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On hot days, you don’t want to spend a lot of time in the hot kitchen; it can even be easier to find recipes that skip the oven altogether. Just don’t forget to take advantage of that grill out back that has waited all winter to be turned back on!
I’ve gathered some recipes for you to try this summer to freshen up your recipe book:
Ingredients
¼ cup Low-Sodium Soy Sauce
2 tsp. Rice Vinegar
2 tsp. Sesame Oil
1 tsp. Freshly Grated Ginger
Pinched, Crushed Red Pepper Flakes
2 Green Onions
1 tsp. Toasted Sesame Seeds (additional for garnish)
1 lb. Sushi-Grade Ahi Tuna, cut into bite-size pieces
For Serving
Cooked Rice (White or Brown)
Directions
In a large bowl, whisk your soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate between 15 minutes to one hour.
To serve, add your choice of rice to the bottom of your bowls. Top with tuna and your choice of additional toppings. Garnish with green onions and sesame seeds before serving.
Source: Delish
Ingredients
1 tbsp. Red Wine Vinegar
1 tbsp. Tomato Paste
2 tsp. Garam Masala
1 tsp. Honey
⅛ tsp. Cayenne
3 tbsp. Olive Oil
Pinch of Kosher Salt
1 Medium Head Cauliflower, cut into florets
6 Garlic Cloves
1 Onion, cut into ½ inch thick wedges
½ lb. Green Beans, trimmed and halved
Fresh Cilantro, chopped
For Serving
Cooked Rice (White or Brown)
Lime Wedges
Directions
Preheat the oven to 425 degrees. Whisk your vinegar, tomato paste, garam masala, honey, cayenne, and 2 tbsp. of olive oil in a bowl. Season with salt. Add in your cauliflower, garlic, and onion. Toss it to coat. Arrange it all on a rimmed baking sheet.
Bake for about 18 to 20 minutes. Add your green beans and remaining tbsp. of olive oil and toss to combine. Bake until all vegetables are tender and golden brown - about 8-10 more minutes. Transfer to a platter and sprinkle with cilantro. Serve over rice and lime wedges.
Source: Country Living
Ingredients
¼ cup Low-Fat Mayonnaise
1 tbsp. Fresh Lemon Zest
3 tbsp. Lemon Juice
10 dashes of Hot Sauce
½ tsp. Pepper
⅛ tsp. Salt
¼ cup Shallots, finely chopped
¼ cup Celery, finely chopped
4 tbsp. Chives, thinly sliced
12 oz. Cooked Crab Meat
For Serving
Lettuce
Buns
Directions
Whisk mayonnaise, lemon juice, lemon zest, hot sauce, pepper, and salt in a medium bowl. Mix in shallots, celery, and 3 tbsp. of chives. Mix in crab (gently, so it doesn’t break). Line each bun with lettuce and divide the crab filling among the buns. Garnish with the rest of the chives.
*Tip - Make it ahead of time so you have time to refrigerate it (up to one day).
Source: Eating Well
Ingredients
4 tbsp. Paprika
3 tbsp. Brown Sugar
2 tbsp. Chili Powder
1 tbsp. Garlic Powder
1 tbsp. White Pepper
1 tbsp. Celery Salt
1 tbsp. Ground Cumin
1 tbsp. Dried Oregano
1 tbsp. Pepper
2 tsp. Cayenne Pepper
1 tsp. Ground Mustard
1 Beef Tri-Tip Roast or Beef Sirloin Tip Roast (2-3 pounds)
2 cups Soaked Hickory Wood Chips/Chunks
2 tbsp. Canola Oil
Directions
Combine the first 11 ingredients and rub your desired amount over the roast. Wrap and refrigerate overnight.
*You can store any leftover rub in an airtight container for up to 6 months.
Remove roast 1 hour before grilling. Prepare grill for indirect heat using a drip pan. Add wood chips according to the manufacturer’s directions. Unwrap roast and brush with the oil over the drip pan.
Grill, covered, over medium-low indirect heat for 1 to 1 ½ hours or until the meat reaches desired doneness. Let stand before slicing for 15 minutes.
Source: Taste of Home