Last Sunday, we talked about easily tolerable foods for outdoor gatherings. Today we will complete our journey and look at additional, easily made recipes that will bring a spark to the eyes of each guest. Both healthy and fresh!
I hope these suggested recipes help when attending or planning an outdoor dinner party.
As The Beatles said: “Here comes the sun, and I say it’s alright”
Enjoy this short season with family and friends.
And with this I could not agree more!
Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her atdunbar221@yahoo.com.
Squash, Feta and Corn Salad
Serves 4
Ingredients:
- 1/2 cup of cooked brown rice
- 1 Tbsp. olive oil
- 2 Tbsp. of unsalted butter
- 1 tsp. of garlic, finely minced
- 1 medium zucchini, cut into bite-sized pieces
- 1 medium yellow squash, cut into bite-sized pieces
- 1 cup sweet yellow corn (fresh or frozen)
- 1/3 cup feta cheese, crumbled
- 1 Tbsp. of fresh chives, minced
- 1 small handful of fresh basil, roughly chopped
- Salt and ground black pepper to taste
- This is optional: 1-2 tsp. of champagne vinegar to taste
Directions:
- Heat the olive oil and butter in a large skillet over medium heat until melted.
- Add the garlic and cook for 1 minute.
- Add the zucchini and yellow squash, and cook, stirring occasionally, until softened approximately 4-5 minutes.
- Add the corn, and continue to cook, stirring occasionally, until just tender.
- Season with salt and pepper, to taste.
- Add the cooked brown rice to the pan, and stir to combine.
- Sprinkle on the feta, chives, and basil.
- Lightly drizzle with the vinegar, if using optional step.
- Gently toss to combine.
- Serve warm or at room-temperature.
Berry Galette with Buttermilk Cornmeal Crust
Serves 8
The Crust:
- 1/4 cup buttermilk, cold
- 1/4 cup sugar
- 1/4 tsp. salt
- 1/2 cup unsalted butter, cold
- 1/4 cup cornmeal
- 1 ¼ cups flour (all purpose)
The Filling:
- 4 cups berries
- 7 Tbsp. cornstarch
- 1 Tbsp. of lemon juice, fresh squeezed or bottled
- 3 tbsp. sugar
- 1 egg for egg wash (beat with 1 tbsp. of milk)
- Sugar, coarse for sprinkling the final product
Making the crust:
- Whisk the flour, cornmeal, sugar and salt together in a medium bowl.
- Using a pastry cutter or two forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs.
- Add the buttermilk and stir until the flour is moistened.
- Add 1 more Tbsp. of buttermilk if the dough seems dry.
- Gently knead the dough a few times on a lightly floured work surface until it all comes together.
- Shape the dough into a ball and flatten it into a thick disk.
- Wrap it in plastic wrap and refrigerate it for at least one hour or up to three days in advance.
Prepare the filling:
- Mix the berries, sugar, cornstarch and lemon juice together in a large bowl.
- Cover tightly and let sit in refrigerator until the dough is ready.
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper then set aside.
- On a lightly floured work surface, roll the dough into a 12-inch circle.
- Trim the rim of the circle to make a clean cut if desired.
- Transfer dough to the prepared baking sheet.
- Spoon the berries (not the juices) into the center of the dough, leaving a 2- to 3-inch border all around.
- Gently fold the edges of the dough over the fruit, overlapping the dough as necessary.
- Press gently to seal the edges.
- Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake until the filling is bubbly and the crust is golden brown, approximately 25-28 minutes.
- Allow to cool on the baking sheet for before slicing.
Note: A galette can be made into the shape of choice. Check out photos on the internet for presentation shapes. Also, berries can be your choice. I usually use a main berry, like 2 cups blueberries, and 2 cups berries of choice. It’s your creation, so have fun and experiment!
Easy BLT Pasta Salad
Serves 8
Ingredients:
- One pound bacon
- Salt and black pepper for taste
- One pound pasta
- ½ cup mayonnaise
- 1 tbsp. Dijon mustard
- 3 tbsp. cider vinegar
- 1 large tomato cut into small wedges
- 1 avocado diced
- 1 head romaine lettuce, chopped
Directions:
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Arrange the bacon on the baking sheet.
- Bake until the bacon is crisp approximately 12 to 15 minutes.
- Remove from the oven and cool completely.
- Bring a large pot of salted water to a boil over medium-high heat.
- Add the pasta and cook according to the package instructions.
- Drain and cool to room temperature.
- In a small bowl, whisk together the mayonnaise, mustard and vinegar and season with salt and pepper.
- In a large bowl, toss together the pasta, tomato, avocado and romaine.
- Crumble the bacon into the salad.
- If serving immediately, add the dressing and toss to coat, or leave undressed and serve on the side.
