Steamed blue claw crabs. Hot corn on the cob with thick-sliced Jersey tomatoes slathered with mayo. Boardwalk fries and pizza. Anything and everything grilled and paired with fresh grown veggies right out of the garden. Our Sunday Supper theme this week is Nostalgic Summer Recipes and while I am dreaming of crabs and Jersey tomatoes, the first “recipe” that came to mind was the Seven Layer Salad.
The Seven Layer Salad of my childhood consisted of the following layers: iceberg lettuce, celery, onions, hard-boiled eggs, frozen peas, mayo with a bit of sugar added, grated Parmesan cheese, and crumbled bacon. Served ice cold and snuggled up nicely with a cheeseburger right off the grill. Good memories, but I had the urge to update it and, frankly, I am not excited by frozen peas.
What DOES excite me though are edamame … and a quick lemon garlic aioli instead of mayo and sugar … and blue cheese. Right? Blue cheese always excites me, so let’s take a stroll down memory lane with an updated perspective! The salad came out with a creamy blend of lemon garlic aioli and blue cheese, crunchy lettuce, and savory thick-sliced bacon. More, please!
Join the #SundaySupper chat on Twitter at 7pm eastern TONIGHT (and every Sunday with a new theme) to bring back recipes of summer past. Big thanks to Coleen from The Redhead Baker for hosting the event tonight. Check out her amazing recipes and all of the walks down memory lane linked below.
What is your favorite nostalgic summer recipe?
Ingredients (using a 4 quart bowl and plenty to feed a crowd):
2 hearts of romaine chopped (the crunchy parts work best)
4 stalks of celery diced
1 medium Vidalia onion, chopped
4 hard-boiled eggs sliced
10 oz pack of edamame (already cooked)
1 cup of mayonnaise
juice of half lemon
1 clove of garlic, minced or pressed
4 – 6 ounces of crumbled blue cheese
7 slices of thick bacon, crumbled
Directions:
Cook the bacon. Hard-boil your eggs and set them aside to cool. Whisk the mayo, lemon juice, and pressed garlic. Layer the salad as follows – romaine lettuce on the bottom, then celery, then onion, then the eggs, edamame, lemon garlic aioli mayo mixture, blue cheese. Refrigerate for at least a few hours or overnight. Add crumbled bacon before serving (unless you like cold, crumbled bacon). Enjoy!
Beverages
Blueberry Lavender Lemonade by Beauty and the Beets
Chocolate Malt Milkshake by Love and Confections
Natural Pink Pineapple Lemonade by Food Lust People Love
Appetizers
Gazpacho Shooters by That Skinny Chick Can Bake
Grilled BLT Kebabs by Eat, Drink and be Tracy
Strawberry Fruit Dip by Books n’ Cooks
Main Dishes
Classic Shrimp Roll Sliders by Crazed Mom
How to Cook Hot Dogs by Life Tastes Good
Lobster Rolls by Un Assaggio of Food, Wine & Marriage
Wiener Schnitzel by Caroline’s Cooking
Side Dishes
Baked Beans by Magnolia Days
Creamy Macaroni Salad by The Chef Next Door
Creamy Ranch Potato Salad by Dash of Evans
Grilled Zucchini Salad by Sunday Supper Movement
Loaded Bacon Ranch Layered Salad by La Bella Vita Cucina
Red, White and Blue Jell-O Salad by Feeding Big
Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
Southern Fried Squash by Peaceful Cooking
Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
Desserts
Ambrosia Salad by Angels Home Sweet Homestead
Bavarian Almonds by Palatable Pastime
Blueberry Cobbler by Cosmopolitan Cornbread
Boardwalk Funnel Cake by The Redhead Baker
Buttermilk Pound Cake by Renee’s Kitchen Adventures
Creamsicle Ice Cream by Baking Sense
DIY Drumsticks by A Mind Full Mom
Double Corn Buttermilk Cake by What Smells So Good?
Frosted Grapes by Culinary Adventures with Camilla
Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
Homemade Banana Pudding by Cooking with Carlee
Homemade Drumsticks by Pies and Plots
Homemade Rocket Pops by April Golightly
Japanese Melon Ice Cream by Ninja Baker
Lemon Coconut Bars by The Finer Cookie
Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
Lime Poke Cake by Our Good Life
Maple Sugar Candy by Grumpy’s Honeybunch
Mom’s Rhubarb Cake by Monica’s Table
Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
Pineapple Upside Down Cake by The Freshman Cook
Pudding Pops by Hezzi-D’s Books and Cooks
Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
Sherbet Float by Cookin’ Mimi
Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
Strawberry Jello Pie by Tramplingrose
Tita’s Fruit Dessert by Basic N Delicious
Toasted Coconut Puppy Chow by Helpful Homemade
Watergate Salad by Flavor Mosaic
Breakfast
Rhubarb Muffins by Wholistic Woman
Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.