July was National Picnic Month! To celebrate, The Farmers Market at Maryland once again asked for the best picnic recipes from the UMD community featuring seasonal ingredients that can be purchased at the market.
Chef John Gray from UMD Dining Services reviewed the recipes and picked a winner based on creativity, use of farmers market ingredients and suitability for a picnic. Congrats to Ellie Howe, who submitted the Goat Cheese, Peach, and Basil Baguette recipe, on winning a picnic basket full of market goodies.
One of the things we love most about this recipe is how easy it is to make – and that you can get all of the ingredients at The Farmers Market at Maryland (when in season)!
There were so many delicious recipes submitted that we also awarded two runners-up with Farmers Market Salad Shakers: Stephanie David for a Tomato Fennel Gratin and Kelly Hedgepeth for a Watermelon salsa.
Thanks to everyone who shared your yummy recipes with us. Browse the submitted recipes below. And if you’re looking for a nice, quiet place on campus for a picnic, check out these top 10 spots at Maryland.
Happy picnicking, Terps!
Green Pea Flattened Rice
Kale & Quinoa Salad w/ Avocado Vinaigrette
Japanese Potato Salad
Sour Cream-Dill Potato Salad
Sausage Stew with Summer Vegetables
Corn Avocado and Black Bean Salad
Mango Apple Slaw
Rhubarb & Apple Pocket Pie
Summer Watermelon Salad
Black Bean Salsa
Goat Cheese, Peach, and Basil Baguette
Rosemary Olive Oil Cake
Tomato Fennel Gratin
Summer Mediterranean Medley
Blueberry Custard Tarts
Mexican Corn Street Salad
Ernenpurscho’s Potato Salad
Fruity Kale Salad for Poor Grads
Summer Corn Salad
- Fresh bread, 8 slices
- 1 tomato
- 1 onion
- 2 green chilies
- 2 tsp. tomato ketchup
- ½ tsp. turmeric
- ¼ mustard seeds
- ¼ asafetida
- 1 tsp. turmeric
- Salt as per taste
- Make small pieces of breads. Sprinkle water on the bread pieces. Let it is stand for 5 minutes.
- Meanwhile, chop onions and tomatoes finely. Finely chop green chilies.
- Heat 1 tsp of oil in a pan. Once the oil is hot enough, add mustard seeds, asafetida and green chilies.
- Once the mustard seeds start popping, add onions and sauté them until they turn to a beautiful brown color.
- Add tomatoes and sauté for one minute.
- Add turmeric and salt. Now add tomato ketchup and sauté for 1 minute.
- Add bread pieces to the gravy and mix well. Allow to sauté for 2 minutes. Bread jhatka is ready.
- 2 cups thick beaten rice
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 cup finely chopped onions
- 1/2 cup boiled green peas
- salt to taste
- 3/4 tsp turmeric powder
- 1 tsp ginger-green chilli paste (optional)
- 1 tsp sugar
- 2 tsp lemon juice
- 1 tbsp finely chopped coriander
- Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the green peas, 2 tbsp of water, salt and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all the excess water.
- Add the washed and drained beaten rice, ginger-green chilli paste, sugar, lemon juice, and a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander, mix well and keep aside to cool slightly.
Notes: Pack in an air-tight container.
- 1/3 cup yellow corn meal
- 1/3 cup unbleached flower
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt and black pepper (to taste)
- 1/3 cup plain Greek yogurt
- 1 large egg
- 2 tablespoons of olive oil
- 3 diced spring onions use tops and bottoms
- 1 tablespoon freshly diced parsley
- 1 small clove of garlic minced
- 1/8 lemon zest
- 1 1/2 cups of fresh corn kernels
- oil for frying
- Saute onions, garlic and corn in some olive oil till softly cooked. Remove from heat, cool.
- Mix all dry ingredients, egg and yogurt together in mixing bowl making a batter. Fold cooled sauteed mixture to batter. Add parsley.
- Heat oil in a large frying pan to cook fritters. Cook like you would cook small pancakes (about 1/4 cup sized scoops). Spoon batter into heated oil in skillet. Cook till golden and flip cook other side.
- When done, remove from oil and place on wire rack covered with a paper towel to absorb any excess oil.
- Spinach, fresh washed and dried 2 bunches
- Strawberries, fresh and sliced 1 pint
- Sugar ½ cup
- Sesame Seeds 2 T.
