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4 Cool Summer Recipes

Our favorite summer recipe ideas for you and the family to enjoy!

by Anna Dixon | Thu, June 08, 2017

It's always fun to get in the kitchen and make a mess with the kids, but sometimes it’s hard for inspiration to strike so we've compiled our favorite summer recipe ideas for you and the family to enjoy!

Raspberry Ice Pops

What you’ll need:

• 12 ounces (or 1 ½ cups) frozen raspberries, defrosted

•  ¼ cup chopped, fresh mint leaves

• 1 ½ tablespoons of lemon juice

• 3 or 4 tablespoons of simple syrup (recipe below)

• 14 wooden ice pop sticks

Simple syrup:

• ¼ cup water

• ½ cup sugar

To make the simple syrup:

1. In a saucepan, combine water and sugar over medium heat.

2. Bring to a boil, reduce the heat, and leave to simmer for 5 minutes until the sugar has dissolved.

3. Take the pan off the heat and leave the syrup to cool.

To make the ice pops:

1. Blend up the raspberries and mint.

2. Add lemon juice and 3 tablespoons of simple syrup.

3. Taste the mixture, and add more syrup if you like it a little sweeter.

4. Spoon the mixture into an ice cube tray and put it in the freezer for 30 minutes.

5. Insert the wooden sticks and pop back in the freezer for 3 – 5 hours.

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

What you’ll need:

• 1 pound fresh or frozen gnocchi

• 2 tablespoons butter

• 2 medium shallots, chopped

• 1 pound zucchini, (about 3 small), very thinly sliced lengthwise

• 1 pint cherry tomatoes, halved

• ½ teaspoon salt

• Freshly ground pepper, to taste

• ½ cup grated Parmesan cheese

• ½ cup chopped fresh parsley

What next?

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter begins to brown (about 2 minutes).

3. Add shallots and zucchini and cook, stirring often, until softened (about 2 to 3 minutes).

4. Add tomatoes, salt, and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down (about 1 to 2 minutes).

5. Stir in Parmesan and parsley. Add the gnocchi and mix it all together to make sure it’s all covered in delicious sauce. Serve right away!

TIP: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler!

Easy Peasy Banana Ice Cream

What you’ll need:

• 4 ripe bananas, cut into chunks and frozen

• 4-6 tablespoons milk

• 1 tablespoon vanilla extract

What next?

1. Blend the frozen banana chunks in a food processor.

2. Add vanilla extract.

3. Add milk.

4. Give the mixture one final whiz in the food processor.

5. Serve like regular ice cream!

TIP: Add different fruits into the mixture to make a variety of flavors! Pineapple is delicious and so is mango!

Peanut Butter Chicken Skewers

What you’ll need:

• 1/2 cup creamy peanut butter     

• 1/2 cup water

• 1/4 cup soy sauce         

• 4 garlic cloves, minced

• 3 tablespoons lemon juice         

• 2 tablespoons brown sugar

• 3/4 teaspoon ground ginger   

• Sliced green onion tops

• 1/2 teaspoon crushed red pepper flakes

• 4 boneless skinless chicken breast halves

• 2 cups shredded red cabbage     

What next?

1. In a saucepan, combine the peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper flakes.

2. Cook and stir over medium-high heat for 5 minutes or until smooth.

3. Put half of the sauce to one side.

4. Slice chicken lengthwise into 1-inch strips and thread onto metal or soaked wooden skewers.

5. Grill the skewers, uncovered, over medium-hot heat for 2 minutes.

6. Turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear.

7. Place cabbage on a serving plate; top with chicken and sprinkle with onion tops.

8. Serve with the sauce you put aside.