We are pleased to share some of our favorite summer reipes that have withstood the test of picnics, ballgames, barbecues and outdoor concerts.

 

Orzo Salad - Jessica Newton

A great complement to barbecue dishes. Makes about 8 servings.

 

3 cups orzo, hot cooked (rice-shaped pasta, about 1 1/2 cups uncooked)

1 cup frozen peas, thawed (or cooked fresh peas if available)

3/4 cup (3 oz) crumbled feta cheese

1/4 cup chopped parsley

3 tablespoons blasamic vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 garlic clove, minced

 

Combine all the ingredients ina large bowl and toss well to coat. Cover the bowl and chill. May be served cold or at room temperature (recomended). Toss again before serving.

 

Jessica's notes: "With fresh peas this is even tastier. Normally, if I'm using frozen peas, I just add the peas while they are still frozen and the pasta is hot. Then I let the pasta cool quite a bit so taht the cheese stays chunky and doesn't melt away into the dressing. I always add a little extra cheese and garlic because they are so yummy."

 

Quinoa Salad - Kathy Palmer

Quinoa (keen-wah) is a grain from South America. Since quinoa includes all 9 essential amino acids, it is considered a complete protein. It is also gluten free.

 

1 cup uncooked quinoa, rinsed

2 cups chicken broth or vegetable broth

1/2 cup chopped and seeded tomatoes

1/2 cup chopped scallions

1 cup chopped cucumber

3 tablespoons chopped fresh mint

1/4 cup olive oil

1/4 cup balsamic vinegar

Juice of half lemon

1 teaspoon chopped garlic

salt, pepper and garlic salt to taste

 

Optional:

Goat or feta cheese

Chopped black olives

 

Thoroughly rinse the quinoa. Bring the quinoa and the stock to a boil and cover. Simmer on low head for 20 minutes. Let cool to room temperature and transfer to a bowl and fluff with a fork. Add the tomatoes, scallions, cucumber and mimt to the quinoa and combine. Make the dressing with olive oil, balsamic vinegar, lemon juice and garlic. Add salt, pepper and garlic salt. Mix well. Pour dressing over the quinoa and toss. Refrigerate until ready to serve.

 

Marinated Vegetable Salad - Jim Horn

Tastes great especiallyw hen served cold. Make it a day ahead to let it soak in all the flavors.

 

8 oz can of midget butter beans

8 oz can of white shoe peg corn

8 oz can of English peas

1/2 cup of chopped celery

1/2 cup of chopped onion

Chopped small green bell pepper

1/2 cup white vinegar

1/2 cup of corn oil or salad oil

3/4 cup sugar

1/2 teaspoon pepper

1/2 teaspoon salt

 

Mix vinegar, oil, sugar, pepper and salt in pan and bring to boil on stove for just a couple of minutes. Allow to cool on stove. Mix all other ingredients in bowl (remove water from cans of vegetables). Pour vinegar mixture over vegetables and cool in refrigerator overnight.

 

Black Bean and Couscous Salad - Meg Barham

A vibrant mix of Mediterranean and Southern flavors also makes a hearty and healthy lunch.

 

1 cup couscous, uncooked

1 1/4 cups chicken broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernals, thawed (may substitute fresh or canned)

2 (15 oz) cans black beans, drained

Salt and pepper to taste

 

Bring chicken broth to a boil in a two-quart or larger saucepan and stir int he couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

 

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

 

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

 

BBQ/Braised Short Ribs with Vietnamese Sweet Glaze - Steve Thorburn

Steve adapted this tasty ribs dish from a recipe in Fine Cooking magazine.

 

Makes 4 servings.

Marinate 4 pounds of beef short ribs int he refrigerator in the following mixture, in a 1 gallon heavy resealable plastic bag or suitable container:

1 tablespoon Hungarian paprika

1 tablespoon Five Spice Powder

2 tablespoons brown sugar

1 tablespoon garlic powder

1 teaspoon red pepper - adjust heat as needed for the tastes in your household

1 teaspoon kosher salt

1 teaspoon ground black pepper

 

In an oven-proof 6-to-8 quart pan with a cover combine the follwing:

2 tablespoons peanut oil

2 cups chopped yellow onion

1 tablespoon chopped garlic

2 teaspoons minced fresh ginger

3 cups lower-salt chicken broth

1/2 cup rice vinegar

3 tablespoons dark brown sugar

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon anise

 

Take the ribs out to take the chill off them while grill is heating up. Brown the ribs for 1 to 2 minutes on each side. When browned move the ribs to a braising pan. Over the next two hours or so, with the braising pan onthe grill on low heat, watch the ribs until tender. When the meat is almost falling off the bone, pull the ribs out and reserve the braising liquid. Keep ribs warm as you strain the braising liquid and then separate the fat. Return the remaining liquid to the pan, add 4 tablespoons of brown sugar and 2 tablespoons of rice vinegar and reduce down about a third. Return ribs to grill and glaze with the reduced liquid. Remove from grill and enjoy.

