Cookouts, Sun, Food, and Fun!

Happy Memorial Day everyone!

Green Smoothie to cool me down out in the sun 🙂


Summer is just about here, I can smell it! Grills, suntan lotion, pools opening up, and freshly cut lawn, brought together family and friends for a fun filled holiday weekend. Chris and I were super busy trying to visit everyone’s cookouts and parties. However, we did manage to have a quaint little cookout of our own. My favorite, actually. A cookout for three 🙂

Lots of nut and goldfish mix was consumed this weekends as well!


We cleaned off the grill and fired it up for the first time this season, brought out the pools, and relaxed in the sun. The houses on our street are very close to one another and I’m sure our neighbors laugh hysterically at us as Chris and I each sit in our own plastic baby pool. On a 90F day, it’s very much needed though!

This poor guy has been outside all weekend and is completely exhausted from the heat. He also wanted nothing to do with our pools...

Back to the food..
I kept things pretty simple for our own little cookout with the menu consisting of burgers (regular for Chris and veggie for me),red potato salad with honey-basil vinaigrette, and a watermelon salad. Delish!

Red Potato Salad with Honey-Basil Vinaigrette (adapted from the Food Network)
Ingredients:
6 medium red potatoes (about 2 pounds), cut into 2-inch pieces
1/2 cup loosely packed fresh basil leaves
1/4 cup plus 1 tablespoon olive oil
3 tablespoons white balsamic vinegar
2 tablespoons honey
3 celery stalks, chopped

Directions:
Place potatoes in a large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring to a boil. Boil 8-10 minutes, until potatoes are fork-tender. Meanwhile, combine basil, oil, vinegar and honey in a blender and puree until smooth (if necessary, add a little water or chicken broth to create a vinaigrette-like consistency). Drain potatoes and transfer to a large bowl. Add basil mixture and stir to coat. Fold in celery. Season to taste with salt and freshly-ground black pepper.

Watermelon and Tomato Salad
Ingredients:
3/4 small seedless watermelon, cubed
3 heirloom tomatoes, cut into chunks
1/4 cup fat free feta cheese
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tsp chopped fresh mint
pinch of salt and freshly ground black pepper

Directions:
Combine watermelon and tomato chunks in a large bowl. Whisk together the rest of the ingredients EXCEPT the feta cheese. Pour over the salad and gently toss to evenly coat. Gently fold in the feta cheese and sprinkle a little extra on top. Serve and enjoy!

Hope everyone had a great weekend 😀

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