---

Although some people claim that the 4th of July and Karl Oskar Days are the end of summer, I disagree wholeheartedly. We have a few more months of warm temps and beautiful weather to enjoy, so here’s some nice, crisp, light recipes to keep the summer vibes going in your household!

+ + + +

SPINACH APPLE SALAD

1/2 c. Toasted walnuts or toasted pecans

3/4 c. Balsamic vinaigrette dressing

1 apple

1 ripe pear

3 c. baby spinach leaves

3 c. baby mixed greens

Core the apple and pear, cut them into thin slices.

Place the greens on serving plates and top with apples, pears, and toasted walnuts. Pour the dressing and serve. 

This makes either four light salads or two hearty salads. There’s sweetness to this salad, and if you serve it immediately, it should have a nice, cooling texture, but a good crunch with the toasted nuts.

+ + + +

                                    

CUCUMBER SALAD 

2 large cucumbers

1 small yellow or white onion

2 tbsp. chopped fresh dill (optional)

1/2 c. white vinegar

1 to 2 tbsp. granulated sugar

1 tsp. kosher salt

Fresh ground pepper

Slice the cucumbers as thin as possible. Peel and thinly slice the onion into half moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using).

In a small bowl, mix the white vinegar, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. Cover and refrigerate for at least one hour.

Stir again to evenly mix the dressing. Then serve with a slotted spoon. Store refrigerated for up to seven days.

For the dill, it will give another dimension to the flavor. A little bit of a herby taste, but it doesn’t overdo it either, and the salad is still wonderful without it, so I left it as optional.

+ + + +

                                    

NO BAKE FROZEN BLUEBERRY PIE

CRUST

14 whole graham crackers

1 tbsp. light brown sugar

7 tbsp. unsalted butter, melted

FILLING

3 c. blueberries, fresh or thawed frozen

2/3 c. granulated sugar

8 oz. cream cheese, at room temperature

1 1/2 c. plain yogurt, divided

1/2 c. powdered sugar

1/2 c. heavy cream, chilled

TOPPING

3 c. blueberries (fresh or frozen), plus more for garnish

1 c. water

1/2 c. granulated sugar

2 tbsp. cornstarch, dissolved in 3 tbsp. water

1/2 tsp. vanilla extract

Spray a 9-inch springform pan with nonstick cooking spray.

In the bowl of a food processor pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom of the prepared pan. Place in the freezer.

In the bowl of a food processor, combine the blueberries, sugar, and one tablespoon of the yogurt pulsing until smooth.

In the bowl of an electric mixer, beat the cream cheese on high speed until light and creamy. Add the remaining yogurt and powdered sugar and beat until smooth. Add in the blueberry mixture, beating to combine.

In another bowl with an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Gently fold into the blueberry cream cheese mixture. Spoon into the prepared crust.

Freeze until solid, about four hours or up to one week covered with plastic wrap.

Make the topping:

Place the blueberries in a small saucepan. Cover with the water and stir in the sugar. Heat over medium-high heat until mixture comes to a low boil and the blueberries begin to burst.

Add the dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 5 minutes, or until sauce thickens.

Remove from heat. Add  the vanilla. Allow the mixture to cool enough to pour into the bowl of a blender. Blend until the mixture is pureed. Push through a strainer to make sure it’s completely smooth. Refrigerate while the pie freezes.

To serve, let the pie sit at room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife to slice, rinsing the blade under hot water and wiping off between slices. Pour the blueberry sauce over each slice and garnish with a handful of fresh blueberries. Serve.

+ + + +

                                    

GREEK CHICKEN KEBABS

TZATZIKI SAUCE (You can just buy it premade at the store, as well, and that makes this recipe much easier!)

1 seedless cucumber

2 c. plain Greek yogurt

1/4 c. fresh dill, chopped

Grated zest of 1 lemon, plus 2 tablespoons lemon juice

1 small garlic clove, grated

Kosher salt and black pepper, to taste

KEBABS

1 Tbsp. garlic powder

1 Tbsp. lemon-pepper seasoning

2 tsp. fennel seeds, crushed

2 tsp. dried oregano

1 1/2 tsp. kosher salt

1/4 c. vegetable oil

6 skinless, boneless chicken thighs (about 2 1/4 pounds), cut into thirds

1 1/2 sweet onions, cut into wedges 

1 large zucchini, thickly sliced

4 to 6 pieces pita bread, cut into quarters

Soak 12 wooden skewers in water for at least 30 minutes. Preheat a grill to medium high. 

For the tzatziki: Slice the cucumber in half lengthwise and use a spoon to scrape out the seeds. Grate the cucumber onto paper towels; squeeze out the excess moisture. Mix the yogurt, dill, lemon zest, lemon juice and garlic in a bowl. Add the grated cucumber and season with salt and pepper.

For the kebabs: Combine the garlic powder, lemon-pepper, fennel seeds, oregano and salt in a large bowl. Whisk in 3 tablespoons vegetable oil. Add the chicken and toss to evenly coat.

Toss the onions and zucchini with the remaining 1 tablespoon vegetable oil in a bowl and season with salt and pepper. Thread the chicken, onion and zucchini onto the skewers.

Grill the kebabs, covered, turning occasionally, until the chicken is cooked through, 15 to 20 minutes. Warm the pitas on the grill, about 2 minutes per side. Serve the kebabs with the pita and tzatziki.

TFD: A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.

---