Tomatoes were yellow and orange-colored at the beginning of the tomato’s cultivation, with the color red becoming more prevalent through many years of breeding. Today, there are hundreds of different types of tomatoes in colored varieties that include red, orange, yellow, white, green, purple and black. Some tomatoes, like Heirloom and cherry, come in many varieties, as well.
Most people consider the red tomato varieties the most popular, especially the Beefsteak and Roma varieties. Pink tomatoes have similar flavors to the red ones, that include the Pink Girl and Brandywine varieties. Orange tomato varieties include Persimmon and Mountain Gold and they are usually sweeter than red tomatoes, due to a higher sugar content. Yellow varieties, such as Golden Boy and Garden Peach, are similar to the orange type, but are usually less tangy than red tomatoes. There are green tomato varieties (not just unripened tomatoes) that ripen green and usually have a lower acidic taste than red tomatoes.
- 4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
- 1/4 cup olive oil
- 1 large sweet onion, finely diced
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 2 large cloves of fresh garlic, finely minced
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes (chili)
- 1-2 teaspoons honey, if needed
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
- 1/3 cup fresh basil leaves
- 1 sprig of fresh thyme
- 1 sprig of fresh oregano
- 2 bay leaves
- 2 sprigs of parsley
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
This sauce is especially good served over gnocchi.
- 1 lb of your favorite pizza dough, at room temperature
- 1 lb mozzarella cheese, sliced thin
- 2 cups fresh tomato sauce, see recipe above
- 1 ½ cups leftover sautéed peppers and onions, see recipe here
- 1/4 teaspoon crushed red pepper flakes
- 4 slices of prosciutto, cut into strips
Preheat the oven to 450 degrees F. Move an oven rack to lowest position in the oven.
Press the dough out on a greased pizza pan. Top the dough with the sliced mozzarella.
Spread the sauce over the cheese. Place the peppers and onions evenly over the sauce. Sprinkle with the hot pepper.
Place the pizza in the oven and bake until crisp, about 20 minutes. Remove the pizza from the oven and place the prosciutto slices evenly on top.
Return the pizza to the oven for about a minute or two to warm the prosciutto. Set the pizza on the counter on top of a wire rack to cool for about 5 minutes before cutting.
Tomato Jam is great on burgers in place of ketchup or served alongside grilled meat or fish. It also pairs exceptionally well with cheeses and cured meats. I like to serve it as an appetizer, as part of a cheese board selection.
Makes about 2 1/2 cups
- 3 pounds Roma tomatoes), cored and quartered
- ½ cup plus 1 tablespoon granulated sugar
- 1 ¼ and ¼ teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3 tablespoons good quality red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 medium shallots, minced (about ½ cup)
- 2½ teaspoons chopped fresh thyme
- 3/4 cup dry red wine
In a food processor, pulse the tomatoes, sugar, 1¼ teaspoons salt, ¼ teaspoon pepper and red wine vinegar until the tomatoes are finely chopped but not completely pureed and the sugar is dissolved, about 6 2-second pulses.
In a 12 inch skillet over medium heat, heat the olive oil until shimmering. Add the shallots, thyme and the ¼ teaspoon salt, and cook, stirring, until softened, about 3 minutes. Add the red wine, adjust the heat to medium-high and bring to a boil. Continue to boil, stirring occasionally, until the liquid is reduced to a loose glaze, about 4-5 minutes. Add the processed tomato mixture.
Adjust heat to medium-high and simmer vigorously, stirring more often as the mixture reduces, until it is glossy and has a jam like consistency, somewhere between a sauce and a paste, about 60-90 minutes (depending on how watery your tomatoes are).
Set the pan aside, off heat, to cool to room temperature.
Taste and adjust the seasoning with salt and pepper and store. The jam can be refrigerated for 1-2 weeks or frozen for six months.
Here are some suggestions on how to use July’s bounty to create delicious, seasonal meals. You may have noticed that in a few recent salad recipes, I have not cooked the corn before adding it to the salad. Corn, this year, has been plentiful and sweet and I found the salads taste better if the corn is uncooked. The dressing permeates the corn and it tastes quite fresh. Figs and Pecans are also in season here where I live, in fact, the figs are from a friend’s tree. If figs are not available in your area now, you can save this recipe until they are. Peppers and tomatoes are plentiful now and melons are at their peak.
