Simply Summer Recipe Collection

simply

Summer A collection of refreshing summer recipes

Sponsored by Tennessee Farm Fresh

Celebrate summer and its fresh, plentiful bounty with our Simply Summer collection of seasonal recipes found in the Tennessee Home & Farm recipe center archives.

As you flip through the pages of our digital cookbook, you’ll find recipes ranging from garden-fresh appetizers such as Fried Green Tomatoes to flavorful entrees such as Beef and Mushroom Kabobs. Just be sure to save room for our most popular dessert recipe, Key Lime Cake!

You can also print a recipe to put in your own cookbook or recipe box by clicking on the printer icon on the bottom left of the recipe spread. This way, you can always enjoy the taste of summer.

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mixed citrus and avocado salad 1 2 2 ½ 6

large red grapefruit navel oranges avocados cup fresh Parmesan cheese, shaved cups butter lettuce or other green leaf lettuce

Balsamic Vinaigrette dressing Chives

Cut a slice off the top and bottom of the grapefruit. Following the line of the fruit, slice off the peel and white pith in thick strips.Then, holding the fruit, cut along the membranes in between the sections. The sections should fall right out. Repeat with the oranges.

Pit and peel an avocado. Cut into slices. This must be done right before serving to prevent browning (or brush with lemon juice to retain color).

In a large bowl, toss the lettuce with dressing to coat the leaves. Divide equally among six plates. Top with grapefruit slices, orange slices, avocado and Parmesan. Garnish with fresh snipped chives. Serve with Balsamic Vinaigrette.

fresh fruit with honeylime-mint dressing 1 cantaloupe, chopped 1 honeydew, chopped ½ seedless watermelon, chopped 1½ cups red seedless grapes, washed and plucked from stem ¼ cup fresh lime juice ¼ cup honey ¼ cup fresh spearmint, washed, dried and chopped Mix dressing ingredients, pour over fruit and toss gently right before serving.

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Don’t feel limited to melons and grapes. This dressing gives a flavorful kick to many other types of fruit, including berries, peaches and kiwi.

mediterranean orzo salad 1 pound orzo pasta 1 yellow bell pepper, diced 1 red bell pepper, diced 1 English cucumber, peeled and diced ½ cup kalamata olives 2 cups baby spinach leaves 4 ounces feta cheese, crumbled Lemon Vinaigrette: ¼ cup fresh lemon juice ¼ cup olive oil ¾ teaspoon salt ½ teaspoon dried oregano To prepare vinaigrette, whisk lemon juice, salt and oregano. Add olive oil in a slow, steady stream while whisking constantly.

Cook orzo according to package directions.

When cooked, run under cool water until room temperature. Drain completely.

Toss orzo with vinaigrette and salt to taste. Add remaining vegetables and adjust seasonings, if necessary.

Serve at room temperature with feta cheese.

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fried green tomatoes 4 large green tomatoes 1½ cups buttermilk 2 cups fine cornmeal 2 Tablespoons Kosher salt 2 teaspoons ground black pepper Cut off ends of the tomatoes and slice each tomato into about three 1/2-inch pieces. Put tomato slices in a large bowl.

Add buttermilk and turn to coat each slice. Marinate for 5 minutes.

Place a large heavy skillet over medium-high heat. Add oil and heat oil to 325 degrees. In a wide bowl, mix cornmeal, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess and dip in cornmeal to coat each side. Shake off the excess cornmeal. Slip the slices into the oil in a single layer and fry until golden brown – about 2 to 3 minutes on each side. Drain on paper towels.

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To dress up your dish, drizzle ranch dressing and sprinkle homemade bacon bits on top. Or, add bread for a fried green tomato sandwich.

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grilled vegetables with basil vinaigrette 8 zucchini and yellow squash (4 of each), cut into slices 1/2-inch thick 3 bell peppers, cut into slices 12 ounces fresh mushrooms 24 asparagus spears, trimmed Basil Vinaigrette: Âź cup red wine vinegar 1 shallot, finely chopped 2 teaspoons Dijon mustard

salt and pepper ½ cup olive oil 2 tablespoons chopped fresh basil Whisk vinegar, shallot, mustard, salt and pepper. Add oil, stirring constantly. Add basil.

Heat gas grill to medium high. Toss zucchini and squash with olive oil, and salt and pepper to taste. Grill with lid down for two minutes and open for one minute.

