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    You are in: Home / Cookbooks / Summertime
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    96 recipes in

    Summertime

    Portland, Oregon is not supposed to get hot. Everyone says it doesn't get hot. They lied! So here are some recipes for summer's bounty, many of which don't involve too much cooking.
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    This needs to sit for at least an hour for the flavours to 'marry'.

    Recipe #68198

    This salad is traditionally served with any type of grilled meats. An excellent accompaniment to the main dish at your next barbecue. From Food and Drink Magazine. Hope you enjoy!

    Recipe #167760

    Two amazing flavors in one place--how can you go wrong? Found at Allrecipes.com posted by Liza; posting here for ZWT 8.

    Recipe #483697

    I love this on a bacon avocado burger...Mmmm!

    Recipe #160809

    23 Reviews |  By Debbwl

    If you are like us you will want a loaf of French bread to soak up the marinated from these flavorful tomatoes. These tomatoes go very well next grilled marinated meats. **cook time is really chill time**

    Recipe #429576

    6 Reviews |  By Derf

    This goes well with any meat or poultry or as part of a buffet or meatless meal. Seems a natural blend of flavours especially with the goat cheese! from The Lighthearted cookbook - Anne Lindsay

    Recipe #20816

    From Delicious Living magazine. Recipe requires at least 3 hours of freezing. The kefir I used (Nancy's brand) was peach flavored and sweetened. There are also goat's milk-based and coconut milk-based kefirs on the market. Variation: you can also make a smoothie by adding all ingredients to blender and blend until smooth. This morning I made a smoothie and added one tablespoon of pomegranate molasses. If the smoothie is too thick, and a little bit of ice cold water.

    Recipe #482506

    This is how my family makes basil pesto - it is easy to make, store, and eat!

    Recipe #454141

    From Cooking Pleasures magazine. Easy, quick and good.

    Recipe #231833

    Adapted from the Barefoot Contessa, Bringing the Magic Home, this is a real treat! Try to use fresh herbs, they really make this! If you like, you may use 3 eggs per serving. Great with a nice green salad for a light supper!

    Recipe #407381

    This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!

    Recipe #21843

    This is a nice Italian pasta salad! Easy, yet good!

    Recipe #172325

    249 Reviews |  By najwa

    The best turkey burgers i have ever tried .... I freeze left-overs, and heat in the microwave later ...

    Recipe #13285

    Sprinkled with brown sugar, the figs are grilled for several minutes until they are tender and exploding with flavor and then paired with a dollop of creamy honey ricotta. Adapted from About.com.

    Recipe #370995

    Such a nice light dessert dish - very very tasty!!

    Recipe #426944

    These are wonderful! I serve these as dessert, but they could be served as an appetizer or side dish. Just wonderful! From Bobby Flay.

    Recipe #167015

    This was for the Italian category for Zaar World Tour. Haven't made this yet but I have had it many times at Panera and its wonderful. Great when summer tomatoes and basil are bountiful!

    Recipe #176451

    This is really easy to make. There were no leftovers! What a great combination of flavors and textures. Serve with tortilla chips on the side.

    Recipe #152136

    112 Reviews |  By Rita~

    This is a refreshing Cuban drink. It's hard to stop drinking these on a hot summers day. I made these for the fourth of July and we went on to 3 yes 3 pitchers! If you don't have a muddle stick try a mortar and pestle or the end of a wooden rolling pin. Please use fresh lime if you cannot go ahead and try the already bottled lime juice but if you do think about that when you rate this recipe! I did both and there's nothing like fresh! Same goes for the fresh mint if you need to you can use frozen but I DON'T recommend extract. And for the sugar real granular is what helps muddles the lime and extract the mint oils from the leaves.

    Recipe #66947

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