Cold Salad Plate For 2
Cantaloupe Rounds Filled with Tuna Salad
Cut 2 rounds from a the center of a ripe, peeled cantaloupe and remove the seeds. Center the rounds on 2 dinner plates.
Mix the tuna salad:
Combine one 6.4 oz package of tuna, ¼ cup diced onion, ¼ cup diced celery, 1 teaspoon Dijon mustard and ½ cup mayonnaise.. Place half the tuna salad in each cantaloupe round.
Make the deviled eggs:
Cut 3 hard-boiled eggs in half. Remove the yolks to a small bowl and mash them. Add 1 tablespoon finely chopped onion and 1 tablespoon finely chopped celery.
Add a little sprinkle of salt, ¼ teaspoon Dijon mustard and 2 tablespoons mayonnaise.
Mix well and use the fillings to stuff the egg whites. Arrange on the salad plate and sprinkle with chopped parsley.
Add sliced fresh tomatoes to the salad plate and serve with warmed cornbread or rolls.
- 1/2 green bell pepper, seeded and finely diced
- 2 teaspoons extra-virgin olive oil
- 1 cup fresh corn kernels (from 2 ears)
- 1 jalapeno pepper, seeded and chopped
- 1 medium tomato, seeded and diced
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon Kosher salt
- Chopped parsley
- Homemade Corn Tortilla Chips, see recipe below
Mix the corn, green pepper, jalapeno, tomato and red onion in a bowl. Stir in the olive oil, the lime juice, honey and salt. Mix well.
Refrigerate for a few hours or overnight to marinate. Garnish with chopped parsley and serve with tortilla chips.
Chili-Lime Tortilla Chips
Bake at 400 degrees F until crispy, about 15 minutes. Once they come out of the oven, squeeze more lime juice over them. Serve with the corn salsa.
Summer Chicken Salad
- 8-9 oz boneless chicken breasts
- ½ sweet onion, diced
- 2 celery stalks, diced
- 1 cup red grapes, halved
- 1 tablespoon lemon Juice
- 3/4 cup mayonnaise
- 1/2 cup whole pecans, toasted
- Parsley for garnish
I like to poach chicken in broth for salads. Place 2 cups of water with a salt free chicken bouillon packet in a medium saucepan. Add a little salt and pepper.
Bring to a boil and add the chicken. Lower the heat and cover the pan. Cook the chicken about 15-20 minutes or until they are white through the center.
Cool in the broth. Drain the chicken and dice. Save the broth for when you need chicken broth for a recipe.
Place the diced chicken in a mixing bowl with the remaining ingredients, except the pecans. Chill.
By hand, break half of the pecans into pieces and stir into the salad. Arrange the salad on a serving plate and decorate with the remaining pecans and garnish with parsley.
Makes 9-10 cakes
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 – 1/4 teaspoon cayenne pepper
- 1 tablespoon melted butter
- 1 cup whole milk
- 1 large egg
- 1 tablespoon honey
- 1 cup fresh corn kernels
- 1/2 cup shredded white cheddar cheese
- 2 tablespoons olive oil
- Roasted tomato salsa, recipe below
Whisk together the flour, cornmeal, baking powder, salt, pepper and cayenne in a medium bowl. Make a well in the center and add the milk, egg, honey and cooled melted butter.
Whisk together the wet ingredients, then incorporate the dry ingredients (do not over mix). Mix in the corn and cheese.
Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and the cakes are cooked through, 2 to 3 minutes per side.
Serve the corn cakes topped with Roasted Tomato Salsa.
Roasted Tomato Salsa
- 8 oven roasted tomatoes, finely chopped, see recipe
- 1 jalapeño chili, finely diced
- 1/4 teaspoon salt
- 1/4 cup finely chopped onion
- 1 teaspoon cider vinegar
Mix the ingredients together and allow to rest at room temperature until serving time for the flavors to blend.
Fresh Fig Tart
- One 9-inch refrigerated pie crust, at room temperature
- 1 pound fresh figs, stemmed and halved lengthwise
- 1/4 cup apple jelly, heated
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 cup chopped pecans
Preheat oven to 400°F.
Press the dough onto the bottom and up the sides of a greased 9-inch tart pan.
Place the figs in a large bowl. Sprinkle with the sugar and lemon juice; toss gently to combine.
