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5 Delicious Meals To Cook At Home This Summer

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When it gets to summer, we tend to go right for the tradition of smoking meats at home on the grill. But, this is not our only option, although it most certainly is a delicious one.

You don’t want really hot food, a burger sounds great, but when the sun is blazing down on you, your stomach is growling for a salad, or something else refreshing.

So, don’t ignore your taste buds, and take to the kitchen, or to the grill, and whip up something that tastes delicious, but also satiates your taste buds.

What Is Good For The Summer?

What is good and what is not during the summer is a totally personal opinion. Some of us crave a salad when it’s hot, but some of us like meat.

We have a wide range of options for you here. So, pick your favorite!

#1. The Best Summer Salad

This salad is amazing for BBQ’s and only takes a small 10 minutes to prepare.

You will need;

  • Drained black beans
  • Baby spinach leaves (shopped)
  • Heritage tomatoes (large chunks)
  • Cucumber
  • Mango
  • Red onion
  • Radishes
  • Avocado(s)
  • Herbs
  • Feta cheese
  • Mint
  • Coriander
  • Basil
  • Green chili
  • Garlic
  • Olive oil
  • Limes
  • White wine vinegar
  • Honey

How much of each of these you need, depends on how many you intend for it to serve, you can alter it to your tastes.

You need to start by making the dressing, it is best to combine the ingredients in a processor for this. Mix the ingredients together, tossing them in, and then add the dressing on top to serve. It is that simple!

#2. Grilled Romaine Salad With Maitake Mushrooms

This is something different, like a Japanese styled Caesar salad.

You’ll need:

  • 1 maitake mushroom (large).
  • Olive oil/ butter (1 tbsp).
  • Smashed clove of garlic.
  • Pepper and Salt.
  • Romaine lettuce (1)
  • Capers, Furikake and chives to season.

Dressing

  • Mayo ¼ cup
  • Rice wine vinegar (1 tsp).
  • Anchovy paste/ miso paste (2 tsp)
  • Fresh ginger (½ tsp).
  • Garlic clove
  • Salt (¼ tsp.
  • Furikake seasoning (½ tsp).

Preheat your grill and slice your mushroom in half, slice into ⅓” slices giving you 6-8 overall. Heat your oil or butter in a skillet and season the oil with salt, pepper and the garlic, before removing the garlic. Pan sear the mushroom for 4-5 minutes on each side.

Make your dressing, mixing it all together. Then, when the grill is hot, cut the lettuce in half, spray it with oil and place it on the grill. Sear until grill marks appear

Divide the mushrooms and place on the lettuce, spoon your dressing over, scatter some chives and serve.

#3. Griddled Halloumi With Watermelon & Caper Breadcrumbs

You will need:

  • Watermelon
  • Shallots
  • Olive oil.
  • Balsamic vinegar.
  • Halloumi.
  • Lemon Juice.

Breadcrumbs

  • Stale bread crusts removed and bread crumbed.
  • Garlic.
  • Red chili.
  • Capers.
  • Almonds.
  • Mint.

Cut your watermelon as you like and add it with the shallots, adding olive oil and balsamic with some pepper, and refrigerate for 15 minutes.

Heat the oil in a frying pan and add breadcrumbs until they’re golden, then add garlic, chili, and capers and cook for 1 minute, then add the almonds. Remove from the heat and add the mint and taste.

Brush your halloumi with oil and heat your griddle pan. Griddle it on both sides. Add the watermelon and shallots to the mint leaves and some salt then mix and serve with halloumi on top.

#4. Panzanella

You’ll need:

  • Mixed tomatoes.
  • ciabatta/ sourdough in chunks.
  • Olive oil.
  • Red wine vinegar.
  • Shallot.
  • Anchovies.
  • Black olives.
  • Basil leaves.

Heat your oven and put your tomatoes into a colander and sprinkle with sea salt and leave for 15 minutes. Spread out your chunks of bread on a baking tray and toss it with 1 tbsp of oil. Bake for 15 minutes.

Whisk the oil, vinegar, and shallots. Add in anchovies, tomatoes, olive oil, croutons, olives and basil. Then spoon to serve!

Easy peasy!

#5. Fennel, Roasted Lemon And Tomato Salad.

You’ll need:

  • 2 Lemons.
  • Olive oil.
  • Sugar.
  • Mixed tomatoes.
  • Funnel bulbs.
  • Pomegranate seeds.
  • Tarragon leaves.
  • Parsley leaves.
  • Mint leaves.

Line a baking tray with parchment and slice a lemon in thin rounds and spread with oil and sugar. Roast for 20 minutes until caramelized. Then shop tomatoes and slice the fennel, saving the fronds.

Add these into a bowl with oil and juice from another lemon and the pomegranate seeds. Season to taste and mix.

To serve, chop all herbs and mix them into the salad.

Medical Device News Magazinehttps://infomeddnews.com
Medical Device News Magazine provides breaking medical device / biotechnology news. Our subscribers include medical specialists, device industry executives, investors, and other allied health professionals, as well as patients who are interested in researching various medical devices. We hope you find value in our easy-to-read publication and its overall objectives! Medical Device News Magazine is a division of PTM Healthcare Marketing, Inc. Pauline T. Mayer is the managing editor.

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