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July 19th Recipes Start Here
July 19th Podcast
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A Basket of Summer Flavors
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There’s nothing quite like the joy of filling a basket with summer’s vibrant bounty, whether it is juicy watermelon, ripe tomatoes, sweet corn, fresh berries, or colorful garden vegetables. In this episode of Food for Body, Mind and Spirit, we celebrate this season’s abundance with light, refreshing, and flavor-packed recipes that nourish the body while delighting the senses. From a beautiful Sweet Watermelon and Tomato Summer Salad to a savory Gazpacho Chicken to smoky Corn Husk Grilled Cream Cheese Relish with Smoky Bagels, these dishes capture the essence of summer eating. We’ve also included crowd-pleasing Grilled Carrots, prize winning Salmon Chip Dippers, a chilled Blueberry Soup, and a decadent Hazelnut Chocolate Ice Cream Cake to round out your seasonal table. Whether you’re hosting a backyard gathering or simply enjoying a quiet lunch on the patio, these recipes invite you to savor every sunny bite.
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Sweet Watermelon & Tomato Summer Salad
With a touch of sweet champagne glaze elegance.
About the Recipe:This salad features one of the most popular trending combinations currently featured on restaurant menus. This home version is light and fresh tasting, with juicy watermelon chunks and colorful mini tomatoes on a bed of arugula greens, lightly coated with a bright lime dressing. Drizzles of sweet champagne glaze add a touch of tantalizing elegance to the watermelon, while tiny crumbles of soft goat cheese deliver that wonderful farm-fresh taste. Add some smoked almonds for a hint of grilled summer flavor if you’d like.
Cook’s Note: If your glaze becomes too thick, place in microwave safe bowl, cook for several seconds until melted.
Prepare 2 Lunch Salads: Place cut tomatoes and watermelon in bowl; toss to coat with 1 Tablespoon lime dressing. In a medium sized bowl, toss arugula lightly with remaining lime dressing. Divide the arugula greens into two lunch plates, arrange tomatoes and watermelon pieces over the greens. Add smoked almonds; sprinkle salads with goat cheese. Drizzle watermelon pieces with remaining warm champagne glaze.
Yield: 2 lunch salads
pdf for Copy of Recipe – Sweet Watermelon & Tomato Summer Salad
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Fresh Gazpacho Chicken
Prize-winning recipe in the Delmarva Chicken Cooking Contest.
About the Recipe: This prize-winning Delmarva chicken dish brings together tender, savory chicken and the bright garden flavors of gazpacho. A warm tomato-vegetable sauce keeps the chicken moist and flavorful, while the chilled reserved mixture adds a fresh finish at serving time. Served with warm rice and a colorful garnish of chopped vegetables, it makes a vibrant, satisfying dish for summer meals or casual dinner parties.
Recipe Source: Chicken Cookery – Delmarva Chicken Cooking Contest and Award-Winning Chicken Recipes, “Favorite Recipes” magazine, 1990.
Cook’s Note: For a quicker version, use boneless, skinless chicken breasts and reduce the covered cooking time accordingly.
Serves: 4
pdf for Copy of Recipe -Fresh Gazpacho Chicken
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Corn Husk Grilled Cream Cheese Relish with Smoky Bagel Chips
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About the Recipe: Enjoy grilled warm cream cheese over bagel halves topped with fresh peppered corn relish. The corn husk makes an attractive grilled presentation and imparts a smoky flavor to the dish. The bagels are perfect partners for the grilled vegetable cream cheese. The fresh corn relish gives the dish a “straight from the farm flavor.”
Recipe Idea Inspired by: Food & Wine, August 2019.
Cook’s Note: For a quicker preparation, prepare corn husks and relish ahead of time.
pdf for Copy of Recipe – Corn Husk Grilled Cream Cheese Relish with Smoky Bagel Chips
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Roasted Carrots with Yogurt Honey and Tahini Dressing
Dress it up with multi-colored carrots and fresh sprouts.
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About the Recipe: Fresh multi-colored carrots add a rainbow of colors to this beautiful side dish. They provide unique flavors and textures when combined with fresh green sprouts and deliver impressive nutritional benefits that elevate this recipe into something very special. Add a drizzle of the creamy honey tahini dressing for a sweet touch that creates that “I love it!” buzz about your delicious grilled carrots.
Recipe Inspired by: Chef Jamie Simpson from The Chef’s Garden.
Cook’s Note: We found that slicing the carrots lengthwise after roasting them was easier to do.
pdf for Copy of Recipe – Roasted Carrots with Yogurt Honey and Tahini Dressing
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Crab Bagel Chip Dippers
About the Recipe: Crisp bagel chips are topped with spoonfuls of cream cheese with crab sauce, sprinkled with light meltaway peppered shredded cheese, and topped with minced green onions and roasted red peppers. It’s perfect to serve as an informal snack or party appetizer.
Cook’s Note: For a larger party, double the recipe.
*You can use the crabmeat from a 6 oz. or 7 oz. can, well drained, patted dry.
Serves: 4 to 6
pdf for Recipe – Crab Bagel Chip Dippers
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Wild Blueberry Soup with Lime Crème Fraiche
About the Recipe: Soup for dessert? This recipe brings a refreshing and sophisticated turn to dessert anytime . Made with fresh wild blueberries, bright citrus flavors, and a touch of warm pumpkin pie spice, it’s a delightful, chilled soup that’s both light and luxurious. The creamy finish and beautiful crème fraiche design make it as gorgeous as it tastes, great for a special lunch, brunch, or dinner. Simple to prepare yet impressive to serve, this dish captures the essence of summer berries in every spoonful.
pdf for Copy of Recipe – Wild Blueberry Soup with Lime Crème Fraiche
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Hazelnut Chocolate Ice Cream
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About this recipe: Nothing is better when it is hot than cool vanilla ice cream laced with bits of hazelnut cocoa spread. Adding crunchy graham crackers and crushed toffee bar bits adds a touch of almonds and milk chocolate to create a flavor montage. If there is one recipe you want to make, this is it. So delicious!
For serving: Remove from freezer and with an electric knife or very sharp knife, slice into serving slices. Serve with extra sauce as desired. Freeze any leftovers.
Yield: serves about 6 to 8
pdf for Copy of Recipe – Hazelnut Chocolate Ice Cream
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