Spread the warm jelly over the pastry.
Arrange the figs in a circular pattern on the jam covered pastry. Sprinkle with pecans.
Bake for 35 minutes or until the fruit juices bubble and the crust is browned. Cool before cutting.
It is 90 degrees outside and you are thinking, “ I am not turning on the oven and heating up the house”. No need. There are plenty of light, delicious meals that you can serve cold or at room temperature for those hot summer days and nights. The Summer is filled with great seasonal foods like peaches, berries, melon, tomatoes, corn, bell peppers and cucumbers – all of which help keep us hydrated and cool during the heat. Turn these summer gems into light, easy meals.
Italian Cantaloupe Salad
This makes a great lunch. Just add a few bread sticks.
- 1/2 medium cantaloupe, cut into 1 inch cubes
- 10 basil leaves, sliced thin
- 12 Italian green olives
- 6 small sweet pickled Italian cherry peppers, diced
- 1/4 red onion, finely diced
- 1/2 cup diced provolone cheese (or any cheese you like)
- 1 tablespoons olive oil
- 1/2 tablespoon red wine vinegar
- Salt and pepper to taste
In a large bowl, mix all the ingredients together. Toss with the oil and vinegar. Add salt and pepper to taste. This salad is better chilled for a few hours before serving to allow the flavors to meld.
Carrot, Cucumber and Sweet Onion Salad
Good side for grilled meats or fish.
- 1 1/2 tablespoons cider vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups thinly shaved carrot
- 1 small Vidalia onion, very thinly sliced
- 1 1/2 cups thinly shaved cucumber
- 1/2 cup fresh flat-leaf parsley leaves
Combine the vinegar, oil, salt and pepper in a medium bowl, stirring with a whisk. Add the carrot and onion; toss to coat. Let stand 5 minutes.
Add the cucumber and parsley to the bowl; toss to coat. Let sit for an hour to allow the salad to marinate.
- 6 oz spaghetti, cooked al dente and drained
- 2 cups small heirloom or plum tomatoes of different colors, if possible, sliced thin
- 1/4 red onion, finely diced
- 1/2 cup pitted and sliced Italian oil cured black olives, halved
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- Salt and black pepper
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (chili)
- Basil leaves, sliced thin
In a serving bowl large enough to hold the pasta, add the the lemon juice, olive oil, onion, olives, red pepper flakes and a little salt and black pepper. Mix,
Add the sliced tomatoes and cooked spaghetti. Mix well and cover the dish until serving time. You can also serve this dish chilled.
Tuna Patty with Peach and Corn Salad
Using leftover grilled tuna gives the fish cakes much more flavor than canned tuna.
For 2 servings
- 6 oz leftover grilled tuna
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1/4 cup finely diced green bell pepper
- 1 teaspoon Dijon mustard
- 1/3 cup panko crumbs
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Salt and freshly ground black pepper
- 1/2 teaspoon Tabasco (hot sauce)
- 1-2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1/2 teaspoon butter
- Ranch Dressing, recipe below
- Peach and Corn Salad, recipe below
Combine the tuna, celery, onion, bell pepper, mustard, lemon juice and zest, parsley, chives, hot sauce, salt and pepper to taste in a medium mixing bowl and stir to combine.
Add enough mayonnaise to hold the mixture together. Place the mixture in the refrigerator for a few hours to chill.
Divide the mixture evenly into 2 rounds and coat in the panko crumbs, pressing the crumbs into the parry.
Heat the olive oil and butter in a medium skillet. Add the tuna patties and cook 2 to 3 minutes on each side or until golden brown.
Remove to a plate lined with a paper towel. Allow to cool for 2 to 3 minutes before serving.
Mixed Green Salad with Homemade Ranch Dressing
Combine a mixture of your favorite salad greens and spread them on two individual dinner plates.
Make the salad dressing according to the recipe link: Homemade Ranch Dressing.
Place a cooked tuna patty on each plate and drizzle the greens and tuna with ranch dressing.
Place the Peach and Corn Salad on the other side of the plate. The Peach and Corn Salad compliments the tuna very well.
Summer Peach and Corn Salad
Serve this on the side with the tuna patty or as a salad on its own.
