5 Vegetarian Summer Recipes

Summer is right around the corner and with it comes the need for these five vegetarian summer recipes. These fresh meal ideas can be easily and economically prepared. These "warm weather" recipes require only a minimum of cooking, thus freeing you from the hot kitchen and allowing you to go outside and enjoy the warm weather. These five summer vegetarian recipes offer a chance for you to experience a variety of flavors and to try some more unique and uncommon vegetables. So, enjoy!

To make these five vegetarian summer recipes, you will need:

• pen and paper (or printer)
• Specific ingredients listed to make specific recipe

Arugula Salad. Prep time 10 mins. Serves 4. Arugula has a spicy, slightly peppery flavor.

• 2 bunches arugula (washed and dried)
• 6 tbs vinaigrette (2TBS balsamic vinegar + 4 TBS olive oil)
• 1/4 cup Parmesan cheese (grated)
• 1/4 cup toasted pine nuts

1. Place arugula in large bowl.
2. Add the vinaigrette over contents.
3. Toss the arugula.
4. Add toasted pine nuts. Serve! Tomatoes may be added for extra color and flavor.

Avocado Tomato Salad. Prep time 5 mins. Serves 4-6. This yummy salad is so easy to make.

• 1 cup fresh Feta Cheese crumbled
• 1 large  cucumber diced
• 2 large tomatoes diced
• 1/4 cup red onion diced
• 2 avocados diced
• 2 tbs olive oil
• dash of salt

1. Place all ingredients in a large bowl and toss.
2. If you are not going to eat the salad right away, hold off on cutting up the avocado until you are ready to eat. This will keep it from turning brown and getting mushy.

Moroccan Tomato Salad. This is a spicy and exotic twist on tomato salad. Prep time 10 mins. Serves 4.

• 2 tbs lemon juice
• 1/4 tsp cayenne peppers or harrisa (fiery Moroccan chili paste)
• 8 oz. ripe cherry tomatoes (cut in quarters or halved)
• 2 tbs onions (finely chopped)
• 2 tbs cilantro (chopped)
• 1/2 tsp ground cumin seeds
• 1/2 tsp salt

1. In a separate bowl, combine lemon juice and harrisa.
2. In a large salad bowl, combine all other ingredients and toss.  
3. Mix the lemon juice and harrisa.
4. Drizzle the lemon juice an harrisa over the tomatoes.
5. Place in refrigerator and let stand for 30 mins before serving (adjust spiciness according to taste). 

Sangria. This beverage contains alcohol. Prep time is 3 hours. Serves 6. This Spanish, spicy red wine punch will go great with food or alone as a refreshing punch (to use as punch, substitute a large punch bowl in lieu of the pitcher)

• 1/2 cup water
• 1 cup sugar (sugar in the raw is a delicious substitute of regular cane sugar)
• 1 whole cinnamon stick
• 4 cups  mixed fruit (chopped) including any of the following: peaches, lemons, oranges, limes, apples, grapes, mango, papaya, pineapple, or cherries(pitted)
• 1 cup orange juice (with pulp adds more texture)
• 1 bottle of red wine (flavor of your choice-cheap is ok)
• 1 oz brandy (blackberry or peach adds a zing of flavor)
• 1 oz Cointreau
• crushed ice

1. Bring water, sugar, and cinnamon to a boil to make "syrup", reduce heat, simmer 5 minutes. Allow to cool.
2. Remove cinnamon stick.
3. Place fruit in bowl and drizzle "syrup" over it.
4. Cover and chill for two to three hours.
5. Fill pitcher half way with ice. Add red wine, orange juice, brandy, Cointreau, and fruit.
6. Pour half of leftover syrup into the pitcher as well.
7. Stir and serve icy cold.

Vichyssoise. Prep time 1 hour 30 mins. Serves 6. This is a wonderful, creamy, cold potato soup recipe. Serve paired with a salad for lunch or as the starter to dinner.

• 2 tbs butter
• 3 cups onions (chopped)
• 1 tsp salt
• 4 medium potatoes (peeled and diced)
• 4 cups water
• 2 cups milk (low fat is ok)
• dash white pepper (ground)
• 1 cup heavy cream
• 1/8 cup chives (chopped)

1. Saute butter, onions, and salt until onions begin to brown.
2. Add potatoes and water bring to a boil.
3. Cover and lower heat. Simmer until potatoes are tender (about 10-15 mins).  
4. Transfer to blender and puree until smooth.
5. Pour into large bowl. Add milk, pepper, and cream.
6. Stir well. Refrigerate until well chilled.  
7. Pour into individual bowls and  top with chives. Serve!