• Facebook
  • Twitter
  • Instagram
  • PInterest

Tag Archives | Summer 2013 Recipes

Chilled Watermelon Soup



By Beverly Thomas, Cold Springs Farm, Weatherford

From Edible Dallas & Fort Worth: The Cookbook

Serves 6

1 small jalapeño chile, seeded, deveined and finely chopped
2 tablespoons chopped fresh lemon basil
1 tablespoon extra-virgin light olive oil
1 tablespoon balsamic vinegar
3 cups diced seeded watermelon
1 seedless cucumber, peeled and cubed
1 cup fresh orange juice
1 cup fresh pineapple juice
½ cup buttermilk
3 tablespoons fresh lime juice
Freshly ground black pepper
For the garnish
6 ounces fresh feta cheese, crumbled
Fresh mint leaves

  1. Place the jalapeño, lemon basil, olive oil and vinegar in a food processor and pulse until blended.
Continue Reading

Sundown Peach Smash

photos by Melinda Ortley

Serves 1

2 fresh peach slices
1 ounce cinnamon syrup (see recipe)
2 ounces TX Blended Whiskey from Firestone & Robertson
¼ ounce Cinzano Sweet Vermouth
Garnish: peach slice
Kosher salt and ground pepper to taste

In a cocktail shaker, muddle together peaches and syrup.…

Continue Reading

Cucumber Martini

photo by Melinda Ortley

Serves 1

2 tablespoons coarsely chopped cucumber
Pinch of cilantro
1 ounce lime juice
1 ounce simple syrup (same as page 22 without cinnamon)
2 ounces cucumber-infused vodka (see recipe)
Garnish: cucumber slice

In a cocktail shaker, muddle together cucumber, cilantro, lime juice and syrup.…

Continue Reading

Basil Aioli


3 fresh egg yolks*
½ pound fresh basil leaves
¼ cup champagne vinegar
2 tablespoons grain mustard
1 teaspoon sea salt
1½ cups organic canola oil

In a food processor, blend egg yolks, basil, mustard, vinegar and salt until smooth.

Slowly drizzle in canola oil until it is emulsified into the mixture.…

Continue Reading


1 day old baguette, cut into ¼” slices
½ cup extra virgin olive oil
A pinch of sea salt

Lay sliced baguette on a sheet tray lined with parchment paper. Drizzle bread with olive oil.

Season with salt. Bake in 400°F oven for 10-15 minutes until golden brown.…

Continue Reading

Mushroom Paté

2 tablespoons unsalted butter
½ cup of onions, diced
1 pound crimini mushrooms, chopped
¼ teaspoon fresh thyme, chopped
¼ teaspoon fresh oregano, chopped
¼ teaspoon ground white pepper
Sea salt to taste
½ cup dry white wine
½ cup pure olive oil

In a large saucepan, sauté onions in butter until tender over medium heat.…

Continue Reading

Zipper Pea Salad

1 cup blanched zipper peas
¼ cup small red onion, diced
2 tablespoons parsley, chopped
1 tablespoon grain mustard
1 tablespoon rice vinegar
3 tablespoons pure olive oil
1 teaspoon cane sugar
½ teaspoon sea salt

Mix all ingredients together in bowl and set aside for 30 minutes.…

Continue Reading

Tomato Tart Appetizer



Serves 4-6

1 sheet of puff pastry (can use prepared pastry; thaw before using)
1 4-ounce container of Latte Da Dairy chèvre
8-10 Fourth of July tomatoes, or other small, vine-ripened tomato
Salt and freshly ground pepper to taste
Fresh oregano or basil, to garnish

Preheat oven to 400 °F.…

Continue Reading