Fried pies, an East Texas calzone filled with fruit, are the taste memory that pulls many back to Decoration Day year after year. When it is time to fry, make sure your oil is hot enough so that pies float right away, but not so hot that the crust bubbles and darkens in spots.…
It’s hard to believe that the juice of just one lime can make all the diffrence in a pitcher of sweet tea. But try this and you’ll see why it is the signature beverage of College Mound Decoration Day.…
This simple dessert is divine with whipped cream or ice cream, especially when served warm. Most any tree fruit or summer berry will work.
Makes 4 servings
½ cup butter
1 cup flour
1 cup sugar
4 teaspoons baking powder
¼ teaspoon salt
1 cup milk
3 cups of sliced fresh or frozen peaches or whole blueberries, strawberries, raspberries or blackberries, or a combination
Heat oven to 350°F.…
These blondies use toasted Texas pecans for the ultimate buttery, nutty and sweet bite to end a summer picnic meal. Incredibly easy to make, and eat while sitting on a blanket, these bars are the perfect picnic dessert.…
This refreshing salad highlights the bounty of summer with a sweet-and-savory flair.
MAKES 4 TO 6 SERVING
4 cups cubed watermelon
1½ cups peeled, quartered and sliced cucumber
1 cup crumbled feta cheese
2 tablespoons chopped basil
1 tablespoon chopped mint
½ teaspoon fresh-ground black pepper
In a large bowl, toss to combine all ingredients.…
This bright, citrusy and spicy spritzer can easily turn into a cordial with a splash of your favorite spirits, such as vodka or tequila.
Makes 4 servings
1½ cups sugar
1 cup water
1 (3-inch) knob of ginger, peeled and sliced
Zest of 1 lime
½ cup lime juice
Mint
Soda water
In a small pot over medium-high heat, combine sugar, water, ginger and zest (grated green peel) and bring to a boil.…
Bring a staple of the barbecue table to the picnic blanket by tossing these deliciously creamy beans with a lemon vinaigrette and fresh herbs from the garden.
Makes 6 servings
1 pound dried lima beans/butter beans (see note)
½ tablespoon kosher salt
1/3 cup neutral oil such as canola
1/3 cup lemon juice
¼ cup chopped parsley
1 tablespoon thyme leaves
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Good quality extra-virgin olive oil
Flaked sea salt
Place beans in a large pot with kosher salt and enough water to cover by 2 inches.…
Thinly sliced steak, peppery arugula, beautiful summer tomatoes and shaved Parmigiano-Reggiano are wrapped in a tortilla for a mouthwatering, handheld meal.
Makes 4 servings
1 pound sirloin flap steak, 1-to-1½-inch thick
1 teaspoon kosher salt
2 cups arugula, packed
4 burrito-size flour tortillas
2 ripe tomatoes, sliced
1/3 cup quartered and thinly sliced red onion
Extra-virgin olive oil
1 lemon half
Shaved Parmigiano-Reggiano
Black pepper
Heat a skillet over medium-high heat.…
Makes 4 servings
1 small seedless watermelon
Pinch sea salt
½ cup raw cashews
1 to 2 tablespoons maple syrup
Slice off the rind of the watermelon and discard. Cut the flesh into chunks about 3 inches square or so.…
Makes 4 servings
1 tablespoon olive oil
1 shallot
Sea salt
4 medium zucchini
2 cups vegetable stock or water
¼ teaspoon smoky Spanish paprika
1 bunch cilantro, rinsed
Pine nuts, roasted cherry tomatoes and lime wedges for serving (optional)
Put the olive oil in a medium stock pot over medium heat.…
