It is HOT outside, YEG! And you know what that means? Time to bust out the summer recipes to beat the heat and impress your guests at any BBQ this season. Calie and I love entertaining in the summer and we have discovered some delicious, no heat recipes that will satisfy your hunger and keep you sane when it is boiling hot out. Be sure to pair this food with one of our Boudoir Babe cocktails from last week to ensure the best meal possible! Happy Eating!

Chickpea Avocado and Feta Salad

Ingredients:

1 can chickpeas, rinsed and drained 2 avocados, diced ⅓ cup chopped parsley 2tbsp green onion, thinly sliced ⅓ cup feta cheese Juice of 1 lime Salt and pepper, to taste

Gently combine all of the ingredients in a bowl, avoiding mashing the avocado and feta. Season with salt and pepper to taste!

Recipe from www.homegrownandhealthy.com

Corn, Avocado & Black Bean Dip

Ingredients:

1 3/4 cup fresh sweet corn 40 cherry tomatoes, halved 1 15 oz. can of black beans, rinsed and drained 2 avocados, diced 1 red onion, finely diced 1/4 cup cilantro, chopped (use the stems too!)

Dressing: 2 Tbsp. olive oil 1 lemon, juiced (or 2 limes) 1-2 tsp. cumin 1/2 tsp. kosher salt 1/2 tsp. ground black pepper

Combine all of the ingredients in a bowl and mix well. Whisk the dressing ingredients in a separate bowl and drizzle over the veggies. Can be served as a salad or dip!

Recipe from www.produceonparade.com

Watermelon Feta Chunks

Ingredients:

1 small seedless watermelon 1 (1-pound) block feta cheese 1 cup basil leaves

Cut 1 small seedless watermelon into 1-inch cubes (about 40). Top with 1 (1-pound) block feta cheese, cut into 1-inch squares (1/4 inch thick), and 1 cup basil leaves; secure with toothpicks. Transfer to platter; sprinkle with 3 tablespoons olive oil and 1/4 teaspoon each salt and pepper.

Recipe from www.goodhousekeeping.com

Grilled Shrimp Vietnamese Spring Rolls

Ingredients:

1 pound uncooked shrimp, 16-20 per pound 1 tablespoon olive oil 1 lime, juiced 1 teaspoon lime zest kosher salt and freshly ground black pepper 10-12 8-inch round rice paper wrappers 6 ounces rice or vermicelli noodles, softened in hot water and drained 1 red bell pepper, seeded and thinly sliced 2 carrots, peeled, halved and thinly sliced 1 cucumber, peeled, seeded, halved and then thinly sliced 2 cups spring green lettuces ½ cup cilantro leaves ½ cup Thai basil leaves ½ cup mint leaves

Peanut Sauce: 2 tablespoons smooth peanut butter ¼ cup hoisin sauce 1 clove garlic, minced 1 tablespoon water 1 teaspoon sugar ¼ teaspoon crushed red pepper

Directions:

Shell and remove the tails from the shrimp and rinse. Place in a bowl and drizzle with the olive oil, lime juice and lime zest and season with the kosher salt and freshly ground black pepper. Skewer the shrimp and heat the grill to medium heat. Brush the grill with oil or cooking spray and cook for 2-3 minutes on each side then remove and let cool. When cooled, remove the shrimp from the skewers and slice in half from head to tail and set aside. Fill a large plate or pyrex dish with warm water, dip a rice wrapper into the warm water and completely submerge the wrapper for 1 minute. Set on the wrapper on a clean, flat surface and arrange a few slices of the veggies and herbs on the bottom ⅓ of the wrapper then top with a few lettuce leaves, a small handful of the vermicelli noodles then more veggie slices and herbs. Place 3 shrimp halves, grilled side down, on the rice paper just above the pile of the vermicelli and veggie pile. Fold the bottom of rice paper over vermicelli and veggie pile and roll over to form a cylinder. Fold in the two sides of the cylinder to make a package and keep folding over until it resembles a burrito shaped roll. Cut in half or in thirds, and serve with peanut and nuac cham dipping sauces.

Recipe from www.foodiecrush.com

Strawberry Spinach Salad

Ingredients:

one package (10 oz) fresh spinach (about 10 cups of torn leaves) 4 cups sliced fresh strawberries (cleaned and hulled) 1 cup avocado, chopped 1 cup blueberries 1 mango, sliced 1/4 cup cashews

Dressing:

1/2 cup olive oil 1/4 cup balsamic vinegar 3 to 4 tablespoons brown sugar 1 1/2 teaspoons garlic powder 1 teaspoon mustard powder 1 teaspoon onion powder garlic salt or garlic powder salt and pepper

Directions:

In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour. In a large bowl, combine all of the salad ingredients, except the cashew nuts. Add the dressing to the salad and toss. Sprinkle cashew nuts on top of the salad.

Recipe from www.juliasalbum.com

XO Calie & Sarina