Nothing says summer to me more than summer food! And summer food to me is anything grilled or cold! With a glass of tea or something fruity and a slice of watermelon, nothing could be more summer-y!
So, I thought I would share a few summer-time recipes that are big hits in my family!
How about some Watermelon Lemonade? Sounds great, right? I found this on Food.com. Here is how you can make it yourself!
1 cup lemon juice
1 cup superfine sugar
4 1/2 cups water
3 cups chopped seeded watermelon
2 tablespoons light corn syrup
(optional, for those who are over 21) vodka, a shot to make a summertime cocktail
Directions:
In a blender, puree the watermelon with the corn syrup.
Strain to remove any bits of seed that remain.
Combine the lemon juice and sugar in a large pitcher.
Stir until the sugar is completely dissolved.
Add the puree along with the water.
Serve over ice in tall glass.
Now that we are no longer thirsty, let’s get to some food!
Here is a great black bean & couscous salad! I have not tried it, but it sure looks good! Let me know if you try it!
Here is a website that has 50 different kabob recipes! Yummy!
Grilled Greens Salad (including grilled kale, one of my favorites!)
I found this recipe on a website called Comfy Belly. I will let you go to this beautiful site to get the recipe. You might even wander around and find some other yummy things to eat!
Then lets end this meal with some Watermelon ice cream! YUM! YUM! It is really easy, it looks great, and everyone loves it! 
INGREDIENTS
Lime Sherbet
Pineapple Sherbet
Raspberry Sherbet
Mini-chocolate chips
DIRECTIONS
LINE 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.
SPOON lime sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove pineapple sherbet from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.
REMOVE raspberry sherbet from the freezer and allow to soften for 10 minutes. Spoon sherbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sherbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.
TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.
