Vary the color - and the taste - of your warm-weather entertaining with drinks such as a pineapple, mint and jalapeno smoothie.
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Vary the color - and the taste - of your warm-weather entertaining with drinks such as a pineapple, mint and jalapeno smoothie.

Warm weather offers memorable meals

Family Features

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Unforgettable summer moments are typically defined by family, friends and great weather – and are made even more memorable by the meals. Take this summer to a new level of festive by adding fresh pops of color to everyday meals and outdoor celebrations.

For inspiration, try these warm weather tips from food stylist Janice Stahl:

  • Mason jar salad – Keep salads fresh and delicious by layering nutritious goodies in a mason jar. Start with dressing on the bottom, then layer veggies, cheese, lettuce and your favorite protein or topping. Everything stays separate and dressing-free until you toss the salad together in a bowl.
  • Sweet summertime – End your meal with a light-but-special sweet treat by serving fruit for dessert. Summer fruits can be baked, grilled, frozen or simply used as fresh pops of color on top of your favorite sorbet.
  • Toast to summer – Raise a glass this summer in a toast to refreshing seasonal beverages for all ages. From the sunny yellow of lemonade to the ruby red of sangria, these drinks can double as centerpieces for all your backyard get-togethers.
  • Style tip – Fill ice cube trays with lemon juice, fruit or fruit juice to add to your drinks. This will help keep them from getting watered down as the ice melts.

For more recipes and ideas, go to



Raspberry Lemonade Ice Cream Cake

For the lemon curd

1/2 cup frozen lemonade concentrate

1/2 cup gran-ulated sugar, plus 2 tablespoons, divided

2 large eggs

6 tablespoons unsalted butter, cubed, room temperature

For the cake

1 cup vanilla ice cream, softened

1 cup raspberry sherbet, softened

4 ounces loaf cake, sliced

To make lemon curd, combine lemonade concentrate and 1/4 cup sugar in medium sauce pan and bring to boil. Continue cooking for 2 minutes.

In a medium bowl, whisk remaining sugar with eggs. Slowly temper lemonade mixture into eggs, whisking small amount in at a time until all of lemonade mixture is incorporated.

Return mixture to saucepan. Slowly bring to simmer over medium heat and continue whisking until thick and resembles pudding, about 3 minutes. Strain lemon curd into medium bowl, place over bowl of ice water. Whisk butter into lemon curd, stirring every 5 minutes until mixture is reduced to room temperature. Cover with plastic wrap and refrigerate.

To assemble the cake, line a 1-pound loaf pan with plastic wrap, spread vanilla ice cream on bottom, followed by raspberry sherbet, lemon curd and top with loaf cake slices. Cover with plastic wrap and place in freezer for 2 hours.

To serve, invert cake and slice.

Yields 8 servings.

Recipe courtesy Aldi Test Kitchen.



Pineapple, Mint And Jalapeno Smoothie

1 pineapple, peeled and diced

8 mint sprigs

3/4 jalapeno, seeded

1 1/2 cups ice cubes

In blender, puree all ingredients. Pour into glass and serve. Yields 8 cups.

Recipe courtesy Aldi Test Kitchen.



Broccoli Salad With Bacon And Tomatoes

1 head broccoli

8 slices bacon, cooked and crumbled

1/2 cup chopped red onion

1/2 cup raisins (optional)

8 ounces sharp cheddar cheese, cubed

1/2 cup halved cherry tomatoes

1 cup mayonnaise

2 tablespoons white vinegar

1/4 cup granulated sugar

Salt and ground black pepper, to taste

Wash broccoli. Cut head into florets and stem into bite-sized pieces.

Place broccoli in medium bowl. Add crumbled bacon, onion, raisins, cheese and cherry tomatoes.

In small bowl, combine mayonnaise, vinegar and sugar. Stir until sugar dissolves. Add to broccoli mixture; toss until well coated. Season to taste with salt and pepper.

Yields 8 servings.

Recipe courtesy Aldi Test Kitchen.