve over brown rice & top with salsa, cheese, cilantro, avacado, and sour cream. Serve with a bowl of fresh cantaloupe.

    Reading your “Bread & Wine” right now and can’t tell you how much it’s blessing me :).

  • Holly - Reply

    June 5, 2013 at 7:55 am

    We love making homemade pizza with a whole-wheat crust on the grill during the summer! Super quick and easy, and it doesn’t heat up the house.

  • Pauline - Reply

    June 5, 2013 at 8:33 am

    Hi Shauna! I have just finished reading bittersweet for the second time and it helped me to feel funny and upside down in a good way again too! My favorite recipe is one a friend passed on not so long ago and it has become a family favorite! An Asian salad, served warm or cold with a grilled piece of fish of chicken – we cooked it for dinner last night and it was easy, quick & delicious!!

    Ingredients:
    Onion – softened
    Broccoli – steamed
    Cabbage – steamed
    Sliced toasted almonds
    Crushed and toasted raman noodles
    ginger oil
    sesame oil
    Low sodium Soy Sauce

    Enjoy!!

  • kathy myers - Reply

    June 5, 2013 at 8:50 am

    a favorite of mine is grilled baby back ribs….served with grilled veggies and a summer salad. Tasty, easy and good for you.
    love your new book, by the way!

  • Linda Nikcevich - Reply

    June 5, 2013 at 9:09 am

    This summer, my college age daughter and I are cooking together once a week a recipe from one of the food blogs we love. We will cook something new to us and delicious (hopefully), invite friends over, to sit and eat and hang out on our porch. We live in the city so we can sit on our porch and look to the right or left and see down through the porches of everyone on the block and tons of folks walk past our house each evening. This is the recipe for something spectacular!

  • Melissa Smernoff - Reply

    June 5, 2013 at 9:33 am

    My favorite summer recipe is grilled peach salad –

    Peaches drizzled with balsamic and brown sugar and put on the grill, then tossed with greens, goat cheese and grapeseed oil.

  • Malia - Reply

    June 5, 2013 at 9:45 am

    My favorite summer recipe is homemade lemonade:

    1 1/2 cups sugar, 1 1/2 cups boiled water, 6-8 lemons, 5-6 cups water.

    Stir sugar into boiled water until completely dissolved. Combine squeezed lemons juice, water/sugar mix and water into pitcher. Chill before serving.

  • Nichole - Reply

    June 5, 2013 at 10:30 am

    My grandma’s egg dish brings me right back to all of those summer camping trips. My grandma and I would always have a few days of camping “just us girls,” and when grandpa and the rest of the family would come up to join us she would make her egg dish. Eggs, mini potatoes, cheese, onion, ham, sometimes sausage. Done. I can eat eggs all year round, but this egg dish I reserve for summer. YUM!

  • Jess - Reply

    June 5, 2013 at 10:47 am

    This salmon salad from Dinner, A Love Story is my absolute fav summer recipe. I always pray for leftovers because it’s even better the next day!

  • Shelley Creed - Reply

    June 5, 2013 at 10:57 am

    “Sauna” – Loving YOU and your words from Lake of the Ozarks! One of our summer favorites is Pasta Salad : Pasta (usually Rotinni but sometimes mix with Bow Tie or whatever’s on hand OR what kids select…); cherry tomatoes (halved or quartered); sliced black olives; broccoli; chopped green onion; and plenty of Italian Dressing – homemade or go for quick, bottled. Our favorite bottled on this salad is Viva Italian (Kraft) if we can find it. Be certain to cool pasta before mixing all together. Great after a few hours or for a couple of days! Enjoy…

  • Carlinne @Cook with 2 Chicks - Reply

    June 5, 2013 at 11:02 am

    I love the variety of fruit that comes with summer and grilling vegetables and meat. What I look MOST forward to though, is anything made with my garden tomatoes and herbs: caprese salad, pasta with tomatoes and herbs, fresh bread with tomatoes and herbs . . . Thank you for this opportunity to win this AWESOME giveaway!

  • Rachel - Reply

    June 5, 2013 at 11:16 am

    I love simple salads with as many vegetables as possible!

  • Sarah - Reply

    June 5, 2013 at 11:35 am

    Nothing is better than homemade ice cream in the summer…preferably with fresh peaches or strawberries!

  • Abi - Reply

    June 5, 2013 at 12:05 pm

    I have loved reading the comments for this giveaway! What a lovely collection of ideas for summer food! My favorite recipe for summer is peaches and blueberry cobbler, but my husband and son would opt for strawberry pie any day!

  • Jenni - Reply

    June 5, 2013 at 12:44 pm

    I absolutely love making pesto in the summer. Basil, pine nuts, lots of garlic…

  • Liz - Reply

    June 5, 2013 at 1:05 pm

    This would be a great addition to our kitchen! I’m a Francophile too! (and I have the husband to prove it…tee her)

    Our favorite summer salad:
    Garden Fresh Arugula
    toasted sliver almonds
    sliced fresh mango
    a GOOD Extra Virgin Olive Oil
    A super GOOD Balsamic Vinegar
    salt and pepper to taste.
    DELISH!

  • Laura - Reply

    June 5, 2013 at 1:08 pm

    Grilled Okra!

    Toss in olive oil, lemon juice & grill seasoning, place on skewers & grill the okra a few minutes on each side. So. Yummy!

