Cool Summer Food Trends: The temperatures are supposed to hit record highs this week in New York City, that means 90+ degrees in the city. Not the type of weather that inspires me to slave over a stove or oven. Hot weather calls for cool solutions when it comes to entertaining, that’s why we’ve got some amazing food trends to share that are perfect for the dog days of summer.
From watermelon infused mixed drinks to classic cantaloupe and proscuitto appetizers, we’re crazy about the cool taste of melon. This food not only hydrates you and the kids (it’s mostly water) it also gives a healthy boost of vitamin C and dietary fiber.
Sweet Tart Watermelon Lemonade
6 Ounces Watermelon Flesh (yields 3/4 cup once pureed; about 1 cup of melon balls), Seedless or Seeds Removed
1/4 cup Fresh-Squeezed Lemon Juice
3 Tablespoons Agave Nectar*
3/4 Cup Cold Water
Prep: Place the watermelon, lemon juice, agave, and water in your blender and puree until liquefied and smooth. Fill two large glasses with ice to serve. Garnish with lemon wedges or slices if desired.
Maybe you’ve decided to grow your own vegetables this summer. Make the most of your efforts by working your vegetables into soups (soups are the perfect place to incorporate veggies that might have gotten over ripe or that don’t look dazzling to the eye. Here’s a simple chilled beet recipe that’s colorful and delicious. Our favorite recipe came from Oprah, check it out here www.oprah.com/food/Beet-Soup-with-Buttermilk-and-Marjoram
Part science project, part kitchen project, we love the idea of getting the kids involved in making frozen treats. Thanks to the infusion of small inexpensive pop makers, every night can feature a dessert that’s easy to make and doesn’t involve a huge mess. Since its time to head to the pick-your-own blueberry farm near our house, this is out go to recipe.
ThePeacefulMom blog has an easy 4 ingredient recipe for Blueberry Yogurt pops.
Skipping heavy meals is a great way to lighten up the menu (and your waistline) in the summer. We try to eat more vegetables and fish during the hottest months of the year. For a no-cook meal, we love whipping up ceviche and setting it chill in the fridge. Perfect for a picnic of casual entertaining, this South American dish is ideal for a break from your kitchen.
1 pound small shrimp, peeled and deveined
1 small cucumber, quartered and sliced
1/4 cup sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons minced pickled jalapeño chiles
2 garlic cloves, minced
1/4 cup fresh lime juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon cracked pepper
Prep: Cook shrimp in a pot of boiling water 3 minutes or until just done; rinse with cold water to stop the cooking process. Combine shrimp with remaining ingredients in a large non aluminum bowl. Cover and chill several hours to combine flavors.