I'd love some summer recipes too, so thanks for posting this, Rhizo.

In particular, I'd like a good recipe for gazpacho. Lots on the internet and in my cookbook, but it's good to get a tried and true!

I don't cook during the summer - too busy working in the yard. I eat lots of fresh fruits and veggies. If I DO cook, it's breakfast for the kids. Otherwise, at 24 and 12, they are on their own!

One of my absolute favorite summer recipes is also one of my most requested.... I originally got it off the label on a can of beans many many years ago! don't know the brand though. :p

3 Bean Salad

1 15oz. can cut green beans, drained
1 15oz can red kidney beans, drained
1 15oz can cut yellow wax beans, drained
1 med. onion, chopped

Mix for dressing:
3/4 cup sugar
1 tsp salt
1/2 tsp pepper
1/2 cup veg/salad oil
1/3 cup vinegar

Marinate 24 hours.

I make it different all the time... add chopped green pepper, chopped celery, use different beans, etc. It's all good! :)

Taco Salad
1 envelope of Taco Seasoning
Tomato sauce --only if the seasoning packet calls for it.
1 pound hamburger
1 head iceberg lettuce, chopped
6 sliced green onions, tops too
1//4 to 1/2 pound cheddar cheese, shredded
sliced olives, small can (Optional)
sliced or diced tomatoes
sliced or diced avocado
Italian dressing
corn chips

Fork fry the meat and add the seasoning packet. Add a little more water than the recipe calls for, about 1/2 cup.

Meanwhile, toss the lettuce, green onions, tomatoes, avocado and olives with the dressing. Stir in the warm taco seasoned meat and then sprinkle with the cheese. Serve with chips. You can eat this salad with a fork or instead we prefer to use the corn chips to scoop up each bite.

You can also throw in a small drained can of pinto, black or red beans, fresh corn cut off the cob, and whatever else sounds good.

No wonder people like that bean salad, partymusic, the dressing is half sugar.

Have you tried it with less or even with none?

Summer brings thoughts of beach food. Peanuts and beer.

Snidely, who appointed you the food sheriff? You're becoming too predictable with your snide remarks.

Participate by including your own favorite recipes.

ASIAN STYLE VINEGAR SAUCE

1 teaspoon veggie oil (I use canola)

2 tablespoons grated fresh ginger

1 clove garlic, minced

1 teaspoon five-spice powder

1/2 cup packed brown sugar

1/2 cup soy sauce

1/2 cup rice wine vinegar

2 tablespoons toasted sesame oil

In a small saucepan, heat the oil then add the garlic and ginger. Saute for five minutes. Add the next four ingredients and simmer until sugar is dissolved, five minutes. Remove from heat and add the sesame oil.

Great on pork, chicken, beef, and grilled veggies. I've also used it to flavor rice.

QUICK AND EASY MARINATED KABOBS

Use a good Italian or ginger dressing to marinate your veggies and meat cubes. Wash and dry your veggies and cut those needing it into bite sized chunks. I use zucchini, onions, mushrooms, crookneck squash. Place all the veggies in a plastic storage bag, pour in some dressing, and refrigerate for several hours.

Cut the meat of your choice into thick chunks, toss into another bag with the dressing and marinate for at least two hours.

Put everything on the skewers and season with S & P to taste. Baste occasionally with the dressing from the bottle or with your favorite BBQ sauce.

I stopped using bamboo skewers a few years ago and bought some that are flat and stainless steel. What an improvement in convenience....items don't fall off or roll around and no more having to use two skewers. Plus, they have little handles.

I switched to metal skewers a few years ago, partly because I would sometimes cook off all of the water in the skewer, and it would burn. However the first time I used the metal ones, when I grabbed one with an oven mitt, it was too hot to hold, and it left a scorch mark on the thumb of the oven mitt.

Edited to add a summer recipe:

Cold Cucumber Yogurt Soup

Makes about 36 oz which should serve about 6 as an appetizer

3 large cucumbers (peeled and seeded)
1 1/2 teaspoon salt
1 cup plain greek yogurt
1/3 cup sour cream
2 Tbsp crushed garlic
2 Tbsp lemon juice
1 tsp dill weed

After peeling and seeding cucumbers, chop them into 1/2" cubes and place in colander. Sprinkle all of the salt on the cucumber pieces and let sit for 10 minutes. (to draw out some of the moisture and any bitterness)

Next place salted cucumbers in food processor or blender with all of the remaining ingredients, blend until desired smoothness.

Chill for about an hour and serve.

This post was edited by bob_cville on Sat, Jun 7, 14 at 10:22

Rhizo, I love this idea. I'll keep adding too, as others add theirs.

Key West Grilled Chicken

1 1/2 lb chicken cutlets, halved
3 TBS soy sauce
1 TBS honey
1 TBS olive oil
1tsp lime juice
1tsp garlic powder

Marinate chicken in a sealed container for one hour. Turn container occasionally.

I usually set this up in the morning. Then, it's ready whenever you are.

