5 Recipes You Need To Make This Weekend Before Summer Ends

INGREDIENTS:
4 large nectarines or peaches sliced into rounds
12 leaves large basil
12 ounces fresh mozzarella sliced into 8 thick round slices
1 cup panko bread crumbs
1/4 cup flour
1/3 cup parmesan cheese grated
2 eggs beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne

BALSAMIC GLAZE:
1/2 cup balsamic vinegar
1 teaspoon brown sugar optional

DIRECTIONS:
Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken. In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices. Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still somewhat firm. Alternately you can also grill the nectarines directly on the grill. Keep the nectarines warm. Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels. To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze. via Half Baked Harvest

INGREDIENTS:
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces

SPECIAL EQUIPMENT:
8 bamboo skewers soaked in water at least 1 hour

DIRECTIONS:
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Remove chicken and thread 4 or 5 pieces onto each skewer. Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. via Bon Appetit

INGREDIENTS:
1 large egg
1 cup flour
pinch cayenne
¼ tsp garlic powder
¼ tsp salt
1 cup pale ale
Oil for frying
1 lb raw shrimp, deveined, shell and tail removed
1 cup Mexican crema
1 chipotle chili in adobo, minced (plus additional to taste)
1 tbs fresh lime juice
½ cup diced onions
½ cup chopped cilantro
12 beer tortillas

DIRECTIONS:
In a large bowl stir together the flour, cayenne, garlic powder, and salt. Add the egg and the beer, stir with a fork until well combined. Add about 2 inches of oil to a skillet over medium-high heat (ideally you want to oil to stay around 350 degrees). A few at a time, dip the shrimp into the batter, let the excess batter slide off, then add to the oil. Allow the shrimp to cook until golden brown, about 2 minutes on each side. Remove from pan and add to a stack of paper towels. In a small bowl stir together the crema, chipotle chili and lime juice. Add the shrimp to the tortillas, top with diced onions, cilantro, and chipotle crema. via The Beeroness

INGREDIENTS:
FOR THE CRUST:
5 ounces animal crackers
3 tablespoons light brown sugar
Pinch of salt
4 tablespoons unsalted butter (melted and cooled slightly)

FOR THE FILLING:
2 ounces cream cheese (at room temperature)
1 tablespoon grated lime zest
Pinch of salt
14 ounces canned sweetened condensed milk
1 egg yolk
½ cup Key lime juice

FOR THE GARNISH:
¾ cup shredded coconut (sweetened or unsweetened, toasted)

DIRECTIONS:
Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan. Lightly coat with non-stick cooking spray; set aside.

Make the Crust: Process the animal crackers in a food processor until finely ground, about 10 seconds. Add the brown sugar and salt and pulse a few times to combine. Drizzle the melted butter over the crumbs and pulse until the crumbs are evenly moistened, about 10 pulses. Press the crumbs evenly into the bottom of the pan. Bake until golden brown, 18 to 20 minutes. Place the pan on a wire rack while you prepare the filling.

Make the Filling: Stir together the cream cheese, lime zest, and salt in a medium bowl. Add the sweetened condensed milk and whisk until completely incorporated and no lumps remain. Whisk in the egg yolk, then add the lime juice and whisk gently until incorporated.

Pour the filling into the crust and smooth into an even layer. Bake until the filling set and the edges are beginning to pull away slightly from the sides of the pan, 15 to 20 minutes. Place the pan on a wire rack and cool to room temperature, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours or overnight.

When ready to serve, run a paring knife around the edges of the pan and lift the bars from the pan using the foil overhangs. Cut into 16 squares and sprinkle with toasted coconut, if desired. Leftovers can be refrigerated in an airtight container for up to 2 days. via Brown Eyed Baker

INGREDIENTS:
¾ cup passion fruit juice, chilled
¼ cup Aperol
¼ cup fresh lime juice
4 teaspoons sugar
1 750ml bottle sparkling rosé, chilled
Ruby red grapefruit wedges (for serving)

DIRECTIONS:
Whisk passion fruit juice, Aperol, lime juice, and sugar in a large pitcher until sugar is dissolved. Stir in rosé. Serve spritz in large ice-filled wine glasses. Garnish with a grapefruit wedge. via Bon Appetit