Farm Stand Pasta Salad

 
If you're looking for the perfect hot weather dinner, this one is it.  It combines fresh herbs and warm-weather veggie in a really delicious salad.  Add your favorite protein and you've got a complete meal in one bowl.

12 oz uncooked rotini or fusilli pasta

1/3 cup fresh lemon juice (from 2 lemons)

1/3 cup olive oil

2 tsp honey

2 tsp kosher salt, plus more for pasta water

1 tsp Dijon mustard

1/2 tsp black pepper

2 zucchini or yellow squash, slied into 1/4-inch-thick half-moons (about 4 cups)

2 1/4 cups fresh corn kernels (from 3 ears) I like to boil them for a few minutes and then cut

1 pint cherry tomatoes, halved

1/2 cup thinly sliced red onion

8 oz Mozzarella cheese cut into 1/2-inch cubes

1/2 cup chopped fresh herbs such as chives, tarragon, and dill

Cook pasta in a large pot of boiling salted water according to package directions for al dente.  Drain and rinse pasta under cold water until no longer hot, about 2 minutes.  Let cool to room temperature, about 10 minutes.  

Meanwhile, whisk together lemon juice, oil, honey, salt, mustard, and pepper in a large bowl.  Add zucchini, yellow squash, corn, tomatoes and onion.  Toss to coat.  Let stand 10 minutes tossing occasionally.  

Add cooked pasta, Mozzarella and herbs to vegetable mixture.  Gently toss to combine. Garnish with additional herbs, if desired.  

Bacon Dill Pickle Dip

Everyone knows bacon makes everything better.  That's a given.  But so do pickles.  This crown pleasing dip is perfect for your next cookout, picnic, tailgating escapade or potluck.  It's quick and easy to put together and is sure to be a hit.  

8 oz Cream Cheese softened

1/2 cup sour cream

1/2 cup dill pickles diced

1/2 cup shredded cheese

1/2 tsp garlic powder

1 Tbsp pickle juice

1 Tbsp fresh dill

2 Tbsp green onions sliced

10 slices of bacon cooked and crumbled

Cook bacon.  Let cool and then crumble the pieces.  Set half of it aside.

Combine half the bacon and the rest of the ingredients in a medium bowl.  Cover with a lid and place in the refrigerator for about 24 hours to let the flavors come together.  

When ready to serve, remove the pickle dip from the fridge, stir it up, and top with the remaining bacon and an additional Tbsp or so of green onions. 

Serve with fresh veggies, crackers, chips or pita.  

Reverse Blackberry Cobbler

A reverse blackberry cobbler doesn't ask for perfection. The berries burst. The juices spill over. The crust develops wonderfully uneven golden edges that practically beg for an extra spoonful of vanilla ice cream.   In fact, the more rustic it looks, the more compliments it receives.  It's one of the few recipes where looking homemade is actually the goal.

4 cups fresh or frozen blackberries

2/3 cup plus 3 Tbsp packed brown sugar

2 Tbsp butter

1 1/4 cups f all-purpose flour

1 tsp baking powder

1/2 tsp ground nutmeg

1/4 tsp salt

10 Tbsp butter melted

2/3 cup Half and Half or whole milk

1 egg, lightly beaten

1 tsp vanilla

Vanilla ice cream

Preheat your oven to 325 degrees.  Gently toss together blackberries and 3 Tbsp brown sugar in a medium bowl.  Place 2 Tbsp butter in a 10" cast-iron skillet.  Heat skillet in oven 5 - 8 minutes or until butter is melted.  Tilt and swirl to evenly coat bottom of skillet.  While butter is melting, prepare batter.

For batter, stir together flour, baking powder, nutmeg, and salt in a medium bowl.  In a large bowl stir together the remaining 2/3 cup brown sugar, the e10 Tbsp melted butter, the half and half, egg, and vanilla until well combined.  Gradually add flour mixture, stirring just until combined.  Pour batter into skillet.  Top with blackberry mixture.  

Bake 35 - 40 minutes or until edges are golden brown and center is firm.  Let stand 20 - 30 minutes before serving.  Cut into wedges.  Serve warm with vanilla ice cream.  

Nectarine Salad with Honey-Apricot Vinaigrette

 

Summertime is a season for salad for me.  I love a good salad with fruit, nuts, cheese, and sometimes protein.  This salad is versatile and delicious.  It pairs with almost any dish beautifully.  

1/4 cup olive oil
1/4 cup apricot nectar

2 Tbsp fresh lemon juice
2 tsp honey
1/4 tsp salt

1/4 tsp freshly ground black pepper

9 cups fresh mixed salad greens (about 8 oz)

3 ripe nectarines, pitted and thinly sliced

1/4 cup slivered dried apricots

1/4 cup toasted slice almonds

4 oz feta cheese, crumbled

For vinaigrette, in a small bowl whisk together olive oil, apricot nectar, lemon juice, honey, salt and pepper.

