Summer Squash and White Bean Salad with Feta and Mint

Here’s an excellent way to enjoy your summer squash from IG's @andreabuckettcooks, a renowned chef and food expert from Canada.

Ingredients

• 4 zucchini (or any summer squash), diced

• 1 can white beans, drained and rinsed

• 1 cup crumbled feta cheese

• Zest of 1 lemon

• 1/4 cup lemon juice

• 1 tablespoon liquid honey

• 1/4 cup olive oil

• 1 teaspoon freshly ground pepper

• 1/2 teaspoon salt

• 1/4 cup roughly chopped fresh mint leaves

Instructions

1. Add the zucchini, white beans and feta to a bowl.

2. Whisk together the lemon zest, juice, honey, olive oil, salt and pepper. Pour the dressing over the zucchini mixture and toss to combine. Cover and refrigerate for at least 30 minutes before serving. 

3. Remove from the fridge and taste for seasoning, add more lemon juice or olive oil if the vegetables have soaked up all flavor from the dressing.

Go check out her social media or visit her website for more great cooking tips and recipes: andreabuckett.com

Sweet Potato Egg Nests

Here’s a super delicious way to prepare sweet potatoes from IG’s @pinchofyum (pinchofyum.com)

1. Cut the sweet potatoes into spirals.

2. Sauté with salt and pepper until mostly soft.

3. Form into nests

4. Break egg on top (add more salt and pepper to taste)

5. Cover and cook until egg sets

6. Serve with avocado

Check out pinchofyum.com for more great recipes.

Oven Roasted Okra

Introducing @playful_kitchen where you can find many delicious recipes. Check out her simple, yet delicious, okra recipe below:

“✨oven roasted okra✨

Super simple:

1. Wash and dry okra.

2. Toss in olive oil and season with your favorite spices (I used @badiaspices and cayenne pepper).

3. Bake on a rack to get them extra crispy.

4. Bake for 30-40 minutes (375º) until desired texture.”  (We’ve also seen 450º for 20-25mins.)

Visit her IG for lots of great cooking and baking ideas.

Heirloom Tomato Gazpacho

You have to try this heirloom tomato gazpacho recipe from @theoriginaldish

It’s a soup served cold, perfect for this hot weather.

Here it from Kayla’s site, theoriginaldish.com

INGREDIENTS:

• 1 large cucumber, seeded + roughly chopped

• 1 red pepper, stemmed + seeded + roughly chopped

• 2 lbs heirloom tomatoes, cut into chunks

• 1 shallot, thinly sliced

• 2 garlic cloves, thinly sliced

• 3 tbsp red wine vinegar

• 1 ½ tsp kosher salt

• 8 large basil leaves, plus more to garnish

• ½ cup extra-virgin olive oil

• ½ lb heirloom cherry tomatoes, quartered

• 2 scallions, thinly sliced

• 1 tbsp minced chives

• flaky sea salt

• freshly cracked black pepper

• 6 (½”) slices crusty bread

INSTRUCTIONS:

1. Combine the chopped cucumber, red pepper, tomatoes, shallot, garlic, 2 tablespoons of red wine vinegar, and salt in a mixing bowl. Toss well and let marinate at room temperature for 30 minutes.

2. Add the tomato mixture and basil to a blender. Blend as you stream in a ¼ cup of the olive oil until smooth and creamy. Taste and adjust the seasoning if needed. Chill the gazpacho for at least 30 minutes.

3. Meanwhile, combine the cherry tomatoes, scallions, chives, remaining 1 tablespoon of red wine vinegar, and remaining ¼ cup of olive oil. Toss well and season with a pinch of flaky sea salt and lots of freshly cracked black pepper. Let sit until ready to serve.

4. Heat the grill over high heat. Drizzle the bread with a generous coating of olive oil. Season each side with a pinch of salt. Grill the bread for a couple of minutes until charred and crisp on both sides.

5. Serve the gazpacho with the cherry tomato topping spooned over top. Garnish with more fresh basil, a pinch of flaky sea salt, and black pepper. Serve the grilled bread alongside.

Head over to @theoriginaldish on IG or theoriginaldish.com for lots of great dinner ideas!

Lemon Feta Pasta Salad

Try this simple, delicious, summertime pasta salad from IG's @audreylillian

INGREDIENTS:

• 10oz pasta (Use whole wheat or chickpea/ lentil pasta to make more nutritious)

• 1 cup cherry tomatoes

• 1 cup cucumber

• 1 cup bell peppers

• large handful arugula

• 1/3 cup feta

• 1/2-1 fresh lemon

DRESSING:

• 1/3 cup olive oil

• 1/8 cup red wine vinegar

• 1 tbsp maple syrup or honey

• 1 tsp Italian seasoning

• lots of salt and pepper to taste

• optional chili flakes for spice

INSTRUCTIONS:
1. Cook your pasta according to package directions and allow to cool completely.
2. While the pasta is cooking, prep and chop your veggies. Mix together the ingredients for your dressing and adjust as needed.
3. Assemble! Place all ingredients in a large bowl and mix well. Squeeze over lots of fresh lemon and enjoy!