- Poppy Seeds 1 T.
- Onions, minced 1 ½ tsp.
- Worchestershire sauce ¼ tsp.
- Paprika ¼ tsp.
- Vegetable Oil ½ cup
- Cider Vinegar ¼ cup
- Arrange spinach and strawberries attractively on individual serving plates.
- Place next 6 ingredients in blender. With blender running, add oil and vinegar in slow steady stream until thoroughly mixed and thickened.
- Drizzle over strawberries and spinach. Can pour over salad about 20 minutes before service.
- 1 bunch kale (lacinato is best)
- 1 T olive oil
- handful of fresh basil – about 8 leaves
- 1-2 cups cherry tomatoes (cut in halves)
- 1 cucumber (peeled and cut in small cubes)
- 2 cups cooked quinoa
- 1/2 avocado
- 1/4 c apple cider vinegar
- few tablespoons of olive oil
- juice of 1/2 lemon
- 1-2 cloves of garlic
- salt & pepper to taste
- Wash and dry kale and remove stems. Chop kale into bite size pieces or chiffonade, place in a bowl and add olive oil.
- “Massage” kale gently to get oil into leaves (this softens the kale), add a few shakes of salt to taste. Put in the refrigerator until you are ready to assemble the salad.
- Meanwhile, peel and remove cucumber seeds and chop into bite size pieces, cut tomatoes in half, finely chop basil and add to salad.
- Rinse 1 cup dry quinoa and add to a pot with 2 cups of water, bring to a boil and then simmer for 10-15 minutes until it doubles in size. Allow the quinoa to cool completely before adding it to the kale.
- To make the dressing, place the avocado, garlic, apple cider vinegar, lemon juice, and salt in a blender. Add a bit of water if necessary to get it to a dressing consistency if it is too thick. Once it is all blended well, mix well with all salad components and chill.
Notes: This can be prepared the day before as the kale is very hearty.
- 2 cups of basil leaves
- 1/2 cup of olive oil
- 1 tomato
- 2 cloves of garlic
- 1/4 cup of pine nuts
- 1/2 shredded Parmesan cheese
- 1 loaf of french bread.
- Put the 2 cups of fresh basil leaves, 1/2 cup of olive oil, 2 cloves of garlic, 1/4 cup of pine nuts into a food processor until finely chopped.
- Use a teaspoon and put on the slices of french bread.
- Topped with shredded Parmesan cheese and chopped tomato.
- Turn on the oven for broil and let it toast for 5 minutes or until crispy!
Notes: Enjoy! This is our family’s summertime favorite!
- 6 ripe tomatoes, peeled and chopped
- 1 purple onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper (or green) seeded and chopped
- 2 stalks celery, chopped
- 1-2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 1 clove garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 Tbsp freshly squeezed lemon juice
- 2 teaspoons sugar
- Salt and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce (omit for vegetarian option)
- 4 cups tomato juice
- Combine all ingredients.
- Blend slightly, to desired consistency.
- Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
- 5 Yukon Gold potatoes (800g), peeled and cut into 1/2” cubes
- 1 large carrot, peeled, quartered lengthwise, then cut into ¼” pieces
- 1 Japanese or Lebanese cucumber* (100g), thinly sliced
- 1/4 onion (60g), thinly sliced
- 1/2 teaspoon salt + 1/2 teaspoon salt
- 3 tablespoons mayonnaise (preferably Kewpie)
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon sugar or honey
- black pepper to taste
- 4-5 slices ham (80g), chopped
- Put the potatoes and carrots in a pot and add water until covered by 1” of water. Bring to a boil and turn down the heat to maintain a gentle simmer. Cook the potatoes until they are very soft (about 15-20 minutes).
- In a small bowl, combine the cucumber, onion and 1/2 teaspoon of salt. Toss to coat evenly with salt and set aside.
- In a medium sized bowl, add the other 1/2 teaspoon of salt, mayonnaise, vinegar, sugar and pepper. Whisk to combine.
- When the potatoes are cooked, drain and add the hot potatoes to the mayonnaise mixture. Use a large spoon or wooden paddle to stir, mashing up the potatoes as you go.
