Summertime cooking features fresh, in season ingredients
Published 11:59 am Sunday, June 16, 2019
Grilled vegetable salad
1 large yellow squash, cut into ½ inch thick long slices
1 large zucchini, cut into ½ inch thick long slices
1 tablespoon olive oil, plus more for brushing
2 cups grape or cherry tomatoes, halved
¼ cup pecans, chopped and toasted
1 oz. feta cheese, crumbled (¼ cup)
Pinch of red-pepper flakes
¼ cup packed fresh basil leaves, torn into pieces
Salt and Pepper
What to do:
Brush squash and zucchini with olive oil and season with salt and pepper.
Preheat grill to medium high. Grill squash turning once until tender, 2-4 minutes.
Mix tomatoes, pecans, feta, red-pepper flakes, basil and oil; season with salt.
Then, spoon the tomato mixture over the grilled squash and zucchini.
Blueberry Lemon Cream
Blueberries are in season in North Carolina
4 ounces of soft cream cheese or Neufchatel cheese
¾ cup vanilla yogurt
1 teaspoon honey
1 Tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
2 cups NC blueberries
What to do:
Place the cream cheese in a medium mixer bowl.
Drain off any liquid from the yogurt and add the yogurt and honey.
Beat the mixture on high speed until the cheese and yogurt have a light and creamy consistency.
Mix in the lemon juice and zest.
Layer the lemon cream and blueberries in a wine glass or dessert glass. Sprinkle some granola on top. Serves six.
Lemony Grilled Shrimp with Red Onions
Williams Sonoma Test Kitchen
1 lb. jumbo shrimp
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
Pinch of red pepper flakes
½ teaspoon kosher salt
1 lemon, thinly sliced
1 small red onion, cut into 8 wedges
Chopped fresh flat-leaf parsley for garnish
What to do:
Using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and then remove the vein. Leave the shell and tail intact.
In a nonreactive bowl, whisk together the olive oil, lemon juice, garlic, red pepper flakes and salt. Add the shrimp, lemon and onion to the bowl; toss to coat. Set aside for 30 minutes.
Prepare a medium-hot fire in a grill. Place a grill pan on the grill grate and preheat until hot. Add the shrimp, lemon and onion to the pan and cook, turning once, until the onion is slightly softened and the shrimp is opaque, about 5 minutes. Garnish with parsley and serve immediately with plenty of napkins. Serves 2 to 4.
A Mexican sheet cake that soaks up whole milk, evaporated milk and sweetened condensed milk. Served with a dollop of whipped cream and fresh strawberries.
8 large eggs
1½ cups sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 cup milk
¼ cup Kahlua (or strong coffee)
1 teaspoon vanilla
Lightly sweetened softly whipped cream
What to do:
In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 9- by 13-inch baking pan.
Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.
ALSO OF INTEREST: