Need some more inspiration for your next summer get-together? Here are a few more recipes to help simplify your menu plan. Let’s begin with a cool summer cocktail…

Cucumber Infused Vodka (or Gin) Martini

-2 slices cucumber
-Fresh basil leaf
-2 oz vodka or Hendrick’s gin
-½ oz simple syrup
-Unpeeled cucumber slice
-ice

-Muddle 2 peeled slices of cucumber and 1 julienned basil leaf
-Add ice, 2 oz vodka (or Hendrick’s gin) and ½ oz simple syrup
-Stir, strain, and garnish with an unpeeled cucumber slice
-Makes 1 drink

Garlic Lovers’ Hummus

-4 garlic cloves
-2- 15 oz cans garbanzo beans (chickpeas), drained
-½ teaspoon cumin
-1 teaspoon salt
-¼ c tahini
-¼ c lemon juice (fresh squeezed)
-1/3 c olive oil
-Couple dashes of paprika
-¼ c Spanish manzilla olives, sliced
-whole wheat pita (or low carb Kontos)

Chop garlic in a food processor. Add chickpeas. Puree until smooth or if you like chunky hummus, stop pulsing when fine pieces of the chickpeas remain. Add cumin, tahini, lemon juice, salt, and blend. With food processor running, add the olive oil slowly. Scoop into bowl. Place sliced olives on top and sprinkle with paprika. Serve with pita bread triangles. (If desired, substitute chopped roasted red pepper for the olives.)

Grilled Fish Taco

-1 lb. Tilapia or Mahi Mahi fillets
-½ cup minced white onion
-4 ripe medium tomatoes, chopped
-½ c shredded cabbage or asian broccoli slaw
-avocado, peeled, pitted, sliced
-½ c chopped cilantro leaves, divided
-¼ c olive oil
-Salt and freshly ground pepper
-½ c plain greek yogurt
-Whole wheat tortillas
-Lime wedges
-2 limes, juiced
-2 teaspoons dried oregano (Mexican variety preferred)
-1 jalapeno, seeded and minced
-2 garlic cloves, minced
-Salsa verde
-Hot sauce

In a small bowl, wisk the olive oil, garlic, oregano, lime juice, jalapeno, ¼ c cilantro, salt and pepper. Put the fish fillets in a large glass dish and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes.

Gather garnishes and place in small bowls and/or on a platter.

Remove the fish from the marinade and place on a hot grill (medium-high heat) for 3 to 4 minutes per side and remove from heat to platter. Fish should flake and be opaque in center. (It’s always best to use a grilling tray when cooking fish and pre-treat it with cooking spread to help prevent sticking).

Place the tortillas on grill for about 20 seconds (they will be slightly charred).

To assemble, layer on each warm tortilla fish plus desired garnishes (onion, tomato, cabbage/slaw, avocado, cilantro, lime juice from wedge, yogurt, salsa Verde, hot sauce). Makes 4 servings