- Use your hands to squeeze as much liquid out of the onions and cucumbers as you can—the more water you remove, the crunchier the vegetables will be. Add the cucumbers, onion, and ham to the potato mixture and stir to combine. Adjust salt and pepper to taste.
- 1 avocado
- 1 Tb olives
- 1 Tb tomatoes
- 1 tsp garlic
- 1 tsp green onion
- 1 Tb cucumber
- Salt and pepper to taste
- Mix all the ingredients except the avocado in a bowl.
- Slice the avocado in half, and use the knife to take out the pit. Using a spoon, carefully scoop the avocado flesh from each half without breaking the skins.
- Mix the avocado in with the other veggies and add salt and pepper to taste.
Notes: This yummy summer snack is healthy, raw, and perfect with tortilla chips or simply eaten with a spoon. Check out my Instagram picnic pic!
- 1 9oz box of pasta
- 1 eggplant
- 3 squash
- 1 head of garlic
- 1 onion
- Olive oil
- Preheat the oven to 415 degrees Fahrenheit.
- Slice the eggplant in thin slices and cut into triangles or squares.
- Cut the squash, garlic, and onion into pieces.
- Place the squash, eggplant, garlic, and onion in a large glass or metal pan (it can overlap but will cook better with more space), and add olive oil generously (enough to also later coat the pasta) as well as salt. It will take approximately 45 minutes. Halfway through the veggie cooking time, prepare the pasta on the stovetop as normal (add to boiling water for 8-15 minutes depending on tenderness preference). Drain and return to the stove. Add the veggies, mix, and enjoy. This pasta is delicious hot or cold, making it perfect for a picnic.
Notes: Check out our food blog to see the finished result, with added paprika for garnish.
- Box of Bowtie pasta
- Celery (chopped into small pieces)
- Cucumber (chopped into small pieces)
- Grape Tomatoes (halved)
- Roasted Red Peppers (chopped into small pieces)
- Spanish olives (halved)
- Green onions chopped into small slices
- Feta cheese (crumbled)
- Mayo thinned out with Italian salad dressing
- Adobo (or salt) and pepper
- Cook pasta, drain and put into the serving bowl.
- Add as much of the veggies & cheese as you find appealing.
- Mayo is too thick alone to use as a dressing, so I thin it out by mixing it with Italian salad dressing before adding it to the pasta dish. (plus, it adds a nice zing)
- Salt & Pepper to taste.
- 3/4 pound fingerling potatoes
- 1/2 cup diced English cucumber
- 2 tablespoons reduced-fat sour cream
- 1 1/2 tablespoons plain fat-free Greek yogurt
- 1 1/2 teaspoons chopped fresh dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Place a saucepan filled two-thirds with water over high heat.
- Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil.
- Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
- Combine cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl.
- Add drained potatoes to cucumber mixture, and toss gently to coat.
- 1 medium onion peeled and chopped
- 1 carrot peeled and chopped
- 1 shallot peeled and chopped
- 1 T olive oil
- 1 t dried thyme (or substitute fresh if available)
- 1 pound of well flavored sweet sausage (bulk or removed from casings)
- 1 stem of flat leaf kale, leaves stripped and finely chopped
- 2 ears of corn, kernels stripped
- 1 can of diced stewed tomatoes
- 1/2 cup chicken broth (or more)
- Salt and shallot pepper
- Lemon juice (equivalent of 1 lemon or a little less)
- Heat the olive oil in a frying pan over medium heat and add onion, carrot, and shallot. Cook for about 3-4 minutes.
- Drain the veggies on paper towel, and use the pan to fry the crumbled sausage until cooked.
- Drain the sausage on paper towels, and put back into the pan with the veggies.
- Add the kale and corn and cook for about a minute.
- Squeeze or pour the lemon juice over the kale.
- Add the canned tomatoes and chicken broth (more if it looks dry). Simmer for about 3-5 minutes (or more if you want the sauce to cook down or less if you want the corn more crisp).
- Season to taste. Serve with boiled small potatoes (optional).
- Corn, 3 ears, prepared (either in water on stove or on grill), then cut off the cob
- Black Beans, 15 oz can, drained and rinsed
- Red Pepper, 1/2, chopped
- Red Onion, small, 1/4, diced
- Tomato, large, 1 chopped
- Avocado, 1 cut into chunks
- Cilantro, about 1/4 cup, chopped
- Lime, 1 juiced
- Olive Oil, 3 tablespoons
- Cumin, 1 1/2 teaspoon
- Garlic Salt, 2 teaspoons
- Combine the beans and vegetables (except avocado and cilantro) into bowl, whisk the lime juice, olive oil, cumin and garlic salt and pour over the beans/veggies.
