Sun-Kissed Summer Bites
Summer is in full swing, and for our family, that means spending lots of time at the pool. There's nothing quite like the joy of lounging poolside, especially if you have a fantastic playlist, delicious food, refreshing drinks, and great company.
When it comes to poolside eats, pizza often steals the show. It's easy, delicious, and pizza at the pool has summer written all over it! But sometimes, it's fun to mix things up with something different. That's why I'm excited to share some of our favorite summer recipes that are perfect for enjoying by the pool. These dishes are not only mouthwatering but also easy to prepare and serve, making your poolside eats hassle-free and delicious!
Whether you're hosting a pool party or just enjoying a sunny afternoon with family, these recipes will definitely elevate your poolside lounging experience. From zesty salads to tropical fruit skewers and a refreshing beverages that feels like a vacation in a glass, we've got you covered.
Just a few tips to keep in mind: when choosing your poolside dish, go for recipes that are easy to transport, you can make ahead of time, and can be enjoyed in the sun. Make sure to bring the necessary utensils and serving ware needed.
Peach White Wine Sangria
Ingredients:
1 bottle of your favorite pinot grigio
½ cup of peach schnapps
1 peach (cut in squares)
1 apple (cut in squares)
6 strawberries (cut in halves)
½ cup of raspberries
½ cup of blueberries
1 ½ cup of club soda
Instructions:
Mix all ingredients together. For best results chill for at least one hour. Add ice and club soda before serving. Cheers!
Honey Mint Limeade
Ingredients:
2 quarts warm water
1/2 cup honey
3/4 cup of lime (we prefer freshly squeezed)
Mint leaves as desired
Instructions:
1. Mix honey with warm water until dissolved
2. Mix lime juice & add mint leaves
3. Chill in refrigerator
4. Serve with ice
5. Garnish and enjoy!
Tips:
It's best if you let the limeade marinate in the fridge a bit prior to serving
This makes a good sized batch - adjust recipe as needed
If you like more sweetness, add an extra bit of honey
For a lime-er taste, add more lime juice
For the adults, add a shot of tequila for a fun little summer cocktail
Color may vary depending on honey
Corn and Bean Salad
Ingredients:
2 15oz can of corn
1 15oz can of black beans
1 red bell pepper
2 avocados
¼ cup red onion
1 Jalapeño
4 tbsp fresh cilantro
Dressing
2 tbsp fresh cilantro
1/2 cup fresh lime juice
1 tbsp apple cider vinegar
3 tbsp olive oil
1 tbsp honey
1 tsp paprika
1 tsp salt
¼ tsp pepper
¼ tsp garlic powder
Instructions:
Chop and mix all ingredients together.
Mix all dressing ingredient together and pour over salad.
Eggplant Tomato Appetizer
Ingredients:
2 medium eggplants
4 tomatoes, thinly sliced
4 garlic cloves, crushed
2 tbsp dill, chopped
Salt and pepper to taste
Instructions:
Slice eggplants into medium rings. Place them on a cutting board and sprinkle with salt. Let the eggplants "sweat" for 10 minutes. Using a paper towel, dry the eggplants and flip them over to repeat the process on the other side. This will reduce the amount of oil the eggplants absorb when fried.
Fry the eggplants over medium heat in a pan.
While the eggplants cool down completely, make the mayo mixture by combining mayonnaise, crushed garlic, and chopped dill in a small bowl.
Once the eggplants are completely cooled, start assembling the appetizer by spreading a layer of the mayo mixture on top of each eggplant slice and then adding a tomato slice. Sprinkle salt and pepper on top of the assembled appetizers and garnish with a sprig of dill.
Khachapuri
Ingredients:
8 oz mozzarella cheese (you can also use feta cheese)
2 puff pastry sheets (defrost overnight in refrigerator or 1 hour before baking in room temperature)
2 eggs (1 egg for filling and 1 egg to brush the tops of khachapuri
Instructions:
Preheat over to 375°.
Grate cheese and mix it with 1 egg - that's your filling.
Roll your puff pastry sheet and cut in triangles or squares.
Place a generous teaspoon of cheese and egg white mix into each triangle/square.
Fold the dough over the filling to create triangles or rectangles. Then crimp the edges closed with a fork.
Place the cheese turnover on parchment-lined baking sheets and brush the tops with egg.
Bake for 25 minutes until the pastries are golden brown.
Keep in mind these are best the day they are baked. Store any leftovers at room temperature.