- 2 ears fresh corn, kernels removed
- 2 peaches, diced
- 1 small shallot, finely diced
- 3 tablespoons champagne vinegar
- 2 teaspoons honey
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons chopped parsley
- 1/2 pound fresh salad greens
- 1/2 cup shaved Pecorino Romano cheese
Whisk together the vinegar, honey and oil. Season to taste with salt & pepper. Toss the vinaigrette with the, shallots, parsley, corn and peaches.
Chill for a few hours to allow the flavors to blend.
Serve as a side with the tuna patties over greens and top with the shaved cheese.
You can also serve the salad over greens and top with the shaved cheese as a separate salad with an entree.
At this time of year the farmers’ markets, roadside stands and supermarkets are bursting at the seams with fresh grown produce. Take advantage of all these good things and create some seasonal recipes around fresh July produce. Here are a few ideas.
These little bites are delicious for lunch or for a summer appetizer.
- 2 medium cucumbers, peeled
- 1/2 cup chive and onion cream cheese
- 1/2 cup carrots, finely shredded
- 1/4 of a green bell pepper, finely chopped
- 1 small banana pepper or other spicy pepper, finely chopped
- 2 tablespoons relish
- Sweet paprika for garnish
Cut cucumbers lengthwise. With a spoon, scoop out seeds to form a hollow center.
Combine the carrots, green pepper, spicy banana peppers, relish and cream cheese.
Spread the mixture into the center of the cucumbers. Sprinkle the top with paprika.
Cut each cucumber half into 4 pieces. Chill in the refrigerator until serving time.
- 1 medium to large eggplant, peeled and cut lengthwise into ¼ inch slices
- 1 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- 1 tablespoon dried Italian herbs
- Olive oil
- 1 cup ricotta cheese
- 1 egg
- Salt & Pepper
- 1/4 cup minced fresh herbs (parsley, basil)
- 1/4 teaspoon garlic powder
- 2 cups Marinara (tomato) sauce
- 1/2 cup grated Parmesan cheese
Combine the flour, salt, pepper and dried herbs in a shallow dish. Heat enough olive oil to cover the bottom of a large skillet.
Dredge the eggplant slices in the flour mixture and place in the skillet.
Cook until brown on both sides. Drain on paper towels and let cool until room temperature.
Mix together the filling ingredients and distribute evenly over the sautéed eggplant slices.
Roll up the slices from the short end and place in a greased casserole dish. Pour the Marinara sauce over the rolls and sprinkle with the grated Parmesan cheese.
Bake in a 350 degree F oven for 30 minutes.
Big Batch Summer Vegetable Chowder
Makes plenty to freeze for future dinners and lunches.
- 12 ears fresh corn
- 2 quarts water
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 carrots, diced
- 1 green bell pepper, diced
- 3 cups southern field peas
- 3 medium red potatoes, peeled and diced
- 2 celery stalks, diced
- 8 cups chicken or vegetable broth
- 2 teaspoons dried Italian seasoning
- 9 oz pkg fresh spinach tortellini
- Chopped fresh herbs for garnish
Slice the kernels from each corn cob into a large bowl. Set aside.
Break each corn cob in half and place in a large Dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low.
Simmer, uncovered, for 40 minutes.
When the corn cobs have finished simmering, heat the olive oil in a large soup pot over medium low heat.
Add the onions and cook until soft, approximately 2 minutes, then add the garlic, salt, pepper, dried Italian seasoning, reserved corn and remaining vegetables.
Cook for several minutes until the corn is soft, stirring frequently.
Once the corn cobs have finished simmering, remove the cobs from the broth. Add the corn broth to the soup pot. If the corn broth has reduced to less than 4 cups, add more water to equal 4 cups.
Add the chicken broth and tortellini. Bring to a boil. Reduce the heat and simmer the ingredients together over medium heat for an additional 15-20 minutes, covered.
- One 9 inch refrigerated pie crust, at room temperature
- 3 small to medium vine-ripe tomatoes, cored and sliced 1⁄4″ thick
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 shallot, thinly sliced
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped chives
Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.
Heat the oven to 425°F.
Place the dough in a greased 10 inch pie dish or tart pan. You can also place the dough on a baking sheet on parchment and form the tart like a galette.
Spread the cream cheese over the crust, leaving a 1 inch border. Sprinkle the cheddar over the cream cheese.
