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Tag Archives | Summer 2014 Recipes

Classic Blueberry Jam

classicBlueJam

Chef Lyford uses the old-school method of making jam, which doesn’t require pectin. The berries are cooked slowly, gradually thickening, to reveal their rich, fruity essence.

Makes about 6 eight-ounce jars

1 kilo fresh blueberries (approx. 2.25 pounds)
650 grams organic cane sugar (approx.…

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East Texas Field Pea Salad with Barbecued Thousand Island Dressing and Heirloom Tomatoes

eastTXpea

By Chef Dean Fearing from The Texas Food Bible

This summer salad from iconic chef Dean Fearing’s new cookbook features three seasonal favorites: tomatoes, two varieties of cowpeas and jalapeños.

Serves 4

Salt
1 cup purple hull peas
1 cup lady cream peas
1 teaspoon olive oil
¼ pound applewood-smoked bacon, cut into small dice
¼ cup finely diced celery root
¼ cup finely diced carrot
1 tablespoon minced shallot
1 tablespoon finely diced onion
1 tablespoon seeded and minced jalapeño chile
1 teaspoon finely chopped fresh thyme
2 cups baby arugula, stems removed
½ cup Barbecued Thousand Island Dressing
Freshly ground pepper
2 medium heirloom tomatoes, peeled, cored, & cut crosswise into ½-inch thick slices
8 fresh basil leaves

Fill a medium saucepan with enough cold water to fill the pan halfway.…

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Farm-Fresh Blueberries & Melon with Feta

farmFreshBlueMelon
Photo: Kelly Yandell

by Cathy Barber, Food Editor, The Dallas Morning News

Excerpted from Edible Dallas & Fort Worth: The Cookbook

Think of Texas blueberries as a gateway food. Picking berries is a fabulous way to introduce little ones to the experience of acquiring fresh, local fruits and vegetables.…

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Garden Café Veggie Burgers

From Mark Wootton, Garden Café

The garden is flourishing at this cozy neighborhood café in East Dallas. Here’s their tasty alternative for Meatless Mondays or any day of the week.

Makes 6 patties

¼ cup uncooked bulgur wheat
½ cup walnuts
1 tablespoon canola or olive oil
1 medium onion, coarsely chopped
1 bell pepper, coarsely chopped
1 celery stalk, coarsely chopped
¼ pound button mushrooms, coarsely chopped
1 garlic clove, coarsely chopped
¼ cup mayonnaise
½ cup cooked lentils
1 chipotle pepper, coarsely chopped
1 cup panko breadcrumbs
3 tablespoons cumin
1 tablespoon coriander
Salt and Pepper

Bring ¾ cup water or stock to a boil and add the bulgur wheat.…

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Grilled Summer Squash

grilledSumSquash

By Deborah Madison, The New Vegetarian Cooking for Everyone

1½ pounds summer squash
2 tablespoons olive oil
Sea salt

Serves 4 to 6

Slice squash lengthwise into thirds or halves. Brush each side with olive oil and season with sea salt.…

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Melon and Cucumbers with Pepper & Lime

melonCuke
photo: Kelly Yandell

By Deborah Madison, The New Vegetarian Cooking for Everyone

Salad with fruit elements can open or close a meal or in sufficient quantity can be the center of the meal. As with vegetables, ripe, full-flavored fruits are most fundamental to the success of this salad.…

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Minty Melon Pops

mintyMelonPop

By Denise Gee from Sweet on Texas

Whenever you have melon, you rarely have just a little. You have lots of it. This is a great way to use that leftover melon. Think of it as agua fresca on a stick.…

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Sweet Dill Pickles

swtDillPIckle

Makes three to four 16-ounce jars

10 large cucumbers
¼ cup kosher salt
2 cups white vinegar
2 cups organic cane sugar
1 tablespoon chili flakes
2 tablespoons mustard seed
2 tablespoons chopped fresh dill

Cut cucumbers into ⅛-inch slices. Toss slices with salt in a non-reactive bowl and let them sit for at least 2 hours, preferably overnight.…

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Very Berry Trifle in a Jar

veryBerryTrifle

By Denise Gee from Sweet on Texas

Glass canning jars are perfect vessels for showcasing layered salads and desserts. These are so much fun to serve at picnics. Use any mix of fruit you’d like. And, if time’s short, use a ready-made pound cake.…

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