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Quick and Easy Summer Recipes

written by The Residential Specialist
     www.trsmag.com   
Jul 9, 2021

Summer Recipes

The warm, sunny days of summer are perfect for creating fun and colorful meals. Whether you’re cooking family dinner or a dish for a potluck with friends, here are some recipes that are quick and easy for you—but will leave everyone else impressed by your produce prowess.

Grilled Honey Garlic Shrimp Bowls

Ingredients
1 pound medium shrimp, peeled and deveined
1 cup brown rice
⅟₄ cup honey
2 tablespoons reduced-sodium soy sauce
4 cloves garlic, minced
1 tablespoon freshly grated ginger
Zest of one lime
1 teaspoon Sriracha
1 avocado, halved, peeled, sliced
1⅟₂ cups cherry tomatoes
2 tablespoons olive oil
Salt and pepper
1 cup corn kernels, frozen, canned or roasted
2 tablespoons fresh cilantro leaves, chopped

Directions

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. In a small bowl, whisk honey, soy sauce, garlic, ginger, lime zest and Sriracha. Reserve 2 tablespoons and set aside.
  3. In a gallon size Ziploc bag or large bowl, combine honey mixture and shrimp; marinate for at least 1 hour, turning the bag occasionally. Drain the shrimp from the marinade.
  4. Preheat grill to medium-high heat. Add shrimp to grill and cook, flipping once and basting with reserved marinade until cooked through, about 2–3 minutes on each side.
  5. Brush avocado and tomatoes with olive oil. Add to grill and cook, flipping once, until charred, about 1–2 minutes. Season with salt and pepper, to taste.
  6. Serve shrimp immediately with rice, avocado, tomatoes and corn, garnished with cilantro, if desired.

Summer Skillet Pasta

Ingredients
8 ounces penne
2 tablespoons olive oil, divided
1 red bell pepper, chopped
1 zucchini, sliced
1 large yellow squash, sliced
6 ounces Andouille sausage, sliced
⅟₂ sweet onion, chopped
3 cloves garlic, minced
1⅟₄ teaspoons Italian seasoning
1 (28-ounce) can diced tomatoes
Salt and pepper
⅟₃ cup chopped fresh basil
8 ounces mozzarella cheese, shredded

Directions

  1. Preheat oven to 350 degrees F.
  2. Cook penne according to package instructions until al dente. Drain well.
  3. Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium-high heat. Working in batches, add zucchini and squash and cook until golden, stirring occasionally, about 3–4 minutes. Set aside.
  4. Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, bell pepper and onion and cook until golden, about 4–5 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
  5. Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7–10 minutes. Season with salt and pepper, to taste.
  6. Stir in pasta, zucchini, squash and basil until well-combined; sprinkle with cheese.
  7. Place into oven and bake until bubbly and golden brown, about 15 minutes. Serve immediately.

Recipes adapted from Damn Delicious

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