Warm grilled corn and bacon salad is full of summer flavor that includes lemon and dill. It’s great as a side dish  or an appetizer and also is great with some homemade tortillias!

Serves 5
Time required 30 minutes
Difficulty level 2
Cost of ingredients 5 USD

• 4 cobs of corn, husk and silk removed and corn cleaned
• 4 slices of bacon, cooked and crumbled
• ½ onion, chopped
• 1 lemon, juiced
• 1 teaspoon fresh dill
• Salt and pepper to taste

Boil corn in a large pot of water for about 10 minutes. Remove and  place on a grill on medium low heat or until slightly charred on the outside.

Allow to cool before cutting the corn off the cob and add to a bowl.

In a non stick cooking pan, over medium heat, add olive oil and brown the onion.  Place cooked onion, dill, salt, pepper, in the bowl with the corn. Add in bacon and lemon juice and toss.

Photo by brianna.lehman

Cesar salad is a great starter or main dish, but you usually get it with a bottled or pre-made dressing that just isn’t the same as making it from scratch! This recipe includes the dressing that makes Cesar salads the wonderful salad that it is!

Serves 5
Time required 30 minutes
Difficulty level 2
Cost of ingredients 5 USD

• 1 head romaine lettuce, cleaned, dried and torn into bite sized pieces
• 1 cup (250ml) olive oil
• 2 cups (500ml) bread, cut into 1 inch cubes
• 2 cloves garlic
• 8 anchovy fillets, if from a can be sure to drain them
• 1 teaspoon (5ml) Worcestershire sauce
• 1 teaspoon (5ml) dry mustard
• 1 lemon, juiced
• 1 teaspoon (5ml) black pepper
• 1 teaspoon (5ml) salt, coarse sea salt is preferred
• ½ cup (125ml) grated parmesan cheese
• Parmesan cheese, shredded or shaved  to put on top

Place bread cubes in a bowl with about 2 tablespoons of the olive oil and half of the salt. Toss to coat and place on a baking sheet before putting in an oven preheated to 350F (175C) and allow to bake until golden brown.

While the croutons are cooking, crush the garlic and rest of the salt into a paste in a large bowl. Add in the anchovies and again crush them into the garlic and salt, forming a paste. Add in Worcestershire sauce, mustard, lemon juice and pepper. Whisk in the oil and combine. Next, add in grated parmesan cheese and whisk until combined.

Add in lettuce and toss to coat all the leaves. Add in croutons and toss again. Serve with shredded or shaved parmesan cheese on top.

This also is wonderful with slices of grilled chicken breast on top!

Photo by K-Bot

Seafood is great during the summer, and crab is a favorite. These crab cakes are a perfect appetizer for summer parties!

Serves 6
Time required 30 minutes
Difficulty level 2
Cost of ingredients 5 USD

• 1 pound (450g) crabmeat, shredded
• 1 cup (250ml) breadcrumbs
• 1 egg
• ¼ cup (60ml) mayonnaise
• 1 teaspoon (5ml) Worcestershire sauce
• 1 teaspoon (5ml) Dijon mustard
• Salt and pepper to taste
• 1 tablespoon (15ml) oil

In a large bowl, mix together bread crumbs, egg, mayo, mustard, Worcestershire sauce and salt and pepper.
Add in crab meat and combine. If too dry, add in more mayo.

Make patties using your hands, about 1 inch thick. Should make 6 cakes.

Place on a plate, cover and place in the refrigerator for about 30 minutes.

Fry the crab cakes in 1 tablespoon of oil for about 5 minutes on each side or until golden brown. Remove and place on a paper towel to remove excess oil.

Serve hot and enjoy!

Photo by taminator

Cool foods are good for hot days. This dish is a great seafood marinade with octopus and cucumber that goes well by it’s self or as an appetizer or starter to a meal!

Serves 5
Time required 30 minutes
Difficulty level 2
Cost of ingredients 5 USD

• 4 cucumbers, sliced
• 1 pound (450g) boiled octopus, sliced
• 1 cup (250ml) vinegar
• 1 onion, sliced
• 1 teaspoon salt
• ½ teaspoon black pepper

Place cucumbers, octopus and onion in a bowl. In another bowl whisk together vinegar, salt and pepper together. Pour on octopus and cucumber. Using your hands toss together to coat the cucumbers and octopus.

Cover and place in the refrigerator for at least 2 hours to allow it to marinate and the flavors to marry.

Serve cold. Is great as a salad or with rice!

Photo by yomi955

During hot and humid days, it’s nice to have a cool and refreshing dish. This cold cucumber and chive soup does the trick, quickly and easily!

Serves 5
Time required 10 minutes
Difficulty level 2
Cost of ingredients 5 USD

• 5 cucumbers, washed and peeled
• 2 cups (500ml) plain yogurt
• 1 tablespoon (15ml) chives, chopped
• Pinch salt
• Pinch pepper
• 5 chive blossoms

Cut ends off of cucumbers and cut into chunks. Place cucumbers, yogurt, half of chives, salt and pepper in a blender or food processor and blend until smooth.

