(WXYZ) - As you plan your summer menu, 7 is on your side with some helpful selections. Chef Kaethee Hampel showed us how to make stuffed grape leaves that won't leave you dragging in the summer heat.

Read the complete receipe below:

Stuffed Grape Leaves (Dolmathes)

6 Servings

1 lb. lean ground sirloin
2 cups raw, long-grain rice
1 medium onion, finely diced
1/2 cup, fresh chopped parsley
1/4 cup, fresh or dry dill
1 tsp. anise
1/4 black pepper
1 tsp. salt
1 jar of grapevine leaves in brine
1 large fresh lemon

Combine meat, rice, parsley, anise, pepper, salt, dill and chopped onions. Use hands to mix thoroughly. Remove grape leaves from jar. Unroll. Lightly rinse with cold water. Drain. Line the bottom of a 3-quart pot with 3 or 4 leaves. Lay a leaf, vein side up, with the stem pointing towards you. Place teaspoon of filling on the part of the leaf where stem begins. Cover filling with the bottom two points of the leaf.

Tuck in sides edges. Roll up tightly. Place in bottom of pot. Continue to fill pot with stuffed leaves. Place them tight together in concentric circles, layer upon layer. When pot is full, slowly pour in enough cold water to barely cover stuffed leaves. Squeeze the juice of 1 large lemon over this. Find a sandwhich plate or saucer that fits inside of the rim of the pot. Use it to weight down the leaves so they won't unroll. Cover pot. Bring to a slow boil. Simmer about 1-1/2 hours or until the rice is tender. Add more water as necessary. When done, remove heat. Let set in covered pot 15 minutes before serving.