Summer means picnics and cookouts, so we’re sharing a few recipes that are ideal for an outdoor meal. The basil ciabatta hamburger is a meal in itself, accompanied by the sweet minipepper salad. For dessert, easy no-bake lemon cheesecake is a refreshing way to finish off a perfect meal.

BASIL CIABATTA BURGERS

4 cloves garlic, peeled and finely chopped (about 2 to 3 teaspoons)
½ cup flat-leaf parsley, stems removed and finely chopped
2½ pounds ground chuck (or ground beef)
¾ cup grated Parmesan cheese
¼ cup blue cheese, crumbled
3 tablespoons tomato paste
1½ teaspoons kosher salt
¼ teaspoon pepper
9 small ciabatta rolls, sliced in half
1 tablespoon extra-virgin olive oil
9 slices asiago cheese (or any cheese of your choice)
1 small bunch basil leaves, stems removed

Mix garlic, parsley, ground chuck, Parmesan cheese, blue cheese, tomato paste, salt and pepper in bowl until all ingredients are incorporated.

Form into nine patties. Grill 4 to 5 minutes each side.

Brush inside of each ciabatta roll with olive oil and grill 1 to 2 minutes until slightly golden. Place burger, cheese and 2 to 3 basil leaves on each bun and serve. Serves 9.

Approximate nutritional information, per serving: 500 calories, 29 g fat, 13 g saturated fat, 105 mg cholesterol, greater than 1100 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g sugar, 34 g protein

SWEET MINIPEPPER SALAD

2 cups sweet minipeppers, cut into long strips (red, yellow and orange colors)
1 medium cucumber, peeled, seeded and sliced (about 1 cup)
1 small red onion, thinly sliced (about ½ cup)
10 pitted Kalamata olives, halved
Juice from one large lemon (about ¼ cup)
½ teaspoon lemon zest
¼ cup extra-virgin olive oil
1½ teaspoons kosher salt
½ teaspoon pepper
½ cup feta cheese

Put aside feta cheese and mix remaining ingredients in large salad bowl.

Gently fold in feta cheese prior to serving. The salad can be served right away or allowed to marinate for 2 to 4 hours before serving. Serves 4 to 6.

Approximate nutritional information, per serving (based on 4 servings): 230 calories, 20 g fat, 5 g saturated fat, 15 mg cholesterol, greater than 1000 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g sugar, 4 g protein

NO-BAKE LEMON CHEESECAKE

1 (3-ounce) package lemon gelatin
½ cup boiling water
1 12-ounce can evaporated milk (must be ice cold)
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon lemon zest
1 8-inch prepared graham cracker pie crust

In small bowl, dissolve gelatin with boiling water; set aside to cool.

In another bowl, whip evaporated milk with electric mixer on medium-high until soft peaks form; set aside.

In large bowl on medium, use mixer to beat cream cheese, sugar and vanilla until creamy, about 3 minutes. Add gelatin mixture and stir until combined. Gently fold in whipped evaporated milk. Pour into crust and refrigerate several hours or overnight. Garnish with whipped topping and zest, and serve. Serves 8.

Approximate nutritional information, per serving (not including whipped topping): 400 calories, 19 g fat, 9 g saturated fat, 45 mg cholesterol, 300 mg sodium, 54 g carbohydrate, 1 g fiber, 46 g sugar, 7 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.