Oh Summer Nights: 6 Dinner Recipes For Summer

Longer days, warmer nights. To me there is nothing better than hosting a summer dinner out on the patio with friends.

In the latest Purely Summer Magazine, I created a “Summer Nights” dinner menu. 6 light + refreshing recipes that are perfect for a warm summer night. These recipes are just too tasty and too pretty to not share. Check them out!

 

Creamy Cucumber + Avocado Soup

gluten-free, vegan 4 cucumbers 1 scallion 1 cup vegetable broth 1 avocado, pitted and peeled 1 clove of garlic juice of one lemon 1/4 tsp Himalayan salt TOPPINGS: Siete Chips olive oil Place all of the ingredients into a high-speed blender and blend until smooth. Place in the refrigerator to cool. Top with tortilla chips and drizzled olive oil. Serve cool.

Pesto Zucchini Pasta with Feta, Artichokes + Olives

gluten-free, vegan 2 zucchini, spiralized 1 cup marinated artichoke hearts 1 cup grape tomatoes, halved 1/2 cup pitted kalamata olives, chopped 1/2 cup crumbled feta (leave out for vegan option) PESTO INGREDIENTS: 3 cups basil 1 clove basil 1/2 cup pistachios 1 lemon, juiced 1/2 cup olive oil Himalayan sea salt, to taste In a food processor, combine the basil, garlic, pistachios, lemon juice and olive oil. Process until smooth. Add salt to taste. Set aside. In a large bowl, toss zucchini noodles with pesto, artichoke hearts, tomatoes, feta and olives.

Grilled Cauliflower + Carrot Taco

gluten-free, vegan 1 head of cauliflower, cut into 3-4 thick "steaks" 1 bunch rainbow carrots, peeled 1 yellow onion, cut into 1" slices 3 tbsp olive oil garlic salt Majestic Garlic Hummus pea shoots watermelon radish Siete Tortillas Preheat grill to medium heat. Drizzle cauliflower, carrots and onions with olive oil and garlic salt to taste. Place vegetables on grill and cook on each side for 5 minutes. Meanwhile, place tortillas on grill for 2 minutes a side to warm. Assemble taco by placing a smear of hummus on tortilla, followed by cauliflower, carrots, onions, pea shoots and watermelon radish.

Salmon with Fava, Morels, Spinach + Cauliflower Rice

gluten-free 2 cups cauliflower, finely grated to rice 4 cups spinach 3 cloves garlic, minced 2 tbsp olive oil 1/4 cup parmesan cheese 1/2 cup fava beans, shelled and cooked 8 oz. morels, halved 2 - 6oz pieces of salmon 4 tbsp ghee 1 lemon sea salt In a sauce pan over medium heat, add 2 tbsp of ghee. When melted, add salmon skin side down. Pan sear on each side for 5 minutes. Meanwhile, in a sauté pan over medium heat, add olive oil and garlic. Sauté 3-5 minutes until fragrant. Add cauliflower and spinach. Sauté 5-7 minutes. Add in parmesan cheese and stir to combine. Lastly, in anothersauté pan, add 2 tbsp ghee. When melted, add in fava beans and morels. Sauté for 3-5 minutes. Serve on top of salmon.

Skillet-Baked Rhubarb + Berry Crisp

gluten-free, vegan 3 cups raspberries 1 cup rhubarb, sliced 2 tbsp lemon juice 1/4 cup coconut sugar TOPPING: 1/4 cup coconut sugar 3/4 cup Purely Elizabeth Superfood Original Oatmeal 1 oz. vegan butter Preheat oven to 350°F. Meanwhile, heat a cast-iron skillet over medium heat. Add rhubarb, raspberries, lemon juice, and coconut sugar. Stir and cook for 5-7 minutes. In a bowl, combine topping ingredients. Stir to combine into clumpy pieces. Pour over fruit mixture and place in the oven for 20 minutes. Serve with coconut milk ice cream on top.

Floral Cucumber Spritzer

gluten-free 1 oz. vodka 1 lime, juice 1 oz. St Germain 1 slice cucumber club soda ice edible flowers, for garnish In a cocktail shaker, add vodka, lime juice, and St. Germain. Shake to combine. Pour into an ice-filled glass and top with club soda, a slice of cucumber and edible flowers. I hope you enjoy these summery dishes! Be sure to share what you create with us on Instagram, @purely_elizabeth.