End of Summer Recipes Ideas with Vanessa Deleon

End of Summer Recipes Ideas

As the summer starts to wind down, autumn is soon approaching. Celebrating the end of the season with family and friends, but your schedule is hectic? Here are some ideas to make things easier with a few of my favorite summer recipes. 

Whether it’s a summer soirée or formal dinner party, these recipes will impress your guests. In addition, they are quick and easy to prepare from the fridge to the dinner table.

SETTING A SUMMER EVENING TABLE

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ROLLING DATES WITH PROSCIUTTO

A SURPRISE DATE CHEESE STUFFED DATES WITH PROSCIUTTO & PISTACHIO

Why I named this recipe a surprise date?  There is one pistachio nut mixed in with the cheese for each date. 

Level to Prep: Easy
Servings: 2-4
Prep Time: 8-10 min

Ingredients:

Goat cheese  3/4 cup
Pistachio nuts (organic shelled) 1 nut for each date
Dates 12 pitted cut in 1/2 (can substitute with figs)
Prosciutto 12 slices lengthwise, roll up and top it off with a little balsamic reduction if preferred.

Directions:

1. In a bowl mix goat cheese with 1 shelled pistachio nut for each date (option pepper & salt)
2. Gently pull the dates apart just enough to create a hole big enough to stuff with 1/4 teaspoon of goat cheese. After, squeeze the sides of the date until you could barely see the cheese.
3. Individually lay the prosciutto onto wax paper.
4. Take the prosciutto slice and roll while covering the date- secure with a toothpick.
5. Arrange the stuffed dates on a platter or dish and serve.

A SURPRISE DATE CHEESE STUFFED DATES WITH PROSCIUTTO & PISTACHIO

SPRINKLES OF FETA CHEESE ON SALAD

GREEK GODDESS SUMMER SALAD
Why did I name this recipe Greek Goddess? Because if you’re a lady reading this you deserve the name. However, if  youre a guy, change it to Greek God Summer Salad.
Level to Prep: Easy
Servings: 2-4
Prep Time: 20 min
Cook Time: 10 min

Ingredients:

Arugula washed and spun dry
Watermelon 2 cups (cubed or ball)
Cucumbers 2 cups
Grilled shrimp (12-14 medium size)
Cloves of garlic- 2 pieces
Red onions 1 cup finely chopped
Feta cheese cut into cubes (cube 1/2 package) I like to use the Athenos Feta Chunk Traditional comes in 80z.
Greek Olive oil 2 tablespoons
Pepper (as desired)
Lemon (1/2 of small)
Kosher Sea Salt
Balsamic glaze (as desired) Home Goods has a nice selection of Balsamic glaze

Directions:

1. In a bowl place washed Arugula salad, add cucumbers and watermelon, use a  Mellon scoop or for ball shape, use a Mellon baller. Cover in plastic wrap and place in cool area. I have the under the counter True Refrigerated drawer, conveniently pulls out and very easy to store inside the drawer.
2. Clean shrimp in cold running water removing shell and devein the shrimp. Set shrimp on paper towel to dry.
3. In a pan pour 2 tablespoons of Greek olive oil, let heat for 1 min and slowly put in red onions and garlic. Sauté until the garlic and onion look translucent.
4. With a spatula mix in the shrimp add a pinch of Kosher salt and add desired amount of pepper. Squeeze 1/2 of a small lemon mixing all the ingredients for 2-3 minutes, flip on other side and give another 1 to 2 minutes. Be careful not to under or over cook shrimp.
5. Remove the pan from flame and let sit for 5 minutes-place the Shrimp on top of the bed of arugula, sprinkle crumble feta cheese to cover the entire salad, squeeze the balsamic vinegar glaze over the salad using zig-zag movement from one side to the other. You can find some really great Aceto Balsamic Di Modena Glaze from Italy at any HomeGoods store in the food section.

GREEK GODDESS SUMMER SALAD

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DELICIOUS HAVANA SOPACOLADA STRAWBERRY & MANGO SOUP

HAVANA SOPACOLADA STRAWBERRY & MANGO SOUP
Why did I name this recipe Havana Sopacolada? Because I like to throw a little Cuban inspiration and a mango into the recipe.
Level to Prep: Easy
Servings: 2-4
Prep Time: 20 min
Serving Time: 2-3 hours

Ingredients:

Fresh Strawberries 2 cups hulled and sliced
Yellow Mango slices 1 cup
Orange juice 1/2 cup
Vanilla Yogurt 1 cup (Fage is my favorite)
Nutri Bullet or blender
Combine all the ingredients in a
Yogurt- 1 teaspoon to garnish
Fresh Mint (to garnish)
Organic Sugar 1/3 cup

Directions:

1. Use the Nutri Bullet or blender combine yogurt, organic sugar, orange juice, strawberries and mango.
2. Refrigerate for 2-3 hours
3. When ready to serve scoop a teaspoon of yogurt-place in center and garnish with a mint leaf.

HAVANA SOPACOLADA STRAWBERRY & MANGO SOUP

CHEERS!

Food for thought- tans will fade but memories of summer will remain with you for a lifetime. Make sure to add my recipes to your lifetime of good eats.
Have a safe and happy end of summer.
From my kitchen to yours! – Yours truly, Vanessa Deleon xoxo