- Place in refrigerator for 24 hours or so.
- Before serving (or leaving for your picnic), cut the avocado and cilantro and combine into the salad.
- 2 cooked potatoes, cut in 1-inch chunks
- 8oz cooked green beans
- 2 tomatoes, cut in wedges
- 1 cucumber, peeled, seeded, sliced
- 1 small white onion, sliced
- 1 green pepper, seeded and cut in strips
- 2 hard boiled eggs, cut in quarters
- green and black olives (as many as you like)
- 1 can tuna
- 8 to 10 anchovies (optional)
- vinaigrette dressing
Directions: Mix all the ingredients in a large bowl. Toss with dressing.
Source: Les recettes faciles de Francoise Bernard
- 4 T honey
- 4 T sour cream
- 2 diced sweet pickles
- 4 diced dill pickles
- 1 cup plain yogurt
- 1/4 pound walnuts, chopped
- 1 diced mango
- 2 Granny Smith apples, shredded, julienned (skin on)
- 3 Red Delicious apples, shredded/julienned (skin on)
- 1/2 head of cabbage, shredded
- 2 carrots, shredded
- Mix honey, sour cream, and yogurt together until blended.
- Toss all ingredients together.
- Chill for 15 minutes to keep cool.
- 12 ounces all purpose flour
- 1 teaspoon salt
- 9 ounces cold unsalted butter, cut into cubes
- 3-4 ounces ice cold water
- 1 teaspoon apple cider vinegar
Rhubarb & Apple Pie Filling:
- 1/2 pound rhubarb stalks
- 1 medium baking apple
- 1/2-1 vanilla bean
- 2-3 tablespoons sugar
- juice of 1/2 small lemon
- 1/2 tablespoon unsalted butter
- 1 tablespoons all purpose flour
- egg for egg wash
- crunchy sugar (regular sugar works fine)
- To make the pastry, combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in half of the butter until it is the size of peas, then cut in the other half until it is the size lima beans. Add the apple cider vinegar to the water and make a well in the center of the flour mixture. Use a gentle hand or wooden spoon to mix the water in until just combined. If the dough seems very dry, add more water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart. Press the dough together, then split it in half, form into discs and wrap each half in plastic wrap. Chill the dough for at least one hour before using, or overnight.
- If your rhubarb has leaves attached remove them (they are inedible and poisonous) then chop the rhubarb into 1/2-inch pieces. Peel the apples and chop them into slightly smaller pieces.
- Add the chopped rhubarb, 2 tablespoons sugar, lemon juice, butter, and vanilla bean seeds and pod to a large skillet. Cook until the rhubarb has released most of its juices and the juices have thickened, about 7-10 minutes. The rhubarb should become jammy in texture. Cool the mixture to room temperature, remove the vanilla bean pod then add the chopped apples and flour and stir to combine. Taste the mixture and if it seems too tart add more sugar, 1 tablespoon at a time.
- To Assemble the pies: Preheat oven to 400ºF. One at a time, roll each piece of chilled dough roughly 1/4-inch to 1/8-inch thick on a lightly floured surface. Use a 3-inch circle cutter to cut as many circles as possible from the dough. Re-roll the scraps and cut more circles.
- Put half of the circles on a baking sheet lined with parchment paper and lightly brush the edges of the dough with a beaten egg. Add about 1 tablespoon of filling to each piece of dough, making sure that there is a small border of bare dough around the filling. Top each pie with another piece of dough and press the edges to seal well. Put the entire baking sheet in the freezer until the dough is firm, about 10 minutes. Check to make sure all of the pies are well sealed.
- Brush the pies with a beaten egg and sprinkle with sugar. Cut a small slit in the top of each pie for ventilation. Bake until deep golden brown, 20-25 minutes. Repeat with remaining dough and filling.
- 1/2 Watermelon
- 1 pint of grape or cherry tomatoes
- 1 red onion
- 1 bunch of cilantro
- red pepper flakes
- Feta or goat cheese crumbles, 1/2 C.