Place greens in a large bowl.  Drizzle with 1/4 cup of the vinaigrette; toss to coat.  Top with nectarines, apricot slivers, sliced almonds, and feta.  Serve with remaining vinaigrette.

Brisket Sliders with Cherry-Bacon Jam

Honestly, who doesn't like brisket?  And, who doesn't love a slider?  This recipe is a keeper.  It will always be a crowd pleaser.

5 slices hickory-smoked bacon
1 cup finely chopped red onion
3 cups fresh pitted tart cherries

1/3 cup pure maple syrup

3 Tbsp apple cider vinegar

1/4 cup mayonnaise

2 tsp fresh lime juice

1 tsp sugar

1/4 tsp salt 

3 cups coleslaw mix

2 Tbsp chopped fresh cilantro

12 brioche slider buns, sliced

 1 lb sliced cooked brisket, warmed

Dill pickle slices or spears

For jam, cook bacon in a large skillet over medium heat for 8 minutes or until crisp.  Remove bacon and drain on paper towels; reserve 2 Tbsp drippings.  Add onion to skillet, stirring to scrape up any browned bits.  Reduce heat to medium-low; cook 8 - 10 minutes or until onion is soft and lightly caramelized, stirring occasionally.  

Meanwhile, chop cooked bacon.  Return to skillet.  Stir in cherries, maple syrup and vinegar.  Continue cooking over medium low, 15 minutes more or until thickened, stirring occasionally and slightly mashing mixture.  

For slaw, whisk together mayonnaise, lime juice, sugar and salt in a medium bowl.  Add coleslaw mix and cilantro and toss to coat.  

Fill buns with brisket and serve with cherry-bacon jam, slaw, and pickles.  

Summer Sangria

I am a big fan of Sangria for parties.  It's easy to make.  It's refreshing.  It's fruity.  What's not to like?

1 1.5-liter bottle dry white wine

2 cups peach nectar

1 1/3 cups peach-flavored vodka

4 ripe peaches, pitted and sliced

2 mangoes, pitted, peeled, and sliced

2 cups ginger ale, chlled

2 cups fresh red raspberries

Frozen red raspberries (optional)

Combine wine, peach nectar, and vodka in a pitcher.  Stir well.  Add peaches and mango.  Chill 2 - 24 hours.  When ready to serve, stir in ginger ale and fresh raspberries.  

If you'd like, garnish servings with frozen raspberries.  Enjoy!!

 

Melty Monterey Jack Burgers

This is a recipe I discovered back when I would order meal boxes from Hello Fresh.  This was one of my hubby's favorites!

2 garlic cloves, minced

1 red onion

1 medium zucchini

3 Tbsp mayonnaise

2 Tbsp balsamic vinegar

1/2 cup panko breadcrumbs

2 tsp dried oregano

20 oz ground beef

1 cup shredded Monterey Jack cheese

4 Potato buns

4 Tbsp ketchup

Wash and dry all produce.

Preheat oven to 450 degrees.  

Mince garlic until you have 1/4 tsp (you will have a clove left over).  

Halve, peel, and thinly slice onion.

Cut zucchini into 3" long pieces, then halve each piece lengthwise.  Cut into thin wedges.

In a small bowl, stir together 1 1/2 Tbsp mayonnaise and as much of the garlic as you like.  Season with salt and pepper. Set aside.

Heat a drizzle of oil in a large pan over medium heat.  Add onion and cook tossing occasionally, until caramelized, 8 - 10 minutes.  Stir in balsamic vinegar and 1 tsp sugar.  Continue cooking until syrupy, 1 - 2 minutes more.  Season with salt and pepper.  Remove from pan and set aside tn another small bowl

While onions cook, toss together zucchini and 1/2 Tbsp aioli in a medium bowl until wedges are evenly coated.  Add panko, oregano, and a large pinch of salt land pepper and toss so that crumbs stick to zucchini.  Spread on a lightly oiled baking sheet.  Bake in oven until panko is golden brown, about 15 minutes, tossing halfway through.  

Wash out and dry the pan you cooked the onion in.  Heat a drizzle of oil in it over medium-high heat.  Shape beef into four patties.  Season all over with salt and pepper.  Add to pan or grill and cook until burgers almost reach desired doneness, 3 - 5 minutes per side.  Top each with cheese and allow burgers to finish, about 1 minute.  

Split buns in half and place on another baking sheet.  Toast in oven or on grill until golden, about 3 minutes.  Spread split sides of bunds with ketchup and remaining aioli.  Top each with a burger and as much onion jam as you like.  Serve with zucchini fries on the side.

