Wednesday, August 15, 2018

A Taste of Summer

Corn, Tomato and Zucchini Relish 

Cook's Notes: A taste of pure juicy bliss eating tomatoes from your garden. Add in other fresh veggies and you have a taste of summer in a bowl. Recipe adapted Food and Wine Magazine.  A product called Ken's Light Northern Italian with Basil and Romano can be substituted for the dressing in this recipe, add right before serving.
Ingredients:

  • 1/4 cup rice wine vinegar
  • 2 TB. packed brown sugar
  • 1/2 tsp. sea salt
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 1/4 tsp. minced ginger or 
  • 1/4 tsp. Dijon mustard 
  • 1/4 tsp. pepper
  • 1/4 tsp. ground cumin
  • 3 large ears of corn 
  • 2-1/2 cups cherry tomatoes (1/2 inch pieces)
  • 1 cup diced zucchini or yellow squash (1/2 inch pieces) 
  • 1/2 cup diced green pepper (1/2 inch pieces)
  • 1/2 cup diced red onion 
  • 1 jalapeno, or to taste, minced 
  • 3 TB. minced basil 

Directions:
  •  In a small saucepan, boil vinegar, brown sugar and salt just until dissolved. Pour in a large bowl.
  • In same saucepan heat olive oil on a medium heat, add in garlic, mustard, ginger, pepper and cumin. Saute about a 1 minute. 
  • Slowly whisk oil mixture into vinegar mixture and mix well. 
  • Blanch the corn in boiling water 2 minutes, place in an ice bath to cool, cut kernels off cob and add them to the bowl with oil and vinegar mixture.
  • Add in tomatoes, zucchini, peppers, minced jalapeno, basil and red onion, gently stir mixture.
  • Refrigerate 4 hours

Stuffed Mini Pepper Poppers
Cook's Notes: Recipe comes from Rosalba via Kathleen. We had a lovely platter with 15  Mini Pepper Poppers set out for a summer  appetizer. As we all  happily munched away suddenly I discovered we did not get a photo forcing a little creativity to rearrange another dish for a photo.  
Ingredients:
  • 1 package multicolored mini peppers from produce section
  • 1- 8 oz. package cream cheese, softened
  • 1/2 packet dry Fiesta Zesty Ranch Dressing Mix
  • 3 TB. bacon bits
  • 1/2-3/4 cup shredded cheddar cheese
  • 2 TB. finely chopped red onion
Directions: 
Soften cream cheese and place in a large bowl. Use a mixer to blend in all other ingredients except peppers. 
Cut tops off peppers, scrape out seeds. Fill peppers and place on a platter. Cover with plastic wrap and chill a few hours before serving. 
Dip Into Summer Salsas









1 comment:

  1. The mini stuffed peppers look like an easy finger food to serve at our next bible study. I'd omit the onions, though, as I don't really like raw onions.

    ReplyDelete

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