- Red wine vinegar, 6 TBSP
- Honey, 1/4 C.
- Vegetable oil, 3/4 C.
- Dried oregano, 1/2 tsp.
- Salt, 1 1/2 tsp.
- Ground black pepper, 1/2 tsp.
- Chipotle peppers (2) in adobo sauce
- Garlic cloves, 2
- Combine red wine vinegar, honey, vegetable oil, teaspoon dried oregano, teaspoons salt, ground black pepper, chipotle peppers in adobo sauce and garlic cloves, roughly chopped in a food processor or blender and mix for 30 seconds. Ingredients can also be whisked together vigorously in a bowl with a fork.
- Refrigerate while preparing the salad.
- Cut watermelon away from the rind and discard the rind. Then, cut the watermelon into bite-sized cubes. Place watermelon in strainer to drain. Place watermelon on a bed of paper towels to further drain.
- Once watermelon is completely drained and somewhat dry in appearance, add to a large mixing bowl.
- Rinse and slice tomatoes in half and add to the bowl. Cut red onion into this slices and add to the bowl.
- Add salt and red pepper flakes to taste. Remove cilantro leaves from stem and finely chop and add to the bowl.
- Thoroughly mix all ingredients.
- Pour dressing over the salad and thoroughly mix.
- Add cheese to the bowl and mix again.
Source: OnceUponAChef.com (dressing)
Combine in large bowl:
- 2 (15 oz.) cans of rinsed black beans
- 1 ½ cups frozen white corn kernels (fresh cooked corn works as well)
- 1 ½ cups diced green or ripe red tomato
- 1 bunch scallions, sliced
- 1 of each green, red, and yellow peppers, diced
- 1 bunch of cilantro or (2 tsp. dried)
- 1 garlic clove chopped or (1/8 tsp. garlic powder)
- 1 handful of basil, chopped or (2 tsp. dried)
Combine in small bowl:
- 1/3-cup vegetable oil
- 1/3 cup red wine vinegar
- 1 Tlbs. Worcestershire sauce2 tsp. Tabasco sauce
- 2 tsp. cumin
- ¾ tsp. salt
- ½ tsp. pepper
Stir all ingredients together.
Notes: Great serviced with Tostitos Scoops.
- Goat cheese
- Slice the baguette so that it opens lengthwise as a sandwich.
- Take the goat cheese and spread it along both sides of the sandwich.
- Slice the peaches and place them along one side of the baguette.
- Shred the basil and place it on top of the peaches.
- Drizzle the honey along the peaches and basil.
- Top the bottom half of the baguette with the top half, and press down. Et voila!
- 8 eggs (room temperature)
- 1.5 cups organic cane sugar
- 1/3 cup finely chopped rosemary
- zest of 1 organic lemon
- 1.5 cups organic extra virgin olive oil
- 3 cups organic pastry flour
- 2 tbsp baking powder
- 1 tsp sea salt
- confectioner’s sugar (optional) for dusting
- Preheat oven to 325 and butter a bundt cake pan.
- Using hand mixer, blend eggs until frothy and combined.
- Add sugar and mix for ~2 minutes, until combined and frothy.
- Add rosemary and lemon zest.
- Slowly add in olive oil while mixing.
- Add baking powder and salt.
- Add pastry flour 1 cup at a time and mix until just combined.
- Add mixture to bundt cake and bake for 40-50 minutes (until toothpick comes out clean).
- Let cake completely cool and dust with confectioner’s sugar. Serve and enjoy!
- 1 8oz bag of crushed pretzels
- 5 Tablespoons granulated sugar
- 3/4 cup butter, melted
Cream Cheese Layer:
- 8 ounces (1 package) cream cheese, at room temperature
- 1 cup sugar
- 1 8oz container of whipped topping
- 1 cup water
- 1 cup sugar
- 2 tablespoons cornstarch
- 3oz box strawberry gelatin
- 1 quart fresh strawberries, sliced
- Preheat oven to 400F.
- Crush pretzels with a food processor (leave some chunks). Combine the crushed pretzels with sugar and melted butter.
- Press the mixture into a 9×13 inch pan for make a crust. Bake for 7-10 minutes until it gives off a warm pretzel aroma.
- Remove it from the oven and let it cool completely.
