Another summer is quickly coming to an end and as it departs it takes with it many seasonal delicacies. Before the taste of summer fades away for another year, we can still enjoy the lazy, hazy days with recipes that are simple yet bursting with the warm weather flavors that make this season one we literally crave! Turn off the hot oven until Fall and enjoy these easy, no-cook, end-of-summer dishes!

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Mexican Street Corn Casserole

All summer long tables, grills, and picnics are abundant with fresh corn! These sweet kernels are a veggie both adults and kids can agree on! Add a Mexican twist for a summer send-off to remember! Serves eight.

Ingredients

• 6 cups fresh corn cut from the cob
• 1 cup mayonnaise
• 2 teaspoons chipotle pepper, ground
• Salt and pepper to taste
• 1 bunch green onions chopped, reserve some for garnish
• 1/2 cup shredded Mexican blend cheese
• Lime wedges for garnish
• Hot sauce to taste, optional

Instructions

1. Mix together and serve at room temperature.
2. Serve cold or warmed in the microwave.

Fresh Strawberry Milkshake

Make the last tastes of summer something really cool! An ice-cold milkshake made with fresh ingredients and luscious, ripe strawberries is a quick and nourishing treat that could almost sub as a meal! Makes two servings.

Ingredients

• 2 cups fresh strawberries
• 2 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 cups packed vanilla ice cream

Instructions

1. Put all ingredients in a blender and mix until smooth and creamy.
2. Pour into glasses and enjoy!

Cucumber Salad

This is the perfect side to any barbecue or summer meal. Inexpensive, quick, and easy for a last-minute get-together. A light, fresh taste that goes well with grilled burgers, spaghetti, and just about anything! Serves six.

Ingredients

• 4 large cucumbers, peeled and thinly sliced
• 2 Tablespoons minced sweet onion
• 1 cup mayonnaise
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 teaspoon black pepper

Instructions

1. Place cucumbers and onion in a bowl.
2. In a separate bowl combine remaining ingredients and mix well.
3. Pour over cucumbers and mix.
4. Cover and refrigerate for 6 hours or overnight.
5. Mix well and serve.

Classic Tomato Sandwich

Step back to the simplicity of the good old days with a favorite that brings a taste like no other to today’s table! Ask anyone who’s had a homegrown tomato sandwich on super soft bread, they won’t stop talking about it! This makes one sandwich.

Ingredients

• 2 slices soft white bread
• 2-3 slices fresh, ripe tomato
• Mayonnaise (amount to preference)
• Salt
• Freshly ground black pepper

Instructions

1. Spread mayonnaise onto each slice of bread.
2. Add slices of tomato.
3. Sprinkle salt and pepper to taste.
4. Top with remaining slice of bread.

Peach Salsa

Part fruit, part veggies to create a perfect match for game days, movie nights, or a hearty snack anytime! Makes four cups.

Ingredients

• 2 cups ripe, but still firm peaches, diced
• 1 cup fresh, ripe tomato, diced
• 1/4 to 1 jalapeño pepper, minced
• 1/2 cup red bell pepper, minced
• 1/2 cup yellow or orange bell or sweet peppers, diced
• 1/2 cup red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• juice of 1 lime
• 1 clove garlic, minced
• 1 1/2 tablespoons of raw or brown sugar
• 1/8 teaspoon of salt or to taste

Instructions

1. Combine all ingredients together and serve.
2. Salsa will keep for several days in the refrigerator.

Watermelon Smoothie

Hydrate and fuel up for the last hot days with two fruits that are at their peak in summer! A perfect no-cook fill-up when you’re on the go!

Ingredients

• 2 cups ripe strawberries
• 1 cup chopped watermelon
• 1 cup plain yogurt
• 2 teaspoons honey
• Dash of lime juice

Instructions

1. Combine all ingredients in blender and blend until smooth.

Avocado Salad

Switch up your basic guacamole by inviting more of summer’s finest to the mix! Feel free to add anything else that makes your taste buds tingle! Serves four.

Ingredients

• 1 avocado peeled and cubed
• 1/2 cup corn kernels (grilled/steamed/raw)
• 1/2 cup peanuts (green/soaked/boiled)*
• 1/2 cup tomato halved
• 1/4 cup olive oil extra virgin
• Salt to taste
• Pepper as per taste
• Herbs(cilantro/parsley/basil)
• 1 tablespoon fresh lime juice

*Peanuts can be substituted with olives, black beans, or any other favorite addition!

Instructions

1. In a small bowl, whisk together the herbs, oil and lime juice (lime juice helps avocados stay green and slows browning).
2. Add salt and pepper seasoning.
3. In a serving bowl, combine avocados, tomatoes, corn and peanuts.
4. Gently toss with dressing and serve.
5. Serve with chips.

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