Welcome to our mouthwatering journey through the season of sun and flavor! As summer casts its warm embrace upon us, it’s time to celebrate the abundance of fresh ingredients and delightful culinary creations that make this time of year so special.
In this blog, we are excited to share our favorite summer recipes that capture the essence of lazy beach days, vibrant farmers’ markets, and outdoor gatherings. From refreshing salads bursting with color to sizzling barbecue delights and delectable frozen treats, join us as we dive into a world of irresistible flavors that will make your summer unforgettable.
Mint Cooler Cocktail with Berries and Cucumber
From Erin Hurley: Celebrity Chef Ryan Scott from Ferguson Networking Event
Fruity ice cubes
1 pint raspberries
1 pint blackberries
½ English cucumber, diced
½ cup lime juice
2 cups water
½ cup orange juice
Mint Cooler Cocktail
1 pint fresh raspberries, divided
1 pint fresh blackberries, divided
½ English cucumber, thinly sliced, divided
1 bunch mint, divided
½ 750-milliliter bottle vodka or gin
20 ounces sparkling lime soda
FOR THE FRUITY ICE CUBES:
- Divide the berries and cucumber between 2 ice cube trays, filling each cube about 1/3 full.
- Mix the water, orange juice and lime juice together. Add to the ice cube trays, filling the cubes 3/4 full.
- Freeze the ice cubes until fully frozen, at least 4 hours.
FOR THE COOLER:
- In a medium pitcher, combine half the raspberries, half the blackberries, half the cucumber slices and about 10-12 mint leaves. Using a muddler, straight rolling pin or wooden spoon, smash everything together until combined.
- Add the booze and soda. Stir to combine.
- Top the pitcher with half of the flavored ice cubes.
- In a tall Collins-style glass, add 3-4 flavored ice cubes, a few berries and a couple of cucumber slices. Fill the glass with the cooler and garnish with a mint sprig.
Frog Eye Salad from Susan Montgomery
This summer salad is refreshing with burgers or steaks for a backyard BBQ or picnic!
½ cup Acini di pepe pasta, cook in boiling water as directed. Drain & Cool.
1 can Mandarin oranges- drain & save ½ cup juice
1 can Pineapple tidbits- drain & save ½ cup juice
Cook until thick:
½ cup Sugar
3 TBSP Flour
3 Eggs, beaten
1 cup of reserved fruit juices
Add to drained pasta & cool.
Add fruit & fold in 8 oz. Cool Whip
Chill & Serve!
Summer Grain Salad from Cassy Weber
- 2 cups Trader Joes Harvest Grain (combo of Israeli Couscous, Orzo, Baby Garbanzo Beans and Red Quinoa) *you could also use barley or any other grain you prefer
- 1/2 cup fresh mint leaves chopped
- 1/2 cup flat leaf parsley chopped
- 1 1/2 cups cooked corn
- 1/2 cup sliced almonds
- 2 pints grape or cherry tomatoes
- 1 cup feta cheese
- 4 sprigs scallions
- 2 lemons
- 2 1/2 tablespoons olive oil
- salt and pepper to taste
Roasted Tomatoes: Preheat oven to 225 degrees. Slice tomatoes in half crosswise and place them on sheet pan or backing dish. Drizzle them with olive oil and dust with salt and pepper. Put them in oven for 2 hours.
Corn: Boil a pot of water. Put the ears of corn in the water for five minutes and remove. Slice the corn down the side and remove the kernels.
Almonds: If you have whole almonds, slice them as thinly as possible. Put a pan on the stove and add dry almonds. Cook for about 3-5 minutes or until a light brown color. Make sure you shake pan while cooking to avoid burning.
Grain: Boil a pot of water. Add the harvest grains to the water and cook for 10 minutes. Remove from water and drain. Add about 2 tablespoons of olive oil and stir. Put in the refrigerator to cool down.
Combine: Add the cooked tomatoes, corn, mint, parsley, almonds, feta, scallions to the grains and stir. If the grains are sticking together add a bit more olive oil. Slice two lemons in half and squeeze onto salad. Stir and salt and pepper to taste.
Spicy Watermelon + Prosciutto on Yogurt Salad from Lauren Karsh
This refreshing, beautiful salad is what summertime is all about. It requires absolutely no cooking! Enjoy on a warm night with a glass of Trapiche Torrontes or Bell Rose.
- 3 cups seedless watermelon cubes (about 1 1/2-inches in size) (cantaloupe can be substituted)
- 1 1/2 cups cherry tomatoes, halved
- 1 cup thin rounds of Persian cucumbers (from about 2 cucumbers), or English cucumber cut into half lengthwise, then thin half moons
- 5 pinches flaky sea salt, plus more as needed
- 1 tablespoon tablespoon extra-virgin olive oil, divided
- 3 tablespoons lime juice (from 1 to 2 limes)
- 3/4 cup whole-milk plain yogurt (either Greek or regular)
- 3 ounces prosciutto
- 1 1/2 tablespoons (or to taste) chile crisp, such as Lao Gan Ma or Chile Crunch brands (or substitute harissa or another favorite chile sauce)
- 1 handful fresh basil and/or mint, leaves left whole or roughly torn
- 4 pinches black sesame seeds, for serving
Combine the watermelon, tomatoes, and cucumbers in a bowl. Add several big pinches of sea salt, 2 teaspoons extra-virgin olive oil, and 2 teaspoons lime juice. Gently toss and set aside. (Taste before plating, adjusting salt and acidity as needed.)
In a small bowl, make salted-lime yogurt: Mix yogurt with 1 tablespoon lime juice, 1 teaspoon extra-virgin olive oil, and a few big pinches of flaky salt.
In a small bowl, mix the chile crisp with the remaining lime juice.
On a large platter or individual plates, spread an even layer of the yogurt, going close to the edges of the plate so it’ll peek out. Top with the watermelon, tomatoes, and cucumbers (use a slotted spoon if there’s a lot of accumulated liquid at the bottom of the bowl). Arrange the prosciutto in and around the salad; same with the basil and/or mint. Sprinkle the black sesame seeds on top, then drizzle the chile crisp over the entire salad (including the yogurt at the edges). Serve right away with extra flaky sea salt plus extra chile crisp at the table.