What's your favourite simple summer dinner recipe?!

What's your favourite simple summer dinner recipe?

And how do you prepare it?

A perfect meal for a day when it's time to go to the beach!
GINGER LIME CRUSH:

1 (1-inch) piece ginger, peeled and chopped
1 cup water
1 cup lime juice (from about 6 limes)
1/2 cup sugar
1 cup ice cubes


In a blender, combine the ginger, water, lime juice, sugar and ice cubes. Blend until smooth and serve immediately, garnished with a lime wedge.


Red bean beach salad:


2 (15-ounce) cans red kidney beans, drained and rinsed
2 celery stalks, thinly sliced
1 large ripe tomato, cored, halved and chopped
1/2 cup chopped sweet pickles
1/2 small red or yellow onion, finely minced
1/2 cup extra-virgin olive oil
1/4 cup cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon ground cloves
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
1 teaspoon finely chopped fresh oregano leaves


Mix the beans, celery, tomatoes, pickles, and onion together in a large bowl. In a small bowl, whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika, salt and pepper. Pour the salad dressing over the beans and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or overnight before serving.

Papaya and feta salad:


1 large papaya, seeded and diced, about 3 cups
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 1 lime)
1 tablespoon honey
Salt and freshly ground black pepper
1 cup crumbled feta cheese


Place the papaya and mint leaves in a medium bowl. In a separate bowl, whisk together the olive oil, lime juice and honey. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat. Divide the salad among 4 plates, sprinkle with the feta, and serve.

Snappy scallop ceviche salad:

4 sweet potatoes
1 1/2 pounds bay scallops
2 1/4 cups fresh lime juice (11 to 12 limes)
1/3 cup sweetened shredded coconut
1/2 small red onion, halved and thinly sliced
2 jalapenos, seeds removed and thinly sliced in rounds
1/4 cup raisins
1/2 cup coconut milk
1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish
1 tablespoon chopped fresh oregano leaves
Salt and freshly ground black pepper
Sweetened shredded coconut, for garnish
Canchita, recipe follows


Preheat oven to 350 degrees F.
Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle.
Peel off the skin, slice into 1/2 inch pieces, and set aside.

Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.

Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.

Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.



Canchita, the Un-popped Popcorn of Peru:
3/4 cup canola or vegetable oil.
1 pound chulpe corn
Salt
Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche.

Yield: 1 pound un-popped popcorn
Prep Time: 5 minutes
Cook Time: 15 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy



Enjoy! :)


Yum!