Simple Summer Meals

By Shawna Sparlin

None of us want to be slaving over a hot stove in the spring and summer months. Now you don't have to. This cookbook of 90 summer time recipes will get you out of the kitchen and back to enjoying those lazy days of summer. All of the recipes use real ingredients and include nutritional information to keep you on track. Pair a salad with a sandwich, a sandwich with a soup or do a soup and salad combo.

Inside you will find recipes like Ginger Fruit Salad, Mixed Seafood Salad or Summer Corn Salad. The sandwich chapter includes delicious recipes for Bacon Jam & Chicken Sandwich, Funky Mixed Up Burgers and Shrimp & Zucchini Wraps. In the soups chapter enjoy tasty, chilled soups perfect for summer like Honeydew & Crab Soup or Spanish Chilled Soup. You will find a bonus chapter of recipes for homemade condiments and sauces that are used in the main recipes. So enjoy serving up easy, healthy meals with no fuss and no heating up that kitchen!

• Language: English
• Publisher: Shawna Sparlin
• Release date: Mar 10, 2018
• ISBN: 9781370860692

Shawna Sparlin

Shawna Sparlin is a domestic goddess living in Tennessee. She is a single mother with one son still at home. Shawna has been working as a freelance writer for over five years. She has a number of published articles on the internet relating to parenting a child with Autism. Shawna has been a practicing Wiccan for the last thirty years.

Book preview

Simple Summer Meals

90 Salad, Sandwich, Soup Recipes

Shawna Sparlin

Copyright 2018 Shawna Sparlin

Published by Shawna Sparlin at Smashwords

Smashwords Edition License Notes

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your enjoyment only, then please return to Smashwords.com or your favorite retailer and purchase your own copy. Thank you for respecting the hard work of this author

Table of Contents

Introduction

Salad Recipes

Sandwich Recipes

Soup Recipes

Condiment and Dressing Recipes

Other books by Author

About the Author

Introduction

Awwww summer! Time for picnics, backyard BBQ’s, potlucks and fun in the sun. If you’re like me, the last place you want to be is in a hot kitchen preparing meals. That is why this cookbook was written. Inside you will find some of the best salad, sandwich and soup recipes. All of the recipes are quick to prepare so you can get back to what you want to do!

All of the recipes use only whole food. No preservatives, dyes or artificial anything. For those folks who follow the clean eating diet, this cookbook will be a great addition to your collection.

Each of the recipes have nutritional information per serving. So if you are trying to get back into last year’s swimsuit, this cookbook can help. Calories, fat and protein will all be listed with each recipe.

All of the recipes will be listed in alphabetical order. This makes it easy for you to find your favorites when you want to make them again. I have also included a bonus chapter for homemade condiments.

So serve up a salad with a sandwich, a sandwich with a soup or a soup with a salad!

So let’s get to it…..

Salad Recipes

Aloha Macaroni Salad

Macaroni salad is a staple in the Hawaiian Islands. This salad is easy to prepare and oh so delicious to eat.

Ingredients:

8 oz. macaroni

2 potatoes

1 carrot, cut julienne style

½ Maui onion, chopped fine

½ cup mayonnaise

1 hard-boiled egg, chopped fine

2 tablespoons Italian salad dressing

½ teaspoon salt

1/8 teaspoon pepper

Directions:

Cook macaroni in lightly salted, boiling water, about 8 minutes. Drain. Refrigerate till ready to use.

Place potatoes into medium pot and add water to cover. Add a dash or two of salt. Bring to boil and cook 20 – 25 minutes till potatoes are cooked through. Drain, peel the potatoes and chop into bite size pieces.

Combine the potatoes, chopped egg, and mayonnaise in a bowl; mix. Add the macaroni, salad dressing, onion, carrot, salt, and pepper to the potato mixture; stir. Chill in refrigerator until cold, about 20 minutes. Serve cold.

Serves 4

Nutritional information: Serving size about ¾ cup

460 Calories; 16g Fat; 69g Carbs; 12g Protein

Asian Beef Salad

All of your favorite Asian flavors combined to make one tasty salad. Grilled steak with fresh vegetables in a tasty ginger dressing.

Ingredients:

Marinade and Dressing Base:

4 green onions, chopped

3 garlic cloves, chopped fine

¼ cup soy sauce

2 tablespoons rice-wine vinegar

2 teaspoons sesame oil

1 teaspoon sugar

½ teaspoon curry powder

¼ teaspoon fresh grated ginger

Salad:

1½ pounds beef sirloin

6 cups mixed salad greens

1 red bell pepper, thinly sliced

1 tomato, quartered

1 can sliced water chestnuts, drained

Directions:

Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar in a small bowl. Pour half into a Resealable plastic bag; add steak and marinate overnight in the refrigerator.

To remaining soy sauce mixture, add curry powder and ginger. Store in refrigerator overnight till ready to use.

Heat grill to a medium temperature. Drain beef and discard marinade; grill steak to desired doneness. Remove steak from the grill and allow to rest about 15 minutes. Cutting against the grain, slice into 1/8 inch strips.

Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat.

Serves 4

Nutritional information: Serving size about 1 ½ cups

420 Calories; 16g Fat; 25g Carbs; 41g Protein

Asian Cucumber Salad

Light, tasty salad made with fresh cucumbers, onion and red peppers in a sesame vinaigrette. Perfect side dish served with grilled meat of any kind.

Ingredients:

4 cups seedless cucumber, sliced thin

¼ cup purple onion, sliced thin

¼ cup red pepper, chopped fine

¼ cup rice vinegar

1 teaspoon honey

1 teaspoon sesame seeds

½ teaspoon toasted sesame oil

¼ teaspoon red pepper flakes

½ teaspoon sea salt

Directions:

Add sliced cucumber, red onion, red pepper, and sesame seeds to a medium size bowl. Set aside.

In a small bowl mix together rice wine vinegar, honey, sesame oil, red pepper flakes, and sea salt. Pour mixture over vegetables and toss well to coat.

Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.

Serves 7

Nutritional information: Serving size ½ cup

25 Calories; 0.5g Fat; 4g Carbs

Avocado & Strawberry Pasta Salad

Many people are confused as to