3 delicious outdoor recipes to beat the heat

When summer temperatures soar, the last thing you want is to turn up the oven. Cooking outdoors is a great way to keep your kitchen cool while enjoying the fresh air and sunshine. Whether you're hosting a backyard dinner or just trying to avoid the heat, these three recipes are perfect for warm-weather dining.

Grilled Shrimp Tacos with Mango Salsa
Watermelon, Feta & Mint Salad
No-Bake Strawberry Lemon Icebox Pie

These tacos are light, flavorful, and quick to grill, perfect for a summer evening.

Ingredients:

For the shrimp

2 teaspoons olive oil
1 1/4 pounds shrimp peeled, deveined and tails removed
chili powder and salt to taste

For the mango salsa

1 cup mango finely diced
½ cup red bell pepper finely diced
1/2 jalapeno pepper minced (remove seeds and ribs to make it milder)
juice of 1 lime
½ cup cilantro leaves finely chopped

For the creamy cilantro lime sauce

1 cup sour cream (can use light)
½ cup cilantro leaves roughly chopped
2 teaspoons lime juice
1 1/2 teaspoons honey
¼ cup prepared green salsa
salt and pepper to taste

For assembly

1 cup shredded purple cabbage
8 corn or flour tortillas

Instructions:

For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

Source: Dining at the Zoo

An ultra-refreshing with a perfect balance of sweet and salty.

Ingredients:

4 cups cubed watermelon
½ cup crumbled feta cheese
¼ cup fresh mint leaves, torn
1 tbsp olive oil
1 tbsp lime juice
Salt and pepper to taste

Instructions:

Combine watermelon, feta, and mint in a large bowl.
Drizzle with olive oil and lime juice.
Season with salt and pepper, then toss gently and serve chilled.

Adapted from Southern Living

It’s chilled, fruity, and requires zero oven time.

Ingredients:

1 pre-made shortbread or graham cracker crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup lemon juice
1 tsp vanilla extract
1 cup sliced fresh strawberries
Whipped cream for topping

Instructions:

Beat cream cheese until smooth. Add condensed milk, lemon juice, and vanilla; mix until creamy.
Pour into crust and refrigerate for at least 4 hours or until set.
Top with strawberries and whipped cream before serving.

Source: Taste of Home

These recipes are proof that you don’t need a hot kitchen to enjoy a delicious summer meal. With a little prep and a grill (or even just a fridge), you can whip up a refreshing dinner and dessert that’s perfect for an easy evening at home.

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