Easy Recipes: June 2018

Thursday, June 28, 2018

Pina Colada Slush

Pina Colada Slush

Large Can of Dole Pineapple Juice
Two 12 oz. cans frozen pink lemonade
One 15 oz. can Cream of Coconut

Mix all ingredients together in Large Mixing Bowl.
Freeze solid in Bowl or freezer containers.
Fill glass with 1/2 full slush.
Add 7 up

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Great selection of bowls and freezer containers

Thursday, June 21, 2018

Summer Squash Salad

Ingredients

1 large zucchini, ends trimmed

1 large yellow squash, ends trimmed

1/2 tsp. kosher salt, divided

Juice of 1 lemon

3 tbsp. extra virgin olive oil

3 tbsp. rice vinegar

2 cloves garlic, peeled

¼ cup fresh cilantro

¼ of small red onion, peeled

2 tbsp. honey

1 tsp. poppy seeds, toasted

Directions

Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain liquid.

In the bowl of the Chop ’N Prep™ Chef, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red onion, honey and remaining salt. Pour over vegetables and gently toss to coat.

Refrigerate 20 minutes. Sprinkle with poppy seeds before serving.

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