Oh Summer!

Weather is really hot these days here. Temperatures are consistently in 80+ and no signs of cooling down in the evening either. Its getting impossible to eat any kind of spicy-hot food. We tend to eat salads, fresh rolls, different kinds of fruit drinks weekend lunches/dinner whenever we are home. Farmers market is packed with fresh stone fruits, cherry tomatoes, cucumbers, corns. All the ingredients are just inviting. Simple salads are just chop chop chop vegetables and/or fruits, squeeze fresh lemon/lime juice salt and ready to eat. Sometimes I feel like adding some protein or carbohydrates and add cooked pasta, couscous, quinoa. Then it becomes nice fulfilling lunch.

Israeli couscous salad -
Israeli Couscous Salad

1 cup Israeli couscous
7-8 cherry tomatoes
1 small cucumber
2 plums
1 nectarine
1 small shallot
few basil leaves
1/2 lemon
sugar salt and pepper per taste

Preparation -
Cook couscous per directions on the package and let it cool for half n hour. Cut all the fruits in bite size pieces. Cut tomatoes in two pieces. Peel the cucumber and the chop in bit size pieces. Chop basil and shallot. Mix all chopped ingredients and couscous in a bowl. Squeeze lemon juice, add sugar, salt and pepper. Let it sit for 15 minutes preferably in fridge for 15 minutes before serving.

Virgin Blueberry Daiquiri -
I have been using this recipe for strawberry daiquiri for a while now. And use it with any berry available in the season. Personally I like blueberry version more so here it is -
Blueberry Daiquiri

1/2 cup washed blueberries
Juice from 1/4 lemon
2-3 tbsp sugar (or per taste)
3-4 ice cubes

Preparation -
Blend all the ingredients together in a jar. Adjust sugar and enjoy the drink in a chilled glass.

Tips -

1. You can use any berries in daiquiri.
2. You can substitute any small pasta or quinoa in the salad.