  • Karen Graham - Reply

    June 5, 2013 at 1:13 pm

    I am enjoying your book Bread and Wine. It is such a nice way for me to end my day.
    Thank you for for kind words and wonderful recipes. I have left you my favorite Basil Pesto recipes that I make every summer from the basil I grow in my garden. Wishing you a wonderful summer.

    Fresh Basil Pesto Recipe
    Prep time: 10 minutes
    Add to shopping list
    INGREDIENTS
    2 cups fresh basil leaves, packed
    1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
    1/2 cup extra virgin olive oil
    1/3 cup pine nuts or walnuts
    3 medium sized garlic cloves, minced
    Salt and freshly ground black pepper to taste
    Special equipment needed: A food processor (Check Amazon.com’s sales on Cuisinart food processors)
    METHOD
    1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

    2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

    Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

    Yield: Makes 1 cup.

  • Verray Chupp - Reply

    June 5, 2013 at 2:05 pm

    Summer Beet Salad!! It is simply and wonderfully fantastic!

    ~~Roasted beets–sliced thin (Red, Golden, and candy stripe)
    ~~Marscapone (8oz) softened and mixed with: juice of 1 lemon, zest, salt, and fresh ground pepper
    ~~Mint (fresh, cut in small pieces)

    Let the Marscapone mixture sit for a few hours to marry, then layer a big scoop on a salad plate. Layer Beets of all colors on top (in a circle shape), then top with chopped mint.

    Refreshing, sweet, great depth of flavor–just fabulous!
    #summergoodness

  • Beth - Reply

    June 5, 2013 at 3:10 pm

    Tomorrow night a few friends are getting together for a Bread and Wine supper! We each are cooking a few things from your book and reading a few of our favorite passages from the book. We have been planning this event since we all preordered the books eons ago. One of the friends is actually moving to another city in one week and we thought this would be a special, memorable send-off! Here’s one of my favorite summer recipes:

    Berry Salad with Goat Cheese Dressing

    4 cups fresh berries (any combination)

    Dressing:

    4 ounces goat cheese
    1 teaspoon dijon mustard
    2 tablespoons honey
    2 tablespoons champagne or white wine vinegar
    2 tablespoons buttermilk
    Dash of white pepper

    Blend together in food processor. Toss berries together and dressing and enjoy!
    (adapted from Tasia’s Table)

  • Tami McBryde - Reply

    June 5, 2013 at 3:20 pm

    sounds crazy, but tastes good…doesn’t even have a name.

    chicken cut into chunks, chopped fresh garlic (lots)
    put in to large pan (I use old 15″ cast iron skillet)
    cover with yellow curry and vinegar (typically white, but I haven’t ruled out apple cider nor balsamic)
    salt & pepper to personal taste
    bake at 350 degrees till done
    or bake till almost done and throw on grill for last few minutes for lovely grilled flavor.
    if it’s raining, add Liquid Smoke to vinegar & garlic.
    My whole family really does enjoy this peculiar and serendipitous recipe.

  • Kelsey Marcom - Reply

    June 5, 2013 at 3:24 pm

    Grilled asparagus is one of my all time summer favorites!

    Drizzle some olive oil and garlic salt on a bunch of asparagus, throw them on the grill and wait for them to get slightly blackened. Then enjoy!

    Super simple, and even better when served alongside some jalapeño garlic chicken or tilapia or a ribeye. Mmmm. I could eat these all day long!

  • Leigh - Reply

    June 5, 2013 at 3:40 pm

    GRILLED CHICKEN KBOBS……super simple
    Chicken breast…..cut in chunks
    Red pepper and sweet onions….cut in chunks
    Mayo mixed with fresh squeezed garlic (1 cup to 4-5 cloves) plus a dash of balsamic
    “Marinate” the chicken, peppers and onions in mayo mixture for 1 hour.
    Skewer up, alternating chicken,pepper,onion….repeat

    The “marinade” sticks to the chicken and veggies, insuring moistness

    Grill covered….5 minutes, then turn over….5 more minutes, then 1-2 more minutes more if needed. Depends on your btu’s:)

  • Anne Taylor - Reply

    June 5, 2013 at 3:57 pm

    I love shrimp tacos in the summer! Grilled shrimp, a warmed tortilla, a bit of guacamole ( or A LOT) and chopped jicama, carrot and red cabbage. Amazing.

  • Charity - Reply

    June 5, 2013 at 4:13 pm

    I love strawberry, banana , and mango in a blender with some ice and vanilla yogurt! Great summer smoothie.

  • Tina Napp - Reply

    June 5, 2013 at 5:09 pm

    Fresh peach sauce over Ice cream

    Peel and chop peaches into small chunks ( I use 1 peach per person) add to sauce pan. In a bowl, measure a 1/2 cup of sugar and 1 heaping tsp. of corn starch and mix together then mix into peaches. Cook over medium heat until juicy. Add a pinch or two of cinnamon and a pinch of ground clove. Continue stirring until bubbly. Serve over vanilla ice cream! Perfectly delicious!

  • Lauren K. - Reply

    June 5, 2013 at 5:40 pm

    Hi Shauna!

    My favorite summer recipe is currently:

    Chicken, Pesto, and Spinach Quinoa
    It’s easy, healthy and packed with flavor!

    Here it is:
    1 cup quinoa
    2 chicken breasts (cooked and shredded)
    3 big handfuls fresh spinach (approx)
    6 tbsp pesto
    1/2 cup Parmesan Cheese

    Cook quinoa as package directs. When quinoa is cooked: ADD pesto (stir stir stir), Add Parmesan cheese (it will melt right into quinoa), ADD chicken (stir), fold in spinach.

