summer recipes

This Cold Peanut Noodle Salad with homemade peanut lime dressing is the perfect meal prep for summer! No reheating necessary.

Cold Peanut Noodle Salad

peanut butter (0.21)

Tbsp brown sugar (0.04)

garlic, minced (0.08)

tsp grated fresh ginger (0.05)

lime, juiced (2 Tbsp juice) (0.69)

soy sauce (0.08)

neutral oil* (0.82)

whole wheat spaghetti (0.55)

red cabbage (1.12)

carrots (0.22)

cilantro (about 1/2 cup chopped) (0.75)

green onions (about 1/2 cup sliced) (0.45)

peanuts, chopped (0.24)

To make the peanut lime dressing, combine all the ingredients in a bowl or blender. Whisk or blend until smooth. Set the dressing aside.

Bring a pot of water to a boil for the whole wheat spaghetti. Break the spaghetti in half to make it easier to stir into the salad ingredients later. Once the water is boiling, add the spaghetti, and continue to boil until the pasta is tender. Drain in a colander and rinse it briefly with cold water to cool it off. Let the pasta drain well.

Meanwhile, shred the cabbage as finely as possible using either a knife or the shredding attachment of a food processor. Shred the carrots using a large-holed cheese grater. Roughly chop the cilantro and peanuts. Slice the green onion.

Combine the cooled and well drained pasta in a large bowl with the cabbage, carrots, cilantro, green onion, and peanuts. Toss the salad until the ingredients are evenly combined.

Serve the salad and peanut lime dressing immediately, or divide the undressed salad between four containers (about 2 cups each) and divide the dressing between four smaller containers (about 2 Tbsp or slightly more each). Refrigerate up to 4-5 days.

https://embed.mediavine.com/videos/ro1wcw0rfxlmtrarodeh

How to make an amazing grilled chicken salad from Delish.com.

Mediterranean Grilled Chicken Salad

chicken breasts (about 1 1/4 pounds)

coriander

oregano

Kosher salt

black pepper

olive oil

tbsp. red wine vinegar

tbsp. parsley

romaine hearts, chopped

Persian cucumbers, thinly sliced

c. grape or cherry tomatoes, halved

avocados, sliced

feta,

c. pitted kalamata olives, halved

This dish is amazing and easy to make! Love it!🙂

Made this tonight for dinner. My kids said that it was BEST salad they ever tasted and asked to have it every night. After reading the other reviews, I tried to find red onions; however, my store was out of them. Instead, I used onion crisps. It was perfect as it added a little crunch to the salad. 
This recipe is not only healthy, it's cost effective and absolutely delicious!

This was simple, healthy and really damn good. I added some red onion. Yum.

Great tasting and easy to make. I also added a few red onions. Will absolutely make again. Highly reccomend.

Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea.  A quick and flavorful marinade with Greek yogurt, lemon, garlic and spices helps make this chicken super tender and full of flavor!

Oven Baked Greek Chicken Thighs

chicken thighs

plain Greek yogurt (full fat preferred)

lemon

lemon juice

garlic pressed

italian seasoning

salt

Whisk together ingredients for marinade.  Toss chicken in marinade to fully coat.  Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.

When ready to cook, preheat oven to 425°F. 

Line a baking sheet with foil for easy cleanup.&nbsp; Arrange chicken on baking sheet in a single layer.

Bake for 20-25 minutes, or until cooked through.

Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It&#039;s the perfect summer side dish or companion to any Southeast Asian inspired meal.

Sesame Cucumber Salad

rice vinegar (0.70)

Tbsp sugar

tsp toasted sesame oil (0.05)

red pepper (0.02)

salt (0.02)

cucumbers (1.38)

green onions (0.13)

peanuts (0.12)

In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.

Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.

Chop the peanuts into smaller pieces. Slice the green onions.

Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

https://embed.mediavine.com/videos/q338kn9nkxnkl1sjyp9i

Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It's the perfect summer side dish or companion to any Southest Asian inspired meal.

Yummy Carolina Style Hot Dogs are grilled and covered in beefy homemade chili and creamy cole slaw, and then sprinkles with finely diced onions. A Carolina summer tradition!

