Neighbor’s Club recipes
Neighbor’s Club recipes
Light Summer Cooking
Neighbor’s Club recipes for barbecue shrimp; chickpea, broccoli, and spinach pasta salad; and summer berry popsicles
Photography by Sarah VonderHaar
We’re well into summertime, which means longer days and hot, sticky weather for much of the country. Many of us are craving lighter foods that’s made with fresh, bright ingredients.
Fire up the grill and make Melondey’s recipe for barbecue shrimp that’s slathered in tangy sauce. For a vegetarian crowd-pleaser, try Betsy’s pasta salad with chickpeas, broccoli, spinach, artichokes, roasted red peppers, and other delicious veggies. And cap off your meal with a sweet, health-minded cooldown: Laura’s recipe for summer berry popsicles.
Barbecue Shrimp
Chickpea, Broccoli, & Spinach Pasta Salad
Summer Berry Popsicles
Barbecue Shrimp
By Melondey from Livonia, Louisiana
Barbecue Shrimp ready to be served
Barbecue Shrimp ready to be served
30 Minutes Prep
2-4 Hours Marinate
8 Minutes Cook
2 servings as a meal
4 servings as a starter
16 ounces jumbo shrimp, peeled, deveined, tails removed
3 tablespoons olive oil
Juice of 1 large lemon
8 cloves garlic, minced
4 bay leaves
1 teaspoon paprika
1 teaspoon red pepper flakes
½ cup tomato- and vinegar-based barbecue sauce, plus more for serving
Loaf of French bread, for serving
This tangy barbecue shrimp recipe works well as a starter or as a main dish.
Barbecue Shrimp Ingredients separated
  1. Place shrimp, olive oil, lemon juice, garlic, bay leaves, paprika, and red pepper flakes in a gallon-sized plastic bag and seal tightly. Toss until the marinade is fully mixed and the shrimp is coated. Place the bag in the refrigerator and marinate 2 to 4 hours.
  2. If using bamboo skewers, roughly 30 minutes to 1 hour before grilling, soak 6 to 8 skewers in water.
  1. Remove the shrimp from the marinade and place on prepared skewers. About 5 to 6 shrimp should fit on each skewer.
  2. Heat the grill to medium heat and place barbecue sauce in a small bowl. Cook shrimp skewers 3 to 4 minutes per side. While they’re cooking, use a basting brush and coat a layer of barbecue sauce over both sides of the shrimp twice.
Barbecue Shrimp on the grill with a brush and sauce
  1. Once shrimp is fully cooked, firm and pink in color, remove skewers from the grill and brush each side with one more layer of barbecue sauce.
  2. Remove the shrimp from the skewers and serve with slices of French bread and more barbecue sauce, if desired.
Chickpea, Broccoli, and Spinach Pasta Salad
By Betsy Naselli from Clay, New York
Chickpeas, Broccoli, and Spinach Pasta Salad ready to serve
Chickpeas, Broccoli, and Spinach Pasta Salad ready to serve
30 Minutes Prep
15 Minutes Cook
1 Hour Chill
10 servings
One 16-ounce box cavatappi pasta
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 shallot, minced
2 large broccoli stalks, cut into florets (roughly 3 to 4 cups broccoli florets)
2 to 3 cups fresh baby spinach
1 tablespoon apple cider vinegar
One 16.5 ounce can chickpeas, rinsed and drained
4 ounces canned marinated artichoke hearts, drained
¼ cup canned marinated roasted red peppers, drained
1 cup black olives, sliced
Salt and pepper, to taste
This veggie-packed pasta salad is a great option for family gatherings.
Chickpeas, Broccoli, and Spinach Pasta Salad ingredients separated into bowls
  1. Cook pasta according to box directions.
  2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Cook garlic and shallots until translucent and soft, about 6 to 8 minutes.
  3. Add broccoli to the skillet and cook, stirring frequently, until the broccoli is tender enough to poke through with a fork, about 8 minutes.
  4. Add spinach and let it wilt down, about 30 seconds to a minute. Remove skillet from the heat.
  5. In a large bowl, carefully combine cooked pasta with vegetables. Mix in 2 tablespoons olive oil, apple cider vinegar, chickpeas, artichoke hearts, roasted red peppers, and olives. Stir together and season with salt and pepper.
  6. Cover and refrigerate pasta salad at least 1 hour. Serve cold or at room temperature.
Summer Berry Popsicles
By Laura Stendel from Franklin, Tennessee
Summer Berry Popsicles ready to serve
Summer Berry Popsicles ready to serve
20 Minutes Prep
8 Hours Freeze
8 popsicles
½ cup blackberries
½ cup raspberries
½ cup blueberries
½ cup strawberries, cut into quarters
2 cups vanilla Greek yogurt
1/3 cup coconut cream
½ tablespoon honey
Laura recommends these popsicles as a healthy summer dessert option.
Summer Berry Popsicles ingredients separated into bowls
  1. In a large bowl, combine blackberries, raspberries, blueberries, and strawberries.
  2. Gently mix in yogurt, coconut cream, and honey.
  3. Prepare eight 3- to 4-ounce non-stick, silicone popsicle molds with reusable sticks. Carefully spoon fruit-yogurt mixture into the molds to just below the brim of each mold. Top each mold with a reusable stick, and place popsicles in the freezer.
  4. Freeze until completely frozen, at least 8 hours. Enjoy popsicles for up to 1 week.
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