    Serve with a little extra parmesan sprinkled on top & crusty baguette on the side!

    YUM!

  • Cheryl - Reply

    June 5, 2013 at 6:21 pm

    My summer fave is a variation on caprese salad. I slice fresh tomatoes, sprinkle a little salt on them, top them with mozzarella and fresh basil, and then stick them under the broiler (or, if you’re in a real hurry, zap in the microwave) until the mozzarella has melted. Makes a great summer lunch!

  • Charlotte Comfort - Reply

    June 5, 2013 at 6:30 pm

    I would go and pick some strawberries and make some Scottish shortbread , because I miss home :’)

  • Amy - Reply

    June 5, 2013 at 6:57 pm

    So many yummy fresh foods in the summer – it’s hard to pick a favorite recipe, but since it’s strawberry season, I do love strawberry shortcake with strawberries fresh from picking and homemade shortcake soaked with all the yummy strawberry juice (with lots of whipped cream of course)!

  • Amanda - Reply

    June 5, 2013 at 8:12 pm

    I love this summery drink:

    8 cups cubed and seeded watermelon
    1 cup strawberries, halved
    1/2 cup fresh lemon juice
    1 cup white sugar
    2 cups water

  • Lauren B - Reply

    June 5, 2013 at 8:33 pm

    Smitten Kitchen’s adaptation of David Lebovitz’s froxen yogurt!
    Coconut Pinkcherry Yogurt
    Adapted from The Perfect Scoop

    Makes about 1 quart

    3 cups strained yogurt* or Greek-style yogurt
    3/4 cup sugar
    1/2 teaspoon almond extract
    3/4 cup cherries, pits removed and roughly chopped
    1 cup unsweetened coconut milk

    Mix together the yogurt, sugar, almond extract, cherries and coconut milk. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

    Freeze in your ice cream maker according to the manufacturer’s instructions.

    * To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth, then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.

  • shelley - Reply

    June 5, 2013 at 8:35 pm

    New addiction…avocado halved with salsa in the hole left by the removed pit, sprinkled with salt and pepper with fresh lime juice drizzled on top. Heavenly.

  • Barbara Centofante - Reply

    June 5, 2013 at 8:36 pm

    The more simple, easy, fresh, and cool the ingredients in the heat of the summer the better !!! Mango Red Pepper Salsa

    ½ cup Mango

    2/3 cup Red Pepper

    2/3 cup Roma Tomato

    ¼ cup Red Onion

    ½ cup Cilantro

    1 Tbsp Red Chile Pepper

    4 Strawberries

    Juice of 2 Limes

    ½ tsp Sea Salt

    Peel the mango, de-seed the roma tomatoes, de-seed and de-stem the chile pepper, and hull the strawberries. Stick everything in your MAGIMIX processor, chop and serve !!!

  • Isabelle Hicks - Reply

    June 5, 2013 at 8:58 pm

    I love salads! Especially those with avocados, berres, almonds, and feta. Anything with strawberries or fruit is an absolute favorite in the summertime.

  • Carrie - Reply

    June 5, 2013 at 10:12 pm

    What a hard call… Summer is all things fresh. I am lucky enough to live walking distance from a “Tom’s Farm Stand” here in Bartlett, IL and my two young girls and I make our way there a few times a week. So, I find that I love fresh tomatoes and love to make fresh salsa…never following a recipe and tossing in things “just to try”. Yet, I couldn’t decide if my favorite recipe would be one of the salsa’s or my version of “street tacos”…do I make the taco’s for the salsa or the salsa for the taco’s?

    Last year I had one of those “big” birthdays and asked a group of four girlfriends to spend three days in Chicago with me. (Yes, there is a point regarding summer recipes! ) We had all grown up somewhere in the suburbs, yet never stayed. Always commuted in and left. I planned the meals with great intention. (Reading reviews, watching check please, etc.) We ate our way through the city! Okay, so the point. Sunday we made our way to Maxwell Street Market and it was there my love affair with tacos really began. Seriously who could not? Stand in line at Rubi’s and watch “grandma” hand make corn tortillas and the entire family labor together – amazing. I had never appreciated them; seriously, I grew up on ground beef with taco seasoning packet and (cringe) ketchup. Then had plenty of taco bell in the college budget days. So, I never saw them for the amazing treasure that they are. And it was SO hot last summer – so there is the summer association with “street tacos”.

    Since that amazing experience, I have been experimenting with taco’s along with the salsa’s. But since the prize would REALLY be so helpful toward the salsa I will go with that. I share the story to glimpse into me a bit and also know that I live in the neighborhood! 
    Okay, so this CLEARLY exceeds the definition of “comment” – sorry about that. (especially as I see you currently have 350 posts)

    Fresh Salsa – I wish I had a photo!
    2-3 local garden tomatoes (neighbor/mother’s garden always preferred!)
    1 small red onion
    2-3 garlic cloves
    Fresh cilantro
    Olive oil
    Roasted Corn (I usually always have leftover from grilling – this is a great way to use it up! Cut it off the cob and toss in salsa)
    1-2 avocados cubed (hand toss in last to keep from smashing)
    Salt
    Juice from a lime (sometimes only half depending on size)
    Pilsen Seasoning (I LOVE the Spice House in Chicago and it is also in Geneva…this is a spice that is a staple for me – amazing.)

