2024
Taste of Summer
Our Staff’s Top Picks
Adrienne’s Favorite Recipe
Strawberry Rhubarb Jam
Ingredients
4 cups crushed strawberries
4 cups rhubarb diced, 1 inch
2 tablespoons of lemon juice
Two 1.75 oz packets of powdered pectin
1/2 teaspoon butter
8 cups of granulated sugar
12 half-pint canning jars
DIRECTIONS
Place rhubarb, strawberries, lemon juice, powdered pectin, and butter in a large saucepan. Stir and bring to a boil on low-medium heat. Add sugar one cup at a time, ensuring the previous cup is fully incorporated before moving on. Increase the heat to medium and bring the mixture to a rolling boil for two minutes. Skim the foam off the top of the saucepan. Sterilize jars and lids for canning. Fill the jars three-quarters of the way full. Wipe the rims of the jars with a wet paper towel. Top with rings and lids, and screw on tight. Use a canning rack or place several jar lids in the bottom of a stock pot. Fill the stock pot halfway with water. Place the filled jars into the pot, and add enough water to cover the jar lids by an inch. Bring the water to a full boil and boil for five minutes. Carefully remove the jars from the stock pot with tongs and allow them to rest for 12 to 24 hours. The center of the jar lid should not press up and down if the jar is sealed correctly. The jam can be kept for up to six months if stored in the refrigerator.
Source: Family recipe
Photo Credit: Canva
Theresa’s Favorite Recipe
Spinach Tortellini Salad
Ingredients
Salad
9 to 10 oz refrigerated cheese tortellini
1 to 2 cups fresh baby spinach
1 cup halved cherry tomatoes
1/4 cup sliced red onion
1/4 to 1/3 cup crumbled feta or mozzarella balls
Salad Dressing
2 cloves fresh garlic
1 lemon, juiced
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 to 2 teaspoons Italian seasoning blend
Salt and pepper to taste
DIRECTIONS
Cook tortellini via package instructions. Drain and rinse briefly with cold water. Transfer to a large bowl.
Next, make the dressing in a separate bowl. Peel and smash one small to medium clove of garlic. Finely mince it and add it to a bowl with the oil, vinegar, lemon juice, Italian seasoning blend, salt, and pepper. Whisk to combine and set aside.
For less bite/sharpness in the red onion, add your sliced onion to the dressing bowl and allow it to marinate while you prep the remaining ingredients.
Slice the cherry tomatoes in half and add them to the pasta bowl along with the spinach and onion (if they haven’t already been added).
Whisk together the dressing once more and pour over the salad. Mix well and season with any additional spices desired, to taste, along with the feta cheese. You can chill the salad before diving in or immediately dig in.
Leftover pasta salad can be stored in an airtight container in the fridge for up to three days. The flavors will continue to develop as the salad sits in the refrigerator and the dressing soaks into the pasta and veggies. The salad can be enjoyed cold or brought to room temperature before eating.
Source: peasandcrayons.com
Photo Credit: Canva
Cream cheese Fruit Pie
Kirsten’s Favorite Recipe
Ingredients
1 Pillsbury sugar cookie dough
16 oz of cream cheese
Fruit of choice
Directions
Line a pie plate with the sugar cookie dough and cook it according to the instructions. After the crust cools, fill it with cream cheese and top with fruit of your choice.
Source: Family recipe
Photo Credit: Canva
Jessica’s Favorite Recipe
Tomato Crostini with Whipped Feta
Ingredients
6 oz feta, crumbled
2 oz cream cheese, at room temperature
1/2 to 2/3 cup olive oil, divided
1 tablespoon freshly squeezed lemon juice
Salt and pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons red wine vinegar
2 lb ripe cherry tomatoes, 1/2 inch diced
3 tablespoons fresh basil leaves, plus extra for serving
20 to 25 (1/2 inch thick) baguette slices, toasted
2 tablespoons toasted pine nuts
Directions
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until the cheeses are mixed. Add 1/4 to 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/2 to 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
Source: Barefoot Contessa Foolproof
Photo Credit: Canva