Summer Eats: Cooking in Your New Home

It’s finally summer and it’s time to celebrate. Whether you are hosting a Fourth of July get together, having a pool party in the neighborhood, or simply want some delicious summer eats, look no further. Step out of your comfort zone this summer and try one (or all) of our favorite summer recipes! From backyard barbecues to family potlucks to simply spending time with loved ones, we've got you covered with a list of mouthwatering recipes that everyone is going to love. Recipes are from our very own team members, showcasing some of the recipes you might find in the Chesapeake Homes cookbook coming soon. Give them a try and let us know how they turned out on social media!

Greek Pasta Salad

16 oz package of cheese Tortellini

1 bag of spinach

1 can/jar olives (halved and pitted) Recommended: Kalamata Olives

8 oz Feta Cheese

¾ cup of toasted pine nuts

Bottle of your favorite Greek Dressing

Cucumber

Cherry Tomatoes

1 tsp Garlic Powder

1 tsp Red Chili Flakes

1. Boil the tortellini according to the package instructions. You may use either frozen or fresh tortellini. Once done, let the pasta cool and set aside.
2. While the pasta cools down, wash your spinach, cucumber, and tomatoes.
3. Lightly peel the cucumber allowing some of the skin to stay on. Make your cucumber look like it has stripes, and then chop it into quarters.
4. Cut the cherry tomatoes in half and give the spinach a rough chop to make it easier to eat for your guests.
5. Add all the veggies into a large bowl and crumble the feta on top.
6. Drain the olives, cut in half, and toss into the bowl with the other ingredients.
7. Use a frying pan to lightly toast up your pine nuts. Toasting them allows a beautifully nutty flavor to develop.
8. Now that your pasta is cool, your pine nuts are golden brown, and all your veggies are cut and combined together. During this time, you can pour your Greek dressing and seasonings on top in increments making sure to stir in between. (Make sure not to stir too much or the tortellini may fall apart).
9. Let sit overnight or for a few hours so the dressing can be soaked up by the ingredients.
10. Serve and let your guests rave to everyone about this pasta salad.

Steak Tacos

Street Corn:

10 oz bag Birds Eye® Steamfresh™ Gold and White corn

1 tsp vegetable oil

1 tsp grated lime peel

1 tbsp lime juice

1/8 tsp chili powder

1/8 tsp smoked paprika

1/8 tsp salt

2 tbsp sour cream

¼ cup mayonnaise

¼ cup crumbled queso fresco cheese

1 tbsp chopped fresh cilantro

Steak:

1 tsp chili powder

1 tsp ground cumin

1tsp salt

½ tsp black pepper

½ tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

1 lb flank steak or flat iron steak (½ to ¾ inch thick)

1 tbsp vegetable oil

8 corn tortillas, warmed

Lime wedges and additional cilantro, optional

1. Adjust oven rack so that it’s 6-inches from the broiler. Heat broiler to high. Microwave corn according to package directions. Tear bag open and pour in 1 teaspoon vegetable oil. Fold the bag over to close it and shake to coat corn with oil. Pour onto large, heavy baking sheet and spread over half of the pan.
2. STEAK: Stir together 1 teaspoon chili powder, cumin, 1 teaspoon salt, pepper, smoked paprika, garlic powder and onion powder in a small bowl. Place steak on baking sheet next to corn. Coat both sides of steak with 1 tablespoon oil and spice rub.
3. Broil steak and corn until corn is lightly browned, stirring occasionally and steak is cooked to your liking, about 12 minutes for medium rare (130°F), turning once. Let steak rest while you make the street corn.
4. STREET CORN: Stir together lime zest, lime juice, 1/8 teaspoon chili powder, paprika, 1/8 teaspoon salt, sour cream, mayonnaise, queso fresco and chopped cilantro in medium bowl. Stir in roasted corn.
5. Slice steak against the grain in thin slices. Serve sliced steak on warm tortillas and top with street corn. Garnish street tacos with additional cilantro and a squeeze of lime juice if desire

Lentil Salad with Fresh Mint & Goat Cheese

1 ½ cups dry lentils, French green-variety, picked over and rinsed

2 bay leaves

½ small red onion, coarsely chopped

¼ cup peppermint leaves, coarsely chopped

½ tsp salt

¼ tsp pepper

½ cup semi-soft goat cheese

1. Place lentils in a medium saucepan and add enough water to cover lentils by 2-3 inches. Add bay leaves and bring to a boil over high heat. Reduce heat to medium and partially cover pan; simmer until lentils are tender – 15-20 minutes. Drain and discard bay leaves and transfer lentils to a large bowl.
2. While lentils are still warm, stir in onion, mint, salt, and pepper.
3. Sprinkle goat cheese over salad just before serving.
4. Serve warm or chilled.

Avocado Lime Slaw

2 avocados

12 oz bag of slaw mix (if unavailable, make your own by shredding white cabbage, purple cabbage, and carrots together. For a nice change to a classic, you can also add in shredded kale, chopped broccoli or chopped spinach. You cannot go wrong with any of these combos with this dressing, so make it your own!)

2 tbsp of Apple Cider Vinegar

2 limes (you need the zest and the juice)

3 cloves crushed garlic

1 tbsp paprika

2 tsp of crushed red pepper

1 tsp cumin

1 tbsp onion powder

2 tsp dried oregano

1 tsp dried basil

1 tsp of honey

Salt and Pepper to taste

1. In a large bowl mash up your ripe avocados until it is the consistency of a paste
2. To the avocado add all the seasonings, crushed garlic, apple cider vinegar, honey, and the juice from two limes
3. Whisk mixture until it begins to thin out
4. Then add desired slaw mix, stir, and top with fresh lime zest
5. Serve as a side dish or even better on top of a burger

Fruit Salsa & Chips

Strawberries

Mango

Raspberries

Pineapple

Blueberries

Any additional fruit you would like

Tortillas

½ cup Cinnamon Sugar mixture

½ cup melted butter

¼ cup fresh basil

3 tbsp lemon juice

1. Pre-heat your oven to 350 degrees.
2. Cut a stack of tortillas into your desired chip shape.
3. Lay cut tortillas out on a sheet pan and brush with the melted butter and sprinkle with the cinnamon sugar mixture.
4. Once completed, bake in the oven for 5-7 minutes or until the tortillas have hardened and are crispy like chips.
5. While the cinnamon sugar chips are baking, wash all the fruit and finely dice the strawberries, mango, raspberries and pineapple.
6. Add all chopped fruit into a bowl along with the full blueberries.
7. Rip the fresh basil up by hand and toss into the salsa.
8. Squeeze lemon juice over fruit and softly toss again.
9. Serve with your sweet crispy chips and wait for your guests to say wow.

Red, White and Blue Trifle

10 oz Angel Food Cake, cut into 1-inch cubes

2 pints strawberries, sliced

2 pints blueberries

For the cream filling:

6 tbsp fat-free sweetened condensed milk

1 ½ cups cold water

1 oz package of white chocolate or cheesecake instant pudding mix, fat-free, sugar-free

12 oz whipped topping

1. Whisk the condensed milk and water in a bowl.
2. Whisk in the pudding mix for 2 minutes.
3. Let stand for 2 minutes or until soft-set, then fold in whipped topping.
4. Arrange half of the cake in the bottom of a 14-cup trifle dish.
5. Sprinkle evenly with a layer of blueberries.
6. Spread half of the cream mixture over the blueberries and gently spread
7. Top with a layer of strawberries.
8. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
9. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
10. Cover and refrigerate at least one hour.