Pour into small bowls or martini glasses and top with the rest of the chives and a chive blossom on each.

Enjoy at room temp or chilled from the refrigerator.

Photo by TowerGirl

It’s Summer now and people are looking more and more to cool and refreshing dishes. This creamy salad even comes with some of our favorite seafood, shrimp! This is also quick and easy!

<blockquote><strong>Serves</strong> 4
<strong>Time required</strong> 10 minutes
<strong>Difficulty level</strong> 1
<strong>Cost of ingredients</strong> 7 USD</blockquote>

1 pound (450g) shrimp, peeled and deviened
½ cup (125ml0 mayonnaise
¼ cup (60ml) cream
1 lemon, juiced
1 tablespoon (15ml) flat-leaf parsley, chopped
1 pinch salt

In a pot of boiling water, drop in the shrimp and cook until pink, about 3 minutes.  Remove from the heat and drain.

Put mayonnaise, cream, lemon juic, parsley and salt in a bowl and mix. Add in the shrimp and mix again to coat.

Chill or serve at room temperature

Photo by yomi955

Brussel sprouts with pine nuts are a great vegetarian dish which is quick and easy to make. It also has a great crunch with the toasted pine nuts!

Serves 5
Time required 30 minutes
Difficulty level 2
Cost of ingredients 5 USD

• 1 pound (500ml) Brussel sprouts, cut in half
• 1 cup (250ml) pine nuts
• 2 gloves garlic, crushed and minced
• 1 tablespoon olive oil
• pinch of salt
• pinch of pepper

In a  non-stick skillet over medium hi heat, add in the pine nuts and toast them for a few minutes. Make sure to stir or toss the nuts so they don’t scorch or burn. Remove from heat and put aside.

Put oil in a pan over medium heat. Add in garlic and allow to cook about 1 minute, or until fragrant. Next, add in brussel sprouts and saute until tender. Add in pine nuts, salt, pepper and toss. Cook another couple of minutes.

Serve hot as either a side dish or in more quantity as a main!

Photo by randomduck

Salads usually aren’t on the “must eat” list for dads out there but this one is a great side dish to just about any grilled or picnic food and dad will love it too! This white beans and tomato salad in it’s lemon and oil dressing just gets better as it sits!

Serves 5
Time required 100 minutes
Difficulty level 2
Cost of ingredients 10 USD

• 2 cups (500ml) white navy or kidney beans, cooked
• 1 cup (250ml) cherry or grape tomatoes, sliced in half
• 2 green onions, sliced
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 lemon, juiced
• 2 tablespoons (30ml) olive oil
• 1 pinch salt
• 1 pinch pepper

In a bowl whisk together onions, lemon juice, parsley, olive oil, salt and pepper.

Place white beans in a bowl. If using canned beans, be sure to rinse them thoroughly. Add in tomatoes and pour dressing on top. Toss well to coat.

Allow salad to sit for at least 30 minutes so the flavors have a chance to marry. Serve at room temperature.

Photo by elana’s pantry

Sometimes you just want something crunchy, but usually it’s not very healthy for you. This recipe for roasted chickpeas is high in fiber and low in cholesterol and satisfies the crunch craving we all get now and then!

Serves 4
Time required 30 minutes
Difficulty level 3
Cost of ingredients 8 USD

• 1 19oz(540ml) can chick peas, drained and rinsed
• 1/2 teaspoon (2ml) salt
• 1 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 pinch cumin
• ½ teaspoon dried sage
• 2 tablespoons olive oil

Put the chickpeas in a large bowl. In another bowl put salt garlic powder, cayenne pepper, cumin, sage and olive oil and whisk to combine. Pour over the chickpeas. Either using your hands, spoon or the bowl, toss the chickpeas in the oil mixture until all of them are coated.

Spread the chickpeas on a baking sheet in a single layer. Place in a oven pre-heated to 350F (175C). Allow to cook 30-40 minutes or until beans are golden and crunchy. If they aren’t quite done make sure to keep checking back every couple of minutes once it hit’s the 30 minute mark. Allow to cool before eating.

These are a perfect snack and go great on things like salad!

Photo by Maggie Hoffman

Sometimes you just want soup, but during the heat of Summer you don’t have too many well known choices. Vichyssoise, is a French potato, leek and cream soup that is served cold, giving you something that is flavorful but won’t make you too hot during the summer!

Serves 5
Time required 30 minutes
Difficulty level 2
Cost of ingredients 5 USD

• 2 leeks, cleaned well and chopped
• 1 onion, diced
• 2 tablespoons (30ml) butter
• ¾ cup (175ml) potatoes, thinly sliced
• 2 1/3 cups vegetable stock
• Salt and black pepper to taste
• 1 cup (250ml) heavy cream

In a sauce pan, over low heat, sweat the leeks and onion in the butter until soft. Don’t let them brown.

Add in potatoes and vegetable stock to the pan, seasoning with salt and black pepper and bring to a gentle simmer for 30 minutes.

Puree in a blender or food processor until smooth. Allow to cool or chill. Add in cream before serving, and serve cold.

Photo by Patent and the Pantry