  • Shawn - Reply

    June 5, 2013 at 10:15 pm

    We know it’s summer when we break out the graham crackers, Hershey bars, and marshmallows and make the first s’mores of the season. Nothing beats the time spent together roasting marshmallows over the fire pit on the patio out back. We talk, and laugh, and share our deepest selves sitting around the fire on a dark night.

  • deb wahlquist - Reply

    June 5, 2013 at 10:30 pm

    Chocolate chip cookie ice cream sandwiches- gluten free

    -homemade Gluten free chocolate chip cookies Use the recipe right from the back of the tollhouse chocolate chip bag, substitute Pamela’s pancake and baking four for the flour.
    -vanilla ice cream
    Take 2 fresh baked cookies and put vanilla ice cream in between!
    Put in freezer. Enjoy!!!!!

    • Deb Wahlquist - Reply

      June 5, 2013 at 10:34 pm

      I forgot to add that these are ALWAYS best when made by my daughters when they are home for a summer vacation. It’s a family tradition! One reason why it’s so special is that they are not home at the same time very often. One lives in Turkey and the other in India!
      One of their favorite things to do is to bake cookies together and treat their family to a summer ice cream sandwich!

  • Bailey - Reply

    June 5, 2013 at 10:38 pm

    My mom always makes a wonderful barbecued corn and cilantro salad – yum!

  • Annie - Reply

    June 5, 2013 at 10:44 pm

    French Potato Salad a recipe from Williams-Sonoma. So delicious and not mayo! It can also be served so no planning ahead!

    2 lb. small, round red-skinned potatoes, each about 1 1/2 inches in diameter
    3 Tbs. extra-virgin olive oil
    2 Tbs. red wine vinegar
    1 Tbs. Dijon mustard
    1/2 tsp. kosher salt
    Freshly ground pepper, to taste
    1/2 cup thinly sliced celery heart
    1/4 cup fresh chervil leaves, coarsely chopped
    Directions
    Place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.

    Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until blended.

    When the potatoes are ready, drain them. As soon as they are cool enough to handle, quarter them and add them to the dressing. Add the celery and chervil, folding gently to distribute the ingredients evenly. Serve the salad warm or at room temperature.

  • Zlata Odrazilova - Reply

    June 5, 2013 at 10:51 pm

    My new favorite summer recipe is watermelon salad with feta and mint.

    Ingredients
    1 (5-pound) watermelon
    1 Vidalia or other sweet onion
    1/4 cup red wine vinegar
    Salt and pepper
    1/2 cup extra-virgin olive oil
    2 tablespoons chopped fresh mint
    4 ounces feta cheese, crumbled
    6 whole mint sprigs
    Directions
    Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

    In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

    In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

    To serve, divide salad among individual plates and garnish with mint leaves.

    Read more at: http://www.foodnetwork.com/recipes/paula-deen/watermelon-salad-with-mint-leaves-recipe/index.html?oc=linkback

  • Julie - Reply

    June 5, 2013 at 10:52 pm

    I’m a summer girl, too! I could get by on smoothies, popsicles and ice cream. Oh, and corn on the cob. I love anything grilled and any cool dessert in the summer.
    I am trying to get back to cooking again. I need to buy your new book alerady!! THANKS for helping me along to get the spark going again with all these ideas.

    So I love making ‘fourth of july cakes.’ Very simple :

    Sara Lee frozen pound cake thawed, sliced
    fresh strawberries
    fresh bluberries
    cool whip

    alternate layers of cake, berries, and cool whip until you reach the top of your pan. then spread out berries on top in a flag pattern! you can’t go wrong – it’s the easiest, festive, and so delicious :).

  • Ebenezer Amalraj - Reply

    June 5, 2013 at 10:52 pm

    My favorite summer recipe is sauteed bok choi with garlic ~ it is delicious as a side dish.

  • Rachel - Reply

    June 6, 2013 at 1:11 am

    Homemade salsa – chopped tomatoes, cilantro, onion, jalapenos, and a quick shake of salt, mixed up in the blender. Mmmm.

  • Katie magnuson - Reply

    June 6, 2013 at 3:54 am

    I love infused water in the summer time. My favorite is:

    1 pint strawberries, sliced

    10 fresh basil leaves, torn

    2 quarts water

    Combine strawberries and basil in a large pitcher. Add 2 quarts water. Refrigerate at least 3 hours or up to 2 days.

  • Lauren - Reply

    June 6, 2013 at 7:34 am

    My family has been LOVING the Blueberry Crisp recipe from Bread and Wine. So far, we’ve tried blueberry, a blueberry/peach combination, and peach! So yummy- tastes like summer to me!

  • Rita - Reply

    June 6, 2013 at 7:48 am

    My family love peaches!! Our favourite recipe comes from the Joy of Cooking. We make their peach pie to take to as many social functions as we can before we have to freeze the peaches to savour a treat in the depths of Canadian winter.
    http://www.thejoykitchen.com/recipe/peach-pie

  • Sarah S - Reply

    June 6, 2013 at 7:59 am

    My Cousin Bess’ Lentil Salad

    This lentil salad is great. It can be a light lunch by itself , served with some extra leaves (or a grilled chicken breast if you want something more substantial), and it works really well as a side dish to a BBQ. It keeps in the fridge for lunch the next day well, so I always make a bit extra. Amounts are fairly approximate; see what feels right to you, and it’s pretty forgiving if you want to add or leave anything out. Do your best to use raspberry vinegar though, that’s the secret ingredient.