Fried Pickle Dip

Looking for something original for your next party?  Fried Pickle Dip may just be the answer.  toasted panko, chopped pickles, and crushed potato chips top off this sour cream-based dip that mimics fried pickles but with far less effort.  

3/4 cup drained and chopped dill pickles

1 (8 oz) pkg cream cheese, softened

1/2 cup sour cream

2 Tbsp dill pickle juice, or more to taste

1/4 cup seasoned panko breadcrumbs, toasted

1 1/2 tsp chopped fresh dill 

Wavy and/or salt-and-vinegar potato chips for serving plus crushed chips for garnish.

Stir together 1/2 cup chopped pickles, the cream cheese, sour cream, and pickle juice in a medium bowl until smooth and combined.  

Chill, covered, at least 30 minutes (or up to 3 hours).  Bring to room temperature before serving, about 30 minutes.  Top with panko, dill, and remaining 1/4 cup chopped pickles.  Garnish with crushed potato chips.  Serve with potato chips. 

Note:  To soften cream cheese, put unwrapped cream cheese on a microwave-safe dish and microwave on high for 15 seconds.  

Portabella Satay with Spicy Cucumber Relish and Peanut Sauce

I discovered this Indonesian-inspired dish on www.mushroomcouncil.com and it is so full of flavor.  Thick slices of portabella are grilled on wooden skewers to add smoky flavor to this meaty mushroom.  They are served with creamy peanut dipping sauce and a spicy relish of diced cucumbers, shallots and hot honey & chili crisp to bring freshness and crunch.  It's an ideal appetizer for your next cookout.  
 

2 - 3 cucumbers, cut into 1/4" dice

1/4 cup hot hone and chili crisp

1 shallot, finely chopped

1/4 cup plus 2 Tbsp rice vinegar

1/4 cup granulated sugar

1 tsp kosher salt, divided

4 portabella mushrooms, wiped clean and bottom of stem trimmed

Vegetable oil, for brushing

1/2 cup Asian-style peanut sauce

In a small bowl, combine cucumber, shallot, hot hone, vinegar, sugar and 1/2 tsp of salt.  Cover and refrigerate relish to at least 1 hour and up to 8 hours before serving.  

Preheat your grill to medium-high heat.  

Cut portabella mushrooms into 1/3" thick slices.  Thread mushrooms lengthwise onto skewers, then brush mushrooms lightly with oil and season with remaining 1/2 tsp salt.  

Grill mushrooms, turning once, until tender and lightly charred on both sides, 2 - 3 minutes per side.

Transfer grilled mushrooms to a serving platter, then drizzle with some of the peanut sauce.  Spoon some of the cucumber relish over the mudrooms and around the platter.  Serve the rest of the relish and more peanut sauce on the side.  

Note:  If using wooden skewers, soak for at lelast 20 minutes before grilling.  

Fried Rice with Yum Yum Sauce

The key to good fried rice is to keep it crispy.  The best way to do that is to prepare it hours to a day before you plan to use. it.  Leftover long-grain rice, such as jasmine, provides the best texture for fried rice dishes.  Freshly cooked rice and/or short-grain rice will be stickier and fail to crisp.

4 tsp olive oil
4 eggs, lightly beaten

2/3 cup chopped carrots

1/4 tsp salt

1/4 tsp black pepper

1 cup frozen peas

4 green onions, sliced, plus more for garnish

3 garlic cloves, minced

4 cups shilled cooked rice

1/4 cup soy sauce, or to taste

Yum Yum Sauce (recipe follows)

Chili crisp, for serving

Chopped fresh cilantro, for garnish

Heat a wok or large skillet over medium-high heat; add 1 tsp oil.  To scramble eggs, cook eggs in hot oil, gently folding occasionally with a spatula, until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Remove wok from heat; carefully wipe out wok.  Return to medium-high heat.

Heat remaining 3 tsp oil.  Add carrots, salt and pepper; cook, stirring constantly, 2 minutes.  Stir in peas and green onions; cook, stirring constantly until peas are heated through, 1 - 2 minutes.  Reduce heat to medium.  Stir in garlic; cook until fragrant, about 30 seconds.  

Add rice, scrambled eggs and soy sauce to wok.  Cook, stirring until heated through, 2 - 3 minutes.  Top servings with Yum Yum Sauce.  Serve with chili crisp and garnish with green onion and/or cilantro.  

For an even more decadent dish, top each serving with a fried egg.  

This is super simple and really delicious!

Yum Yum Sauce

Stir together 14 cup each mayonnaise and sweet chile sauce in a small bowl.  Chill, covered, until ready to use (or up to 4 days).