Ceviche

This is super easy to make and it’s a great hot-weather dish. This recipe feeds a family of 4-5.

INGREDIENTS: 

• 10 fresh lemons squeezed

• 2 large heirloom tomatoes

• 3 medium-sized red onions

• 1 full-sized purple bell pepper

• 1 full-sized yellow bell pepper

• one bundle of cilantro

• 2 medium cucumbers

• 1 large (or 2 small) avocado(s)

• 1 and 1/2 pound of shrimp (mini-shrimp does not need to be cut - large shrimp should be cut into ¼ inch pieces)

• 1 tsp salt 

• 1/2 tsp pepper

• 1-2 jalapeños (Optional - depending on your love of spice) 

INSTRUCTIONS: 

1. Dice everything into bit-sized pieces. 

2. In a large bowl, place diced cucumbers, diced red onion, seeded and diced peppers, tomatoes, cilantro, avocado, and, finally, shrimp. 

3. Add lemon juice, salt and pepper. Mix well, place in the fridge for 10-20 minutes. 

4. Take it out and stir again. 

5. Serve with tostadas or chips.   

Enjoy!

Watermelon Salad🍉💦

from IG's thetastefulblonde

INGREDIENTS:
- Watermelon (cubed)
- English cucumber (cut in half moon slices)
- Greek Feta (cubed)
- Mint
- Lime
- Tajin or (chili lime seasoning)

INSTRUCTIONS:
Measurements are totally subjective. You can make as much or as little as you need and you cannot go wrong! 

1. Cube your watermelon, dice your cucumber and feta, layer that in a bowl. 

2. Lightly drizzle with some good quality extra virgin olive oil, squeeze some lime juice, sprinkle with flakey salt and tajin, and top with lots of fresh mint!

It’s the most refreshing salad and so perfect to bring to a summer bbq.

Enjoy!

Stuffed Banana Peppers with Cream Cheese Filling

Ingredients:

• 6 banana peppers

• 8 oz cream cheese, softened

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1/4 cup chopped fresh basil or dill 

• 1/4 tsp salt

• 1/4 tsp black pepper

• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Wash the banana peppers and cut a slit down the length of each one. Remove the seeds and membranes to make room for the filling.

3. In a medium bowl, mix together the cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper until well combined.

4. Using a small spoon, carefully stuff each banana pepper with the cheese mixture. Be generous but make sure the filling stays inside the pepper.

5. Place the stuffed peppers on a baking sheet lined with parchment paper or lightly greased. Drizzle a little olive oil over the peppers to help them brown and roast.

6. Bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the cheese filling is golden and bubbly.

7. Remove from the oven and let cool slightly. Garnish with additional chopped fresh basil or dill.

8. Serve warm as an appetizer or side dish.

Enjoy your delicious stuffed banana peppers! 

Super EASY Refrigerator Dill Pickles

Get more recipes like this here
Servings: About 24 spears, or two 1-quart jars

INGREDIENTS:

• 1¼ cups distilled white vinegar (5% acidity)

• 3 tbsp kosher salt

• 2 tbsp sugar

• 2 cups cold water

• 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears

• 2 tbsp coriander seeds

• 6 large garlic cloves, peeled and halved

• 1 tsp mustard seeds

• ¼ tsp red pepper flakes

• 16 dill sprigs

INSTRUCTIONS:

1. Combine the vinegar, salt and sugar in a small saucepan (stainless steel, glass, ceramic or teflon) over high heat. 

2. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.

3. Stuff the cucumbers into two clean 1-quart jars. Add coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. 

4. Cover and refrigerate for about 24 hours, then serve. 

The pickles will keep in the refrigerator for up to one month.

Stir-Fried Mixed String Beans

INGREDIENTS:

• 1 cup Blue Lake beans, trimmed

• 1 cup Dragon Tongue beans, trimmed

• 1 cup Yellow Wax beans, trimmed

• 2 tablespoons olive oil (or vegetable oil)

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 bell pepper, thinly sliced

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce (optional)

• 1 teaspoon sesame oil

• Salt and pepper to taste

• Sesame seeds and chopped green onions for garnish

INSTRUCTIONS:

1. Wash and trim the ends of all the beans. If the beans are long, you can cut them in half.

2. Blanch the Beans: Bring a large pot of water to a boil. Add the beans and blanch them for 2-3 minutes until they are bright and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and stir fry for about 30 seconds until fragrant.

4. Add the sliced bell pepper and stir fry for 2-3 minutes until slightly softened.

5. Add the blanched beans to the skillet and stir fry for another 3-4 minutes, until they are tender-crisp.

6. Add the soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat all the beans.

7. Season with salt and pepper to taste.

8. Transfer the stir-fried beans to a serving dish. Garnish with sesame seeds and chopped green onions. Serve hot.