12 Warm-Weather Recipes We’re Making in August Because It’s Still Summer, Dang It

I was raised by a family of schoolteachers, which meant that we all dreaded the month of August. The school season was just around the corner and thus, the end of summer was drawing near. In our house, you weren’t allowed to ask “when’s the first day o…

I was raised by a family of schoolteachers, which meant that we all dreaded the month of August. The school season was just around the corner and thus, the end of summer was drawing near. In our house, you weren’t allowed to ask “when’s the first day of school?” or turn to my parents and say, “oh, are you excited to go back to work?” You would swiftly be cut off before you could finish the sentence because who wants to think about going back to school in the middle of July? 

But in August’s defense, there are some pretty wonderful things that happen this month, too. A streak of beautiful weather, and a bounty of incredible produce to take advantage of. Think eggplant, tomatoes, corn on the cob (finally!!!), plus sweet berries and stone fruit. So don’t think about the list of school supplies that will soon show up in the mail or the fact that you have to eat a cafeteria lunch at 10:58 a.m. For now, embrace several more weeks of summer with these recipes to make all throughout the month of August. They’ve all been hand-picked by our editorial team, so you know they’re good.

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Peanut Butter No-Bake Cookies

Over the last few weeks, Jack and I have eaten more of these peanut butter no-bake cookies than we’d like to admit. They’re sweet and nutty, with an addictive chewy texture that comes from lots of peanut butter and whole rolled oats. We&#82…


Over the last few weeks, Jack and I have eaten more of these peanut butter no-bake cookies than we’d like to admit. They’re sweet and nutty, with an addictive chewy texture that comes from lots of peanut butter and whole rolled oats. We’ve pretty much had a constant supply of them on hand, because as soon as you finish one batch, it only takes a few minutes to whip up another and pop it in the fridge to chill. I recommend you enjoy these peanut butter no-bake cookies for dessert or an afternoon treat, but if I’m being totally honest, […]

White Port and Tonic (Porto Tonico)

The best way to drink white port? Try the White Port and Tonic, aka Porto Tonico! It’s a refreshing Portuguese…

A Couple Cooks – Recipes worth repeating.

The best way to drink white port? Try the White Port and Tonic, aka Porto Tonico! It’s a refreshing Portuguese spin on the gin and tonic.

White Port and Tonic

Here’s a drink we have on repeat over here that we think should start trending: the White Port and Tonic! Otherwise known as the Porto Tónico, this Portuguese spin on the classic G&T might be even better than the original. White port is a style of fortified wine made in Portugal, sweet and light with notes of vanilla, caramel, honey, and orange peel. Add to that bubbly tonic water and it’s intensely refreshing, with aromas that linger after each sip. This one’s so impressive, we’re vying for it to catch on in the States…stat.

Help us do it: make one at home and tag us on Instagram!

Ingredients in a White Port and Tonic (Porto Tónico)

The White Port and Tonic is a popular drink in Portugal, a spin on the classic Gin and Tonic using white port wine. The Portuguese cocktail is an aperitif, or drink for before a meal. White port is a unique style of port made in the Douro region of Portugal that tastes lighter than the more traditional red variety. It makes for a deliciously refreshing cocktail that’s ideal in summer when you’re looking for a refreshing drink, but it works in any season. The ingredients you’ll need for a Porto Tonico are:

  • White port
  • Tonic water
  • Orange slices
White port

What’s white port?

What is white port, anyway? Port is a sweet fortified wine from Portugal, usually served as a dessert wine. Port is most often red, so the white variety is a unique style. Here are a few more particulars on this unique type of wine:

  • White Port is a sweet white fortified wine made in a region of Portugal called the Douro Valley, where port has been made since the 1600’s. It made with a blend of different white wine grape varieties, such as Esgana Cão and Malvasia Fina. It’s similar to French Lillet Blanc, but the flavor is sweeter.
  • What does it taste like? White port tastes sweet, with honeyed fruit flavors and notes of vanilla, caramel, and citrus on the finish. It has a lighter character than most dessert wines.
  • How to drink it? You can drink white port straight as an aperitif, but we think it’s at its best in the Porto Tonico, paired with tonic water. It’s aromatic, bubbly, and refreshing in any season!

