Summer’s fresh produce makes menus easy to prepare

As I write this column, I am reflecting on the last six weeks of celebrations.

My daughter convocated from the University of Saskatchewan with a B Sc. in chemistry, and later in the week, my eldest son got married, followed by my second son on July 12th. Then there were two more weddings the next weekend: one of a family member and the other a close friend.

Wow.

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It has been so much fun, with lots of wardrobe change.

I noticed, as always, that an integral part of these days is sitting down together to enjoy a meal and a toast to the new chapters of all the individuals.

Summer makes menus so easy with fresh produce filled with colour and exceptional taste. There is nothing like fresh berries, a juicy peach or a cool and crisp watermelon.

I have included some recipes that will satisfy your gourmet desires that can be served at a reception, a picnic at home, a potluck or even at the beach. Enjoy, and cheers.

Watermelon cooler

This is so refreshing.

• 2 c. lemonade 500 mL
• 3 c. seedless watermelon, cubed 750 mL
• 1 c. crushed ice 250 mL

Put all of the ingredients into a blender. Mix until smooth and pour into glasses and serve. Makes four regular servings, or six small.

You could also make a plain watermelon drink by skipping the lemonade and adding a cup more watermelon.

Freezing the watermelon chunks also make for a very refreshing treat. Simply add the frozen chunks to the blender and whirl. You may have to add a splash of water for drinking consistency. Easy peasy.

Source: Simple and Delicious Magazine

Enough of the drink, now onto the sides.

Fresh watermelon salad

This is another great way to use watermelon in the form of a salad.

• 2 c. lemonade 500 mL
• 3 c. seedless watermelon, cubed 750 mL
• 1 c. crushed ice 250 mL

In a large mixing or salad bowl, combine the ingredients. Let sit for at least 10 minutes, then toss and serve.

Cucumber salad

This is such a refreshing bite.

• 1 cup mayonnaise 250 mL
• 2 tbsp. sugar 30 mL
• 2 tbsp. vinegar 30 mL
• 1/4 teaspoon salt 1 mL
• 4 c. sliced cucumbers 1 L
• fresh cut dill greens

In a large bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers and cut dill; toss to coat. Cover and refrigerate for two hours.

Makes six servings.

Make this sauce to serve over new potatoes that have been steamed, roasted or boiled. What a way to enhance the taste experience.

Dilled cream sauce

• 4 tbsp. butter 60 mL
• 2 onions, sliced 2
• fresh dill leaves, a large handful, chopped
• 4 tbsp. flour 60 mL
• 1/2 c. cream (half and half) 125 mL

Saute the onion and fresh dill in butter. Add the flour and cream. Stir as it cooks and thickens. Add more cream if the mixture is too thick.

Roasted beet salad

Beets add so much to a salad, both in presentation and taste.

Vinaigrette

• 2 tbsp. honey 30 mL
• 11/2 tsp. Dijon mustard 7 mL
• 3 tbsp. red wine vinegar 45 mL
• 11/2 tbsp. minced green onions or shallots 22 mL
• 1/2 tsp. salt 2 mL
• 1/4 tsp. ground black pepper 1 mL
• 1/4 c. plus 2 tbsp. oil 90 mL

Salad

• 2 tbsp. honey 30 mL
• 11/2 tsp. Dijon mustard 7 mL
• 3 tbsp. red wine vinegar 45 mL
• 11/2 tbsp. minced green onions or shallots 22 mL
• 1/2 tsp. salt 2 mL
• 1/4 tsp. ground black pepper 1 mL
• 1/4 c. plus 2 tbsp. oil 90 mL

Vinaigrette

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, onions, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid and shake vigorously to blend.) Taste and adjust seasoning if necessary.

Salad

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and feta cheese. Serve immediately.

To roast the beets, preheat oven to 425 F/220 C and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave “tails” on).

Place the beets on a large piece of aluminum foil, drizzle with one tablespoon oil, then wrap foil around the beets to form a neat packet.

Roast directly on a rack in the middle of the oven until tender, about one hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done.

Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin and then cut into wedges.

Make-ahead instructions

The vinaigrette can be made up to four days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.

Makes six to eight servings.

Source: www.onceuponachef.com.

Cranberry roasted chicken

This is a simple and convenient recipe that I make often if I want to add some protein to the plate.

• 1/2 c. salad dressing such as Catelina, French or Russian 125 mL
• 1 can cranberry sauce 348 mL
• 6 chicken breasts 6

Season the chicken with a mix of salt, pepper, garlic powder and seasoning salt.

Preheat oven to 350 F (180 C).

In a small bowl, combine the selected sauce and cranberry, and set aside.

