It’s summer and that means fresh ingredients are in season and they are ready to be served up! Let’s get to cooking, but first check out these recipes that are sure to make you drool!

 

Watermelon Salad

So easy and so fresh! Combine cucumbers, watermelon, 1/4 cup mint, a generous pinch of salt and pepper in a large bowl. Drizzle with extra virgin olive oil and vinegar and toss. Once the ingredients are fully coated with the olive oil and vinegar, spoon the salad into plates. Here’s the fun part, sprinkle the salad with feta, pistachios and remaining 1/4 cup mint. Salt and pepper once plated for extra seasoning. 

 

Spicy Dr. Pepper Shredded Pork Sliders

A juicy and interesting take on pork. Generously salt and pepper a pork roast. Pour a can of chipotle peppers over the pork (include the sauce.) Pour in 2 cans of Dr Pepper then set it in the oven at 300 degrees. Cook for at least six hours, turning roast two or three times during the cooking process. Once cooked, Remove meat from the pot and place on a cutting board and begin to shred the meat. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. Serve on slider size hamburger buns. Top with shredded lettuce, grated cheese, avocado slices, salsa, and whatever else you’d like to throw on top of this yummy goodness.


Grilled Sweet Peppers with Goat Cheese

Such an easy recipe that is creamy and healthy! Heat grill to medium-high heat. Cut stems off peppers, then slice peppers in half lengthwise and remove inner ribs and seeds. Place halved peppers on a large rimmed baking sheet and drizzle with olive oil, folding to coat evenly. Sprinkle peppers with a bit of salt black pepper. Place peppers cut-side down on hot grill grates. Once the peppers are charred to your liking, remove them to the rimmed baking pan, using a small knife or spoon, add goat cheese to the center of a grilled pepper half. Sprinkle peppers with fresh rosemary and thyme. Serve warm.

 

Fried Eggplant

Summer calls for fresh (and fried) veggies! Cut an eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Place flour on a plate. In a bowl, whisk together eggs and milk. In another bowl, combine panko breadcrumbs, parmesan cheese, salt and black pepper. Working 2 to 3 eggplant slices at a time, place in the flour to coat completely, dip in the egg mixture, then coat in the panko breadcrumb mixture. Preheat the oven to 200°. Heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray. Continue to fry the eggplant slices, adding more oil as needed to the skillet. Sprinkle with parsley and season with salt to taste once ready to serve.

 

These recipes are sure to fire up your taste buds and crave summer recipes year around!

 

Recipes credit from The Pioneer Woman https://www.thepioneerwoman.com/food-cooking/recipes/a38985911/fried-eggplant-recipe/