Hot Summer Eats is here and I am so excited to be part of it!
First - what is Hot Summer Eats?
Rallied by Camilla of Culinary Adventures with Camilla, a talented group of 18 food bloggers will be posting recipes for a week. From June 1st through June 8th, we hope to inspire you for your summer grill dates and cookouts, provide you with ideas for your beach bonfires, and get you planning those ice cream socials and cocktail hours. Not only will you find over a hundred summery recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See details below.
(with links to their homepages, in alphabetical order)
The PrizesBenBella Vegan will provide one winner with one print copy of each of their Spring 2015 releases:Love Fed, by Christina Ross (March 2015); PlantPure Nation Cookbook, by Kim Campbell (March 2015); Plant-Powered Families, by Dreena Burton (May 2015); Happy Herbivore Guide to Plant-Based Living, by Lindsay S. Nixon (May 2015); and China Study Quick & Easy Cookbook, by Del Sroufe (May 2015).
Casabella will provide one winner with a trio of kitchen gadgets that are perfect for summer entertaining: a set of two large ice cube trays; a citrus juicer and reamer; and a cherry pitter.
Gourmet Garden will provide one winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.
Not Ketchup will provide one winner with a prize pack of four fruit ketchups - Blueberry White Pepper, Cherry Chipotle, Spiced Fig, and Smoky Date.
Quirk Books will send one winner a copy of their cookbook Summer Cocktails by Maria Del Mar Sacasa, photography by Tara Striano.Spicely Organics will send one winner their Backyard Barbeque Gift Box.
T.Lish will provide one winner with each of the three current flavors: Sweet Garlic, Asian Sesame, and Chipotle.
Members of the Sauceology Group have donated a summery prize pack that includes six delicious products. You will receive either the Calypso Kick or Island Thyme Spice Rub from Caribeque, Garlic Goodness Hot Sauce and Chai Curry Chup from Intensity Academy, Roasted Tomato Vinaigrette from Out of the Weeds, Guava Girl Gourmet Grilling Sauce from Pirate Jonny's, and Southern Gold Barbeque Gold Sauce from Voodoo Chef.
The Giveawaya Rafflecopter giveaway
Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.
Second - how about a recipe from one of our sponsors?
I was reading through T.Lish's site the other day and I started browsing the list of amazing recipes they had when I came across this pasta salad recipe. I had just committed to bringing a pasta salad to a Memorial Day cookout and knew as soon as I read this recipe that this would be the one I would make.
I have to admit that when I first opened my box of goodies from this company, the Sweet Garlic Vinaigrette had me the most excited. I couldn't wait to give it a try and now I can't wait to get more!
This salad was not only a hit with my family but I had a few people ask to take some home with them after the cookout. Here is the recipe - it is sweet, spicy, salty and just T.Lish!
1 box (1 lb) of pasta, cooked, drained and cooled (I like the tri-colored pasta for this)
1 jar (12 oz) fire roasted red peppers, drained and chopped
1 can (3.8 oz) sliced black olives
1 yellow pepper, chopped
1 small red onion, chopped
4 oz pepperoni slices, cut into quarters
1/4 cup fresh parsley, chopped
8 oz mozzarella cubed or sliced
1 bottle (12 oz) of T.Lish Sweet Garlic Dressing and Marinade
1 jar of pepperoncini peppers, drained
Toss the cooked and cooled pasta with all the ingredients except the pepperoncinis. Pour the dressing over the salad and toss. Chill the mixture in the fridge for 8 hours or overnight. I served this salad with the pepperoncinis on the side for anyone who wanted a little heat.