Summer Recipes?

[ZRabbits]

Live in a small Cape Cod and kitchen gets way too hot in the summer. Lots of BBQ and salads. And use the crock pot a lot too if it's way to hot to cook outside.

KAZ

[Sandra]

Zu-Canoes. I saw this on FB and tried it this weekend. They were good. Next time, I'll use balsamic vinegar instead of white wine vinegar.



Zu-Canoes

https://www.eatingwell.com/recipes/zu_canoes.html
From EatingWell: July/August 2011Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.
4 servings | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients

• 2 medium 2-inch-wide zucchini
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1 tablespoon minced shallot
• 1 cup quartered grape tomatoes
• 1/2 cup diced mozzarella cheese, preferably fresh
• 1/4 cup thinly sliced fresh basil

Preparation

1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)
3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

Nutrition

Per serving : 87 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 3 mg Cholesterol; 7 g Carbohydrates; 7 g Protein; 2 g Fiber; 408 mg Sodium; 454 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 high-fat meat

I made these for my family BBQ last night. They were a hit! Very good recipe. Thanks.

[kimbersmom]

I love my crockpot and we eat a lot of salads. I also love my rice cooker and use rice as a base for all kinds of meals. One favorite:

Caprese Rice Salad (from WW)
Ingredients

• • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 20 basil leaves
  • 1 lb cherry tomatoes
  • 6 ounces mozzarella cheese
  • salt
  • pepper
  • 1 teaspoon olive oil
  • 1 small onion
  • 8 ounces dried rice

Directions

1. In a large serving bowl, mix together 2 tablespoons olive oil with the vinegar, basil, tomatoes, mozzarella, salt and pepper. Set aside while rice cooks.
2. Mix with rice, serve at room temperature.