Remove. Follow the same process for the peppers and mushrooms. Brush asparagus with olive oil and sprinkle with salt and pepper. Grill with lid down two minutes and one minute with lid up. Remove. Arrange all vegetables on serving platter and drizzle with vinaigrette.

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beef and veggie kabobs ½ cup olive oil 1/3 cup soy sauce ½ cup lemon juice 2 Tablespoons prepared mustard 2 Tablespoons Worcestershire sauce 1 clove garlic, minced

salt and pepper to taste 1½ pounds lean beef, cut in 1-inch cubes 15 mushroom caps 1 onion, sliced 1 each red, green and yellow peppers Mix oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, salt and pepper.

Pour into a Ziploc bag and add beef cubes.

Seal bag and refrigerate overnight.

Preheat grill. Thread meat and veggies on skewers. Grill over hot coals for 5 minutes with lid down. Turn skewers and grill for 5 more minutes with lid up.

classic fried catfish 4

1½ 2 1 Ÿ

catfish fillets cooking oil cups yellow cornmeal teaspoons salt teaspoon pepper teaspoon garlic powder

Rinse fillets. Do not pat dry. Preheat cooking oil to 350 degrees in heavy skillet. Combine all dry ingredients in shallow dish. Place fillets into cornmeal mixture. Coat fillets evenly; shake off excess coating. Fry in hot oil, rounded side down, for 3 to 4 minutes. Turn fillets and cook 3 to 4 minutes. Drain on paper towel.

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Combine mayonnaise, pickle relish, onion and lemon juice to make a homemade tartar sauce that goes great with fried catfish.

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cilantro lime chicken ½ 2 ½ 1 2 ½ ½ 6

cup fresh lime juice teaspoons kosher salt teaspoon fine pepper teaspoon crushed red pepper teaspoons minced garlic cup chopped cilantro cup olive oil 6-ounce boneless, skinless chicken breasts

Place chicken breasts in zipper-seal bag.

Mix marinade ingredients and pour over chicken. Marinate at least two hours or overnight. Remove from bag.

On gas grill over medium-high heat, grill chicken breasts with lid down for six minutes.

Turn and grill with the lid up six to 10 more minutes or until chicken reaches 170 degrees Fahrenheit on a meat thermometer.

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old-fashioned strawberry shortcake 2 pints fresh strawberries, hulled and sliced 1/3 cup sugar - plus 4 Tablespoons 2 cups all-purpose flour 1 Tablespoon baking powder ½ teaspoon salt

8 Tablespoons unsalted butter 1 large egg, beaten ½ cup half-and-half 1 teaspoon vanilla extract 1 egg white, beaten 2 cups whipped cream

Mix strawberries in a bowl with 1/3 cup sugar and let stand for at least 1 hour. Adjust sweetness with sugar if necessary.

With oven rack in lower middle position, preheat oven to 450 degrees. In food processor, pulse the flour, 3 Tablespoons sugar, baking powder and salt. Add butter and process until the mixture resembles coarse meal. Put into large bowl.

In a small bowl, mix the beaten egg with half-and-half, and vanilla.

Add to flour mixture and stir until just combined. Turn the mixture onto floured surface (mixture will be sticky) and knead just until dough comes together; be careful not to overwork.

Pat dough into large rectangle, about 3/4-inch thick. With a 2 1/2inch fluted biscuit cutter, cut out 6 dough rounds. Place on a baking sheet and brush the tops with egg white. Sprinkle with the remaining tablespoon of sugar.

Bake until the biscuits are golden brown, about 13-15 minutes.

To assemble shortcakes: When cooled, slice biscuits in half. Place bottom halves on individual plates. Spoon a portion of the fruit and then whipped cream over each. Top with remaining biscuit half and serve immediately.

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key lime cake Cake 1 box moist lemon cake mix 1 4-ounce lemon instant pudding mix 4 eggs 1 cup vegetable oil ž cup water Ÿ cup lime juice Glaze 2 cups powdered sugar 1/3 cup lime juice 2 Tablespoons water 2 Tablespoons melted butter Preheat oven to 350 degrees. Grease and flour 10-inch bundt pan. Combine all cake ingredients. Beat 2 minutes at medium speed.

Bake 50-60 minutes. Cool for 30 minutes in pan. Invert to cooling rack. Return back to clean bundt pan. Poke holes in warm cake and pour glaze over top of cake.

This recipe collection is Sponsored by

Tennessee Farm Fresh When you buy from local farmers you: support local economy, enjoy a fresh product and keep local agriculture viable!

(931) 388-7872 ext. 2763 www.tnfarmfresh.com