Kitchens are already sizzling this week in the 90-degree weather, so keep dinner cool with these recipes that don't require the oven or grill.
Appetizer: Guac 'n chips
Ingredients:
• Three avocados - peeled, pitted, and mashed
• One lime, juiced
• One teaspoon salt
• Half cup diced onion
• Three tablespoons chopped fresh cilantro
• Two roma (plum) tomatoes, diced
• One teaspoon minced garlic
• One pinch ground cayenne pepper (optional)
• One bag of El Matador Tortilla Chips
Directions:
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate for one hour for best flavor, or serve immediately.
Salad: Almond Strawberry Salad
Ingredients:
• Three cups fresh baby spinach
• Half cup sliced fresh strawberries
• One fourth cup sliced honey-roasted almonds
• One tablespoon cider vinegar
• One tablespoon honey
• One and a half teaspoons sugar
Directions:
In a large bowl, combine the spinach, strawberries, and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey, and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
Main Course: Open Face Tuna Fish Salad with Side of Fresh Asparagus
Ingredients:
• One six-ounce can of tuna, drained
• One fifteen-ounce can chickpeas, drained
• One cucumber, peeled and diced
• One head of lettuce, torn into bite-sized pieces
• Half cup French dressing
• Sour dough bread (or choose your favorite bread)
• Two bunches fresh asparagus spears, trimmed
Directions:
In a large mixing bowl, combine tuna, chickpeas, diced cucumber, and lettuce. Toss well and add French dressing to taste and spread on slice of bread
Dessert: Peaches 'n Cream
Ingredients:
• Peaches (one per person)
• Carton of vanilla bean ice cream
• One fourth cup chopped pecans
Directions:
Wash and slice peaches, discard pits. Dish ice cream into bowls, and garnish with peaches and pecans.
Source: AllRecipes.com Photo: Kashfia Rahman
