A summer feast.
Which includes everything you could ever want on a beautiful, warm summer evening (!!) Meaning today there are 3 incredible recipes for everyone. Three!
I’m just going to start with the salad because this isn’t just any salad… It’s a summer super salad with zucchini noodles (zoodles!) tossed in fresh basil pesto, loaded with traditional caprese salad ingredients, because mozzarella, tomatoes and basil might just be the most amazing combination of life. AND we have sliced avocado and grilled corn because we may as well make something great into something fabulous. I mean, why not? Also, zoodles are still cool, right? I guess even if they’re not cool, I’m still sharing this recipe because, well, that’s what I do.
Next you will find the most delicious recipe for Watermelon Lime Sangria. Which basically = fresh pureed watermelon, lime juice, rose wine, (pineapple) vodka and strawberries. You can really make this however you want (any wine, any flavored vodka, any fruit), but I highly suggest using watermelon because it’s insanely fresh and perfect right now.
That is if you don’t just eat it all before it ever make it into the blender. (P.S. my watermelon plant is taking foreverrrr to grow, but I think we’re finally making progress!)
And last, but not least, we have a homemade Blueberry BBQ Sauce that is deliciously sweet, just a little tart and a tiny bit smoky and spicy. So basically, heaven. And it’s slathered on meaty Grilled Chicken Legs that have just the right amount of char. (Full disclosure – these puppies taste sensational, but they don’t exactly look pretty on camera.)
I just absolutely love all of this (and hope you do, too)!
Oh! And guess what else? Dessert, duh! You didn’t think I’d forget, did you? (Hint: I rarely forget dessert.)
So today dessert is really simple, and really yummy. It’s noosa Yoghurt! If you haven’t tried it yet, I highly recommend it. It’s the most rich and creamy yogurt I’ve ever had, and they have incredibly fun flavors, including my favorite… coconut! Actually, I don’t know if it’s my favorite, because there are just so many to choose from and each is delicious in its own way, so it’s really hard to choose. I guess what I’m trying to say is coconut is my favorite flavor today. Tomorrow it might be strawberry rhubarb (seriously?), honey, blueberry, blood orange, peach or pineapple. Or! Their new funky flavors, raspberry habanero, mango sweet chili or pineapple jalapeno. Gosh, what fun yogurt can be.
Like any normal person, I eat yogurt straight outta the tub. But today, I am eating this yogurt frozen. Yup, just stick it in the freezer, pull it out, and eat it like ice cream. So, so great.
I love noosa.
This post is sponsored by noosa Yoghurt. All views are my own.
- 1 pint blueberries
- ¼ cup balsamic vinegar
- 3 Tbsp. brown sugar and/or honey
- 1 Tbsp. adobo sauce (in can of chipotle chilies)
- 1 Tbsp. Worcestershire
- 1 tsp. soy sauce
- 1 tsp. Dijon mustard
- Pinch coarse salt
- 2 lbs. chicken legs
- Coarse salt and ground black pepper
- Place all blueberry BBQ sauce ingredients in a medium saucepan. Bring to a boil, then reduce to a low simmer. Allow to simmer 15-20 minutes, stirring occasionally and bursting blueberries with the back of a spoon. Remove from heat and allow to thicken, 5-6 minutes.
- Heat a grill to medium heat. Coat grates with cooking spray. Season chicken legs with salt and pepper. Place on grill and allow to cook 10-15 minutes, turning regularly, until internal temperature reaches 160 degrees. During the last few minutes of cooking, brush about half of the blueberry BBQ sauce on legs.
- Serve grilled chicken legs with extra blueberry BBQ sauce.
- *Note: Blueberry BBQ Sauce will last up to 7 days in the refrigerator.
- 2 large ears sweet corn, husks removed
- 1 ½ Tbsp. olive oil, divided
- 2 medium zucchinis, spiralized
- ¼ cup pesto, divided
- 4 oz. mozzarella cheese balls
- 1-pint cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup fresh basil leaves
- Coarse salt and ground black pepper
- Heat oven to high broil. Coat sweet corn with 1-2 tsp. olive oil and place on a small baking sheet. Place corn under the broiler and allow to cook about 10 minutes, turning regularly, until corn is slightly charred on all sides. Allow to cool then cut corn off ears.
- Place zucchini noodles in a large serving bowl and toss with pesto. Top with mozzarella cheese balls, cherry tomatoes, grilled corn, avocado and basil. Drizzle with remaining olive oil and sprinkle with salt and pepper.
- 1 small watermelon, peeled and cubed (about 2 lbs.)
- Juice of 1 lime
- 1 lime, thinly sliced
- 1 pint strawberries, sliced
- 1 (750 mL) bottle rose wine
- ¼ to ½ cup vodka (pineapple, strawberry, or other flavor)
- Ice, for serving (optional)
- Whole strawberries and fresh mint, for garnish
- Place watermelon and lime juice in a blender and puree. Strain in fine mesh strainer.
- Place lime slices and strawberries in a large pitcher. Add watermelon puree, wine and vodka and stir to combine. Allow to refrigerate.
- Place ice in glasses and pour to serve, placing some fruit in each glass. Garnish with whole strawberries and mint.