Tasty Summer Recipes- Part Two!

With summer getting even closer and closer, we’ve planned out a delicious menu for the season that you can use for your family and friends whether your hosting one person or a party of 100! As promised, here is the highly- requested part two to our summer recipes  post! This time, the theme is picnic in the park- we’re giving you our favorite recipes for a relaxed picnic during this hot season.

Chili Dogs

Chili dogs are a summertime classic- they’re a home run!


What You’ll Need:

  • Extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound lean ground beef
  • 1 medium jar ketchup, about 2 1/2 cups
  • 1 teaspoon chili powder
  • 2 tablespoons prepared yellow mustard
  • Kosher salt and freshly ground black pepper
  • 4 all-beef hot dogs
  • 4 hot dog rolls
  • 1/2 cup grated Cheddar

How to Make:

Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small

amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That’ll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar. Enjoy!

Cran- Raspberry Tangerine Popsicles

Enjoy this refreshing treat by the pool on any hot summer day.


What You’ll Need:

  • 8 ounces Cranberry- raspberry juice
  • 8 ounces tangerine juice
  • 8 popsicle sticks

How to Make:

First fill up the first 1/6 of a cup with cranberry-raspberry, and then do the same with the tangerine juice. Once halfway frozen, place a popsicle stick in the middle of the cup. When fully frozen, turn out of plastic cups and serve.

Recipe by FoodWasteAced

Peach Iced Tea

This peachy iced tea has the best flavor combos for your favorite summertime drink.


What You’ll Need:

  • 8 bags English Breakfast Tea
  • 1 bag hibiscus tea
  • 8 cups water
  • 1 (16-ounce) bag sliced frozen peaches, thawed, divided
  • 1 (12-ounce) can peach nectar, chilled
  • 1/4 cup peach liquor or flavoring
  • Fresh Mint, for garnish

How to Make:

  • Bring the water to a boil in a large pot. Turn off heat. Add tea bags and steep for 5 to 10 minutes. Allow to cool.Add 12-ounces of the peaches to a blender and puree until it reaches a smooth consistency.Combine the cool tea, peach puree, peach nectar, peach liquor and remaining slices of peaches to a glass pitcher. Serve over tall glasses of ice with a sprig of mint to garnish. Enjoy this refreshing drink during a picnic on a hot day!

Light Chicken Tostada Salad

Tostada salads are amazing, and when they have less calories, whats not to love?


What You’ll Need:

For the lime vinaigrette:

  • Grated zest and juice of 2 limes
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 2/3 cup olive oil
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 cups fresh corn kernels (from about 2 ears of corn, grilled if
  • 2 cups cherry tomatoes, halved
  • 4 canned green chilies, chopped
  • 1 cup corn oil
  • 4 corn tortillas, each 6 inches in diameter, halved
  • 1 small head romaine lettuce, cut into bite-size pieces
  • 2 cups shredded cooked chicken meat
  • 1 avocado, peeled, pitted and sliced
  • Fresh cilantro leaves for garnish (optional)
  • Sliced green onion for garnish (optional)

How to Make:

To make the vinaigrette, in a bowl, whisk together the lime zest, lime juice, garlic, salt and pepper. Add the olive oil in a thin stream, whisking constantly until the vinaigrette is smooth.

Transfer 3 Tbs. of the vinaigrette to a large bowl and add the black beans, corn, cherry tomatoes and chilies; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.

Meanwhile, in a fry pan over medium-high heat, warm the corn oil. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1 to 2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.

Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the salsa over the lettuce and top with the chicken and avocado. Garnish with cilantro and green onion and serve immediately. Serves 4.

Acai Bowl

Acai bowls have been all over social media lately, and they combine all the best flavors in one bowl!


What You’ll Need:

  • Two 4-ounce packets unsweetened frozen acai puree
  • 1 medium banana
  • 1/2 cup blueberries
  • 1 tablespoon honey
  • 3 tablespoons granola
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon unsweetened coconut flakes

How to Make:

Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meal mallet. Blend the berries with 1/2 the banana, 1/4 cup of the blueberries and the honey in the blender, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie; transfer to a cereal bowl.

Slice the remaining 1/2 banana. Arrange the slices, the remaining 1/4 cup blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top of the acai. Then take a photo!

Chia Seed Strawberry Lemonade

Chia seeds+ strawberries= summery heaven!


What You’ll Need:

  • 1 Tablespoon Chia Seeds
  • 1-½ cup Water
  • 3  Ripe Strawberries
  • ½  Lemon, Juiced
  • White Sugar To Taste (optional)

How to Make:

Stir chia seeds into water and let sit in fridge for 1 hour or more, so seeds can form their outer gel layer. Stir well so seeds do not clump together.