Carolina Style Hot Dogs

all beef hot dogs (see note)

hot dog buns

onions

ketchup & mustard

beef

chili powder (see note for chili seasoning)

paprika

cumin

brown sugar

onion powder

garlic powder

cayenne or red chili flakes

broth (I used low sodium chicken broth)

(15 ounce) can of crushed tomatoes

cabbage, very finely chopped (see note)

red cabbage, very finely chopped

carrots, shredded

onion

mayo

cider vinegar

sugar

canola oil

Heat the grill for the hot dogs. You...

Heat the grill for the hot dogs. You can cook these to your liking -- I love mine charred.

While the grill is heating, brown the ground...

While the grill is heating, brown the ground beef in a large pan. Add all the seasonings to the ground beef and pour in the broth. Turn it over in the skillet a few times to coat the meat. You also want to break the beef up as much as possible. Add the tomatoes, reduce the heat to medium, and let is simmer while you make everything else, stirring occasionally.

In a large bowl toss together the cabbage,...

In a large bowl toss together the cabbage, red cabbage, carrots, and 1 tablespoon of finely chopped onion.

In a smaller bowl whisk together the mayo,...

In a smaller bowl whisk together the mayo, cider vinegar, canola oil, and sugar until smooth. Pour the dressing over the cabbage mixture and toss to combine.

To assemble the hot dogs place each grilled...

To assemble the hot dogs place each grilled hot dog in a bun, top with chili, then slaw, and sprinkle with the remaining 1/4 cup chopped onions. Add ketchup and mustard as you like.

This North Carolina BBQ Sauce recipe is tangy and full of flavor! We love slathering it on pulled pork or grilled chicken. You won't be able to get enough of this barbecue sauce recipe.

Tangy Carolina Barbecue Sauce

apple cider vinegar

ketchup

yellow mustard

chili powder

Worcestershire sauce

Dump everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.

Boil, stirring often, for 5 minutes or until the sauce has reduced by 1/3.

Remove from the heat and store in a one pint mason jar in the fridge for up to 2 weeks.

Ricardo's Best Fully-Loaded Baked Potatoes (The Best)

Fully-Loaded Baked Potatoes (The Best)

potatoes,

bacon

green onions

(57 g) butter, softened

(250 ml) sour cream

(150 g) shredded cheddar cheese

Salt and pepper

Preheat the grill, setting the burners to high. Oil the grate.

Individually wrap each potato in aluminum foil. Place on the grill, close the lid and cook for 30 to 40 minutes, or until tender. Let cool slightly.

Meanwhile, grill the bacon slices for 2 to 3 minutes on each side, or until crisp. Drain on paper towels. Chop finely.

Chop the whites of the green onions, then thinly slice the green part. Set aside separately.

Lay the potatoes horizontally on a work surface and slice 
a thin layer off of each. Scoop out the potato flesh, leaving 
about 1/2 inch (1 cm) of flesh all around. Set the hollowed-out potatoes aside.

In a bowl, lightly mash the potato flesh. Add the butter, sour cream, onion whites, 1 cup of cheese and half the bacon. Combine well. Season with salt and pepper.

Generously stuff the hollowed potatoes. Sprinkle with the remaining cheese, bacon and onion greens.

Reduce the grill heat to medium. Place the stuffed 
potatoes directly on the grate and continue cooking for 
15 to 20 minutes, or until the cheese has melted.

Creamy, delicious. We baked the potatoes in oven at 425 for 60 minutes

I have just made this recipe exactly as is for dinner
We loved it, wouldn't change a thing
If you are thinking of having loaded baked potatoes
look no further!
create and enjoy ( thank you for the recipe)

To save time, I started the potatoes in the microwave before wrapping in foil.  I just made two potatoes, so baked them in a toaster oven. I also used bacon bits to save some work. Served with a salad, and that made a delicious dinner!

good recipe but u should never cook potatoes in aluminum foil that's just me

This is delicious, I used bacon bits instead of the bacon. The stuffing mix was so creamy and flavourful. I baked it in the oven this time but what a great summer BBQ recipe!

https://cdn.jwplayer.com/v2/media/R0GkuFlR

Direct & Indirect Heat Grilling

The taste of warm, buttery corn on the cob is hard to beat on a summer day, and it makes a great side dish to spicy chicken

Buttery baked corn on the cob

butter,softened

garlic clove,crushed

parsley

cornon the cob

Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.

Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

When fresh tomatoes are at their peak, this is the perfect summery pasta recipe. The heat from the pasta just warms the chopped cherry tomatoes to make a simple dinner.

fresh tomato pasta

lb pasta (linguine or penne recommended)

lb tomatoes (any kind you prefer)

Salt & Pepper

tbsp red wine vinegar

baby arugula

parmesan

Place a large pasta pot filled 2/3 with...