    2 cups cooked green lentils (I prefer cooking them from dried with a bay leaf or two, but if you’re in a rush, canned will work).
    Half a red onion, very thinly sliced
    Half a cucumber, chopped up
    Half a cup of feta cheese cut into chunks
    A few radishes, chopped into chunks
    A few sun-dried tomatoes, cut into small pieces
    A good handful of pomegranate seeds
    A good handful of raw baby spinach leaves, ripped up
    As much fresh basil as you have on hand, ripped into small pieces
    A teaspoon or two of Dijon mustard
    The juice of half a lemon
    A good glug of raspberry flavour wine vinegar
    A good glug of nice olive oil
    A teaspoon of rose harissa paste, if you have it
    Salt and pepper to taste

    Mix it all together and taste to check if it needs more of anything. Serve up and enjoy!

  • Jennifer - Reply

    June 6, 2013 at 9:09 am

    A perfect summer party appetizer: Pea Mint Crostini!

    A mix of fresh or frozen peas (I like frozen for a colder texture on top of the hot crositini), garlic, fresh mint blended together and topped on crostini that has been brushed with EVOO and baked–then add some shredded parmesan regiano. Delish!

  • Michelle Acker Perez - Reply

    June 6, 2013 at 9:16 am

    Oh, the flavors or summer. This is my favorite, quick, easy, go to salsa that I could eat all summer long:

    recipe:

    Any jar or container of fresh salsa (I use Trader Joe’s fresh salsa)
    -1 avocado diced
    -1 can black beans
    - juice from 1 lime
    - 1/4 cup chopped cilantro
    -1 mango diced
    -salt/pepper to taste

    Mix everything all together. If you can wait, refrigerate for a few hours before serving with tortilla chips!

  • anne calhoun - Reply

    June 6, 2013 at 9:27 am

    Shauna – I LOVE cucumbers with onions and vinegar, except when I’m pregnant! I had a sweet neighbor a few years ago who whipped up a huge bowl for me, and it was everything I could do not to throw up all over him when he handed the vinegary bowl to me! He, being a man, thought I would love this dish, 10 weeks into my first pregnancy. I only had the heart to tell him thank you….and then run to the bathroom!

  • Jen - Reply

    June 6, 2013 at 9:42 am

    My FAVORITE go-to summer dessert – quick, simple, sweet, and tangy!

    Lemonade Pie:

    1 can frozen lemonade (slightly defrosted)
    1 tub Cool Whip
    1 quart vanilla ice cream (softened)
    Graham Cracker Pie Crusts

    Mix the can of [slightly defrosted] lemonade in with the tub of Cool Whip. Add a few cups of softened vanilla ice cream until the consistency and flavour is what you’re looking for! (Generally, mixture should be thick and smooth, somewhat fluffy). Pour into the graham cracker pie crust – sometimes 2 crusts are needed! Or, save the extra – and make them into popsicles!

  • Jennifer Rozman - Reply

    June 6, 2013 at 9:56 am

    We love fresh black bean and corn salsa!
    1 avacado diced
    4 roma tomatoes
    1 can of black beans
    1/2 cup or one can of whole kernel corn
    one bunch of cilantro chopped
    1/2 red onion
    one red/yellow or orange pepper diced
    2TBSP of olive oil
    1-3TBSP of rice or apple cider vinegar
    3TBSP or less of Cumin
    Mix and enjoy. You can add any of your favorite salsa ingredients to this, we mix it up all the time. I eat it with Costco’s Organic Tortia Chips!!!! Yummy!

  • Alyce Prentice - Reply

    June 6, 2013 at 10:07 am

    Garlicy Greek Salad: halved cherry tomatoes, chopped cucumber, a container of non-fat Greek yogurt, 3 cloves of crushed garlic, a dash of cumin, salt a pepper – quick and delicious!

  • Christine DeFriend - Reply

    June 6, 2013 at 10:15 am

    As a Texas girl living in New Orleans, I usually bring a variety of southern dishes to the table! From guacamole to blackened redfish to gumbo to brisket… Around here summer is a time for crawfish on the porch with tiki torches and friends. Oh how can I pick only one recipe! I’ll have to share a favorite menu then…

    -Mango and kiwi salsa
    -Beef fajitas with lime and cilantro (and cheese! Lots of cheese!)
    -For a NOLA touch, some homemade bread pudding for dessert with a side of vanilla ice cream

    For the salsa, combine all of these good things and eat with classic tortilla chips: peeled & chopped mangoes and kiwi, some chopped green onion and red bell pepper, a small spoonful of fresh grated ginger, a bigger spoonful of brown sugar, PLENTY of chopped cilantro, a couple of fresh-squeezed limes, and a teeny bit of red pepper. The best thing about salsa is it’s impossible to mess up!

    For the fajitas: marinate tenderized flank steak (hard to find outside of Texas! But tenderized is so much better! Befriend your butcher for help) and some veggies (sliced onions and all colors of bell peppers) in lots of lime juice, ground cumin, chili powder, and the seasoning salt of your choice. Grill on very high heat until the veggies are crisp and the meat is your favorite shade of pink in the middle. Serve on tortillas with black or refried beans, cilantro, lettuce, tomatoes (or pico or guac or the mango kiwi salsa for some fun), sour cream, and cheese! I have a problem and it is cheese. There’s never enough of it. I think it’s something I picked up in Texas.

