12 Delicious Summer Recipes + a Giveaway from Lee Kum Kee Sauces!

It’s June, which in my eyes means it’s officially summer. Along with plans for a whole lot of outdoor activities in the coming weeks, I also have plans for a whole lot of summertime food. In celebration of this, I’ve rounded up 12 delicious summer recipes, all of which are listed below. For the 8 of them that are my (vegetarian!) favorites, I’ve written them out in full (with ingredients, directions, and all). Below them are 4 more for you meat lovers out there, with links to their full recipes. The best part is that if you wanted, you could just come back to this blog post for almost the next two weeks and have a new summery recipe to try every single day. Wooot!

In addition to being summer-themed, each of these recipes also incorporates sauces from Lee Kum Kee, maker of some of the most delicious Asian style condiments I’ve ever tasted. While best known for its signature soy sauce, Panda Brand Oyster Flavored Sauce, and chili sauce, Lee Kum Kee offers more than 200 authentic Asian sauces and condiments that use only premium quality, non-GMO ingredients. They also offer several gluten-free sauce options, and (lucky for me), their sauces work amazingly well with a huge variety of vegetarian foods. Lee Kum Kee has also been around since 1888 (wow!), and has a presence in more than 100 countries and five continents.

Once you browse through all of these delicious recipes and decide which ones you’ll be making this weekend, scroll down to the bottom of the post where you can enter a giveaway to win $ 50 worth of Lee Kum Kee sauces of your very own. Score!

1. Beer Battered Asparagus with Plum Sauce
Serve Size: 4
Cook Method: Deep-Fry
Prepare Time: 40 mins
Cook Time: 15 mins

Ingredients:
1 pound asparagus, cut ends
½ teaspoon black pepper
1 teaspoon baking soda
1 cup flour
1 teaspoon salt
1 Tablespoon lime juice
1 ounce water
2 ounces oil, for frying
1 whole egg
¾ cup beer
4 ounces Lee Kum Kee Plum Sauce

Directions:
1. In a small bowl, combine Plum Sauce, water and lime juice (plum dipping sauce). Microwave for one minute and set aside.
2. In a medium mixing bowl, beat egg. Add in beer and the remainder ingredients (beer batter mixture). 3. Whisk mixture until smooth. Refrigerate for 30 minutes.
4. Coat asparagus with beer batter mixture one at a time.
5. Dip fry asparagus until golden brown. Serve with plum dipping sauce.
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2. Cabbage Salad Mix 

Ingredients:
2 Tbsp. Lee Kum Kee Sriracha Mayo
4 cups cabbage, thinly sliced
1 jalapeño, thinly sliced
2 mini sweet peppers, thinly sliced
2 tsp. apple cider vinegar
½ tsp. salt
1 tsp. sugar
10 cilantro leaves
2 Tbsp. masago (optional)

Directions:
1. Cut cabbage into quarters, then slice thinly.
2. Trim both ends of the jalapeño, cut in half lengthwise, and remove seeds. Then thinly slice across, forming crescent-shaped strips.
3. Prepare the sweet peppers the same way as the jalapeño.
4. In a bowl, toss together cabbage, jalapeño, sweet peppers, salt, sugar, and mix well.
5. Add apple cider vinegar and Sriracha Mayo, mix well.
6. Garnish with cilantro leaves and masago.
 Note: Grilled shrimp also goes well as a garnish for this salad.
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3. Flour Tortilla Vegetable Lasagna with Chili Garlic Sauce
Serve Size: 16
Cook Method: Bake
Prepare Time: 45 mins
Cook Time: 1 Hour 0 mins

Ingredients:
3 whole squash, yellow, sliced into thin pieces
2 Tablespoons olive oil
16 ounces mozzarella cheese, shredded
16 ounces ricotta cheese
8 ounces parmesan cheese
8 ounces mushrooms , sliced
1 whole red bell pepper seeded, cut into rings
28 ounces tomato sauce
½ Tablespoon parsley, chopped
2 whole eggs, beaten
1 pinch salt and pepper
1 whole red onion, peeled, cut into rings
10 flour tortillas, with trimmed edges to form square shapes
4 Tablespoons Lee Kum Kee Chili Garlic Sauce
2 Tablespoons Lee Kum Kee Hoisin Sauce

Directions:
1. In a small bowl, combine chopped parsley, beaten eggs, ricotta cheese, parmesan cheese, mozzarella cheese, tomato sauce and Chili Garlic Sauce (mixture).
2. On a skillet, season all vegetables with salt and pepper and 2 tbsp. olive oil. Grill vegetables untilcooked.
3. In a greased half-sheet pan, assemble flour tortillas, vegetable, and mixture. Cover with aluminum foil.
4. Bake at 375F for 45 minutes. Remove cover and bake for another 15 minutes.

