Sticky Toffee Employees Share Their Favorite Summer Recipes
Fresh veggies, chilled drinks and crisp salads are what make summer special. Here are our favorite summer recipes to keep you cool, tried-and-tested by Sticky Toffee employees.
SUMMER STIR FRY
Try this simple summer stir fry from Pioneer Woman. It is a quick, easy shrimp-and-veggie skillet dish.
- 2 tbsp. Butter
- 2 tbsp. Olive Oil
- 4 cloves Garlic, Minced
- 12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
- 2 whole Zucchini, Sliced On A Slight Diagonal
- 2 ears Corn, Kernels Sliced Off
- 1/2 c. Grape Tomatoes, Sliced In Half Lengthwise
- Salt And Freshly Ground Pepper, To Taste
- Chopped Fresh Herbs, If Desired
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.
Relax on your deck or patio with this chilled Mojito from Bon Appetit.
- ¾ ounce simple syrup
- 2 sprigs mint, plus more for serving
- 2 ounces white rum
- ¾ ounce fresh lime juice
- Club soda (for serving)
Muddle simple syrup and 2 mint sprigs in a cocktail shaker. Add rum and lime juice. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a tall Collins glass filled with ice. Top off with club soda; garnish with more mint.
CUCUMBER TOMATO SALAD
Looking for ways to use your fresh veggies? Toss them together in this fresh salad!
- 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice)
- 1 pinch brown sugar
- 1 cucumber (fresh and firm)
- 1/2 large red onion
- 2 Tbsp chopped fresh Italian parsley
- 2 Tbsp chopped fresh cilantro
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/2 cup extra virgin olive oil (very good quality)
- 1/4 cup red wine vinegar
- freshly ground black pepper (to taste)
- 1 tsp kosher salt
- 2 garlic cloves (pressed)
- 1 tsp brown sugar
- 1 tsp dried oregano
Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. Cut the cucumber in half lengthwise, then slice it into 1/4" thick slices. Add the cucumbers to the tomatoes. Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on you preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro.
To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together, until well blended. Pour the dressing over the vegetables and toss gently using both hands. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 6 hours. This will allow the flavors to meld together. Then serve and refrigerate the leftovers for up to 3 days.
SAUSAGE STUFFED ZUCCHINI BOATS
This recipe is a perfect combination of fresh vegetables, a savory filling, and melt-y cheese from our friends at Wholesome Yum!
- 4 medium Zucchini
- 2 tbsp olive oil (divided)
- Sea Salt (for sprinkling)
- 1/3 cup Onion (diced)
- 1 lb Ground Italian pork sausage
- 2 Cloves Garlic (minced)
- 14.5 oz Diced tomatoes (drained)
- 1/3 cup Grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 cup Mozzarella cheese (shredded)
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper. Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells. Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt. Roast the zucchini in the oven for about 15-20 minutes, until soft.
Meanwhile, heat another tablespoon (15 mL) of olive oil a large non-stick skillet over medium-high heat. Add the diced onions. Saute for about 10 minutes, until starting to brown. Add the pork sausage, and cook for about 10 minutes, breaking apart with a spatula, until browned. Make some room on the pan, add the minced garlic, and saute for about a minute, until fragrant. Then, mix the garlic into the sausage.Remove the sausage from heat. Stir in the tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed. When the zucchini are done roasting, use paper towels to pat any moisture from the wells. Stuff the sausage mixture into the zucchini boats. Sprinkle with shredded mozzarella. Bake for about 5-10 minutes, until the cheese is melted and browned.
We hope you enjoy our favorite summer recipes. Cheers to Summertime!
Sticky Toffee Brand Manager