    For the bread pudding: break 6 slices of (older) bread into pieces and put them in an 8” square baking dish, pour half a stick of butter and sprinkle some raisins on top of that. Beat 4 eggs, 2 cups milk, ¾ cup sugar, and a teaspoon each of ground cinnamon and vanilla, then pour over bread/butter/raisins. Bake at 350 for 45 minutes. Eat large portions of this with equal portions of homemade vanilla or Blue Bell ice cream (gotta love on my Texas-made Blue Bell).

    This tex mex and classic NOLA dessert to be enjoyed only with good company. No whiners allowed.

  • Stephanie Wood - Reply

    June 6, 2013 at 11:10 am

    I am (just newly) a California a girl, still enamoured with the crazy Trader Joe’s culinary finds. Last summer it was blueberry goat cheese and baby kale salad – like every day. Really. Every day. This summer it might just be the same.

  • Kathleen Bieritz - Reply

    June 6, 2013 at 11:30 am

    Mango Salsa on just about everything – tortilla chips, chicken, fish, pork chops. So fresh, delicious, and summery!!!

  • Darlene - Reply

    June 6, 2013 at 11:37 am

    Anything grilled but especially ribs and corn on the cob.

  • Laura - Reply

    June 6, 2013 at 12:47 pm

    What a(nother) great giveaway! I love peaches soaked in milk with sugar for a summertime dessert.

  • Hannah - Reply

    June 6, 2013 at 1:22 pm

    Strawberry shortcake. Simple and sweet!

  • Kathleen - Reply

    June 6, 2013 at 1:22 pm

    My favorite summer recipe is to make homemade veggie pizza! I buy all my veggies from a local market so they are so fresh and deeeelicious. I use pesto sauce, and then layer up all the veggies I can think of! I love eating meals that are full of color, so I use squash, tomatoes, green onions, bell peppers, and zucchini. I alternately layer some shredded mozzarella, parmesan, and cheddar throughout the layers of veggies. It’s literally one of the best things I’ve ever put in my mouth!

  • Gretchen - Reply

    June 6, 2013 at 1:48 pm

    Strawberry shortcake!!

  • Heather - Reply

    June 6, 2013 at 1:48 pm

    I just discovered this blog and I can’t wait to read more of it and Shauna’s books! Here’s my summer favorite, from Real Simple magazine:

    Corn Salad with Feta and Walnuts
    Serves 6
    Hands-On Time: 10m
    Total Time: 15m

    Ingredients
    1 cup walnuts
    4 cups fresh corn kernels (from 4 ears), raw or cooked
    2 jalapenos, seeded and thinly sliced
    2 tablespoons fresh lime juice
    2 tablespoons extra-virgin olive oil
    kosher salt and black pepper
    1/2 cup crumbled Feta (2 ounces)

    Directions
    Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.

    In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

  • Rose - Reply

    June 6, 2013 at 2:36 pm

    Asian Slaw

    Ingredients:

    Dressing:
    1/2 cup of canola oil
    2 teaspoons of soy sauce
    3 tablespoons of sugar
    3 tablespoons of rice wine
    1 package of Ramen noodles chicken flavor seasoning

    Salad:
    1 tablespoon of butter
    1 pkg. Ramen noodles without seasoning, crushed
    1 small pkg. slivered or sliced almonds (approximate 1/4 cup)
    2 teaspoons of sesame seeds
    1 (16 oz.) pkg. cole slaw mix OR 1 small head cabbage and two carrots, shredded
    2-3 green onions, chopped with tops

    In a small bowl, mix oil, sugar, soy sauce, vinegar and seasoning packet from Ramen noodle soup and set aside. Combine chopped onions and cole slaw/cabbage mix. In a small pan, melt butter. Saute almonds and sesame seeds in butter until lightly browned. Just before serving, add dressing a little at a time to the cole slaw mix. Don’t use too much or your salad will get too soggy. Then add the nuts and the crushed noodles from the soup mix.
    This salad is best when mixed right before serving.

  • Amy Anderson - Reply

    June 6, 2013 at 2:41 pm

    Anything with grapefruit! Happy summer!

  • Sara carpenter - Reply

    June 6, 2013 at 3:12 pm

    Hi I am an avid cook at home. Love the feeling it gives me after a stressful day or long hard day. Summer is one of my favorite times to cook because you can take advantage of the grill and cooking outdoors. One of my personal things to make with meals is a mango avocado salsa. It’s so fresh and tasty. You can modify it to be simply sweet or spice it up as hot as you like! I love paring it with pork chops or making a shrimp and couscous mix. Or just using a good ole tortilla chip! :) it can go with anything and everyone has been a fan. That is my favorite simple thing to cook and would love to have a great processor to help me out with making it even easier!
    Thanks for listening!
    Sara

  • Kristin - Reply

    June 6, 2013 at 3:24 pm

    My favorite summer staple is a spinach salad loaded with fruit, walnuts, onion, and light dressing

  • Becki Van Gelder - Reply

    June 6, 2013 at 3:32 pm

    We live on our boat in the summer weekends and my favorite go-to recipe as a side for all summer meals is Orzo Salad with Chickpeas, Dill and Lemon… YUM

    Orzo Salad with Chickpeas, Dill and Lemon

    Ingredients:
    1 cup uncooked orzo (rice-shaped pasta)
    1/2 cup thinly sliced green onions
    1/2 cup (2 oz) crumbled feta cheese
    1/4 cup chopped fresh dill
    1 (19 oz) can chickpeas (garbanzo beans), rinsed and drained
    3 tablespoons fresh lemon juice
    1 1/2 tablespoons extravirgin olive oil
    1 tablespoon cold water
    1/2 teaspoon salt
    1/2 teaspoon bottled minced garlic

    Directions:

    Cook pasta according to pkg directions, omitting salt and fat. Drain and rinse with cold water; drain.