Mash strawberries in lemon juice with a fork. Stir strawberry-lemon mixture into chia water mixture, and add sugar if desired. Serve well chilled.


 Chicken Apricot Panini

Enjoy this light sandwich on a picnic on a hot summer day.


What You’ll Need:

  • 2 tablespoons apricot preserves
  • 2 tablespoons mayonnaise
  • 1 piece Perfect Grilled Chicken (thawed if frozen), recipe follows
  • 2 slices good, thick sourdough bread
  • 2 slices provolone cheese
  • 4 fresh sage leaves
  • 1/4 red onion, sliced very thin
  • 2 tablespoons butter, softened

 Grilled Chicken:

  • 2 cups olive oil
  • 6 tablespoons honey
  • 3 heaping tablespoons Dijon mustard
  • 1 tablespoon salt
  • 2 teaspoons ground thyme
  • 2 teaspoons ground oregano
  • Juice of 12 lemons
  • 24 boneless, skinless chicken breasts

In a small bowl, add the apricot preserves and mayonnaise and stir to combine. Slice the grilled chicken into strips.

To build the sandwich, spread both slices of bread with the apricot-mayonnaise spread. On one half, lay a slice of cheese, the chicken strips, sage, red onion slices and the second slice of cheese. Put on the top piece of bread and spread softened butter on both sides of the sandwich.

Grill the sandwich in a hot panini maker until golden and crisp. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)

Grilled Chicken:

Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.

Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.

Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.

Transfer the chicken to freezer bags individually and in pairs, so it’s easy to defrost the exact amount you need. Enjoy!

Miso- Ginger Salmon with Green Rice

Salmon is a delicacy, and when its combined with light green rice, you can’t go wrong!


What You’ll Need:

For the Salmon:

  • 1/4 cup white miso (fermented soybean paste)
  • 1/4 cup mirin
  • 2 tablespoons unseasoned rice vinegar
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced fresh ginger
  • 2 teaspoons toasted sesame oil
  • 4 salmon fillets, 8 ounces each
  • Salt and freshly ground pepper
  • Yuzu juice, for drizzling, optional

Green Rice:

  • 1 3/4 cups chicken broth or water
  • 2 roasted poblano peppers, stems, seeds and skin removed
  • 1 roasted jalapeno pepper, stem, seeds and skin removed
  • 1/2 cup chopped fresh cilantro leaves, divided
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 1 Spanish onion, finely diced
  • 4 garlic cloves, peeled and finely chopped
  • 1 1/4 cups long-grain rice

How to Make:


Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.


Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.

Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.

Sweet Potato Fries

If you want a healthier alternative to classic french fries, try these irresistible fries!


What You’ll Need:

  • 6 cups peanut oil, for frying
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon sugar
  • 1 cup cornstarch
  • 3/4 cup club soda, cold
  • 2 pounds sweet potatoes, cut into 1/2 by 1/4-inch fries

How to Make:

Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F.

Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.

Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.

Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes and Enjoy!

Strawberry Shortcake

Strawberries are a classic in the summer, and strawberry shortcake is perfect for a picnic!


What You’ll Need:

  • Strawberries:
  • 1 quart strawberries, stemmed and sliced in half
  • 1 cup granulated sugar
  • Shortcakes:
  • Nonstick cooking spray, for greasing the baking sheet
  • 2 1/2 cups all-purpose flour, plus more for sprinkling and rolling
  • 8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup heavy cream
  • Turbinado sugar, for sprinkling
  • 4 tablespoons unsalted butter, softened

How to Make:

For the strawberries: In a medium bowl, mix the strawberries and granulated sugar. Set aside, covered, for at least 30 minutes and up to 3 hours in order for the sugar and strawberries to a make a sauce. The longer this sits, the juicier the strawberries will become.

For the shortcakes: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.

In a large mixing bowl, combine the flour and butter. Using a pastry blender, cut the butter into the flour until it resembles coarse meal. Stir in the baking powder, salt, granulated sugar and baking soda. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)

Sprinkle a work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2 inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining.

Put the biscuits on the prepared baking sheet, brush the tops with the heavy cream and sprinkle with the turbinado sugar. Bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt. Spoon some of the strawberries and their sauce on top of each biscuit and serve.

Thanks for visiting FoodWasteAced! We hope we helped you in our journey of preserving food, from our table to yours. For more articles like these, be sure to follow our blog as well as checking us out on social media!

Happy Summer!

-The FoodWasteAced Team


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