Don’t forget the orange squeeze

White port and tonic tastes great with just the two ingredients in its name. But to give it just that bit of edge, make sure to add a squeeze of fresh orange before enjoying. We’ve tried it with lemon as well, but orange is the clear winner here. It mimics the citrus notes in the port and gives a zesty nose to the glass. Don’t go without it!

Porto tonico

Favorite brand of tonic water

Tonic water is a carbonated water that contains quinine and is lightly sweetened. Don’t go about substituting Club Soda here, because it’s got a lot of flavor! It’s bubbly, bitter, sweet and sour, and it’s a popular cocktail mixer going back hundreds of years.

Quinine was historically prescribed as a medicine to fight malaria, and mixing it with carbonated water and sugar helped to mask its bitter flavor. Today, the level of quinine is much lower than historical tonic water and is safe to consume. Our favorite brand is Q Tonic: it has great flavor and is sold in small cans, just enough for a few drinks.

More tonic water drinks

You can make a “blank and tonic” with just about any spirit! And trust us: we’ve tried. None of them are quite as special as the White Port and Tonic. But here are a few more tasty tonic water cocktails:

Print
White Port and Tonic

White Port and Tonic


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 drink
  • Diet: Vegan

Ingredients

  • 2 ounces* white port
  • 4 ounces tonic water
  • 1 orange slice
  • Ice, for serving (try clear ice!)

Instructions

  1. Add lots of ice to a large cocktail or wine glass and stir to chill the glass. Drain any melted water.
  2. Pour in the white port. Pour the tonic water onto a bar spoon into the glass (to increase the bubbles). Squeeze in the orange slice and stir once. Garnish and serve.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Stirred
  • Cuisine: Cocktails

Keywords: White port and tonic

A Couple Cooks - Recipes worth repeating.

Frozen Watermelon Mojitos.

These frozen watermelon mojitos are frosting and refreshing, perfect for a super hot summer day. Make a big batch and serve to your friends! Your weekend treat is right here! A looong time, like ages ago, I shared this frozen coconut mojitos. They continue to be a really popular recipe here on the blog each […]

The post Frozen Watermelon Mojitos. appeared first on How Sweet Eats.

These frozen watermelon mojitos are frosting and refreshing, perfect for a super hot summer day. Make a big batch and serve to your friends!

Your weekend treat is right here!

frozen watermelon mojitos

A looong time, like ages ago, I shared this frozen coconut mojitos. They continue to be a really popular recipe here on the blog each summer, and I can attest to how delicious they are. They are light and fresh and cold and icy and perfect for hot summer days. 

Even the last few years when it’s been all about frosé, I’ve often thought about my frozen coconut mojitos and wanted to make them for parties! Since they are frozen and made in the blender, it’s easy to make a big batch at once. We all love ‘em. 

frozen watermelon cubes

So enter… frozen watermelon mojitos!

This recipe came about by accident. I had a huge bowl of watermelon cubes on my counter. Every week in the summer I cut up a ton of fruit for us. Melons, berries, cherries – the list goes on. My kids adore fruit and it’s an easy snack to always have on hand.

This time, the watermelon I ended up with was HUGE. I barely had room in the fridge for it so I stuck the extra watermelon cubes in the freezer. And then it hit me! 

USE THESE FOR A COCKTAIL!

fresh mint simple syrup

I’ve made wine ice cubes before and of course we all know about coffee ice cubes. I loved the idea here of using actual frozen watermelon to blend into a drink without watering it down – whether it’s alcoholic or not. 

And I’ve done this with frozen coconut that I’ve found at Trader Joe’s and Whole Foods before too. It’s great!

frozen watermelon mojitos in a blender

There is an abundance of fresh mint in my herb garden – or should I say, taking over the herb garden. As usual. So I made a mint simple syrup. I threw the fresh mint leaves right into the blender too, which is why you can see little specks in the frozen drink. 

