Beat the Heat

Mediterranean Salad


½ cup extra-virgin olive oil

3 Tbsps. lemon juice

1 Tbsp. chopped fresh parsley

2 tsps. honey

¼ tsp salt

½ tsp pepper

¼ tsp red pepper flakes


Amounts will depend on how much salad you need and whether you like the ingredients or not. 

Chopped romaine lettuce

Prepared hummus

Cherry tomatoes, halved 

1 medium English cucumber, chopped

Marinated artichoke hearts, drained, coarsely chopped

Red onion, thinly sliced (1 cup)

Crumbled feta cheese 

Stir dressing ingredients together in a medium bowl.  Place lettuce in bowl and drizzle with dressing.  Toss lightly to coat.  Place small dollops of hummus evenly over lettuce-this can be done on the plate if preferred. (If you would rather not use hummus, you can use toasted chickpeas instead.) Layer tomatoes, cucumbers, artichoke hearts, onion and feta cheese. Serve with more dressing if needed.

Recipe adapted from


Strawberry Banana Pita

This is a great way to up the ante on the standard PB&J!

½ peanut butter

4 Tbsps. honey

1 Tbsps. butter

1 banana, sliced

2-4 strawberries, sliced

In a small bowl, mix peanut butter, honey and butter until well blended.  Taste to make sure it is as you want it.  Spread mixture inside pita pocket.  Top peanut butter mixture with bananas and strawberries inside pita.  Yum!


Slow Cooker Low Country Boil

1lb smoked sausage, cut into 1-inch pieces

10 small red potatoes, quartered

4 ears corn on the cob, cut into 2-inch pieces

1 large onion, cut into wedges

2 Tbsps. minced garlic

¼ cup plus 2 tsps. seafood seasoning, divided

1 tsp ground black pepper

Juice from 1 large lemon

4 cups water

12oz beer

2 lbs. large shrimp 

Place Crock Pot liner in slow cooker.  In slow cooker, combine sausage, potatoes, corn, onion, 1/4 cup seafood seasoning, black pepper and lemon juice. Pour in beer and water.  Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 1/2 to 5 hours.  Test potatoes with a fork to test tenderness.  Once potatoes are ready or almost ready, in a small bowl, toss shrimp with remaining seafood seasoning. Add shrimp to slow cooker and cook until shrimp are pink and no longer translucent check about 5-7 minutes on high.  It doesn’t take long and you don’t want the shrimp to be overcooked.

Recipe adapted from  


Slow Cooker Honey Garlic Chicken

2lbs. boneless, skinless chicken breast

1 cup honey

½ cup soy sauce 

2 tsps. chili garlic sauce

½ Tbsp. cornstarch (optional)

1 cup diced green onion

Place Crock Pot liner in slow cooker.  Whisk together minced garlic, honey, soy sauce and red chili garlic sauce until honey has dissolved.  Place chicken breast in slow cooker. Then, pour sauce over chicken.  Cook on low 6-8 hours or on high for 2-4 hours.  Once your chicken is fully cooked and tender, remove chicken from slow cooker and use 2 forks to shred.  Thicken sauce by adding in 1/2 tablespoon of cornstarch and whisk until dissolved.  Return chicken to slow cooker and stir. Cover and let cook for 10 more minutes so sauce can fully thicken.  Top with green onion in the slow cooker or on your plate when you serve.  Serve with rice or pasta and green beans or carrots or other sides of your choice! So good!

Recipe adapted from


Chilled Avocado Crab Soup

3 large avocados, halved, pitted and peeled

2 cups cold vegetable or chicken stock

¼ cup plus 1 Tbsp. fresh lime juice

½ cup heavy cream

Kosher salt and other seasoning to taste--I like to add Old Bay or taco seasoning.

1lb jumbo lump crabmeat, picked over

½ cup crème fraiche- If you can’t find this sour cream will work, but it’s not quite the same.

In a food processor, combine the avocados, stock, 1 cup of water and 1/4 cup of the lime juice and puree until very smooth. With the machine on, gradually add the heavy cream.  If it’s too thick for your tastes add more stock a little at a time until it reaches desired consistency.  Blend until well mixed.  Pour into a large bowl and season to taste.  Cover and refrigerate until well chilled, about 1 hour.  In a medium bowl, gently toss the crab with the remaining 1 tablespoon of lime juice. Ladle the chilled soup into bowls and top with the crab. Garnish with crème fraiche and serve. For added flavor and a little heat, add toasted serrano chilies to your bowl. 

Recipe adapted from