- While the crust is cooling, mix water, sugar, and cornstarch in a pot. Boil until clear and thick.
- Turn off the heat and add strawberry gelatin. Mix well and cool.
- Add the sliced strawberries to the gelatin mixture. Let this cool slightly.
- Using a mixer, beat the cream cheese, 1 cup of sugar, and whipped topping until combined. Spread the mixture over the crust. Then, pour the strawberry mixture over the cream cheese layer.
- Refrigerate until firm.
- 4 or 5 small Roma tomatoes
- 1 large or 2 small fennel bulbs, stalks removed
- 1-2 tablespoons crème fraiche
- 2 TB of black olive tapenade (store bought or homemade)
- 1/2 cup finely grated Parmesan (divided)
- A handful of fresh thyme leaves
- fine sea salt and freshly ground black pepper, to taste
Notes: One of the things I love about shopping at Farmers Markets and having a CSA is being able to try new types of food! Below is a delicious recipe from my CSA farm that I used for my first time cooking with fennel bulbs. I couldn’t get enough of this dish. Enjoy!
- Wash hands and prepare cutting surface.
- Slice tomatoes into 1/4-inch thick slices. Tip: If your tomatoes are very juicy, layer the tomato slices into a colander, sprinkle with a few pinches of salt and drain excess moisture from the tomatoes for 20 minutes.
- Trim fennel bulbs and halve lengthwise through the core, and thinly slice each half.
Fit a pan with a steamer basket and several inches of water. Steam fennel for 8 to 10 minutes or until fennel is tender.
- In a bowl, toss together steamed fennel, crème fraiche, olive tapenade, half of the thyme leaves and Parmesan; season with salt and pepper.
- Butter the bottom of a small baking or gratin dish.
- Place fennel mixture at the bottom of the baking dish. Arrange the tomato slices over the fennel in overlapping rows. Season with salt and pepper and sprinkle with the remaining Parmesan and thyme leaves.
- Bake at 350 for 20 to 25 minutes, uncovered until the cheese starts to brown and the gratin is bubbling.
- Let rest for about 5 minutes before serving.
- 2 cups seeded finely chopped watermelon
- 1/2 cup finely chopped peeled cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped sweet red pepper
- 1 jalapeno pepper, seeded and minced
- 1/4 cup minced fresh cilantro
- 1 Tbsp minced fresh basil
- 1 Tbsp minced fresh mint
- 1 Tbsp honey
- 1 tsp lime juice
- Tortilla chips (I prefer Baked Tortilla Scoops)
- In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs.
- Drizzle with honey and lime juice; gently toss to coat.
- Refrigerate for at least 1 hour.
- Serve with chips. (I prefer Baked Tortilla Scoops)
Notes: This could taste delicious on top of grilled fish.
- 4 zucchini (2 yellow, 2 green)
- 2 purple eggplant
- 2 medium tomatoes
- 2 radishes
- 1 cup cooked quinoa
- 2 handfuls of fresh basil, thyme, parsley
- juice of 1 lemon
- 1/3 cup virgin olive oil
- 1/2 cup apple cider vinegar
- 1 tsp minced garlic
- 1 tsp mustard
- Wash and slice the zucchini and eggplants into rounds.
- Toss with a bit of olive oil and salt, roast on a baking sheet at 375 for about 30 minutes.
- Midway through flip the vegetables over. Vegetables are done when golden brown and firm.
- Meanwhile, slice the radishes very thin and chop up tomatoes into bite size pieces.
- Mix up the dressing: Combine lemon juice, olive oil, vinegar, mustard, garlic, and fresh herbs.
- When roasted vegetables are done, combine them with the radishes, tomatoes and quinoa.
- Drizzle with dressing and salt/pepper to taste. Enjoy!
- 12 T of butter chilled
- 4 T shortening chilled
- 2 c sugar
- 2 eggs
- 2 tsp vanilla
- 4 T LIME SUGAR (recipe below)
- 3 c flour
- 2 tsp baking powder
- 1 tsp salt
- 3/4 c sugar
- 1 Lime
Zest the entire lime into the sugar; if you use peels of lime cut away the pith and put sugar and pieces in a blender or food processor to mix – otherwise fine zest the lime into the sugar and stir
- 2 c whole milk (or 2%)
- 3/4 c sugar
- pinch slat
- 2 tsp. vanilla
- 1/4 c cornstarch
- 4 egg yolks
- 2 T butter
- quart of fresh blueberries (or any fruit)
- Beat sugar, butter, lime sugar and shortening until fluffy; add eggs and vanilla – blend well.