I use the thin sliced Perdue chicken cutlets. Bought them by mistake one time, now it's all DH wants to eat.

Two of my favorites already mentioned: 3 Bean Salad and Taco Salad.

Another of my favorites, and I have had this recipe for about 40 years, and have posted it here in the past:

Petit Pois Salad

I pound frozen tiny peas, raw
1/3 cup chopped celery or water chestnuts
4 hard cooked eggs, chopped
3 dill pickles, chopped
1 small onion, chopped
1/8 tsp pepper
1/4 cup mayonnaise
1 tsp prepared mustard
ý tsp hot sauce
Parmesan cheese, optional

Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tbls. or sprinkle on each serving. Attractive served in a tomato shell.

Sue

Although I detest Rachel Ray, this recipe has become a summer staple for us.

It easy to cook, and really is a perfect hot summer day supper.

Here is a link that might be useful: Rachel Ray grilled

I've made this for over 20 years and it's a given that I make it during the summer. This is the recipe, but I don't measure the fruit.I just use however much of each that I want.

Melon Salad

4 cups melon balls--combination of watermelon, cantaloupe and honeydew
zest of 1/2 orange
zest of 1/2 lemon
1/3 cup orange juice
touch of freshly grated pepper
Freshly grated pepper brings out the melon flavour. Combine and sit at room temperature.

This is also posted on lefleur' s post asking for chicken salad recipes.

We've loved curried chicken salad for years. You can go as light or heavy on the curry as you like....I like a very light touch. You can either put it in a sandwich or serve over lettuce.

.Curried Chicken Salad

2T lemon juice
2T soy sauce
1T curry powder...or to taste
1T finely grated onion
1T chutney
11/2 C chopped celery
16 oz can sliced water chestnuts
2 C grapes, halved
16 oz can pineapple tidbit
11/2-2 C mayo
5 1/2 oz pkg sliced almonds
1/2 stick melted butter or margarine
3 C chicken

Mix all ingredients except almonds and butter and refrigerate overnight. Mix in almonds and butter before serving.

This is the version we use if we are serving it salad style over lettuce. For sandwiches we do a quick and dirty version not worrying about the lemon juice, soy sauce, chutney, butter, water chestnuts, etc and mix mayo and curry with what we have on hand...sometimes raisins instead of grapes, etc...whatever appeals to you.

I've served it salad style with rolls for summer luncheons.

On a hot day, I like to serve sangria:

SANGRIA
jug merlot or burgundy or whatever cheap red wine you like
large bottle of chilled 7-Up or lemon lime soda
1 or 2 sliced oranges
sliced lemon or lime or both

In a very large pitcher, mix about equal parts of wine and 7-Up. Lightly squeeze the fruit into the pitcher and then dump the fruit into it. Stir. Serve over ice in wine glasses or tumblers.

Cold taco salad:

(assemble just before serving)

1 bag corn tortilla chips/crush in your hands before opening bag
1 head iceberg lettuce/torn into bite sized pieces
2 roma tomatoes diced
4 oz can diced green chilies
1 can chili beans w/ sauce(use all, do not drain)
2 cups grated colby cheese
1 16oz bottle green godess salad dressing

Mix all together in a BIG bowl

**************************************************************************

Crab salad

(Served cold)

12 oz diced crab(imitation is ok)
2 ribs celery diced small
1 cup mayo
1 red bell pepper diced small or I use a jar of cooked red bell peppers
1 cup grated colby cheese
1/2 tsp lemon pepper
1/4 cup minced yellow onion

Mix all ingredient together & serve with Monet crackers.

Yum....some great recipes so far! I've been waiting for some cold pasta salads, though. I don't have a recipe that thrills me.

PASTA SALAD

2 c. macaroni, or your choice of pasta.

cook and cool

I have use tri colour ones, shells, regular spaghettini, bow ties and wagon wheel ones.

2 ripe tomatoes, chopped
1 green onion, chopped
1/2 green pepper, chopped
1/4 c. cucumber, chopped

mix together the following and pour over the above:

1/2 c. sugar
1/2 c. oil
1/3 c. ketchup
1/4 c. vinegar
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika

Let it sit in the fridge before serving so the flavours distribute throughout. I usually make this the evening before.

broccoli or any other veggie that you like could be diced or chopped fine and added to this dish.

How about Ina Garten's Mediterranean Orzo Salad?

2 C orzo
1/4 c lemon juice
1/4 c olive oil
1 tsp honey
1/2 tsp salt, 1/2 tsp pepper (I use less for these)
1 pinch oregano
1 sweet paper diced
3/4 c cow's milk feta
1/3 c pitted chopped Kalamata olives
1 chopped English cucumber
1/3 c drained oil packed sun dried tomatoes
1/4 c chopped parsley
1/4 c chopped red onion

Cook orzo and drain

In a large bowl combine lemon juice, oil, honey salt, peper and oregano. Add pasta, red pepper, cucumber, feta, olives, dried tomatoes, parsley and onions stir.

Put in fridge. Can be made up to 24 hours ahead.