    Combine pasta, onions, feta, dill, and chickpeas in a large bowl, tossing gently to combine.

    Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

    Enjoy!!

  • Marcy - Reply

    June 6, 2013 at 3:49 pm

    Angel Food Cake with Penuche Icing (my grandma’s recipe)
    1 stick butter
    1 cup brown sugar
    1/4 c milk
    bring to a boil leave 3 more minutes
    stir in 3-4 cups powdered sugar

    pour over cake and garnish with fresh mint

    the mint garnish is my token summer ingredient
    this is my favorite cake any season of the year!
    thanks for the fun giveaway!

  • Charity Singleton Craig - Reply

    June 6, 2013 at 4:16 pm

    I love so many of the same things listed here. My favorite thing is to go to the farmers market, buy a bunch of stuff, and then go home and make something to eat right then. Last Saturday, my husband and I had a spinach salad with strawberries and green onions and a few slivered almonds, along with some toasted garlic sourdough bread. It was amazing.

  • Amy - Reply

    June 6, 2013 at 4:16 pm

    My favorite summer recipe is a fresh tomatoe right from the garden…doesn’t get better than that!

  • Candice - Reply

    June 6, 2013 at 7:04 pm

    Can I just say something super simple…S’mores!!

  • Wendie Connors - Reply

    June 6, 2013 at 7:45 pm

    This is my FAVORITE ever gazpacho recipe and would be perfect with this amazing machine!!! So summery – so yummy – so Shauna! Enjoy! http://www.foodnetwork.com/recipes/alton-brown/gazpacho-recipe/index.html
    Peace,
    Wendie

  • Sandy - Reply

    June 6, 2013 at 8:04 pm

    My favorite summer recipe is anything grilled outdoors. Everything tastes better under the warm sunshine!

  • Gloria Richards - Reply

    June 6, 2013 at 8:25 pm

    My favorite is chunks of fresh fruit (your favorites) with a balsamic glaze (balsamic vinegar and a little brown sugar to taste, simmer together until syrupy) and a sprinkle of freshly chopped chocolate mint. It is so refreshing :)

  • Alicia Luschei - Reply

    June 6, 2013 at 8:57 pm

    Strawberry-Rhubarb Crisp from Cooking Light (I am obsessed! This is my go-to signature dessert. With vanilla ice cream, it is a little taste of heaven on earth! One summer I bought so much rhubarb, I overdrew my checking account 3 times!)

    Filling:
    6 cups (1/2-inch) slices rhubarb (about 2 pounds)
    2 1/2 cups halved strawberries
    3/4 cup granulated sugar
    3 tablespoons cornstarch
    1 teaspoon grated orange rind
    1/2 teaspoon ground cinnamon
    Cooking spray

    Topping:
    2/3 cup all-purpose flour (about 3 ounces)
    1/2 cup packed brown sugar
    1/2 cup regular oats
    1/4 teaspoon ground cinnamon
    Dash of salt
    6 tablespoons chilled butter, cut into small pieces

    Heat oven to 375. For the filling, combine the first 6 ingredients and spoon into a 9×13 dish coated with cooking spray. To prepare the topping, combine the first five ingredients and cut the butter into the mixture with a pastry blender or your fingers. Sprinkle over the top of the filling and bake for 30 minutes or until bubbly. Let stand 10 minutes and serve warm with vanilla ice cream!

  • Julia - Reply

    June 6, 2013 at 9:13 pm

    grilled bread smeared with pesto and toped with tomatoes – oh so good!!!

  • Lauren Jimison - Reply

    June 6, 2013 at 9:57 pm

    My favorite recipe is the Smitten Kitchen chewy granola bar recipe. I’ve also created a few recipes of my own! :) And, I love a yummy kale salad with lemon olive oil and feta with homemade croutons!

  • Sarah Anderson - Reply

    June 6, 2013 at 11:02 pm

    Right now my favorite summer recipe is a sweet and tangy garden salad. A mix of romaine and spinach makes the base. Slice up some strawberries, toss in some blueberries and pecans. Add blue cheese and mandarin oranges. Mix up a dressing with apple cider vinegar, a bit of water and sugar. Pour over the top of your salad…. Fresh and so yummy! To make it more filling, add grilled chicken or beans!

  • Kimberley - Reply

    June 7, 2013 at 12:13 am

    My favorite summer recipe is a fresh fruit bowl with watermelon, apple slices, grapes, pineapple, and strawberries! Have a wonderful summer! Thanks for this opportunity and the inspiration you are to so many!

  • Blythe Chapman - Reply

    June 7, 2013 at 1:03 am

    Strawberry-Basil Popsicles
    Makes 6-8

    1/3 cup sugar
    1/3 cup water
    10-12 basil leaves, roughly chopped or torn
    4 cups strawberries

    1. Combine the sugar, water, and half of the basil in a small saucepan. Cook over medium-high heat until sugar dissolves and mixture begins to boil.

    2. Remove sugar mixture from heat and allow to cool. Be sure to muddle the basil leaves with a wooden spoon to release oils. This is essentially a basil simple syrup recipe. Use more or less basil to taste.

    3. In a blender, puree strawberries and other half of the basil. Add basil simple syrup and blend again. For a smoother consistency, strain mixture through a fine sieve to remove seeds. Pour mixture into popsicle mold or into biodegradable disposable cups. Place popsicle stick or spoon into the center of each popsicle and freeze for three hours or overnight.

