10 Quick and Easy Summer Treats
As temperatures climb, cool down with a little sparkle in your juice. Simply pour a container of your favorite juice concentrate into a pitcher and add as much chilled seltzer as you would regular water. Store the sparkly juice in a closed container in the refrigerator.
We were inspired by SmittenKitchen's recipe for a chopped salad using feta cheese, lime, and fresh mint. Mix 3 cups of chopped vegetables (suggestions include radishes, cucumbers, cooked but still crunchy green beans), 1/2 cup of crumbled feta, two sliced scallions, 2 tablespoons of chopped mint, and 1/3 cup toasted sunflower seeds. Separately, whisk 2 tablespoons of lime juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt, and a pinch of pepper. Pour the dressing over the vegetables, mix, and serve.
Watermelon has cooling and restorative properties, and summer is its high season. Cut a fat one into cubes and chill in the freezer. Serve with a squeeze of lime, which brings out the sweetness of the fruit.
Investing a few dollars in an ice pop mold allows you to make these cool treats all summer long. Pour orange juice, lemonade, or fresh-brewed tea into the molds and freeze for a few hours.
With tomatoes plentiful and cheap at the grocery store, it's the perfect time to make fresh salsa. Chop three or four tomatoes, add a few jalapenos, half an onion, some salt, and a squeeze of lime and you have a delicious bowl of salsa to top everything from eggs to hamburgers.
Be cool as a cucumber with this crunchy and tangy salad. Cucumbers are actually fruits but are often classified as vegetables, which helps keep their price low. Chop three cucumbers and half a red onion, dress with olive oil and wine vinegar. You can eat right away marinate for a richer flavor.
Big, juicy ears of corn go for about 50 cents apiece in the high season and offer lots of sweet satisfaction. Caramelize the sugars on a hot grill before slathering with lime, chili powder, and grated cheese for a delicious take on this Mexican street food staple.