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9 Mouth-Watering Summer Recipes You’ve Never Tried Before

Appetizers

Watermelon Salad

Our Sweet Basil Kitchen Cookbook

Watermelon Salad

Ingredients:

- 5 cups chopped watermelon

- 2 cups sliced grape tomatoes

- 2 cups sliced red grapes

- 1 to 2 tablespoons olive oil

- 1 to 3 tablespoons white balsamic vinegar

- Sea salt

- 1 tablespoon fresh chopped mint

- 1 tablespoon fresh chopped basil

Cooking Instructions:

Combine watermelon, tomatoes, and grapes in a large bowl. Chill 30 minutes in the refrigerator. Drizzle chilled fruit with olive oil and vinegar to taste. Sprinkle with salt, mint, and basil. Serve. Serves 6 to 8.

TIP: Regular balsamic vinegar can be used if you can’t find white balsamic, but try to go lighter.

Fruit Salsa With Cinnamon-Sugar Chips

Our Sweet Basil Kitchen Cookbook

Fruit Salsa With Cinnamon-Sugar Chips

Ingredients:

- 2 peaches, chopped

- 2 nectarines, chopped

- 4 kiwi, peeled and chopped

- 1 mango, peeled and chopped

- 2 (16 oz.) packages strawberries, chopped

- 1 tablespoon lemon juice

- 1/4 cup strawberry jam

- 6 uncooked tortillas

- 2 tablespoons unsalted butter, melted

- 1/2 cup cinnamon sugar

Cooking Instructions:

Add all of the fruit to a large bowl, drizzle with lemon juice and jam, and lightly fold everything together. Store in the refrigerator until ready to serve. (Don’t refrigerate longer than 3 hours or the juices will begin to break down the fruit.)

Preheat oven to 400° F. and line a rimmed baking sheet with parchment paper. Set aside.In a skillet over medium heat, cook the tortillas one at a time according to package directions. Brush each cooked tortilla with melted butter and then sprinkle with cinnamon sugar. Use a pizza cutter to slice tortillas into triangles and then arrange on prepared baking sheet.

Bake 5 to 8 minutes, until chips are crispy. Serve with chilled Fruit Salsa!

Serves 6 to 8.


Brown Sugar Grilled Pineapple

Our Sweet Basil Kitchen Cookbook

Brown Sugar Grilled Pineapple

Ingredients:

- 1 pineapple, peeled, cored, and sliced

- 6 tablespoons unsalted butter, melted

- 3/4 cup brown sugar

Cooking Instructions:

Preheat grill pan to medium-high heat.

In a small bowl, combine the hot, melted butter with the brown sugar and stir until sugar is absorbed, about 1 minute.

Place pineapple slices on grill and cook until grill marks begin to appear. Flip and cook again on the other side, about 1 minute.

Remove pineapple slices from the grill and quickly brush the butter-­brown sugar mixture over each side. Serve immediately.

Serves 4.


Cade and Carrian Cheney are the husband-and-wife team behind the popular Oh, Sweet Basil food blog. Together, they have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites.

The Cheneys believe that "Cooking isn't just about the food, it's about the hands that created it. For us, that means sharing a little Southern comfort and a little farm-to-table. But wherever you are and whatever flavors you are sharing, remember that good food and good people make for a good life."


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