Refreshing Kebabs, Salads and Limeades to Enjoy this Summer

Article Katina Ferguson
Photography Monica Nwaigwe

Create opportunities to spend more time with friends and family. Summer isn’t official without a festive backyard barbecue, and we’ve got you covered on the outdoor favorites.

Kebabs

Teriyaki Kebab

  1. Cube chicken breast or sirloin steak and marinate for 30 minutes in any variety of Veri Veri Teriyaki sauce, available in the ethnic section at most grocers.
  2. Discard marinade and skewer meat, placing chunks of red onion in between. These kebabs are equally delicious using shrimp or scallops.

Fruit Kebab

  1. When it comes to these sweet skewers, avoid using fruits that brown easily, such as apples and bananas. Use berries, citrus fruits and throw in a couple of melons to balance the flavor.
  2. Add fresh mint, a nice touch that helps to reset the palate for the next dish.

Grilled Veggie Kebab

  1. Put vegetables in a bowl, drizzle fresh lime juice and olive oil over them.
  2. Dust with salt and pepper to taste and mix until veggies are evenly coated.
  3. Thread on skewers and cap ends with onions or bell peppers to keep the kebab sturdy.

Wilt-Proof Cabbage Salad

Start with half a head of red cabbage and half a head of green cabbage chopped into fine ribbons. From there, choose your culinary theme for the salad; add the ingredients, mix and serve.

A-Touch-of-Mango Cabbage Salad

  1. To the chopped cabbage, add 2 carrots, julienned, 1 cup of your favorite sliced mixed nuts—almonds are a good choice—and 1 cup of dried cranberries.
  2. Add your favorite mango dressing or make one with instructions found at TheCafeSucreFarine.com.

South-of-the-
Border Cabbage

  1. To the chopped cabbage, add 3-4 finely chopped celery stalks, finely chopped; 1 large carrot, julienned; ½ cup chopped cilantro, 1 pack of cherry tomatoes, whole or halved; 3-4 avocados peeled, pitted and cubed; shredded sharp cheddar cheese (optional); a12-ounce can of black beans; and 3 cups of chopped kale.
  2. Add Bolthouse Farms Cilantro Avocado Yogurt Dressing

Asian Cabbage Salad

  1. To ½ a red cabbage, add 2 carrots julienned or peeled into ribbons;  ½ red onion; 2 inches ginger, minced; 1 large julienned cucumber; and cilantro.
  2. Add Cardinis Roasted Asian Sesame Dressing

Personal Refreshments

Move over lemons, it’s limeade season! Limes are the new lemons! Try your hand at making these simple summer drinks.

All personal refreshments start with 24 ounces of cold filtered water and 3 tablespoons (½ a large lime) of freshly squeezed lime juice.

Cooling Pear Limeade

  1. Add 3 tablespoons of brown sugar and ½ a green Bartlett pear, cored and blended to the mixture of water and lime juice.
  2. Blend well.

Ginger Limeade

  1. Add 3 tablespoons of brown sugar, ¼ inch fresh ginger and 1-2 basil leaves (optional) to the mixture of water and lime juice.
  2. Blend well.

Hibiscus Limeade

  1. Add 3 tablespoons of brown sugar and 3 tablespoons of hibiscus tea to the mixture of water and lime juice.

Party Size

All party size mixes start with 1 gallon of filtered water and 1 cup of freshly squeezed lime juice.

Cooling Pear Limeade

  1. Add 1-2 cups of brown sugar to taste and 3 green Bartlett pears cored and processed in a blender to the mixture of water and lime juice.
  2. Blend well.

Ginger Limeade

  1. Add 1-2 cups of brown sugar to taste, 1 tablespoon of fresh minced ginger and 6-8 basil leaves (optional) to the mixture of water and lime juice.
  2. Blend well.

Hibiscus Limeade

  1. Add 1/2 cup of hibiscus tea and 2 cups of sugar to taste to the mixture of water and lime juice. It’s best to start with warm water, dissolve sugar in it, mix all ingredients and refrigerate.