Some cool ideas for the summer's bounty of fresh produce
July 15, 2013
Do you have a favorite recipe you'd like to share?
If you would like to share your family's favorite recipes, or know someone with western Iowa ties who we should feature in an upcoming article, please send an email to Jane Lawson at email@example.com describing recipes and the stories behind them. Also, if possible, include the recipes and a digital photo of the cook or baker and family members. We can also make arrangements to have photos mailed. If you do not have access to the Internet, and you have suggestions for featured cooks or bakers, please send a letter with information to Ann Wilson, Carroll Daily Times Herald, P.O. Box 456, Carroll, Iowa 51401. Or call Ann Wilson at 712-792-3573.
Celebrate summer by serving up quick and tasty dishes using this season's bounty of fresh produce. There's nothing that says summer like a ruby red tomato, crisp cucumbers or a mound of crunchy green beans.
It doesn't matter if you and your green thumb grew your own fruits and veggies or if you picked them up at your local farmer's market. Enjoy the peak of summer with fresh, flavorful food.
Santa Fe Chicken Salad
Yellow and red sweet peppers add sweetness and a burst of color to any dish. When it's too hot to turn on the oven, throw together Midwest Living's chicken salad. It's tangy, fresh and out-of-the-ordinary.
½ cup mayonnaise
1 tablespoon lime juice
2 teaspoons finely chopped canned chipotle pepper in adobo sauce, or finely chopped, seeded, fresh jalapeno chili pepper
2½ cups chopped cooked chicken
¼ cup finely chopped celery
¼ cup snipped fresh cilantro
3 tablespoons thinly sliced green onions
3 tablespoons finely chopped yellow sweet pepper
2 tablespoon finely chopped red sweet pepper
1/8 teaspoon salt
1/8 teaspoon ground black pepper
tortilla salad bowls, tostada shells, flour tortillas, or tortilla chips
For the dressing: In a small bowl, mix mayonnaise, lime juice and chipotle peppers in adobo sauce. Set aside.
In a medium bowl, combine chicken, celery, cilantro, green onions, yellow sweet pepper, red sweet pepper, salt and pepper. Pour dressing over chicken mixture; toss to coat. Cover; chill in the refrigerator for 1 to 4 hours.
Serve salad atop lettuce in tortilla salad bowls or with tortilla chips.
Note: Hot chili peppers can burn eyes and skin. Be sure to wear plastic gloves while working with pepper and wash your hands thoroughly afterward.
Crisp Cucumber Salsa
Cucumbers are a refreshing and crisp summer staple. For your next get together, serve cucumber salsa from the Taste of Home instead of traditional salsa.
2 cups finely chopped seeded peeled cucumber
½ cup finely chopped seeded tomato
¼ cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4½ teaspoons minced fresh cilantro
1 garlic clove, minced
¼ cup reduced-fat sour cream
1½ teaspoons lemon juice
1½ teaspoons lime juice
¼ teaspoon ground cumin
¼ teaspoon seasoned salt
baked tortilla chip scoops
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Yield: 2-1/2 cups.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Green Beans With Bacon
Pat and Gina Neely from Down Home with the Neelys on the Food Network are known for their Memphis-style barbeque. They turned up the volume on green beans by adding bacon and red pepper flakes.
2½ lbs green beans, trimmed
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
juice of ½ lemon
freshly ground pepper
Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
Cook the bacon in a large, heavy sauté pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and sauté until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.
Feta Tomato Topper
Do you have plenty of tomatoes and need a healthy afternoon snack? Top Melba toast with feta, a crumbly Greek cheese, mixed with red, ripe tomatoes.
1 cup (4 oz) crumbled feta cheese
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
¼ cup finely chopped red onion
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
2 tablespoons extra virgin olive oil
36 Melba toasts
In a small bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto Melba toast. Three topped Melba toasts is one serving and is worth 2 Weight Watchers points.
Skillet Pasta, Chorizo and Peppers
Green bell peppers brighten up this meal that uses only one pot. Extra flavor comes from chorizo, a Mexican sausage, but any type of sausage can be used.
12 oz bulk chorizo or other garlic sausage
½ medium onion, sliced
2 green bell peppers, seeded, cored and cut into strips
14.5 oz can diced tomatoes with Italian herbs
14.5 oz can chicken broth
2 cups macaroni
Cook sausage, onion, and green pepper in a skillet over medium-high heat for about 3 minutes or until sausage browns. Add tomatoes, broth, macaroni, ½ teaspoon oregano, some salt, pepper and, if desired, red pepper flakes. Bring to a boil, reduce heat to low, and simmer, uncovered, for 10 to 12 minutes stirring occasionally, until pasta is tender. Sprinkle with cheese.
Serves 3 to 4.
Content © 2016 Daily Times Herald
Software © 1998-2016 1up! Software,
All Rights Reserved