Helloooo summer! It's all about the fresh fruits and produce. Maybe you grow your own or maybe it was that trip to the farmer's market where you loaded up. Now it's time to figure out what to do with it all!
Mexican street corn salad is a definite go-to summer side. The creamy lime-jalapeno dressing provides just a hint of heat to your most requested new potluck recipe. The zucchini and summer squash sauté incorporates pesto to elevate the level of summer with the freshness of the squash. Summer isn't summer without a chopped salad. The clever trick is to eliminate the lettuce and load up on veggies with bold color that cry out fresh and healthy. Next up is watermelon lemonade - such a refreshing treat. It is super simple with 4 ingredients and 4 steps. Blend, juice, strain and mix. Finally, be a pop star with the kids (fruity) or adults (think boozy-fruity), when you unpack a cooler filled with frozen fruit treats. Summer just can't be long enough to savor all this goodness!
Mexican Street Corn Salad
| Ingredients 4 cups corn (about 5 ears) sliced from cob 1 tbsp olive oil ½ red bell pepper, chopped ½ green bell pepper, chopped 1 small red onion, finely chopped ½ cup fresh cilantro, chopped 6 green onions, chopped 1 jalapeno, chopped 1 avocado, chopped 2 limes juiced ½ tsp cumin ½ tsp paprika 1 tsp black pepper ½ tsp salt 2 tbsp sour cream or plain yogurt 2 tbsp mayonnaise ¾ cup cotija cheese |  |
Cut the corn from the cob (you can also use frozen or canned). Heat the olive oil in a large skillet over high heat. Add the corn and cook until it starts to char, stirring constantly. Transfer the corn to a large bowl and allow a few minutes to cool. To the same bowl, add the remaining ingredients, stirring to combine. You may wish to adjust the lime juice and seasonings to taste. Chill. When serving, garnish with additional chopped cilantro.
Serves 8
Zucchini and Summer Squash Sauté
| Ingredients 5 cups assorted yellow summer squash and zucchini, sliced thin ½ cup medley of mushrooms, sliced 3-4 Roma tomatoes, sliced 1 small red onion, chopped 2 cloves garlic, minced 3 tbsp olive oil ½ cup pesto ½ tsp ground black pepper ½ cup fresh shredded parmesan cheese |  |
In a cast iron skillet over medium to medium-high heat, drizzle the olive oil over the garlic and onions. Cook until translucent. Add in the sliced mushrooms and sauté until lightly cooked. Toss in the squash and zucchini stirring until beginning to cook and add the pesto to the mix. Sauté the veggies with the pesto, while cooking to your desired level of doneness. Add the fresh sliced tomatoes and the black pepper. Top with the shredded parmesan cheese.
Serves 4
Farmer's Market Chopped Salad
Ingredients Avocado dill dressing |  |
Quickly blanch green beans in boiling water for just a few minutes, until bright green. Drain, and follow up with a quick ice bath. Drain again. Dice the veggies, puree the dressing ingredients in a blender or food processor, add the chickpeas and combine. Garnish with additional fresh dill.
Serves 6
Watermelon Lemonade
| Ingredients 8 cups of rough chopped seedless watermelon 3-4 lemons ½ cup of sugar 2 cups of water |  |
Blend watermelon pieces and pour into a large bowl. Cut lemons and squeeze the lemon juice into the watermelon juice. Pour through a strainer into a pitcher/carafe. Stir around the pulp to help the juice strain through. Add water and sugar and stir until sugar is dissolved. Chill before serving. Fill individual glasses with ice before serving and garnish with lemon slices.
Fruit Pops
Peach and Champagne Pops Ingredients |  |
First, make the simple syrup (from the water and sugar) and let cool to room temperature.
Place the simple syrup, the peaches, and amaretto in the blender and puree until smooth.
Add the Champagne. Pour the mixture using a funnel into pouches and place flat in the freezer. Freeze until frozen through, 5 hours or overnight.
Blueberry Pops
Ingredients
2 cups frozen blueberries, thawed
¼ cup apple juice
2 tbsp honey
½ lemon, juiced
pinch salt
Strawberry Pops
Ingredients
2 cups frozen strawberries, thawed
¼ cup apple juice
2 tbsp honey
½ lemon, juiced
pinch salt
Combine blueberry pop ingredients in a blender and blend until smooth. Using a small funnel, pour into pouches. Repeat the process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.
Note: If you do not have pouches, you can use 3-ounce plastic cups. Pour the pop mix into each cup, cover with foil and insert pop stick through the center of the foil into the cup. Place in freezer for at least 5 hours or overnight. To remove from the cup, submerge the bottom ½ of the cup in hot water for about five seconds. Pull on the stick and voila.
Serves 6-8