A summer splash with Lick Your Plate + Thai turkey sliders with peanut slaw

Lick Your Plate pink flamingo pool float and pink lemonade

Summer entertaining should be as easy as the day is long with little time in the kitchen and lots of time in the pool. Especially when you’ve got a pretty flamingo floatie like this fella to play with. I paired up with my friend Emily from The Best of This Life for a pool party earlier this week and really, the hardest part was choosing which recipes to make. Our inspiration: Lick Your Plate, the fun and colourful new cookbook with 160 family-friendly meals from Canadian sisters Julie Albert and Lisa Gnat of Bite Me More. It’s designed for busy bodies who want fresh and healthy (and sometimes healthy-adjacent) meals and desserts they can prepare in a flash. There’s everything under the sun from appetizers you can eat with your hands to quick and satisfying pasta, rice and grains and more salads and veggie dishes than you can shake a carrot stick at (‘tho I’m not sure why you’d do that). Julie and Lisa share tips for saving time, swapping ingredients and using leftovers and they’re funny too. (Funny ha-ha, not funny strange.) Today Emily and I are sharing two of Julie and Lisa’s recipes and a little decor inspo from the book. Let’s take the flamingo a go-go and get to it! Bonus: you won’t have to lift a finger, except maybe to scroll.

The Best of This Life Lick Your Plate close up lemonade

Photo credit: Emily from The Best of This Life

Splash out with every colour under the rainbow — it’s Summer! Lemonade is pretty in pink, and even prettier in glass bottles where you can see the bright hue shine through.

Lick Your Plate buffet

Lick Your Plate Italian Chopped Salad with Creamy Parmesan Dressing

The Italian chopped salad with creamy parmesan dressing is a meal in itself with all kinds of veggies, chickpeas, dates, sunflower seeds and candied nuts (we swapped pistachios for pecans because we had them on hand). Keep the salad sun-safe by serving dressing on the side (and keep the dressing in the shade). You’ll find the recipe in Emily’s post.

Best of This Life Lick Your Plate cake close up

Photo credit: Emily from The Best of This Life

You don’t have to make everything from scratch — this beauty’s from a gluten-free mix. Next time we’ll have to try some of the sisters’ be-all and end-all desserts: easy fudge brownie and toasted marshmallow pie, peanut butter and jam bars, golden apple crisp with salted caramel sauce — they all sound so good!

The Best of This Life turkey sliders in basket

Photo credit: Emily from The Best of This Life

Thai turkey sliders with peanut slaw are made doubly delicious with a scrumptious peanut sauce and a delicious alternative to traditional burgers. And they cook super quick — 3 and a half to 4 minutes each side on the BBQ or the grill. I’ve got the recipe at the bottom of this post.

Lick Your Plate Emily with flamingo straws and pink lemonade

Lick Your Plate Emily from The Best of This Life

Miss Emily, fabulous in her sunnies and drinks at the ready.

Lick Your Plate Abigail and Aiden and flamingo pool float

Emily’s kiddos flocked to the flamingo straight away while my daughter helped herself to some chow. (My guy spent the evening with his dad.)

Lick Your Plate splashing.jpg

The Best of This Life Aiden with popsicle float

Photo credit: Emily from The Best of This Life

Indigo supplied the adorable floats (both just $20 each!). Sadly, the flamingo and the popsicle are sold out and there was just two of the giant donuts (love the pink frosting!) and one black swan available when I last checked. They had all kinds just a few weeks ago so be sure to snap ’em up next year as soon as you see them.

Lick Your Plate Modern Lovers I Let You Go Eat Pray Love

Books make great decorations and conversation starters, especially when they’re some of the hottest reads of the summer (thanks Indigo!). I’ll be reviewing these here on the blog before school’s back in.

Lick Your Plate Thai turkey sliders close up 2

What do you say? Can we fetch you something to eat? Don’t be surprised if you want to lick your plate (wink wink). Happy entertaining!

Thai turkey sliders with peanut slaw

Want to see your guests go nuts? Serve up these Thai Turkey Sliders, the appetizer equivalent of potato chips—there’s no such thing as eating just one. What makes these sliders-with-slaw so addictive to eat and fun to make? You don’t have to work your buns off to whip up these juicy mini turkey burgers bursting with flavor from peanut butter, ginger and parsley, slathered in a lip-smacking peanut sauce and surrounded by crunchy Asian slaw. So delicious, this crowd-pleaser is bound to become the life of your next party.

MAKES  12 sliders  PREP 15 minutes  COOK 10 minutes

INGREDIENTS

Peanut Sauce
1/4 cup smooth peanut butter
1 small garlic clove, minced
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp fresh lime juice
2 tsp honey
1 tsp Sriracha sauce
1 tsp sesame oil
½ tsp grated fresh ginger

Crunchy slaw
2 cups shredded cabbage
1 small carrot, peeled and shredded
1 tbsp chopped fresh flat-leaf parsley

Turkey burgers
1 lb lean ground turkey
2 tbsp smooth peanut butter
1 small carrot, peeled and shredded
1 green onion, minced
1 tbsp chopped fresh flat-leaf parsley
½ tsp grated fresh ginger
½ tsp Sriracha sauce
Vegetable oil
Kosher salt

12 slider buns

DIRECTIONS

1. For the peanut sauce, in a blender combine peanut butter, garlic, soy sauce, brown sugar, rice vinegar, lime juice, honey, Sriracha, sesame oil and ginger. Blend until smooth. Set aside.

2. For the slaw, in a medium bowl, toss cabbage, shredded carrots and parsley with 3 tablespoons of peanut sauce. Reserve the remaining peanut sauce to spread on slider buns.

3. For the turkey burger, in a medium bowl, combine ground turkey, peanut butter, shredded carrot, green onion, parsley, ginger and Sriracha. Stir to incorporate all ingredients. Form into 12 small slider patties. Lightly oil one side of the burgers and sprinkle with kosher salt. Heat a grill pan over medium-high heat. Cook, turning once, until crusty and cooked through, about 3½–4½ minutes per side.

4. To assemble, spread both sides of each slider bun with a generous amount of peanut sauce. Place coleslaw on the bottom bun, top with turkey burger and finish with another small scoop of coleslaw. Place top bun on top and serve.

From Lick Your Plate Copyright © 2016 Pinky Swear Press. Reprinted by permission of Appetite by Random House, a division of Penguin Random House Canada Limited.

This post was produced in collaboration with Emily from The Best of This Life, Indigo, and Penguin Random House Canada Limited.

19 thoughts on “A summer splash with Lick Your Plate + Thai turkey sliders with peanut slaw

  1. This is the cutest party! I have to check out this cookbook now. I think it will be perfect for my son’s second birthday party!

  2. Peanut butter in a burger??? Will take your word for it, certainly looks yummy and so does the cake and so does the salad and so do the drinks – bet the leftovers were yummy too ( if there were any). Love the floating big bird – as would the Sesame Street crew and who wouldn’t want to float around in a pool on a popsicle. How clever is Chapters!!! I don’t suppose my condo corp. would let me have them in my pool, but my neighbourhood kids would love them just as much as Emily’s kiddos obviously do. Terrific pics and post. Will put “Lick Your Plate” on my Chapters wishlist.

    1. Thank you so much! ❤️ I stand by the burgers — the peanut butter and peanut sauce (and peanut slaw!) are so deelish! And the floats were a huge hit! Emily said the next day her daughter woke up asking to play in the pool with her birdie. 🙂

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