4. Grilled Tofu and Vegetables
Serve Size: 4
Cook Method: Grill
Prepare Time: 25 mins
Cook Time: 25 mins

Ingredients:
1 pound zucchini,cut into ½-inch thick pieces lengthwise
1 pound squash, yellow, cut into 1/2-inch thick pieces lengthwise
8 ounces asparagus, snapped ends
2 Tablespoons olive oil
1 pinch black pepper, to taste
2 teaspoons lime juice
1 pound tofu, firm, cut into 2x4x1-inch thick pieces
4 Tablespoons Lee Kum Kee Premium Soy Sauce
1 Tablespoon Lee Kum Kee Sesame Oil (Pure)

Directions:
1. In a small mixing bowl, combine Premium Soy Sauce, black pepper, Sesame Oil and lime juice. Mix well and set aside (soy sauce mixture).
2. Season vegetables with black pepper. Drizzle olive oil and toss well.
3. Grill vegetables and tofu for 5 minutes on each side.
4. Serve with soy sauce mixture.
________________________________________________________

5. Grilled Vegetables with Premium Soy Sauce and Herbs
Serve Size: 4
Cook Method: Grill
Prepare Time: 25 mins
Cook Time: 20 mins

Ingredients:
1 small zucchini, cut lengthwise 1/2 inch thick
1 stalk bok choy, cut lengthwise 1/2 inch thick
1 small squash, yellow, cut lengthwise 1/2 inch thick
4 Tablespoons olive oil
1 small red bell pepper, removed stem and seed
2 Tablespoons parsley, chopped
1 Tablespoon lime juice
1 Tablespoon Lee Kum Kee Chili Garlic Sauce
4 Tablespoons Lee Kum Kee Premium Soy Sauce
2 Tablespoons Lee Kum Kee Sesame Oil (Pure)

Directions:
1. In a mixing bowl, combine Sesame Oil, Chili Garlic Sauce, lime juice, parsley and Premium Soy Sauce (mixture). Set aside.
2. Drizzle olive oil onto the vegetables then grill on both sides.
3. Serve with mixture.
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6. Sriracha Ketchup Roasted Potatoes

Ingredients:
1 ½ lbs. halved baby potatoes
½ cup Lee Kum Kee Sriracha Chili Ketchup
½ cup olive oil

Directions:
1. Toss halved baby potatoes, Lee Kum Kee Sriracha Chili Ketchup and olive oil in a large bowl.
2. Spread in baking dish and roast at 450 F for 20 minutes.

7. Spring Vegetable Stir-Fry
Serve Size: 4
Cook Method: Stir-Fry
Prepare Time: 25 mins
Cook Time: 15 mins

Ingredients:
8 ounces broccoli, florets
4 ounces carrots, sliced into 1/4-inch thick pieces4 ounces squash, yellow, sliced in 1/2-inch thick pieces
4 ounces mushroom, removed ends and sliced
4 ounces red bell pepper, seeded, cut julienne
1 pinch black pepper, to taste
1 ounce water
3 Tablespoons cooking oil
2 Tablespoons Lee Kum Kee Premium Soy Sauce
3 Tablespoons Lee Kum Kee Hoisin Sauce

Directions:
1. In a heated pan with oil, stir-fry vegetables for 5 minutes.
2. Stir in Hoisin Sauce, Premium Soy Sauce and water.
3. Cook mixture for another five minutes. Mix well and season with black pepper.
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8. Vegetarian Lettuce Cup

Ingredients:
90 g carrots, diced finely
90 g button mushrooms, canned, diced finely
90 g baby corn, canned, diced finely
6 pcs fresh shiitake mushrooms, diced finely
1 tsp garlic, minced
Lettuce leaves, for serving

Marinade:
2 Tbsp. Vegetarian Stir-Fry Sauce
1 tsp corn starch
6 Tbsp. water

Directions
1. Saute garlic in 1 tbsp oil. Add all ingredients (except lettuce) and stir-fry for about 2 minutes.
2. Stir in sauce mix and cook through.
3. Wrap filling with lettuce leaves and serve at once.
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And a few more:

9. Barbecue Pork Ribs with Hoisin Sauce
10. Grilled Salmon with Oyster Flavored Sauce
11. Spicy Chicken Wings with Sriracha Chili Sauce
12. Summer Beef Kabobs and Vegetables with Premium Soy Sauce

AND NOW FOR THE GIVEAWAY! One lucky Bubby and Bean reader is going to win an assortment of Lee Kum Kee sauces, including those that are highlighted in the recipes above, for a total value of $ 50. To enter, just use the form below. There are several ways to gain entries.

a Rafflecopter giveaway

Giveaway will run through June 16th and is open to Bubby and Bean readers worldwide. The winner will be randomly chosen and announced here shortly after.

Who else is excited for summertime recipes? Which recipe above would you most want to try?

This post is in partnership with Lee Kum Kee. Thank you for supporting Bubby and Bean by allowing me to post accessional sponsored content.

ALSO FIND US HERE: BLOGLOVIN’ // INSTAGRAM // FACEBOOK // TWITTER // PINTEREST


Bubby and Bean ::: Living Creatively

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Lascar, Bassett des Alpes,

This is Lascar, the new puppy belonging to Romain, the young hunter in Gorbio. He’s a Bassett des Alpes (also called a Alpine Dachsbracke) The breed originates from Austria and is used to hunt wild boar and also to find wounded animals. He will be used as a hunting dog alongside Romain’s other dog, Tina who you can see HERE. She’s also in the third photo alongside Lascar.