Fresh lime juice is also key! Squeeze it in and blend.

frozen watermelon mojitos

When it comes to rum, I suggest a white rum here, or you can use coconut rum too. I made this both ways and even though we love coconut rum, I still didn’t find the coconut to be too overpowering here. Depends on what you like! But definitely use one of those – nothing dark or spiced, of course.

Finally, I still added some seltzer right into the blender to finish this off! Yes, adding bubbly soda to the blender may be playing with fire but it was perfect and needed.  (more…)

The post Frozen Watermelon Mojitos. appeared first on How Sweet Eats.

Crispy Baked Jackfruit Taquitos (Vegan, GF)

The answer to the popular weeknight question What’s for dinner? Taquitos! These vegan and gluten-free taquitos are incredibly crispy, flavorful, perfectly dippable, and portable. They also happen to be ideal for making in large batches to freeze for la…

Crispy Baked Jackfruit Taquitos (Vegan, GF)

The answer to the popular weeknight question What’s for dinner? Taquitos! These vegan and gluten-free taquitos are incredibly crispy, flavorful, perfectly dippable, and portable. They also happen to be ideal for making in large batches to freeze for later, and they’re easy to reheat when you need a quick snack. The best part? Just 10 ingredients required! Let us show you how it’s done!

What are Taquitos?

Crispy Baked Jackfruit Taquitos (Vegan, GF) from Minimalist Baker →

Easy Avocado Corn Salad

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full…

A Couple Cooks – Recipes worth repeating.

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.

Avocado corn salad

Some salads sound simple, but then you find yourself standing at the cutting board for ages. (Wait, where did the last 30 minutes go?) Here’s a salad that won’t take you half an afternoon to prep: this fast and easy Avocado Corn Salad! This one uses our favorite quick trick to a killer salad we use in our black bean and corn salad. It’s got a quick way to shortcut a bunch of chopping and the flavor? Incredible.

Another great option? Try our Avocado Tomato Salad with lemon vinaigrette!

Ingredients in avocado corn salad

This avocado corn salad can be quick and simple, or you can make it a little fancier using cooked corn on the cob. It’s the perfect summer salad for a barbecue or cookout, but it works for any season. Here are the essentials you’ll need for this recipe:

  • Avocados
  • Canned corn or cooked corn on the cob (see below)
  • Fresh pico de gallo, aka fresh salsa
  • Red onion, cilantro: optional!

Throw them all together, and you’ve got one salad with massive flavor and minimal chopping required. In fact, all you really need to chop is the avocados!

Avocado Corn Salad

The key: pico de gallo (aka fresh salsa)

The key to this concept? Purchased fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Why use it for an avocado corn salad?

  • Pico de gallo is a type of salsa made with fresh tomatoes, onion, garlic, cilantro, and lime juice.
  • It cuts down on chopping. You can find it in the fresh food section, already chopped up and ready to mix into your salad!
  • The lime juice makes a natural salad dressing. Make sure to pour on a little of the juices into the mix. Then add a drizzle of olive oil, and you’ve got dressing!

Alternative: homemade pico

Purchased pico de gallo is pretty easy to access in American grocery stores in the produce aisle. Don’t have access to it? You can make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor. Go to our Best Pico de Gallo recipe and make ½ the recipe.

Avocado Corn Salad

Main types of corn for avocado corn salad

This salad easily transforms from basic to fancy by using corn on the cob! It’s delicious with canned corn, but if it’s corn season: make a stunning salad using grilled or boiled corn. It’s also a fantastic use for leftover corn on the cob! Here are all our favorite ways to cook corn on the cob:

For the cob methods, hit up this way to How to Cut Corn Off the Cob. It’s easy and eliminates the mess! Can you use frozen corn for this salad? You can, but we find the flavor of canned is better in this case and you don’t even need to defrost it.

How to cut an avocado: the safe way

Last up for this avocado corn salad: do you know the best way to cut an avocado? This vegetable (well, fruit!) is notorious for inducing knife injuries. Here’s how to cut it…the safe way:

  • Remove the pit: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them. Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit, then twist it to remove it.
  • Safely pull the pit from the knife: Do not remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (See the video at the link.)
  • Remove from the peel and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices.

