Food & Drink

3 Recipes For Delicious End Of Summer Meals

August 18, 2014 5:00 AM

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Farmer’s markets and fruit stands are bursting with the best of bounty summer’s bounty. These fresh fruits and vegetables are just begging to be brought home to your kitchen, where you’ll transform them into mouthwatering dishes. Here are three simple, but delicious, seasonal produce recipes that you must try before the lazy days of summer pass you by.

Watermelon-ade Pops

Photo Credit Meghan Ross

Photo Credit Meghan Ross

If a slice of watermelon and a glass of cold lemonade are your idea of summertime refreshment, then you won’t want to miss this icy treat. Keep a batch in your freezer for cooling off with on the hottest days of the year

  • 3 cups seedless watermelon, cubed
  • ½ cup lemonade
  • ½ cup orange juice
  • 1 cup lemon yogurt

Puree the watermelon in a blender or food processor. Add the lemonade, orange juice and yogurt and mix well. Pour the mixture into ice pop molds, and freeze until solid.

To remove the pops, run warm water over the molds until you can gently wiggle the pops out.

Grilled Tomato Bowls

Photo Credit Meghan Ross

Photo Credit Meghan Ross

Garden-fresh tomatoes are in a league of their own. This grill-friendly recipe dresses them up as a stunning side dish or a meatless main.

  • 4 large tomatoes
  • 1 cup bread crumbs
  • ½ cup (1 stick) butter
  • 4 cloves garlic
  • 4 Tbsp. chives, chopped
  • Fresh mozzarella, thinly sliced 

Slice tomatoes in half horizontally and scoop out and discard the seeds.

Melt the butter and mix it with the bread crumbs. Crush the garlic, adding it, as well as the chives, to the bread crumbs. Thoroughly combine this mixture before stuffing each tomato with a generous scoop.

Set each tomato on a sheet of heavy-duty foil. Bring the edges of the foil up around the tomato and pinch it closed at the top. Grill the packets over high heat until the tomatoes brown lightly, about eight to 10 minutes.

Remove the tomatoes from the grill and unwrap them carefully. Place one slice of mozzarella over each tomato. Let the tomatoes stand until the cheese melts.

Quadruple Berry Shortcake

Photo Credit Meghan Ross

Photo Credit Meghan Ross

Bring the best of summer’s berry bounty together in one delicious shortcake.

  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 2 cups raspberries
  • 2 cups blackberries
  • ½ cup white sugar
  • 1 Tbsp. lemon juice
  • Store-bought pound cake
  • Whipped cream
  • Additional sliced strawberries 

Toss together the strawberries, blueberries, raspberries and blackberries. If you do not have all four types of fruit, an equal amount of one or more of the other varieties can be substituted.

Sprinkle sugar and lemon juice over the berries and stir to combine. Set the mixture aside for at least 30 minutes, so a juice forms.

Meanwhile, cube the pound cake. When the fruit mixture is ready, place a layer of cake in the bottom of each individual dish. Top it with a spoonful of berries. Repeat those layers. Place a dollop of whipped cream on each serving. Garnish the desserts with slices of fresh strawberry.

Summer is a delicious season of fresh produce, outdoor cooking and refreshing treats, and these recipes bring the wonderful flavors of summer right to your kitchen.

Meghan Ross is a freelance writer covering all things home and living. Her work can be found on Examiner.com.

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