Place chicken breasts into a nine by 13 inch/22 X 33 cm oiled baking dish. Season to personal taste.

Pour sauce over chicken. Cover and bake for 50 to 60 minutes. Serves four to six.

Source: adapted from www.tasteofhome.com.

Taco burgers

These burgers are a twist of taste with some added taco seasoning. Burgers do not need to get boring.

• 1 c. finely crushed corn chips like Doritos 250 mL
• 1 envelope taco seasoning (24 g) or approx. 2 tbsp. of powder
• 1 tbsp. chopped green onion 15 mL
• 1 large egg, lightly beaten 1
• 1 1/2 lb. ground beef .68 kg
• 6 slices cheddar cheese 6
• sandwich buns, split
• lettuce leaves, tomato slices
• salsa, optional

In a large bowl, combine the chips, taco seasoning, onion and egg. Crumble beef over mixture and mix lightly but thoroughly. Shape into six patties.

Grill, covered, over medium heat (or broil four inches from the heat) for seven to eight minutes on each side or until a thermometer reads 320 F/160 C.

Top each burger with a cheese slice; heat just until cheese begins to melt. Serve on buns with lettuce, tomato and, if desired, salsa. Makes six burgers.

Source: www.tasteofhome.com.

Now on to the sweet taste of summer.

Peach crumble dessert

Fresh peaches transform into a heavenly dessert in this dish.

• 6 c. sliced and peeled peaches 1.5 L
• 1/4 c. brown sugar 60 mL
• 3 tbsp. flour 45 mL
• 1 tsp. lemon juice 5 mL
• 1/2 tsp. lemon zest 2 mL
• 1 / 4 tsp. nutmeg 1 mL
• 1 / 2 tsp. cinnamon 2 mL

Topping

• 1 c. flour 250 mL
• 1 c. sugar 250 mL
• 1 tsp. baking powder 5 mL
• 1 / 4 tsp. salt 1 mL
• 1 / 2 c. softened butter 125 mL

Combine the peaches with sugar, flour, lemon juice, zest and spices. Place the peaches in a 9 X 13 inch (22 X 33 cm) pan.

For the topping, combine flour, sugar, baking powder and salt. Cut in butter until mixture is well combined and sprinkle over peaches. Lightly press topping down onto the peach mixture. Bake at 375 F (190 C) for 35 to 40 minutes.

Serves 10.

It’s delicious topped with vanilla ice cream.

Note: skin the peaches by placing in a mixing bowl and pouring hot water over them. Let sit for 30 to 60 seconds. Drain and place the peaches in cold water. The skins should almost slide off.

Blueberry kuchen

You will love the deep blue colour of the baked berries. It’s great for coffee breaks.

• 1 1/2 c. flour 375 mL
• 3/4 c. sugar 175 mL
• 2 tsp. baking powder 10 mL
• 1 1 / 2 tsp. grated lemon peel 7 mL
• 1/2 tsp. nutmeg 2 mL
• 1/4 tsp. salt 1 mL
• 2/3 c. milk 150 mL
• 1/4 c. butter, melted 60 mL
• 1 egg, beaten
• 1 tsp. vanilla 5 mL
• 2 c. fresh or frozen blueberries 500 mL (do not thaw the berries before using)

Topping

• 3 / 4 c. sugar 175 mL
• 1 / 2 c. flour 125 mL
• 1 / 4 c. butter, melted 60 mL

In a mixing bowl, combine the first six ingredients. Add the milk, butter, egg, vanilla and beat for two minutes.

Pour into a greased 9 x 13 inch (22 x 33 cm) baking pan. Sprinkle with blueberries.

In a bowl, mix the sugar and flour; cut in the butter and sprinkle over the berries. Bake at 350 F (180 C) for 40 minutes or until browned. Cuts into 12 servings. Source: Quick Cooking Magazine

Plum cake

A piece of this cake delivers amazing taste with a mix of sweet and tart flavour.

• 1 egg 1
• 1/3 c. milk 75 mL
• 1/3 c. butter 75 mL
• 1 tsp. vanilla 5 mL
• 1 c. flour 250 mL
• 3/4 c. sugar 175 mL
• 1/2 tsp. powder 2 mL
• 1/4 tsp. soda 1 mL
• 1/4 teaspoon salt 1 mL

Mix and put in nine by 13 ( 22 x 33 cm) cake pan.

Cut 20 plums in half, place on mixture, skin side up.

Mix 1/2 c. (125 mL) brown sugar, 1 tbsp. (15 mL) butter, 2 tbsp. (30 mL) flour and sprinkle over frui.

Bake for 35 to 40 minutes at 350 F (180 C).

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