    4. To unmold popsicles, simply run the mold or cups under hot water for a few seconds. Best enjoyed barefoot and/or in a hammock.

  • Kristen - Reply

    June 7, 2013 at 1:25 am

    My favourite summer reipe is Company’s Coming Potato salad. It’s a great side for whatever meat you are grilling on the barbecue. Recipe here: http://www.companyscoming.com/recipes/potato-salad/2006/3/418/

  • jeanni Russ - Reply

    June 7, 2013 at 2:05 am

    Fennel, Apple and Radish Chopped Salad
    4 cups fennel, trimmed sliced into 1 inch pices
    1/2 large green apple cored cut into wedges
    1/2 large red apple, cored, cut into 4 wedges 8 small radishes trimmed
    4 scallion cut into 1 inch piees
    1 cup thinly sliced apricots

    place 1/2 of fruit and veggies in processor and chop until coarsely chopped put into colander. Repeat with remaining fruits and veggies. drain for 5 minutes in colander. toss with dressing:
    1/4 cup apricot or walnut oil
    3 tbs rice vinegar, 1/2 tsp salt 1/4 tsp freshly cracked black pepper
    mixed in processor

  • Meredith Elmer - Reply

    June 7, 2013 at 6:24 am

    One of my favorite summer recipes is a simple berry trifle . It has layers of angel food cake sliced into chunks, strawberries, blueberries, lemon zest, and cool whip. Chilled for an hour before serving and it’s alway a huge hit at our home. Blessings! I hope you are having a wonderful week!

  • Shannon - Reply

    June 7, 2013 at 7:04 am

    Watermelon and Feta Salad is amazingly regreshing in the summer! –From Food & Wine

    1/4 cup extra-virgin olive oil
    1 1/2 tablespoons fresh lemon juice
    1/2 teaspoon harissa or other hot sauce
    Salt and freshly ground pepper
    1 1/2 pounds seedless watermelon, rind removed, fruit sliced 1/4 inch thick
    1/2 small red onion, thinly sliced
    1/4 cup coarsely chopped flat-leaf parsley
    1/4 cup pitted Moroccan or other oil-cured black olives, coarsely chopped
    2 ounces feta cheese, crumbled (about 1/2 cup)

    In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper. Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve.

  • Anna - Reply

    June 7, 2013 at 7:29 am

    We love ‘Dinner a Lovestory’s’ salmon salad. Almost everything comes from the farmers market!
    Blessings!

  • Rene - Reply

    June 7, 2013 at 7:50 am

    Anything grilled and seasonal fruits. Thanks for the opportunity to win!

  • Stephanie warren - Reply

    June 7, 2013 at 8:10 am

    I love to make Brazilian lemonade in the summer. Perfect between meals as a fun summer drink for friends or kids. Don’t let the name deceive you, it’s actually a limeade, but so sweet, tart, and refreshing. A high intensity blender/ mixer would make it even easier.
    4 smooth thin skinned limes
    1 cup sugar
    6 cups cold water
    6 Tbsp sweetened condensed milk

    1. Cut limes into chunks.
    2. Combine 6 cups of cold water with sugar.
    3. Add 1/2 of sugar water to blender with 1/2 of the limes. Blend. Strain.
    4. Repeat with other half of sugar water and other half of limes.
    5. Add 6 Tbsp. sweetened condensed milk.
    6. Serve over ice. Enjoy!

  • BeckyW - Reply

    June 7, 2013 at 8:40 am

    One of my favorite summer recipes is “Opie’ s Lemonade Pie”, from the Mayberry Cookbook. Nothing fancy, but it says, “SUMMER”.

  • Caroline St. John - Reply

    June 7, 2013 at 8:59 am

    Last night, we ate swiss chard from our garden. I found a recipe in a French cookbook that I love, and I’ve adapted it from there. Saute’ onions and garlic in olive oil. Add rough cuts of the chard. Last, a handful of pine nuts and raisins with a sqeeze of lemon juice. You will love it!

  • Erin - Reply

    June 7, 2013 at 9:04 am

    I love making different kinds of smoothies, and I also like almost anything on the grill. Over Memorial Day weekend, we made cedar plank salmon on the grill with different types of sauces (bbq, lemon/caper, and maple/garlic) and this might be my new favorite way to eat salmon! So good!

  • nicole - Reply

    June 7, 2013 at 9:33 am

    almond milk + frozen mangoes whizzed in a blender until thick and creamy. i have it for breakfast every morning!!!

  • Katy Stone - Reply

    June 12, 2013 at 10:37 am

    I’m packing for a trip to Africa next month and finally had a good excuse to order Bread and Wine. Can’t wait to read it on the plane!

    Here in Texas, it’s hot enough without turning the oven/stove on in the summer. I try to keep it simple. Lately, my two favorites are:

    Avocado, Mango, and Cucumber salad. Drizzle with Watermelon Vinaigrette.

    Cucumber, avocado, cherry tomatoes from the garden, and fresh Mozzarella balls. Drizzle with balsamic- I’m sure you can get on board with this one! :)

    • Maggie in Nevada - Reply

      June 13, 2013 at 7:28 pm

      Watermelon vinaigrette! Do you make it or buy it? Would love to try that ~ and your salad ideas!

  • Maggie - Reply

    June 13, 2013 at 9:31 pm

    Take a nice cracker. Top it with some port salut cheese and fig jam. Pour a nice glass of wine and enjoy outside!

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