FOOD & DRINK taste of summer
The Sides of Summer
Summer has its own assortment of scents and flavors
ranging from fresh, crisp and light to sultry and smoky. It is a
season marked by refreshing drinks, newly harvested fruits and
vegetables, barbecued meats, grilled fish and charcuterie boards
overflowing with summer sausage, delectable cheese and sweet,
dripping honey. We often celebrate summer with food through
potluck family gatherings, holidays and beach picnics. Next time
you attend one of these celebratory events, take a side dish that
will have everyone lining up for the recipe.
WATERMELON BASIL SALAD
Ingredients
8 cups watermelon, cubed in bite-size
pieces
1 cup fresh blueberries
1/4 cup fresh basil leaves, chopped
1/2 cup feta cheese, crumbled
1 tablespoon Terra Dolce Farms Extra
Virgin Olive Oil
2 1/2 tablespoons fresh lime juice
Instructions
Toss first five ingredients in large bowl.
Drizzle lime juice on top. Transfer to a
serving dish.
BAKED POTATO SALAD
Ingredients
2 pounds baking potatoes (about 6
medium-size)
1 cup sour cream
1 cup mayonnaise
8 slices bacon, cooked and chopped
5 green onions, chopped
1 cup shredded cheddar cheese
salt and ground black pepper, to taste
Instructions
1 Preheat oven to 400 degrees F. Wash
potatoes and prick with a fork.
2 Bake for 50 minutes to 1 hour or until
fork tender. Remove from the oven and
cool completely.
3 Peel potatoes, or peel half of them and
leave the skin on the other half for an
authentic baked potato texture. Cut the
potatoes into small, pieces.
20 TOOMBS COUNTY MAGAZINE
4 Combine sour cream and mayonnaise
in a bowl and stir well.
5 Add the potatoes to a large serving
bowl. Season well with salt and pepper.
Add sour cream sauce (just enough to
coat them) and stir gently to coat.
6 Add onion, cheese, and bacon,
reserving some for topping. Gently stir
to combine. Top with remaining bacon
as a garnish. Serves 8
SUMMER CORN
Ingredients
10 ears of corn, shucked
salt and pepper
1/2 cup mayonnaise
1/2 teaspoon finely grated lime zest
plus 3 tablespoons fresh lime juice
1/2 teaspoon finely grated lemon zest
plus 1 tablespoon fresh lemon juice
1 tablespoon Terra Dolce Farms Extra
Virgin Olive Oil, plus extra for
brushing
1/2 teaspoon Dijon mustard
1 garlic clove, finely grated
1/8 teaspoon cayenne
4 tablespoons unsalted butter, softened
1/2 cup queso fresco, crumbled
1/2 cup cotija cheese, finely
crumbled
Perfect
for
Picnics
1/4 cup chopped parsley
1/4 cup chopped cilantro
Instructions
1 Bring a large pot of water to a boil.
Add the corn and a generous pinch of
salt and return to a boil. Remove from
heat, cover and let stand for 5 minutes.
Drain the corn and let cool slightly.
2 Meanwhile, in a small bowl, create a
citrus aioli by whisking the mayonnaise
with the lime and lemon zests and
juices, 1 tablespoon of olive oil, the
mustard, garlic and cayenne. Season
with salt.
3 Light a grill or preheat a grill pan.
Brush the corn with olive oil and