Voici Lascar, le nouveau chiot appartenant à Romain, un jeune chasseur de Gorbio. C’est un Basset des Alpes (appelé aussi Alpine Daschsbracke). La race est originaire d’Autriche , elle sert à chasser le sanglier et également à retrouver les animaux blessés. Il servira  de chien de chasse aux  côtés de l’autre chien de Romain, Tina que vous pouvez voir ICI. Elle se trouve également dans la troiseme photo à côté de Lascar.

RIVIERA DOGS

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DR. DONNA ON ROTATING HALO DIETS

Halo Pets’ in-house vet, Dr. Donna Spector, recommends that once your pet is eating all Halo you do not need to transition your pet to different diets of Halo recipes.

Watch this video where she explains rotating Halo diets.

For more information:
http://www.halopets.com/faqs/spots-stew.html

Halo

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Friday Funny: It’s MINE

I just love the little puppy barks in this one. (Penny did, too. She was running around the house looking for a new friend!) This is your dose of cute for the weekend. Until next time, Good day, and good dog!


Doggies.com Dog Blog

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When you raise a turkey with ducks…

Strange things happen:

Source.


Canis lupus hominis

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And still we are here

brodes2

So here we are. I wake up every morning and do what I have to do, because that is what you do, and write articles about broken toenails and plan for the book release, and then when I pause in my activities I remember: oh yes. That. It wasn’t a bad dream.

I have done what I am supposed to do. We held hands and stood in the face of a futile fight, and laid down our weapons. You may come, death. We do not fear you. And yet now that we have welcomed him, he hesitates, the rotten bastard.

We spent Mother’s Day at the beach, and afternoons watching the balloons drift by overhead. We enjoyed what moments we had, knowing they were to be short. And they are short, even shorter than we all had realized. The last full conversation we had was about a currant pudding, and then she moved into that chill fog of wandering from this plane into the next.

One of the last things I heard her say clearly, besides “I love you,” was “My bags are packed.” It doesn’t get much clearer than that. Our slates are clean, our consciences clear, and all we can do now is wait for the capricious whims of a malignancy that creeps this way and that in the motherboard of the brain, until at last, millimeter by millimeter, it overwhelms.

When you talk to the dying and ask them what they fear most, it is not being dead, something which is when all is said and done, rather dull by all accounts. It is the journey that worries them, the brambly path and the hands that pull them back or the quicksand of ineffectual treatments that, despite our best attempts, cannot make us immortal. They worry that they will suffer, and they are right to do so, because we do much to prolong it.

“Cherish every moment,” they say, and I did. There was a time, days or weeks ago, when there were still moments to cherish. But despite what some people will tell you, there is a line that some cross, a time where those moments are gone, where 22 hours of agitated sleep are interrupted by an hour or two of fretful wakefulness and perhaps a nod, and when they tell you the suffering is worth those small remaining moments, they are wrong. “Cherish these last days” does not bring me comfort, because she is gone in all but the literal physical sense.

Perhaps for you, the one by the bedside drinking those drops of life like a parched man in the desert, these last hours are worth it, but I do not believe they are for the one in the bed. I understand not everyone agrees, but I do believe we have the right to decide for ourselves when that line has been crossed. I’ve always felt that way- after all, I do this for a living for pets. The vast majority of people, in that situation, recognize the line way before the body reaches it on its own, and we can conjure death to our sides when he’s dragging his feet.

When the line is crossed with people, all that remains is an agonized twiddling of the thumbs, a bedside vigil that stretches ahead, vast and unrelenting. Those at peace have been waiting for it, and welcome it with open arms and relief and often not a small bit of impatience.

My mother is not suffering too much I suppose, though more than I would like because to me she shouldn’t suffer at all. We are managing her with a large and extensive brew of medications, consulting with the hospice team, feeling her feet for signs of cold and moving her this way and that so she doesn’t develop sores. What dignity she strove to live with her whole life is reduced to the fact that what we must do, is done by family and not strangers.

I am sad, because I know she is dying, and there is so little control of the situation.The pain of her being gone from my life is nothing compared to the feeling of helplessness while we try to ease her discomfort. We are doing all we can, and in my conversations with the hospice staff I know what we are doing as a family is more than most are able to, and that makes me both grateful and sad for others.

I believe she can still hear me, so for now I can whisper in her ear and hold her hand, choking down tears I don’t have time for- I can do that later. It will have to be enough. But do not tell me to be grateful for these last hours. There are many blessings in this journey, but this is not one of them.

Maybe someday I can look back at the ghosts of this experience and make something of it, but for now, all I can do is be frustrated at a world that views compassion so very differently for a person than they do a dog.

And it is a lesson I shall not soon forget.

 

Pawcurious: With Veterinarian and Author Dr. V

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Nov 12, How to prevent excessive weight gain in dogs following worming

I am doing research on how to prevent excessive weight gain in dogs after they have been successfully treated for a significant worm infection. Kindly
Dog Food Blog | Best Dog Food Guide

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Lice Shouldn't Keep Kids from School, Doctors Say

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Ticks already out in full force in West Michigan this season
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