Top with tomato and shallot slices, overlapping each slightly. Sprinkle with black pepper and chives. Fold overhanging crust up and over the edge of the filling.
Bake until golden brown, 40–45 minutes. Let the tart rest for 5 minutes before serving.
Regular or Gluten-Free Strawberry Peach Sponge Cake
The recipe for this cake can be made as a gluten-free cake or as a regular sponge cake. Any fruit filling works in this recipe – just use what is in season.
Simple Sponge Cake Mixture
- 6 eggs, separated
- 1 cup sugar
- 1 cup cake flour
Gluten-Free Cake Mixture
- 8 oz butter, softened at room temperature
- 1 cup sugar
- 4 large eggs
- 1 tablespoon light rum
- 1 ½ cups King Arthur or Bob’s Red Mill Gluten-Free All Purpose Baking Flour (not gluten-free flour)
- 1 tablespoon baking soda
- 2 tablespoons milk
Regular or Gluten Free Cake Filling
2 tablespoons light rum for sprinkling on the cake layers
1/2 cup strawberry syrup or jam (recipe for strawberry syrup)
6 strawberries, cut into thin slices
1 medium peach, peeled and sliced thin
12 whole small strawberries, stems removed
Whipped Cream Topping
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon light rum
Cut parchment or wax paper to fit two 9 inch round cake pans. Spray the pans with cooking spray and place the parchment circles in the pans. Spray the paper. Set aside.
Heat the oven to 350 degrees F.
Directions for making the simple sponge cake:
Separate the eggs, putting whites in the large mixer bowl and the yolks in a small mixer bowl.
Add 1/2 cup sugar to the whites and beat until very stiff.
Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.
Fold egg yolk mixture into the egg whites.
Fold flour in using 1//3 cup each time until well mixed. Do not over mix.
Pour evenly into the prepared pans.
Bake for approximately 30 minutes or until a toothpick inserted in the center comes out dry.
Cool for a few minutes, remove from pan and remove paper. Sprinkle each layer with 1 tablespoon of rum. Cool completely.
Directions for making the gluten-free sponge cake:
Cream the butter and sugar together in the large electric mixer bowl. Beat in the eggs, one at a time. Add the rum.
Fold in the baking flour and baking soda, a little at a time. When completely mixed, add the milk slowly until the batter is fluid.
Pour into the prepared cake pans and bake until lightly brown and a toothpick inserted into the middle comes out clean, about 20 minutes.
Let cool in the pans for 10 minutes and transfer to a cooling rack. Sprinkle each layer with 1 tablespoon of rum. Cool completely.
Directions for making the whipped cream topping:
Combine the ingredients in an electric mixer bowl and with the whisk attachment beat the mixture until stiff.
Directions for assembling the cakes:
Place one cake layer on a cake plate and top with the strawberry syrup. Arrange the sliced fruit on top of the strawberry syrup layer. Spread half of the whipped cream over the fruit.
Place the second cake layer on top of the whipped cream. Spread the cake layer with the remaining whipped cream. Place the whole strawberries evenly in a circle around the cake.
Chill in the refrigerator until serving time.
With summer comes summertime food: steaming corn-on-the-cob, burgers, barbecue, ice cream sundaes and crisp red watermelon wedges. It is also the time you can make certain summertime homemade foods that are not usually available at other times of the year, such as pickles, ice pops, green tomatoes and oven roasted tomatoes. These summer favorites will remind you of what time of year it is. What are your favorite foods to prepare in the summer?
Easy Homemade Pickles
Yields 2 quarts or 4 pints
This pickling technique is safe and very easy adapt. In addition to cucumber pickles, you can also use this recipe to pickle any sturdy vegetable including green beans, zucchini, carrots, celery, onions and beets. If you stick to the basic ration of one part 5 percent vinegar to one part water, you can season the pickling brine to taste. (Commercial vinegar contains 5% -20% acetic acid)
Salt is always a key component, both for flavor and because the salt helps to crisp the vegetables. Almost all pickle recipes contain spices and you can add any combination of black peppercorns, dill seed, coriander seed, cumin seed, mustard seed, allspice, mace, cinnamon or cloves.
Wash and trim the vegetables as you would for making a salad or a vegetable side dish. Cut them into bite-sized shapes you like—spears, sticks, chunks, rounds or chips.
