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summer recipes

Mel’s Watermelon Granita

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Recipe provided by Jodie Fitz, program developer of Better Bites

Ingredients

*Ingredients currently available at the farmers’ market

  • 3 cups of diced watermelon*
  • 1 cup pitted fresh cherries*
  • 1 navel orange
  • 2 tablespoons honey*
  • 1 teaspoon vanilla extract

Instructions

Simply add the diced watermelon and pitted cherries to a blender.

 

Cut the navel orange in half. Squeeze the juice from both halves of the orange into the blender.  Add in the honey and vanilla extract.  Blend all of the ingredients together until it’s mixed well.

 

Pour the juiced mixture into an 8 x 8 glass baking dish and freeze overnight. Before serving, simply take a large serving fork and shave the iced mixture in different directions until it’s all shaved. 

 

Scoop and serve frozen. It’s like a fruit-filled sno-cone.

 

Notes:

Little hands: Young children can dice the watermelon using a plastic knife. Watermelon is a great fruit to help develop and strengthen motor skills, knife control and knife safety.

 

Pitting the Cherries: It’s simpler to pit the cherries with an actual cherry pitter. If you don’t have one you can simply remove the stem and poke the pit through the cherry and out the other side using a chopstick, toothpick, straw or even a thin-tipped pastry tip.

 

Leftovers: If there are any frozen fruit shavings, simply put them in an airtight freezer container and freeze for another day.

Tomato Sandwich

By

Recipe adapted from Saveur

Makes 1 sandwich


Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

  • 1 really ripe tomato* (big, red-blue beefsteaks and heirloom varieties are best—all flesh and juice, with not too many seeds)
  • Butter
  • 2 slices of bread* – toasted
  • Mayonnaise
  • Salt and fresh black pepper
  • Sugar
  • Add cucumber*, thinly sliced – if desired

Instructions

  1. Thickly slice tomato. Butter toast, slather a thick layer of mayonnaise on both pieces, then lay on two or three tomato slices and season with a generous sprinkle of salt, the tiniest pinch of sugar, and a few good grinds of black pepper.
  2. Roll up your sleeves and bite through the crisp buttered bread and into the sweet taste of summer. 

Cucumber Salad with Greek Yogurt

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Adapted from the recipe by Taste of Home, shared by My Saratoga Kitchen Table

Serves: 8

Ingredients

*Ingredients

  • ½ cup plain Greek yogurt*
  • 3 Tablespoons white vinegar
  • 1 Tablespoon sugar
  • pepper to taste
  • 4 medium cucumbers*, peeled and thinly sliced
  • 1 small sweet onion*, thinly sliced and separated into rings.

Instructions

In a large bowl, whisk the yogurt, vinegar, sugar, and pepper until blended. Add cucumbers and onion. Toss to coat. Refrigerate, covered for at least 4 hours.

 

Notes: The original recipe calls for sour cream in place of yogurt.

RANGO Pops

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Recipe provided by Haley Gerarde, owner of Jenny Jo’s Smoothie Bar, LLC

Makes 4 pops, double or triple the recipe as needed

Prep time: 10 minutes

Total time: 4 hours

 

Rango pops are available at Jenny Jo’s Smoothie Bar, but we’re sharing the recipe so you can enjoy them at home!

 

Ingredients:

*Ingredients currently available at the farmers’ market

  • 1 cup apple, kiwi, strawberry juice
  • 1 cup strawberries*
  • 3/4 cup mango
  • 3 slices of peach

Instructions

  1. Combine all ingredients in the bowl of a food processor or blender and grind until well combined, until in liquid form (no chunks), stopping to scrape down the sides of the bowl as necessary. Taste and adjust flavors to your liking.
  2. Divide the fruit mixture evenly among reusable popsicle molds.
  3. Freeze for at least 4 hours or overnight before serving. Run popsicle molds under room temperature water briefly to help loosen. Serve.
  4. Store any remaining pops in a freezer bag with as much air removed as possible for up to 3 months.

Popsicles for All

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Adapted from recipes by Cooking Light and The View from the Great Island, shared by My Saratoga Kitchen Table

Serves: 6

Ingredients

*Ingredients currently available at the farmers’ market

Cucumber Lemon Pop:

  • 2½ cup spring water
  • 1 lemon, washed and thinly sliced, seeds removed
  • 1 slender Asian cucumber*, thinly sliced

Yogurt Berry Pop:

  • 1 cup plain Greek Yogurt*
  • ½ cup lemonade*
  • ½ cup strawberries*, chopped

Wine Pop (for grownups):

  • 16 ounces strawberries*
  • ½ cup sugar
  • ½ cup water
  • 1 cup wine (rose or wine)

Instructions

  1. Cucumber Lemon Pop: Insert lemon and cucumber slices into pop molds. Fill with water and let sit for one hour on counter. Freeze until solid.
  2. Yogurt Berry Pop: Mix ingredients together. Pour into molds and freeze.
  3. Wine Pops: Puree strawberries, sugar, water and wine. Once mixture is smooth, pour into pop mold. Freeze for 5-6 hours or overnight.

 

Mexican Street Corn Soup

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Adapted from the recipe by Amanda Biddle at stripedspatula.com

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

*Ingredients currently available at the farmers’ market

  • 1/4 cup vegetable oil
  • 8 ears of corn*, shucked and kernels cut from the cobs (save 6 cobs for simmering)
  • 1 yellow onion*, chopped
  • ¼ teaspoon of ancho chili powder (you can add more or less depending on how spicy you like it also paprika and cumin work in a pinch)
  • Kosher salt and black pepper
  • 2 large garlic cloves*, chopped
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup grated dry/aged Cotija cheese (can sub parmesan or romano*)
  • Juice of 1 lime
  • 1 teaspoon lemon zest
  • 2 tablespoons plus 2 teaspoons chopped cilantro*, divided

Instructions

  1. Heat oil in a large nonstick pot. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently until onions are soft and corn is lightly charred in spots; this should be about 8-10 minutes.
  2. Add garlic and cook for about 1 minute, or until fragrant. Remove 1-1/2 cups of corn mixture from the pot and set aside in a small bowl. Stir broth and add 6 stripped corn cobs into the pot, scraping the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
  3. Using tongs, remove the corn cobs from the bowl and discard.
  4. Add the sour cream and cheese. After stirring it together, transfer the soup to a blender (you may have to do this in multiple batches) and blend until smooth.
  5. Transfer soup back into the pot, reheating it to your desired temperature. Stir in half the reserved corn, lime juice, and 2 tablespoons of cilantro. You can now season the soup with salt, pepper, and chili powder (or if subbing, your cumin and paprika).
  6. In the small bowl, toss the remaining corn with lime zest and cilantro. Serve the soup, topped with extra cheese and corn mixture (I like to add sour cream as well!).