HAPPY ALMOST FOURTH OF JULY!! If you’re like me, you’re already thinking of the menu for the day.

I love cooking…all year round. I think there is nothing better than coming home and whipping up something fresh for us to eat. I grew up with homecooked meals almost every night, provided by my mom - a fabulous cook! I mean, if I had it my way (love you Suz & Co) I would just spend my days in the kitchen! Summer cooking, to me, needs to be the easiest to manage when our days are filled with swimming, bike riding and impromptu get-togethers. Here are some of my go-to recipes for a quick midweek meal, pool-time pickies, cookout creations and more…the best part is that most of them you can make ahead of time and they’re fabulous as leftovers!

First up…what to do midweek after a long day in the office and walking into a hot summer night. Our once-a-week favorite meal is sweet Italian sausages and steak tips in Montreal steak seasoning on the grill- so easy! Now, for a side…we love grilled corn and if you’ve never done it, you’re missing out! You can leave them right in the husks, but we shuck them… then smother them in butter, salt & pepper and wrap them in foil. Just keep rotating them on the grill next to your sausages and tips! I usually cook them like this because I will make extra and use them for my summer corn salad (recipe coming up). But, another delicious way is to smother them in mayonnaise (yes, you read that correctly), sprinkle some parmesan cheese and even add some fresh herbs like chopped parsley, wrap in tinfoil and rotate. You will not be disappointed - the mayo gives it a buttery sweetness that is so delectable! Sometimes, we sprinkle a little crushed red pepper on there for a little kick!

Ok, so dinner is done and if you’re like me - you made way too much and hopefully there’s corn left…

summer corn salad

Salad Ingredients:

• 4-5 ears cooked corn

• 1 cup diced up tomatoes (I use Roma, you could also slice grape tomatoes)

• 1/3 cup of diced red onion

• 1 cup crumbled feta cheese (let’s be real - I use more than this)

• 2-3 Tbsp chopped fresh parsley

• 2-3 Tbsp chopped fresh basil

Dressing:

• 1/4 cup olive oil

• 1.5 Tbsp red wine vinegar

• 1 Tbsp lemon juice

• 2 tsp honey

• 1/2 tsp garlic - I like to use the paste it’s more subtle - but if you like a garlic kick then mince one clove up)

• 1/2 tsp salt and pepper

Mix all the dressing ingredients together in a bowl. Whisk really well. Then mix salad ingredients together and combine. This is awesome fresh and warm or, if you’re like me - you will eat it all week long straight out of the fridge!

One of my other favorite sides is a fresh tomato, avocado, burrata salad! The unfortunate part is that you MUST eat it all haha!

TAB Salad

Ingredients:

• 1-2 vine ripe tomato

• 1 ripe avocado

• 1 burrata ball (you can buy these in any grocery store in the specialty cheese area

• olive oil (even better if its an olive oil infusion)

• balsamic glaze

• fresh basil, chiffonade

• salt and pepper

• optional: arugula or spring mix salad

Directions:

Take the burrata ball out of the fridge. Let it sit out and come to room temp while you prep your meal. Cut the tomato into thick slices and the avocado into thinner slices. If you want a heartier salad or a base layer, then spread out arugula or spring mix on the bottom of a shallow bowl. Layer the tomatoes all around and then the avocado on top of the tomatoes. Carefully cut the burrata in quarters and gently place it on top of the tomatoes and avocado - spreading it out a bit but do not mix it all together.

Drizzle the olive oil and balsamic glaze all over (you do not need a lot of either as the burrata and avocados add a creaminess to the salad). Sprinkle with salt and pepper. Llastly, add the fresh basil! Enjoy.

So, you are going to hang by your neighbor’s pool and need to bring something that people will pick at buuuuut, you don’t want to be the “chips ‘n salsa guest!” Here are two staples that are sure to excite a crowd. My college roommate’s famous calzones take longer to prep (hey! hey! it’s ok because you can make them ahead of time and freeze them! Yes! Then when you get invited to the pool just put it in the fridge the night before and cook before you skip up the street - poolside favorite, for sure! The other one is a fun summer-easy twist on a crabcake. They’re called “Crabbies” and I grew up with my mom handing these out at parties… nothing says summer like seafood!

College Calzones

• pizza dough (store bought is fine!0

• 1 - 14oz package shaved steak

• 1 green pepper

• 1 red pepper

• 1 white onion (optional)

• American or provolone cheese

• shredded mozzarella

• 1 egg

• salt, pepper, oregano

• Everything Bagel Seasoning (optional)

Roll out the dough - flour your surface, so it doesn’t stick. Make sure you have a nice large rectangle to work with! Slice the peppers and onion (if using) and saute in a pan. I like to add a little butter and olive oil for some sweetness. Sprinkle with salt and pepper too to draw out the moisture. Once these are cooked, set aside. Place steak in the pan and pull apart to really separate into small shaved pieces (nothing worse then biting into a calzone and getting a huge chunk of steak that you just can’t handle!) I use two spatulas to do this, but you can use whatever works for you. Sprinkle some oregano, salt and pepper while cooking.

Once the steak is cooked through mix it into the bowl with the peppers and onions. Full disclosure, I usually make two calzones - one steak & cheese and one steak bomb (gotta please all poolside people). then do a layer of your cheese on the dough - American or provolone (I’ve also used Gruyere because well, who doesn’t like Gruyere). You want to place the cheese so that it’s layered on the bottom in a rectangle - but not too close to the edges because you need to be able to fold over the dough. Then put your meat mixture on top. And, you guessed it - add more cheese - shredded mozzarella now!

Now, carefully wrap the dough - fold over your two ends pulling them in as far as you can so nothing leaks out. Then, roll one side over the meat and keep roll/folding.

Make an egg wash and seal your edges together. Egg wash the entire top. For added pleasure - sprinkle with “Everything Bagel Seasoning”

Bake on parchment paper-lined cookie sheet. 375 for about 35 minutes.

You can make a bunch of these and freeze them! And they are awesome cold as leftovers. I would strongly suggest making them and then letting them come down to room temp before cutting up and serving poolside!

Crabbies

These are soooooo easy and super yummy - and no mess to eat! Super easy to make ahead and have for when there is party!

Ingredients:

• 1 stick soft butter

• 1 jar Old English cheese spread

• 1.5 tsp mayo

• 1/2 tsp garlic powder or salt

• 7oz. crabmeat

• 6 English muffins

Directions: Super easy to prep!

• Blend all - spread on the muffin halves

• Freeze on a cookie sheet and then place in a plastic bag

When you’re ready to bake…

• Cut in wedges (quarters)

• Bake at 425 for 10-15 minutes

Ok, ok - I’ll give you one more big crowd-pleaser that even the kids will enjoy! It’s a crockpot pizza dip. The best part? Once it’s all cooked up, you can just leave it in the pot, unplugged and it will stay warm poolside or at that impromptu cookout! I’ve doubled it here for you because it is such a fan favorite, you can never have enough!

Crockpot Pizza Dip

Ingredients:

• 2 jars (14oz each) pizza sauce

• 6oz package of pepperoni - chopped

• 1 medium yellow onion - diced

• 1 red pepper - diced

• 2 cups shredded mozzarella

• 2 - 8oz packages of cream cheese (room temp)

Directions:

• Mix pizza sauce, pepperoni, onion, red pepper in the crockpot

• Cover and cook on low for 2-3 hours

• Stir in mozzarella and cream cheese until melted through

• Serve with sturdy tortilla chips

Now that I have your attention - let us know if you want to buy or sell a house!

Cheers! Enjoy the summer!

- Becky, Team Director