- Add flour, baking powder and salt.
- Mix until well blended and a ball forms.
- Wrap ball of dough in plastic and chill in fridge for about 4 hours
- While dough is chilling; in a medium sauce pan over medium heat, bring 1 1/2 cups of the milk and 1/2 c of sugar with the vanilla to a slow boil.
- Mix remaining sugar with remaining milk, salt, cornstarch and egg yolks in a small bowl. Whisk until well blended.
- Temper the egg mixture by slowing adding about 1/3 of the hot liquid to the eggs – in a very slow steady stream while whisking constantly.
- Once incorporated, add the tempered egg mix to the rest of the hot liquid and stirring constantly over medium heat, allow mixture to thicken – to a pudding like consistency.
- Remove from heat and add the butter. Stir until melted.
- Pour pudding/custard in to a bowl and set the bowl into another bowl of ice – to quickly chill the custard. Let it sit in ice for about 30 minutes. If you wish to use custard later – you can put a piece of cellophane or wax paper on top of the pudding pressing gently to prevent a skin from forming and place in fridge for 3 days. Otherwise, once 30 minutes of chilling occurs, you can use the custard in the recipe.
- Pre-heat oven 375 degrees
- Once dough is sufficiently hard, scoop about 1 teaspoon sized amount and roll into a ball. Place ball into the mini cupcake hole – repeat until tins are full.
- Using thumb or back of melon baller spoon, press the dough into the cup so it is flattened in the middle and up the sides of the cupcake hole.
- Bake in a 375 degree oven for 5 -8 minutes, or until the dough is browned and puffy.
- Immediately coming out of the oven , use the back of a melon baller or rounded teaspoon to push the cooked dough down to make a small tart bowl. Let cool and remove from tin. tart crust will be hard and firm.
- Add about 1 teaspoon of custard to each tart bowl; sprinkle leftover lime sugar on top of the custard, then add fruit of your choice. Blueberries are great as you can press them into the custard top – and their flavor blends well with tart lime sugar and sweet creamy custard.
- Refrigerate before serving. Cookie crust will soften after several hours, and taste even better the next day!
Notes:If you have extra dough – you can make simple sugar cookies and sprinkle the lime sugar on them after baking.
- 3-4 ears of corn (about 1.5 – 2 cups kernels)
- 1 tablespoon olive oil
- 1 garlic clove, peeled
- 1/2 to 1 jalapeno
- 1/2 cup chopped scallions
- 2-3 tablespoons mayo
- juice from 2-3 limes, plus extra for serving
- 1/3 cup crumbled cotija (or feta) cheese
- a big handful of cilantro
- 1/2 teaspoon smoked paprika
- Sriracha, or other hot sauce, for serving (optional)
- Heat a large skillet, add the olive oil to coat the bottom. When it’s very hot, add the corn, the garlic clove (whole, you’ll remove it later), and a bit of salt. Once the kernels are browning on one side (30 seconds or a minute), stir and let them continue to cook for a few more minutes.
- Turn the heat off and stir in the chopped jalapeno, scallions, mayo, lime juice, and a bit more salt.
- Remove the corn from the pan and top wtih cotija or feta cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.
- If it’s not spicy enough for you yet, add a few squirts of sriracha.
Source: Love and Lemons
- 1 pkg. (12 oz.) frozen cheese-filled tortellini (about 4 cups; can use fresh tortellini)
- 1 cup olive oil
- 1 medium zucchini, quartered lengthwise and cut into 4 inch chunks
- 1 medium yellow squash, quartered lengthwise and cut into 1/2 inch chunks
- 3 large tomatoes, cored and chopped (about ‘i cups)
- 1 small clove garlic, crushed in a garlic press
- 1/2 teaspoon sugar
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup finely chopped fresh basil leaves or 1 teaspoon dried basil
- Fill a large saucepot with 3 quarts of water. Cover and bring to a boil over high heat.
- Drop tortellini into boiling water and simmer 8 to 10 minutes or until tender. Drain in
colander and set aside.