You can pack the vegetables into storage containers with lids raw, blanched or cooked. Store the sealed containers in the refrigerator, where they will keep for weeks.
- 2-2 1/2 pounds fresh, firm vegetables, such as cucumbers, squash, green beans, etc.
- 2 cups 5-percent vinegar
- 2 cups water
- 1 tablespoon kosher salt
- 1 teaspoon honey
- 2 whole garlic cloves, peeled and lightly crushed for quart jars, halved for pint jars
- 4-6 three-inch fronds of fresh herbs
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon whole-seed mustard
- 2 small dried red chili or slices of hot pepper
Trim and cut the vegetables.
Pack the vegetables snugly into 2 clean quart or 4 pint jars adding the garlic and fresh herbs at the same time. Then add the peppercorns, mustard seeds and hot peppers.
Combine the vinegar, water, salt and honey in a small pot. Bring to a boil and ladle the vinegar mixture over the vegetables to fill the jar. Seal the jars. Allow to cool overnight and then store in the refrigerator for up to a month.
Creamy Fresh Blackberry Ice Pops
- 10 ounces fresh blackberries
- 2 cups vanilla frozen yogurt, softened
- 2 tablespoons honey
- One 6-piece ice pop mold
Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth.
Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.
Add the softened frozen yogurt and honey to the strained blackberry puree and mix well. Pour into ice pop molds and freeze.
“Fried” Green Tomatoes
- 2 to 3 medium-sized green tomatoes
- 1/2 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- 1 cup panko bread crumbs
- 1/2 teaspoon paprika
- 1 egg, beaten with 1 tablespoon water
- Salt and pepper
Cut the tomatoes into thick slices and place them on paper towels to dry for about an hour.
Preheat oven to 400 degrees F.
Place the flour in a shallow dish and add the seasoned salt.
Place the egg in a second shallow dish.
Place the panko crumbs to a third dish and add the paprika.
Sprinkle the tomato slices lightly with salt and pepper.
Dredge the tomato slices in flour, then egg and then in the panko crumbs to coat evenly.
Place on a greased baking pan.
Bake for 15 minutes, turning the tomato slices over and continue baking for 10 – 15 minutes more until the tomatoes are crispy.
Remove and cool on a wire rack.
If creole seasoning is not available in your area, you can make it. See the recipe below.
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Creole seasoning
- 1 tablespoon horseradish
- 1/2 tablespoon minced jalapeno pepper
Mix all ingredients together and whisk to combine.
Store in an airtight container in the refrigerator up to 2 weeks. This sauce is also good with grilled fish.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine and store in a jar with a tight-fitting cover.
Slow Roasted Summer Tomatoes
Slow roasting caramelizes and intensifies the flavor of the tomatoes. You can eat these “as-is” from the oven. They are also great served on crusty bread with a little olive oil or as a side dish. Perfect for adding to pasta, salads, sandwiches or used as a topping for crostini. Roasted tomatoes can be used in place of sun-dried tomatoes in recipes. They can also be frozen to be used at a later time.
- 4 pounds fresh vine-ripened plum tomatoes*
- 6 garlic cloves, minced
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- * Or as many tomatoes as you want to make. You can also use beefsteak tomatoes, heirloom and/or cherry tomatoes for this recipe.
Preheat the oven to 200 degrees F. Line a large rimmed baking sheet with heavy-duty foil (be sure to line the baking pan because it catches the juices and helps with cleanup).
Wash and dry the tomatoes; cut out the stem core and discard. Slice the tomatoes in half lengthwise. Scoop out and discard the seeds, leaving as much pulp as possible.
If you are using large heirlooms, cut them into quarters or even eighths.
Place tomatoes, cut sides up, on the prepared baking pan. They can be placed closely together since they shrink considerably during baking.
Sprinkle garlic and olive oil evenly over the tomatoes. Season with salt and pepper.
Bake 6 to 8 hours or until the tomatoes are reduced in size but still retain their shape. They should have shrunk to about half their original size and still be moist.
The time the tomatoes take to cook will vary because of their size and moisture content, but they should be caramelized and crispy on the edges. Remove the pan from the oven and let cool.
Roasted tomatoes will keep in an airtight container, 2 to 3 weeks in the refrigerator or up to 8 months in the freezer. Bring to room temperature before using.