Place a large pasta pot filled 2/3 with water over high heat and bring to a boil. Add a few pinches of salt to the water. Cook the pasta for the lowest time listed on the package.

Meanwhile, chop the tomatoes into small bite-sized pieces...

Meanwhile, chop the tomatoes into small bite-sized pieces and place them in a large heatproof mixing bowl. Sprinkle salt and pepper over the top. Add the olive oil, red wine vinegar, to the bowl and toss gently together.

Thinly slice the onion if using. Add it...

Thinly slice the onion if using. Add it to the mixing bowl and toss.

Drain the pasta and then immediately place the...

Drain the pasta and then immediately place the pasta on top of the tomato mixture in the bowl. Let the heat of the pasta warm the veggies for 2 - 3 minutes and then gently toss the noodles with the dressing.

Gently stir in the arugula. Serve with grated...

Gently stir in the arugula. Serve with grated parmesan over the top.

Have you ever made ice cream with your kids? Well, this 2 ingredient ice cream is the ideal recipe to start with. Get them to fold in their favourite flavours for a special treat.

2 ingredient ice cream recipe

pouring cream

tin sweetened condensed milk

Transform classic sausages into a creative dish worth flying the flag for.

Snags with onions cooked in beer

red onions, thinly sliced

(250 milliliters) lager

(110 grams) brown sugar

(80 milliliters) balsamic vinegar

pork chipolata sausages

bread rolls

Mustard and rocket leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

This dish offers&nbsp;a recipe for breaded turkey cutlets that puts a spin on the expected turkey slices.This recipe is by Bill Daly and was originally published in the Chicago Tribune.&nbsp;

Lemon Turkey Cutlets

turkey breast,

flour

pepper

eggs

panko breadcrumbs

fresh oregano, grated lemon zest

grana padano cheese or other grating cheese

olive oil, butter

orange and lemon wedges

Cut each turkey breast on the bias and on the diagonal into 3/4-inch-thick slices.

Place each piece between two pieces of waxed paper or plastic wrap.

Pound the turkey with a large flat meat pounder until slices are 1/4- to 3/8-inch thick.

Place the flour in a bowl; season with salt and pepper.

Crack the eggs into a small bowl; season with salt and pepper; whisk well.

Combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper in a third bowl.

Dip both sides of the turkey slices in the flour, shaking off the excess.

Next, dip the slices in the beaten eggs, letting the excess drain off.

Finally, dip into the breadcrumb mixture; use your fingers to coat each side. Tap off the excess.

Set aside in a single layer on a foil-lined baking sheet.

Top 40 summer recipes recipes from across the web

The most viewed summer recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cold Peanut Noodle Salad

Mediterranean Grilled Chicken Salad

Oven Baked Greek Chicken Thighs

Sesame Cucumber Salad

Carolina Style Hot Dogs

Tangy Carolina Barbecue Sauce

Fully-Loaded Baked Potatoes (The Be...

Buttery baked corn on the cob

fresh tomato pasta

2 ingredient ice cream recipe

Snags with onions cooked in beer

Lemon Turkey Cutlets

Strawberry Shortcake

Grilled Corn on the Cob

Barbecued Ribs (The Best)

Homemade Cherry Pie Filling

Vegan Pasta Salad

Strawberry Crumble Coffee Cake

Lamb, feta & mint salad

Lemon Blueberry Cake Recipe

Blueberry Banana Coconut Smoothie

Grilled Flank Steak Summer Salad Ci...

Apricot & pistachio frangipane blon...

Grilled Cuban Sandwich in a Hot Dog...

Summer Dinner Ideas: Stuffed Pepper...

One Pan Pasta

Fresh Spring Rolls

Healthy poached chicken salad recip...

Summer Recipes for Hot Summer Days

Rosemary chicken with oven-roasted ...

White Sangria

Grilled Balsamic Beef Kabobs

Summer Gazpacho

Hot-smoked salmon, double cress & p...

Southern Peach Cobbler Recipe (How ...

Fish Tacos with Cumin Lime Slaw

Steak Sheila

Creamy Zucchini Spaghetti with Vega...

Easy melon ice cream

Spicy Peach and Avocado Salad

The most viewed summer recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine