We're ready to hit the beach and play in the waves with our family and friends this week. We pulled together a few of our favorite summer recipes to share with you!
We also pulled a few of our favorite ocean inspired pieces.
Keep scrolling to take a peek!
x The Emilie Shapiro Team
Summer recipes from the team!
This is one of my favorite things to make in the Summer when the tomatillos are plentiful from my CSA. You can find tomatillos at most grocery stores or farmers markets. My husband and I love to have friends and family over for dinner and this is super easy and always impresses everyone! My Dad is a fisherman, and I love to serve this with fresh fish, summer veggies and quinoa. I like to make a big batch and keep it in the fridge for a week and freeze the rest. Enjoy!
2 T olive oil
1 medium yellow
1 garlic clove
1 green pepper
6 medium tomatillos
1/2 cup veggie or chicken stock (can sub for water)
1 dried chili
1 cup of chopped tomatoes
In a medium sauce pan heat olive oil on medium-low heat. Add chopped onion, garlic and green pepper. Cook for about 5 minutes until onions start to look translucent. Add tomatillos and dried chili and cook for about 10 minutes or until tomatillos start to turn brown. They first turn an amazing neon green color, and then a dull, olive green when they start to brown. While those are cooking, heat the stock / water in a small sauce pan. When the tomatillos have started to brown, add your boiling stock / water and cover, lower heat to simmer. Cook for another 10 minutes, add chopped tomatoes an cook for another 10. Use a fork or masher to break tomatillos up, or if you want it really smooth transfer to a blender. Serve over fish, shrimp, chicken, grains, with eggs, or eat it with tortilla chips!
Kale and Basil Pesto
This is one of my favorite go to meals. I love it because it has a great fresh taste with the lemon and basil, but I also forget I'm eating my veggies! I like to broil cherry tomatoes and put it on top for some added color and an extra burst of flavor. I hope you enjoy it!
1 cup kale (washed and large stems removed)
1 cup fresh basil (washed)
1/3 - 1/2 cup olive oil
1/4 teaspoon salt (more to taste)
1 clove garlic
Juice of one lemon
1/4 - 1/2 cup walnuts (or almonds!)
Pulse kale, basil, salt, garlic and lemon juice in a food processor. While pulsing, stream in the olive oil. After ingredients are well combined, add walnuts and pulse until they are ground to desired consistency. Add more salt or olive oil if desired. Toss with your favorite pasta.
Strawberry Pretzel Salad
Bottom Layer (Pretzel Crust):
3/4 c margarine
2 c crushed pretzels (can sub gluten free!)
2 T. sugar
Blend ingredients together and press into bottom of 9x13 pan. Bake at 350 for 7 min. Cool.
Middle Layer (Filling):
8 oz cream cheese, softened
8 oz cool whip
1 c sugar
Blend together and spread over pretzel layer. Be sure to seal the middle layer to the edges of the pan!! (you don't want the jello layer to seep down into the crust)
Top Layer (Jello):
6 oz strawberry jello
1 1/2 c boiling water
Two 10 oz frozen strawberries, undrained
Dissolve jello in water, add strawberries. when mixture starts to thicken, pour over second layer. Refrigerate until set. Enjoy!