Scrumptious Summer Staples – 3 Savoury Recipes to Spice Up Your Summer

By Kristy Ware | Blog

Jun 01

1. Curried Tuna Sandwich Filling

Without fail, every time we plan to travel by car or plane, we make this super easy and delicious sandwich filling. It’s portable, fills you up, tastes great, and it offers a hit of protein, fiber, and energy. It’s a winning combination for day trips or long hauls!

Ingredients:

  • 1 can of tuna (I like flaked white)
  • 2 celery ribs washed and diced
  • 1 medium-sized apple diced
  • ¼ cup green onions or fresh chives diced
  • ¼ cup of raisins
  • ½ cup of mayonnaise (or more to your liking)
  • 1 TBSP curry powder
  • Pinch of sea salt
  • Bread, wraps, or pitas to fill or your favourite cracker for scooping

Optional Additions:

  • You can replace the tuna with cubed boneless skinless chicken (cooked in a frying pan with olive oil and lemon juice)
  • Shredded greens such as kale, spinach or chard

Directions:

  1. Drain tuna and shred into a medium-sized bowl. (save the tuna water for your kitty if you have one!)
  2. Dice celery, apple, green onions, and additions if using.
  3. Add mayonnaise, curry powder, and raisins. Mix well.
  4. Eat-in a sandwich, wrap, or pita with leaf lettuce or scoop with crackers!

2. Mama Anne’s Potato Salad

Growing up I remember eating pre-packaged potato salad a few times each summer. You know the one from the deli section of the grocery store? It was OK. But it wasn’t amazing. A few years ago my mother-in-law, Anne, introduced me to her homemade potato salad. It. Was. Amazing. It left an impression on me and created an entirely new appreciation for this summer staple. Thanks Mama Anne!

Ingredients:

  • 3 lbs Red Potatoes (or nugget potatoes also work well!)
  • 1 ¼ cup of Mayonnaise
  • ¼ cup of green onions or fresh chives
  • 3-4 Hard boiled eggs, diced
  • Radish
  • Salt & pepper to taste
  • Paprika to sprinkle on top

Optional additions:

  • Swap green onions for red onion – ½ small red onion diced
  • Add other fresh herbs like dill, parsley, basil or thyme
  • 1 TSP Dijon mustard
  • 2 Celery stalks diced finely
  • ½ cup thinly shredded kale
  • 2-3 dill pickles diced

Directions:

  1. Dice your potatoes into large chunks. Then add them to a large stockpot and cover with water, and cook until the potatoes are tender (8-12 minutes depending on size). Drain the potatoes in a colander, return them to the pot to cool uncovered while you prepare the rest of the ingredients.
  2. Meanwhile, whisk together the mayonnaise, chives, salt & pepper in a medium bowl until well combined.
  3. Dice eggs, radish and onion. Add in any other additions you choose. Toss gently into the main bowl until evenly combined.
  4. Add the mayo mixture and coat evenly.
  5. Season with salt and pepper.
  6. Although you can enjoy this salad immediately, it tastes even better if you cover and refrigerate for 1-2 hours before serving.
  7. Top with your desired garnishes and enjoy!
  8. It keeps well for a few days if covered and kept in the refrigerator.

2. Mexi-Can Guacamole

In all honesty, I never tried an avocado until I was 29. The first time, my now wife, introduced me to avocado it was a bust. I popped a thin slice in my mouth and immediately scrunched up my face, my taste buds said ‘yuck’, and I nearly spat it across the room. It was tasteless, mushy, and unappealing.

But, I knew that introducing new foods and tastes can take upwards of 7 exposures, so I continued to try it. I had been hearing people talk about its many health benefits and its deliciousness so I didn’t give up. A few months after that initial experience she taught me how to make homemade guacamole served with tortilla chips. To my delight, I loved it! And the best part, the student has since surpassed the master. Now I make the best guac in the house!

Ingredients:

  • 1-2 ripe avocados
  • ¼-½ lime juice
  • 1-2 TBSP salsa
  • Dash of cumin
  • Pinch of salt
  • Dash of cayenne pepper
  • Handful of Cilantro shredded

Optional Additions:

  • Crushed garlic
  • Diced white onion

Directions:

  1. Slice avocado in half and remove pit.
  2. Mash avocado using a fork and whip until creamy.
  3. Add lemon, salt, pepper, cumin, salsa, and cilantro (plus optional ingredients if using).
  4. Stir until well combined.
  5. Serve with tortilla chips or as part of a Mexican feast.
  6. Enjoy!

What summer recipe has become a staple in your house? Let me know in the comments below! 

Want some fresh new ideas for you and your family’s snacks and lunches?

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