- Meanwhile, to make the sauce, heat 1 tablespoon of the oil in a large skillet over
medium-high heat. Add the zucchini and squash. Cook, stirring constantly, 3 minutes or until crisp and tender. Remove to a serving plate with a slotted spoon. Cover vegetables with a foil to keep warm.
- In the same skillet add remaining oil, tomatoes, garlic, sugar, pepper, and salt, and bring to a boil. Reduce heat and simmer, stirring frequently, 8 to 10 minutes until sauce has thickened slightly.
- Stir in cooked vegetables and chopped basil. Add drained tortellini and toss; simmer 2 minutes or until heated through.
- Spoon pasta and sauce onto platter, garnish with fresh basil sprigs, if desired, and serve.
Notes: This recipe is not gluten free, but can be adapted by using gluten free pasta.
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
- Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.
- Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper.
- Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Source: Barefoot Contessa by Ina Garten
- 1 ½ pounds potatoes
- ½ Tbsp. salt
- 1 ½ Tbsp. sugar
- ¼ cup white vinegar
- 5/8 cup water (= ½ cup + 2 Tbsp.)
- 1/8 cup (2 Tbsp.) onion
- 1 Tbsp. + ¾ tsp. oil
- Boil small new potatoes or small red potatoes, peel while hot (drain and cover with cloth to keep warm, easier to peel). Cool and slice when cold (to prevent breakage).
- Boil together salt, sugar, white vinegar, and water.
- Scatter chopped onion (not too much) over sliced cold potatoes and add oil. Have boiled mixture very hot and add a little at a time while mixing until creamy. Add mayonnaise when cold to suit taste folding it in gently to prevent the potatoes from getting too broken up.
Notes: My grandmother always had the sliced potatoes on a large flat tray (or you can use a large roasting or baking pan) when adding the hot liquid. This way the hot liquid could be incorporated gently so the potatoes do not get all broken up. I usually use a rubber spatula to fold the liquid into the potatoes. It really does not get very creamy so I don’t always use all of the liquid. It is okay if you do add it all though. The following day (or when ready to add the mayonnaise) you can drain off some of the excess liquid if you think there is too much. By then the potatoes will have absorbed the flavor of the vinegar mixture. This can also be served without adding any mayo. The potato salad keeps well for days.
This was the recipe used in the German delicatessen around the corner from our house in Astoria, New York. Mr. and Mrs. Ernenputsch were from Germany and owned the store. My grandmother helped Mrs. Ernenputsch make the potato salad which they sold in the deli. They had it for sale both with and without mayonnaise but Grandma Lang always made it with mayo when she made it for our family.
In New York this kind of potato salad is usually called New York Deli Potato Salad or sometimes German Deli Potato Salad (because most of the delicatessens at that time were either German or Jewish owned).
- Salad greens or kale (which ever is in season; Valencia’s Produce)
- Cran-nut goat cheese (Spring Delight Farm)
- Strawberries or peaches (McCleaf’s Orchards)
- Croutons made from last weeks bread (Upper Crust Bakery)
Or for a more savory version:
- Tomatoes and cucumbers (Valencia’s Produce)
- Dill goat cheese (Spring Delight Farm)
- Hard boiled egg (Happy Hen Barnyard)
Directions: Just chop up seasonal greens and sweet or savory toppings. Add 1 tbsp of goat cheese and mix in your favorite dressing. I prefer balsamic.
Serving suggestion: Have as a side with a quiche from Bonaparte Breads!
Notes: I love this salad because I can pick up ingredients at the market and make Wednesday night and have it for lunch the next day!
- Corn on the cob, 2
- Cherry Tomatoes, 8-10 halved or quartered
- Sweet Onion, 1 sliced in small slivers
- Small Sweet Peppers, 6 cut into chunks
- 1 Lemon
- Handful of Cilantro (based on taste preference), chopped
- Pinch of sea salt and pepper
- Boil corn on the cob for 7-8 minutes, let cool.
- Cut corn off the cob and break into small pieces (You can leave some chunks if you prefer.
- In a sautee pan or wok combine corn, tomatoes, onions, peppers and cilantro and cook on low heat.
- Cut the lemon in half and squeeze the lemon juice into the pan (or in bowl so you don’t get seeds in the pan and add lemon juice) and add salt and pepper to taste.
- Cook for 10-15 minutes, or until vegetables are tender.