Friday, May 20, 2011

Simple Seasonal Summer Meals

Summer for us means more time in the garden and cooking on the grill and less time in the kitchen. We are doing more activities outdoors and have less time or interest for lots of prep work. I like meals that take advantage of all the wonderful produce that can be found in our garden, the farmers' markets around town and at Wheatsville, our local grocery store. 

These recipes take very little time to prepare and highlight the wonderful flavors of late spring and early summer. 

Gluten-Free Vanilla Scones (Use local Bona Dea Scone Mix or Pamela's Mix (without the currants) and add vanilla bean, Round Rock Honey instead of sugar and vanilla almond milk)

Strawberry Jam - Follow the directions on my post on making blueberry jam, but substitute fresh strawberries (We used strawberries from Poteet, Texas). If they are out of season, frozen strawberries would be your next best bet. Go for organic strawberries if possible. 

We played a board game while we ate ours, but you may decide you need some coffee first!

Avocado w/Pure Luck June's Joy Goat Cheese (available at Wheatsville, Boggy Creek Farm and Antonelli's Cheese Shop)

Caprese (Angel Valley Farms Tomatoes (available at Wheatsville), Full Quiver Mozzarella, basil from our garden, Texas Olive Ranch Olive Oil, salt and pepper) 

Blackberries (our garden) 

Charcoal-Grilled Chicken and Peach Kebabs With Blackberry Sauce - pick up your local peaches at Wheatsville or a local farmers' market) and a Dewberry Farms chicken (available at Wheatsville)

Quick Pickled Root Veggies - Use peeled and thinly sliced candy striped and golden beets and carrots. Add them to a bowl with 3:1 Texas Olive Ranch Black & White Vinegar (available at Wheatsville) and Texas Olive Ranch Olive Oil, salt and pepper and fresh thyme and let sit for 30 minutes before serving. 
Roasted Root Veggies - Use peeled and chopped candy striped and golden beets and carrots. Drizzle Texas Olive Ranch Black & White Vinegar and Texas Olive Ranch Olive Oil on top and add salt and pepper and fresh thyme. Roast in oven at 375 for 15-20 minutes or until cooked through but still somewhat firm. 

Watermelon Agua Fresca Popsicles - In a blender add cubed Texas seedless watermelon, organic lime juice, honey and water. Blend and pour into popsicle molds. Freeze overnight. 

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