Roasted Tomatoes in Olive Oil
- Slow-Roasted Tomatoes recipe (see recipe above)
- Extra-virgin olive oil
- Fresh basil leaves
- Thyme sprigs
Allow the Slow-Roasted Tomatoes to cool.
Clean and sterilize a 1-pint jar; set aside and let cool.
Layer the tomatoes in a jar with fresh basil leaves and some sprigs of thyme.
Pour olive oil in the jar until the tomatoes are covered by at least an inch or oil (the oil will seal the tomatoes for longer lasting). Store in the refrigerator.
Makes approximately 1 pint.
Father’s Day can be a great day for the whole family. Plan a family event, getting everyone in the family together for a fun day. Since the weather is warmer and the days are longer, why not celebrate Dad’s special day outdoors with a delicious family BBQ? Of course, you will want to choose foods your Dad enjoys. The recipes I picked for this menu are easy to do and most of the preparation can be done a day before, so you have plenty of time to spend with Dad.
Beef & Shrimp Kebabs with Italian Salsa Verde
Serves 4 – Recipe is easily doubled.
- 12 large shrimp, shelled and deveined
- 1 pound filet mignon (beef tenderloin), cut into 1 inch cubes
- 2 teaspoons steak seasoning, divided (I like Pensey’s Chicago Seasoning)
- 2 tablespoons olive oil, divided
- 4 wooden or metal skewers 6 inches long
Soak wooden skewers in warm water for 30 minutes before using.
Place the shrimp in one bowl and add 1 tablespoon oil. Toss. Add 3/4 teaspoon steak seasoning and toss again.
Place the beef in another bowl and add 1 tablespoon oil. Toss. Add 1 1/4 teaspoons steak seasoning and toss again.
Thread the beef and shrimp on the skewers, alternating beef and shrimp.
Prepare an outdoor grill for moderate heat. Oil the grill grates. Place skewers on the grill and cook 6 to 8 minutes or until the steak is cooked medium rare and the shrimp turn pink, turning the skewers over once.
Italian Salsa Verde
- 1/3 cup chopped parsley
- 1/3 cup chopped fresh basil
- 1 1/2 tablespoons finely chopped shallots
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 1/2 teaspoons capers, chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
To prepare the salsa verde: combine all the ingredients in a medium bowl, stirring with a whisk. Set aside to let the flavors develop.
Summer Potato Salad
- 2 ½ lbs small to medium red potatoes
- 1 tablespoon kosher salt
- 1/4 cup pickle juice from the jar
- 1/4 cup minced pickles
- 2 celery stalks, finely diced
- ½ cup finely diced sweet onion
- 3/4 cup mayonnaise
- 1/4 cup chopped parsley
Place the potatoes and 1 tablespoon 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.
When cool enough to handle, peel the potatoes and cut them into thick slices. Place in a bowl and pour the pickle juice over the warm potatoes and let sit for one hour.
Add the pickles, celery, onion and mayonnaise. Mix well. Add salt if necessary. Add the parsley and mix. Cover the bowl and refrigerate the salad for a few hours.
- 6 ears corn, husked and cleaned
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 3 plum tomatoes, seeded and diced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper
Cut the kernels off the cobs with a sharp knife.
In a large serving bowl, toss together the uncooked corn kernals, tomatoes, onion, celery, basil, oil, vinegar, salt and pepper.
Refrigerate for several hours or overnight to allow the salad to marinate. Serve chilled.
Strawberry Rhubarb Pie
- Refrigerated pie crusts (or your favorite pie crust mix) for a double 9 inch pan, at room temperature
- 1 tablespoon butter
- 1 tablespoon milk
In large bowl combine:
- 2 1/2 cups hulled, sliced strawberries
- 2 1/2 cups rhubarb cut into 1/2 inch pieces
- 3/4 cup packed brown sugar
- 1/4 cup tapioca flour or other pie thickener
- Pinch of salt
- 1 teaspoon orange zest
Preheat the oven to 425 degrees F.
Fit one pastry crust into a lightly greased 9 inch pie pan and place the pan on a baking sheet.
Add the fruit mixture and dot with the butter.
Cover with the top crust and flute the edges. Make several slits in the crust with a knife.
Brush the top crust with the milk and sprinkle with sugar.
Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.
Let cool on the baking sheet (to catch the drips).