Any suggestions? No tomatoes, pork, or mushrooms please :)
What's YOUR favorite summer dinner?
Grilled salmon, asparagus, and rice pilaf. I have a great marinade for the salmon, if you are interested.
My FAV summer dinners (subtract any tomatoes):
Seared or BBQ shrimp (marinated in garlic, olive oil, herbs)
Roasted or BBQ summer veggies
Bitter Greens (kale, chard, collard)
Ceviche
Carne Asada
Tostones (fried bananas) dipped in guacamole
Chopped Salad: Iceberg chopped on 1/2", chicken, salami, mozzarella, basil, tomato, garbanzo, green onions, cardini's italian dressing
Poke or Ceviche
Tempura
Killer Sammies
Fresh pea pods w/ kosher salt
Radishes w/ kosher salt
Fish tacos
green rice
refried black beans
Roasted Red Pepper & Tomato Soup over Chimichuri Rice
Tandoori Chicken Tikka
Gyros
Fish braised in ginger garlic cream sauce
Paninis
Gaspacho
hot chocolate (backwards on the heat)
Bacon wrapped, chev stuffed jalapenos
Nachos
Grilled oysters w/ sorrel sauce
eggplant fries w/ honey & sea salt
Artichokes
We just tried Eva Longoria's chalupa recipe (made with grilled chicken). It was very tasty and the kids loved it. They love anything involving grilled meat.
Chicken salad on romaine lettuce and watermelon
Anything grilled with cold pasta salad
Baked fish with rosemary and lemon served with parsley egg noodles
Hmmm, now I need to go defrost something for dinner. LOL
God Bless
Crab cakes, sweet potato fries and salad
Taco Salad. Baked Azteca shells. lettuce, cheese, grilled chicken or steak, guacamole, sour cream, salsa, black olives. tomato in the pico de gaillo but that's certainly optional.
fish tacos - 2 small corn tortillas like they give you at a taqueria, whatever fish i have, chipotle mayo coleslaw and a chipotle sauce. I buy a bag of shredded cabbage in the produce section and mix it with mayo, red wine vinegar and chipotle adobo sauce. It makes a tangy slaw with a kick. Then mix mayo and adobo for the sauce to drizzle over the tacos. Squeeze a lime over it and enjoy with a margarita., So refreshing and good.
Balsamic grilled chicken on a salad. C'mon, Summer! Get here already!!
We are on a big pasta salad kick right now. Tri-color pasta, peppers, a little red onion, pepperoni, feta, with an olive oil/red wine vinegar/herb dressing. It's so good, and even better if it sits in the fridge for awhile. Now I'm hungry!:)
Get a loaf of good french bread, cut in half lenghthwise & brush it with olive oil & rub with fresh garlic. Grill the bread cut side down until it gets a little charred. Cut into chunks. Serve over a head of chopped romaine with some chopped tomatoes, black olives & a can of chick peas drained & rinsed. Dress it with the juice of 1 fresh lemon, olive oil, sea salt & fresh cracked pepper. Garnish with fresh grated parmesan cheese. Oh yeah, and plenty of wine!!
Chicken Caesar Salad
Just saw this great looking steak salad on Pioneer Woman's site. Looked light and yummy and REALLY easy!
Orecchiette Pasta with Pancetta and Peas
http://www.rachelray.com/recipe.php?recipe_id=3276
I know you said no pork but you can either make this without the pancetta or bacon or you can add chicken in place of it and it still comes out really nice. This dish is a must in our house in the summer months now. It is so light and fresh and is just so yummy that I think I mighht even make it tonight LOL
Enjoy
Taco Salad!!!!
Seasoned Ground turkey (or beef if you prefer)
Lettuce
Whatever chopped Veggies you like (I add corn, tomatoes, cucumbers, bell peppers)
Can of Black Beans (drained and rinced)
Ranch dressing
Shredded Cheese
Guacamole flavored tortilla chips-crumbled (or whatever you like, ranch, nacho, etc)
I add all the veggies, lettuce, and beans in a bowl, toss together with ranch dressing. Then add the ground turkey and toss. Then top with shredded cheese and crumbled chips.
Enjoy!!! My kids are 3 and 5 and they love this salad. :)
Shrimp and Dill Pasta Salad (my version, changed a bit from Martha Stewart)
Shrimp Pasta Salad with Cucumber and Dill
Forget deli-style pasta salad, and try this version with shrimp and a bright lemon dressing. You can even make it up to a day ahead.
• Prep Time 20 minutes
• Total Time 20 minutes
• Yield Serves 4
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Ingredients
• Coarse salt and ground pepper
• 3/4 pound large shell pasta
• 1 pound large peeled and deveined shrimp (cooked, frozen is fine)
• 2 English cucumber, halved lengthwise and thinly sliced
• 1/2 cup roughly chopped dill
• 2 tablespoons light mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice (I used bottled)
• 1 teaspoon Dijon mustard
1. In a large pot of boiling salted water, cook pasta until al dente.
2. Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
3. Add dressing to pasta mixture, and toss to combine.
To keep the texture and flavor of this salad at its vibrant best, toss the pasta mixture and dressing together right before serving.
Either set up a make your own sandwich bar with sliced cold cuts from the deli of your grocery store and all of the condiments set out so that everyone can fix their own sandwich. Add a bag of chips and have an ice cream treat for dessert.
My other idea is a seafood-pasta salad made from a mixture of mock crab meat, cooked tri-color rotini, mayo, and relish, seasoned with salt, pepper, and a bit if dill. I add fresh tomotoes to it, but they are definitely optional. Make it the night before and let sit in the fridge overnight. Stir again before serving.
