Stylish and Simple Summer Dishes - NBC Connecticut

Stylish and Simple Summer Dishes

Spend your summer party with your guests, not in the kitchen!



    Determined Triathlete Never Lost Hope
    Annie Potasznik

    Smoked Salmon Dip
    10 oz container Sabra Classic Hummus
    2-4 oz Smoked Salmon
    Chive, snipped or cut for garnish
    Pita Chips

    In medium bowl, slightly break apart one to two layers of smoked salmon, depending on size. 
    Empty hummus into bowl and stir until evenly distributed, refrigerate until ready to serve.
    Transfer to serving blow and top with chive garnish, serve with celery sticks and pita chips.

    Watermelon & Tomato Summer Salad
    One small watermelon
    1 pint yellow cherry tomatoes sliced in half
    1 pint red cherry tomatoes sliced in half
    8-10 sprigs of fresh mint leaves, thinly sliced
    1/2 cup feta cheese
    Fresh lime juice (2-3 limes)

    Slice watermelon into thin pieces, then use a cookie cutter to cut out different size rounds. Arrange on plate and top with sliced tomatoes, mint and feta. Squeeze lime juice generously over before serving.

    Stuffed Mini-Peppers
    1 container Sabra Roasted Red Pepper Hummus
    8-10 mini sweet peppers of various colors
    Cut tops off peppers and set aside for use later.
    Use a small knife to remove seeds from peppers, tap pepper lightly to remove any stray seeds. 
    Transfer hummus to a small zip top bag, snip the end off the bag and pipe in hummus slightly over the top of pepper (or use a small spoon).  Place top of pepper back on hummus filled pepper. Keep chilled until ready to serve.

    Veggie Pinwheel Bites
    One package burrito size flour tortillas
    2-3 Carrots, shredded
    Cucumber, thinly sliced
    1 container Sabra Spinach Artichoke Hummus
    Fresh parsley, finely chopped
    2-3 Scallions, finely chopped
    Bunch of scallions (separated, cleaned and set aside)
    Hot water

    Lay tortilla flat on cutting board and spread layer of hummus to cover. 
    Place thin sliced cucumber over hummus.  Add layer of shredded carrots and top with parsley and chopped scallion. 
    Carefully roll burrito starting from bottom.  With seam side down, cut rolled burrito into 1 ½ inch pieces. 
    Add whole scallion strips to hot water for about a minute to make more pliable. 
    Tie scallion around each piece of rolled tortilla and serve.

    Milk Chocolate Café Truffles
    12 ounces milk chocolate chips
    1/3 cup International Delight Iced Coffee, any flavor
    1 tbsp. butter
    Chocolate sprinkles, cocoa powder, crushed candies, for rolling
    Combine chocolate, Iced Coffee and butter in a saucepan over low heat.
    Cook, stirring constantly, until chocolate melts and mixture becomes smooth.
    Be careful not to let chocolate burn. Pour mixture into a shallow bowl and refrigerate overnight.
    To prepare, scoop out teaspoons of mixture and roll between palms to form balls. Roll each ball in sprinkles, cocoa or candy.
    Place truffles on a cookie sheet and refrigerate until set, about 15 minutes. Store truffles in the refrigerator.