Those native to the sunshine state are blissfully aware of two seasons: summer and summer part II. For the rest of the US with reasonable climate intervals, rays of sunshine
brought on by this season are met with delight. It means peeling away the layers and enjoying the outdoors, socializing with loved ones and, thank goodness, finally ordering your coffee over ice without receiving the judgmental side-eye from your barista.
With any outdoor summer gathering — backyard barbecues, pool parties, sophisticated soirees — food is also an integral part. Sometimes, it’s just too hot out to enjoy a steaming bowl of chili or loaded baked potato. Your solution: chilled dishes that can be enjoyed even as temperatures reaches record highs.
Easy out recipes like “chilled soups” and “reconstructed salads” have no business here. International Food Club takes this concept to a whole new level — so throw your hair up in a carefree topknot and dust off your heart-shaped glasses — this cool remix on summer-inspired dishes is practically a prerequisite for your favorite Instagram filter.
Zucchini Lasagna with Farmer Cheese
Tired of your plain old lasagna, with its savory tiers of melted cheese and tomato sauce? The answer is typically, “never in a million years,” but if you were looking to take a unique approach to the classic that requires just a few simple ingredients and zero actual cooking, you might want to give this Zucchini Lasagna a try.
Tip: If you’re not a fan of farmer cheese, try something else among the spreadable variety, such as goat cheese.
Serves: up to 4
1 pack farmer’s cheese
1/4 cup olive oil
1 large zucchini
1 vine-ripe tomatoes
1/2 cup basil
- Season farmer cheese with salt, pepper and olive oil.
- Layer 2 strips zucchini with cheese, sliced tomatoes and basil.
- Top with zucchini.
- Drizzle with oil and sprinkle with salt, pepper and basil.
BLT Summer Rolls with Avocado
The summer conundrum: it’s a social season that encourages potlucks and barbecues rife with tremendous portions and heavy selections, yet begs its patrons to shed layers of flannel, bulky leather jackets and cashmere sweaters in favor of shorts and short sleeves.
But no one should have to choose between comfort food or crop tops, and in the case of the BLT Summer Rolls with Avocado, you don’t have to. This classic favorite gets a season-appropriate makeover, that way you can have your bacon and eat it too.
8 slices bacon
1/2 to 1 large tomato
1/2 to 1 avocado
4 rice paper wrappers
4 large butter lettuce leaves
8 teaspoons mayonnaise
- Cook bacon in pan until crispy. Drain on paper towels.
- Fill large bowl with warm water and dip rice paper rolls in water until soft. Place on plate in front of you.
- Layer lettuce, tomato, avocado, 2 slices bacon and mayonnaise on the rice paper roll.
- Keeping the ends open tightly, roll the rice paper away from you.
- Slice in half.
- Repeat with remaining rice paper wrappers.
Easy Pesto Tortellini Skewers
This snack-friendly finger-food takes on the guise of a kebob, flanked by its loyal sidekick that adds a burst of flavor, the sun-dried tomato. These delectable morsels can be enjoyed at room temperature or chilled, and make the perfect afternoon bite or potluck accessory.
20 oz tortellini, refrigerated (you can try alternative pasta such as cappellacci as well)
1/2 cup pesto, prepared
4 oz sun dried tomatoes (packed in oil), julienned
- Cook tortellini according to package instructions. Drain and place either back in pan or in a large bowl.
- Stir pesto into tortellini to coat evenly.
- Drain liquid from sun dried tomatoes and place in small bowl.
- Skewer one tortellini followed by a strip of tomato then one more tortellini and one more tomato.
- Refrigerate until serving.
Hey Local Floridians! Find More at Our Store!
You can find fresh vegetable ingredients for these recipes at our store location as well! Come visit us at 4300 LB McLeod Rd. Orlando, FL 32811.
Zuchini Lasagna via marthastewart.com
BLT Summer Rolls via avocadopest.com
Pesto Tortellini Skewers via foodyschmoodyblog.com