I sometimes substitute quinoa (1cup) for the orzo

This post was edited by ellendi on Sat, Jun 7, 14 at 20:39

Put a quality rub on some St. Louis Style ribs, on the grill for a couple of hours. Fresh cabbage and stuff from the farmer's market to make cole slaw.

55 degree porter beer and some jazz tunes.

If only I had the time for that!

Lime chicken soft tacos
Originally from allrecipes site but I made changes. I always have sour cream available for those who want it.

INGREDIENTS:
1 1/2 pounds skinless, boneless chicken breast meat
- cubed-- I have made this using left over rotisserie chicken
1/8 cup red wine vinegar
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 green onions, chopped
*1/3 finely sliced onions - I use purple for color
* finely sliced bell pepper of your choice
4 cloves garlic, minced *less if don't love garlic
1 teaspoon dried or fresh cilantro or parsley
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce - - I used more
1/4 cup shredded Monterey Jack cheese or as needed
1/4 cup salsa or as needed

DIRECTIONS:
1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes(if using pre cooked chicken just heat to warm it.). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro . Simmer for an extra 10 minutes.(if you want the onion and bell pepper cooked add them also) (I like to keep a little of the diced green onions uncooked for toppings)
2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa. If you chose to not cook the onions and bell pepper use them as toppers along with the green onions you saved
*items are optional
This is fast and easy for a light summer dish. Of course some tortilla chips and guacamole would be a great addition.

MARINATED GREEN BEANS

This is a great way to fix those freshly picked green beans!

3 pounds fresh green beans, trimmed

1 and 1/2 teaspoons Dijon mustard

3 tablespoons red wine vinegar

1/2 cup olive oil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 ounces feta cheese, crumbled

1/2 cup chopped fresh basil leaves

Bring a big pot of water to a boil, add the beans and cook until crisp-tender. Plunge immediately into an ice water bath.

In a large bowl, whisk together mustard and next four ingredients. Add well drained beans and basil, toss to coat. Marinate for one hour or more. Top with feta just before serving.

8 to 10 servings. Good with any grilled meat.

Cold Pasta salad

16oz colored rotini pasta, cooked, cooled
2 cups diced ham
160z diced cooked brocoli, cooled
1 cup Ranch dressing

* 1/4 cup slivers of black olives/optional

Mix & serve

************************************************************************

Now this is the way to eat green beans Southern style.

Eat them with red ripe tomato slices and sliced onions!

'taters 'n beans **pic and recipe are from Mr Food, and it's exactly the way I grew up eating them.

Green beans fresh from the farmers market!

1 (2-ounce) piece salt pork,
1 pound fresh green beans, trimmed and cut in half
1/2 teaspoon black pepper
12 small red potatoes (about 2 pounds), cut in half
salt

1. In a large pot, combine salt pork, green beans, and pepper with enough water to cover. Place potatoes on top and sprinkle with salt. Cover loosely and bring to a boil over high heat.

2. Reduce heat to low and simmer 30 to 35 minutes, or until potatoes and beans are tender.

Three slices of raw bacon will work just as well as salt pork

{{!gwi}}

This is quick, easy and refreshing. We've never had jicama before, and I've been curious about it. We loved this salad when we had it recently.

Pineapple and Jicama Slaw

1/2 pineapple, cut in thin slices
1 red pepper, cut in thin slices
1 small jicama, peeled and cut in thin slices
2 tsp lime juice
1 tbsp olive oil

Combine jicama, red pepper and jicama. Stir lime juice and olive oil together and combine with slaw

Glenda, that green beans and taters recipe is one of DH's favorites!
He also loves simple "salad" I toss together: drain a can of green beans, add a couple of tomatoes, cut into wedges, and sliced raw onion and toss in Italian dressing. Let marinate in fridge for a couple of hours.

We always chopped the ripe tomatoes and onions and mixed them in with the green beans on our plates and ate ate ate and ate. Of course with a slice of warm cornbread.

Jas, I love jicama! What a great addition to any cold and crunchy dish.

Tuna Casserole,Spiced UP

12 oz. Pack egg noodles
1large can Tuna drained(12oz)
1can sweet peas or cut up asparagus(cooked and drained)
1 small green pepper finely chopped
1cup grated Colby jack cheese
1cup grated Colby jack cheese
1cup chopped fresh mushrooms
ý tsp salt
1/3tsp pepper
1/2tsp Cajun seasoning ( like Tonys)
1can mushroom or celery cream of soup
1/3 cup milk
2slices pepper jack cheese shredded
Boil noodles for 5 mins then let sit in hot water an additional 5 mins then drain and put in large mixing bowl
Add to mixing bowl all ingredients except one cup of grated cheese. Mix well.
In a 2 ý qt casserole or a 13x9 that has been sprayed with pam pour in the ingredients from the mixing bowl. Top with the additional cup of cheese.
Bake at 325 for 30 mins or so till nice and bubbly and the cheese is well melted.
This makes a lot! Feeds easily 4 to 6.
If you do it in a 2 ý qt dish it will be very full!
*optional chopped celery