 

My Sister-In-Law Sherrie's Fattening Taco Dip - Lance Sturdevant

Lance swears that after a first dip, you will forget about the calories and dig in.

 

1 medium diced onion

1 package taco seasoning mix

1 10oz can bean dip

1 large cream cheese package at room temperature

8 oz sour cream

20 drops Tabasco sauce

10 oz cheddar cheese (shredded)

10 oz monterey jack cheese (shredded)

 

Mix cheeses together in a bowl. Mix everything else in a separate bowl. in a square, 2" deep pan, make four layers ending with cheese on top. Bake at 350 degrees for 1/2 hour. Eat with taco chips while hot or still warm.

 

California Brunch - Jenny Zubiate

Take it to the beach or enjoy with friends on the patio.

 

4 large eggs

1 tablespoon chopped fresh chives

1/4 teaspoon sea salt plus more for sprinkling

1 tablespoon butter

1/2 cup fresh ricotta cheese (available at specialty food stores and some supermarkets)

Four 1/3 - to - 1/2 inch think slices whole grain bread or 8 whole grain baguette slices, lightly toasted

1 avacado, halved and cut into slices

Whole chives (optional)

Tapatio hot sauce

A bottle of Chateau St. Jean Chardonay or Chandon Brut Sparkling Wine

 

Whisk eggs, chopped chives, and 1/4 teaspoon sea salt in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.

 

Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Add avocado slices and sprinkle with more sea salt and pepper. Garnish with whole chives or a dash of hot sauce, if desired. Serve with a glass of California chardonnay or sparkling wine.

 

Mozzarella veggie pesto on pretzel bread - Karen Espenhahn

This super-easy sandwich is delicious on bread fresh from the local bakery, and it's even better on home-made rolls.

 

Fresh Mozzarella Cheese

Lettuce

Tomato

Pesto

Pretzel bread baguette

 

Slice Mozzarella cheese, tomatoes, and baguette. Spread pesto on each slice of bread; assemble sandwiches for a summer picnic favorite.

 

Avocado salad - Judy Rubin

For the summer avocado addict. Serves 2 as main dish or 4-6 as side dish.

 

4 large or 6 medium avocados, ripe

1 can hearts of palm

1 can baby corn

1 handful washed and trimmed cilantro or parsley

3-4 small to medium pickling cucumbers

Red wine vinegar and virgin olive oil

Salt & pepper

 

Cut avocados in half and remove the seeds without bruising the fruit. Use a spoon to scoop out the meat in chunks. Drain and slice the hearts of palm and cut the baby corn into halves or thirds. Wash the cucumbers, then cut vertically into quarters and slice the quarters into chunks. Chop the cilantro or parsley. Mix a tart vinaigrette with the olive oil and red wine vinegar and toss everything lightly together, seasoning with salt and pepper to taste.

 

Corn Mango Salsa - Karen Ballard

Can be served with pork, fish, chicken, or just eaten alone with a few tortilla chips.

 

2 ears fresh sweet corn

1 medium mango

1 red sweet pepper

Fresh lemon juice

2 tablespoons cooking oil

2 tablespoons fresh mint (optional)

1 tablespoon fresh cilantro

1/4 tsp. salt

 

Husk corn and brush with olive oil on all sides. Grill over medium heat, turning often. When kernels begin to brown, remove all from grill and let cool. Cut off kernels from cob. Seed, peel and finely chop mango. Seed and finely chop pepper. Peel and chop onion. Combine all ingredients in bowl and toss gently.

 

Salmon with Basil Cream Sauce - Justin Meyer

Fresh herbs bring a summer twist to this year-round favorite. Borrowed from "The Gourmet Gazelle Cookbook," by Ellen Brown. Makes 6 servings.

 

2 lb salmon fillets

1-1/2 tablespoons unsalted butter

1/4 cup chopped fresh parsley

3/4 cup dry white wine

1/2 cup light cream

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon salt, or to taste

 

Cut salmon into 6 equal serving pieces, wash, and pat dry on paper towels. Melt butter in a large skillet over medium-high heat. Sear salmon on each side for 2-3 minutes, keeping the center slightly rare since the fish will continue to cook after taken from the pan. remove fish from pan with a slotted spatula, and keep warm. Reduce heat to low and add teh shallots and carlic to the pan. Saute, stirring frequently, for five minutes. Add basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat gently in the sauce.

 

Note: The fish can be prepared up to three hours in advance. reheat the fish in the sauce over low heat, uncovered, for 10 minutes.