spring and summer menu ideas

Summer Menus to Try This Season

As the temperature rises and the days get longer, it’s the perfect time to switch up your menu and try some new summer dishes. Whether it’s for a backyard barbecue or a brunch on the patio, these summer menus are sure to impress. So, grab your apron and let’s get cooking!

Summer Menu - The Valley Nursery

Looking for some new meals to enjoy in your garden? The Valley Nursery has got you covered with their summer menu! Try out their delicious grilled shrimp with mango salsa, cucumber salad, and strawberry cheesecake for dessert.

Grilled Shrimp with Mango Salsa

Ingredients:

• 1 lb. large shrimp, peeled and deveined
• 2 mangos, peeled and diced
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 tbsp. olive oil
• 1 tbsp. honey
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, toss shrimp with olive oil, honey, salt, and pepper.
3. Thread shrimp onto skewers and grill for 3-4 minutes on each side, or until cooked through.
4. In a separate bowl, combine diced mango, red onion, and red bell pepper. Season with salt and pepper to taste.
5. Serve grilled shrimp with mango salsa on the side.

Cucumber Salad

Ingredients:

• 2 large cucumbers, sliced
• 1/4 red onion, sliced
• 1/4 cup fresh dill
• 2 tbsp. olive oil
• 2 tbsp. white wine vinegar
• 1 tbsp. honey
• Salt and pepper, to taste

Instructions:

1. Combine sliced cucumbers, red onion, and fresh dill in a large bowl.
2. In a separate bowl, whisk together olive oil, white wine vinegar, honey, salt, and pepper.
3. Toss dressing with cucumber mixture and serve chilled.

Strawberry Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz.) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 1/2 cup strawberry jam

Instructions:

1. Preheat oven to 325 degrees F.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Add sugar and beat until well combined.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract.
6. Pour mixture over graham cracker crust and bake for 45-50 minutes, or until cheesecake is set.
7. Let cheesecake cool to room temperature, then spread strawberry jam over the top.
8. Refrigerate cheesecake for at least 2 hours before serving.

Spring/Summer 2015 Menu | Pinkie St Peter's Primary School

Planning a summer lunch for your kids? Look no further than Pinkie St Peter’s Primary School’s spring/summer menu! Try out their tasty chicken burger with sweet potato fries, fresh fruit salad, and homemade raspberry sorbet.

Chicken Burger with Sweet Potato Fries

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 large eggs, beaten
• 2 cups Panko breadcrumbs
• 4 brioche buns, toasted
• 4 large sweet potatoes, peeled and cut into fries
• 1/4 cup cornstarch
• 2 tbsp. olive oil
• 1 tsp. salt
• 1/4 tsp. black pepper

Instructions:

1. Preheat oven to 425 degrees F.
2. Combine flour, paprika, garlic powder, salt, and pepper in a shallow dish.
3. Beat eggs in a separate shallow dish.
4. Place Panko breadcrumbs in a third shallow dish.
5. Coat each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat in the breadcrumbs. Place on a baking sheet lined with parchment paper.
6. Toss sweet potato fries in cornstarch, olive oil, salt, and pepper. Spread out on a separate baking sheet.
7. Bake chicken and sweet potato fries for 20-25 minutes, flipping halfway through, or until crispy and golden brown.
8. Place chicken on toasted brioche buns and serve with sweet potato fries on the side.

Fresh Fruit Salad

Ingredients:

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup blackberries
• 1 cup grapes, halved
• 1/4 cup honey
• 2 tbsp. fresh lime juice

Instructions:

1. Combine sliced strawberries, blueberries, blackberries, and grapes in a large bowl.
2. Whisk together honey and lime juice in a separate bowl.
3. Pour dressing over fruit and toss to combine.
4. Serve chilled.

Homemade Raspberry Sorbet

Ingredients:

• 4 cups fresh raspberries
• 1 cup sugar
• 1 cup water

Instructions:

1. Combine raspberries, sugar, and water in a medium saucepan.
2. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
3. Remove from heat and let cool to room temperature.
4. Puree mixture in a blender until smooth.
5. Chill mixture in the refrigerator for at least 1 hour.
6. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.
7. Transfer sorbet to a container and freeze for an additional 2 hours before serving.

Loxleys Restaurant and Wine Bar | News

For a fancy summer dinner party, Loxleys Restaurant and Wine Bar has got you covered. Try out their sophisticated steakhouse menu with bacon-wrapped filet mignon, grilled asparagus, and creamy mashed potatoes.

Bacon-wrapped Filet Mignon

Ingredients:

• 4 (8 oz.) filet mignon steaks
• 8 slices bacon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425 degrees F.
2. Season filet mignon steaks with salt and pepper to taste.
3. Wrap each steak with 2 slices of bacon, securing with toothpicks if necessary.
4. Heat a large oven-safe skillet over medium-high heat.
5. Sear steaks on both sides until browned, about 2-3 minutes per side.
6. Transfer skillet to the preheated oven and bake for 8-10 minutes, or until desired doneness is reached.
7. Let steaks rest for 5 minutes before serving.

Grilled Asparagus

Ingredients:

• 1 lb. asparagus, trimmed
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, toss asparagus with olive oil, garlic, salt, and pepper.
3. Thread asparagus onto skewers and grill for 5-7 minutes, or until lightly charred and tender.
4. Remove from skewers and serve hot.

Creamy Mashed Potatoes

Ingredients:

• 4 large russet potatoes, peeled and quartered
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/4 cup sour cream
• Salt and pepper, to taste

Instructions:

1. Place potatoes in a large pot and cover with cold water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. Drain potatoes and return to the pot.
4. Add heavy cream, butter, and sour cream to the potatoes and mash until smooth.
5. Season with salt and pepper to taste.
6. Serve hot.

With these delicious summer menus, you’ll be sure to impress your guests and satisfy your own taste buds. So, let’s get cooking and enjoy the flavors of the season!

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