Oh do, I look forward to summer BBQ foods!

Here are a few meals I’ve tried or  have pinned on Pinterest to make soon.

Mediterranean Pasta Salad (link)

• 16 ounces Pasta (fusilli, farfalle, or rotini)
• 1/2 cup Red Onion
• 1 Large English Cucumbers
• 1 Pint Tomatoes (cherry or grape)
• 2/3 Cup Kalamata Olives (1/4 cup capers as substitute)
• 14 Ounces Canned Artichoke Hearts (drained and quartered)
• 1/2 Cup Fresh Herbs (basil, parsley, dill, or mint)
• 1/2 Cup Vegan Feta
• 1/4 Cup Pine Nuts (optional)

Dressing:

• 1/2 Cup Extra Virgin Olive Oil
• 1/3 Cup Red Wine Vinegar
• 3-4 Tablespoons Fresh Lemon Juice
• 1 1/2 Tablespoon Dijon Mustard
• 2 Teaspoons Maple Syrup
• 2-3 Teaspoons Dried Oregano
• 1 Teaspoon Granulated Garlic
• 1/2 Teaspoon Granulated Onion
• 1 Teaspoon Sea Salt
• Fresh Cracked Pepper (to taste)
• 1/2 Teaspoon Crushed Red Pepper Flakes

Instructions:

1. Prep your vegetables.
2. Cook the pasta until al dente (follow package directions). Rinse under cold water and drain.
3. Whisk all the dressing ingredients, in a medium bowl, and adjust flavors to your liking.
4. Add the pasta, onion, cucumber, tomatoes, olives, artichokes, vegan feta, pine nuts, and basil in a large bowl. Gently toss in dressing. Taste for seasoning and adjust.

Grilled Avocado Stuffed with Chickpeas and Tahini (link)

Ingredients: 

For Mixed-Vegetable Satay

• 1 small red pepper, cut into bite-sized pieces
• 1 small green pepper, cut into bite-sized pieces
• 1 medium onion, cut into bite-sized pieces
• 8 baby corn, cut into bite-sized pieces
• 5 button mushrooms, quartered
• 1 block of extra-firm tofu, cut into cubes
• 25 cherry tomatoes

For the Marinade

• 3 kaffir lime leaves, veins removed (can substitute the zest of 1.5 limes)
• 4 cilantro stalks with their leaves
• 4 cloves of garlic
• 1 cup (250 ml) coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 2 tablespoons sugar
• 3 tablespoons soy sauce
• 1 teaspoon salt

For the Peanut Sauce

• ½ cup (125 grams) peanut butter
• ¼ cup (60 ml) warm water
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sriracha or sambal oelek; or 1 teaspoon dried red chili flakes; or 1 small chili pepper, minced (adjust to taste)
• 2 tablespoons lime juice
• 1 ½ tablespoons minced ginger
• 1 tablespoon minced garlic

Instructions:

For the Marinade

1. In a mortar and pestle, combine the lime leaves, cilantro and garlic to make a paste.
2. Combine this paste and all the remaining marinade ingredients in a large ziplock bag or bowl.
3. Add in all the vegetables and shake or stir to coat with the marinade.
4. Leave to marinate, shaking it up from time to time, for at least 30 minutes.

For the Peanut Sauce

1. Combine all the ingredients and mix until the peanut butter is dissolved.

For the Mixed-Vegetable Satay

1. Thread the vegetable onto skewers and heat an oiled grill pan (or a regular pan if you don’t have one) over medium-high heat.
2. Grill, turning the skewers over, until browned on each side. Serve with peanut sauce.

Poy Boy Style Shrimp Burger with Cajun Tots (link)

Ingredients

• 1 1/2 tbsp. olive oil, plus more for the baking sheet
• 1 lb. frozen potato tots or puffs
• 2 tsp. no-salt-added Cajun seasoning
• 1 lb. large peeled and deveined shrimp, chopped
• 1 large egg white
• 2 scallions, finely chopped
• 2 tbsp. panko bread crumbs
• black pepper
• 1 lime, halved
• 4 challah rolls or buns, split
• Sriracha mayonnaise, lettuce and sliced tomato, for serving

Instructions

1. Heat oven to 425°F. Rub a rimmed baking sheet with oil. Scatter the tots on the sheet, then toss with the Cajun seasoning. Bake until golden brown and crisp, turning halfway through cooking, 20 to 25 minutes.
2. Meanwhile, in a food processor, pulse together the shrimp, egg white, scallions, panko, and 1⁄4 teaspoon black pepper just to combine (there should be some chunks of shrimp).
3. Heat the oil in a large nonstick skillet over medium heat. Shape the shrimp mixture into four 3⁄4-inch-thick patties and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Remove the skillet from the heat and squeeze the lime juice all over the burgers.
4. If desired, spread the buns with Sriracha mayonnaise, then top with the lettuce, burgers, and tomato. Serve with the Cajun tots.