And that’s it! We hope you love this avocado corn salad: let us know in the comments below!

More avocado recipes

Love avocados? Here are a few more great avocado recipes to make with this tasty fruit:

This avocado corn salad is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Avocado corn salad

Easy Avocado Corn Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

Here’s a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.


Ingredients

  • 2 ripe avocados
  • 15-ounce can corn, drained or 1 ½ cups boiled or grilled corn kernels
  • ¼ cup red onion slices (optional)
  • 1 cup purchased pico de gallo, aka salsa fresca (including juices)*
  • Fresh cilantro, for garnish (optional)
  • ½ teaspoon kosher salt
  • 1 drizzle olive oil

Instructions

  1. If making with cooked corn, cut the corn kernels from the cob. Otherwise, drain the canned corn.
  2. Dice the avocado. If using, slice the red onion.
  3. Gently mix the chopped avocado, corn, red onion and cilantro (if using) with the pico de gallo, making sure to add it with its juices. Add a drizzle of olive oil if you like. The salad is best the day it is made. Leftovers are good for 1 day.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo. If you’d like

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Avocado corn salad

A Couple Cooks - Recipes worth repeating.

Chocolate Chip Zucchini Bars

One of my super powers is turning zucchini into delicious desserts. If you’ve tried my chocolate zucchini cake, zucchini brownies, or zucchini cookies, you know it’s true. I have a gift for making the green vegetable taste super decadent an…

One of my super powers is turning zucchini into delicious desserts. If you’ve tried my chocolate zucchini cake, zucchini brownies, or zucchini cookies, you know it’s true. I have a gift for making the green vegetable taste super decadent and super delicious. These Chocolate Chip Zucchini Bars are my latest and maybe greatest zucchini dessert.…

The post Chocolate Chip Zucchini Bars appeared first on Two Peas & Their Pod.

This Is the Best Spiked Seltzer to Sip All Summer

If there’s one thing I look forward to doing most over the summer, it’s sitting outside—be it on a beach, rooftop, grassy knoll, or, heck, even my fire escape—while sipping an ice-cold beverage (usually something with a little kick, if you know what I …

If there's one thing I look forward to doing most over the summer, it's sitting outside—be it on a beach, rooftop, grassy knoll, or, heck, even my fire escape—while sipping an ice-cold beverage (usually something with a little kick, if you know what I mean).

My go-to is a dry rosé (usually this well-priced bottle by La Vieille Ferme) or a pitcher of something herby, citrusy, and refreshing, like a Pimm's Cup or this Bowery Punch.

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25 Fresh Corn Recipes

Every summer, something happens that I look forward to all year: I spot a pile of the first sweet corn of the season at the farmers market. Immediately, my mind starts racing, imagining all the fresh corn recipes I’ll make when I get home. Should…


Every summer, something happens that I look forward to all year: I spot a pile of the first sweet corn of the season at the farmers market. Immediately, my mind starts racing, imagining all the fresh corn recipes I’ll make when I get home. Should I start with a corn salad? Tacos? Chowder? Plain ol’ corn on the cob? I’ll only make one of these corn recipes on that first night, but in the coming weeks, I’ll cycle through all of them. In late summer, corn is so fresh, sweet, and juicy that I cook it (and eat it) as […]

Roasted Salsa Verde (30 Minutes!)

When warmer weather arrives, we’re suckers for the classic combination of chips and salsa. This vibrant, roasted salsa verde is the perfect companion to crispy tortilla chips, tacos, enchiladas, salads, and beyond!
We trialed a raw version (hoping the…

Roasted Salsa Verde (30 Minutes!)

When warmer weather arrives, we’re suckers for the classic combination of chips and salsa. This vibrant, roasted salsa verde is the perfect companion to crispy tortilla chips, tacos, enchiladas, salads, and beyond!

We trialed a raw version (hoping the raw would work for an easy, heat-free option), but it didn’t quite compare to the smoky depth of flavor we achieved with the roasted version. It’s well worth the little bit of extra effort!

Roasted Salsa Verde (30 Minutes!) from Minimalist Baker →