Turkey Burger with Lemon Aioli (link)

Ingredients:

• 8 cups warm water
• 2/3 cup plus 1 teaspoon kosher salt, divided, plus more
• 1 tablespoon light brown sugar
• 1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided
• 1 1/2 pounds boneless, skinless turkey pieces (such as breasts, thighs, and drumsticks), cut into 1-inch pieces
• 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/4 cups chopped yellow onion
• 1/4 cup chopped fresh garlic
• 2 tablespoons chopped jalapeño
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano
• 2 teaspoons finely chopped fresh rosemary
• 1 cup mayonnaise
• 6 ounces English cheddar cheese, grated (about 1 1/2 cups)
• 6 (1/4-inch-thick) tomato slices
• Freshly ground black pepper
• 6 hamburger or brioche buns, split
• 2 tablespoons bottled barbecue sauce
• 1 1/2 cups shredded iceberg lettuce

Instructions:

1. Whisk together 8 cups warm water, 2/3 cup salt, brown sugar, and 1 tablespoon lemon juice in a large bowl or pot until salt and sugar dissolve. Add turkey and chicken. Cover and chill 1 hour and 30 minutes. Place a colander in sink; drain meat in colander, rinse with fresh water, and set meat aside.
2. While meat chills, process onion, garlic, and jalapeño in a food processor until very finely chopped, about 10 seconds. Heat oil in a medium skillet over medium. Add onion mixture and a pinch of salt; cook, stirring often, until softened, 5 to 7 minutes. Stir in parsley, oregano, and rosemary; cook, stirring constantly, 1 minute. Remove from heat; transfer sofrito to a small bowl. Chill, uncovered, 20 minutes.
3. Stir together mayonnaise, 1 teaspoon salt, lemon zest, and remaining 2 tablespoons lemon juice until smooth. Cover and refrigerate until ready to use.
4. Preheat grill to high (450°F to 500°F). Working in 4 batches, place brined meat in a food processor; pulse until mixture forms a coarse paste, about 7 (2-second) pulses. Transfer to a medium bowl. Add sofrito; mix with hands until thoroughly combined. Shape into 6 tightly packed 7-ounce patties. Grill, uncovered, flipping often, until a thermometer registers 155°F, 10 to 13 minutes. Top each patty with about 1/4 cup cheese. Grill, covered, until cheese melts, about 2 minutes.
5. Season tomatoes with salt and pepper. Spread each bun with 1 teaspoon aioli and 1 teaspoon barbecue sauce. Top each bottom bun half with 1 patty, 1/4 cup lettuce, and 1 tomato slice. Cover burgers with top bun halves.

Here are a few cocktails you should try:

Fourth of July Cocktail (Link)

• 1 ounce blue curacao
• 1 ounce peach schnapps
• 1 ounce clear rum
• 3-4 ounces club soda
• 1 maraschino cherry (garnish)

Instructions:

Fill a highball glass with ice. Add blue curacao, peach schnapps, and clear rum. Top with club soda and stir to combine. Then top with a cherry and enjoy!

Peach and Mint Iced Tea (link)

Ingredients:

Peach Syrup

• 3 peaches, washed and diced
• 1 cup water
• 1 cup granulated sugar

Iced Tea

• 4 cups water
• 2 Family-Sized Tea Bags
• 6 cups ice cubes
• fresh mint

Instructions:

Peach Syrup

Razzy Blue Lemonade (link) 

• 1 part Pinnacle vodka
• 1 part DeKuyper Blue Curacao Liqueur
• 1/2 part DeKuyper Razzmatazz Schnapps Liqueur
• 3 parts fresh lemonade

Instructions:

Fill a tall class with ice then add vodka, blue curacao, and lemonade. Lightly, stir the ingredients together. Top with DeKuyper Razzmatazz Schnapps Liqueur.

Smashed Berry Rose Spritz (link)

• 1/2 cup fresh blackberries
• 1/2 cup fresh raspberries
• 4 basil leaves (optional)
• 1/4 cup lemon juice
• 6 ounce silver tequila
• 4 ounces St. Germaine (elderflower liquor)
• 1 750 ml bottle sparkling rose, chilled
• 2 peaches or nectarines, sliced and cut into star shapes

Instructions:

In a pitcher, muddle the raspberries, blackberries, basil, and lemon juice together, squishing everything to release the juices. Add the tequila, St Germain, and rosé, stirring gently to combine. Stir in the peaches. Chill until ready to serve. Serve over ice and garnish with basil. Alternately, you can divide the drink between 6 mason jars fitted with lids and keep them chilled in a bucket filled with ice.

If you decide to try these cocktails, please share your cocktail pics with me. I love when people share their cocktail recipes with me so please comment a recipe that I should try. Well, enjoy the fireworks and the company of your loved ones.