Tag Archives: Summer

Peach Salsa #SundaySupper

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Welcome to Sunday Supper, where this week we are Preserving Summer Produce! This theme is very good for me, because …… I’m really ready for fall. Okay, there I said it – it’s my shameful secret. This happens to me every year about this time. Even though I know I shouldn’t, I start becoming a tad ungrateful for all the beautiful summer bounty and I just want to make chili and watch a football game. And then bake something with apples…

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So thanks to my Sunday Supper gang for encouraging me to use up that summer produce while I still have access to it, and put off thinking about fall cooking and baking for a few more weeks, as I very well should.

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My grocery store is selling lovely, local Jersey peaches, so this week I snapped some up and made you this homemade, from-scratch peach salsa. I don’t know about you, but I have *always* been sorely disappointed by store-bought fruit salsas. I have a couple of brands I trust when it comes to store-bought regular tomato-based salsas, but it seems that the minute you add the word “mango” or “peach” to the label, well, brace yourself, cuz it ain’t gonna be pretty.

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There is no disappointment with this homemade peach salsa. Oh my, it is divine. It’s the perfect balance of sweetness to salty, with the peaches being front and center without overpowering the whole thing. So perfect.

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Oh, and this is so easy to make, too! The stovetop and food processer do most of the work for you. And I really can’t stress how delicious it is. That said, it’s not terribly spicy at all – probably very kid friendly. Leave the ribs and seeds in the jalapeno, or just add a second jalapeno if you prefer it hotter. So please try this one while you can still get fresh, in-season peaches. The salsa will keep in an airtight container in the fridge for at least a week.

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Oh and be sure you give some love to my wonderful Sunday Supper peeps!

{One Year Ago: Roasted Red Pepper and Goat Cheese Pasta Alfredo}
{Two Years Ago: Mussels in Red Chile Broth, Pickled Doughnut Peaches, Mexican Lamb Barbacoa}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
1 lb. peaches (about 3 medium-to-large)
1 lb. plum tomatoes, halved
1-2 jalapeno, stemmed, seeded if desired, and halved
½ a red bell pepper, stemmed, seeded and cut into thick slices
3-4 cloves garlic, smashed and peeled
¼ red onion, peeled and root tip discarded
1 cup water
2 tsp fresh lime juice
½ cup chopped fresh cilantro
Kosher salt

Directions:
First you will need to peel the peaches. To do this, bring a medium to large stockpot of water to a boil – you need just enough water to cover the peaches. Using a small paring knife, make an “X” on the bottom of each peach, a shallow cut that just cuts the skin. Submerge the peaches in the boiling water for 1 minute. Lift them out with a slotted spoon to a plate or cutting board. Let them cool a few minutes, just until you can comfortably handle them. Starting at the bottom where you made the “X”, peel off the skins. They should come off easily; if a few little stubborn bits are insisting upon hanging on for dear life at the top, don’t fuss over it. Life’s too short. Now pit the peaches and cut them into quarters.
Add the peaches, tomatoes, jalapeno(s), bell pepper, onion, and water to a large stockpot. Bring to a boil, then turn the heat down and simmer until the tomatoes are soft, about 10 minutes (I did a combination of covered and uncovered). Remove from the heat and allow to cool, about 10 minutes.
Using tongs, carefully transfer all the solid pieces to your food processor. Add the lime juice and pulse on and off until combined but still somewhat chunky. If it’s too thick, add some of the water left in the stockpot.
Stir in the chopped cilantro and salt to taste. Let it cool the rest of the way to room temperature, then either serve or store in the refrigerator.
This is fantastic as just a dip for chips, but it’s also wonderful on chicken or fish – as tacos or by themselves. Oh and it makes a ton – about 2 cups!

Learn how to …

Sip sunny cocktails and smoothies

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Slurp and spoon soup and a side dish

Dive into divine desserts

Sunday Supper Movement

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sweet Corn Ice Cream

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It’s only been in the last few years that I’ve discovered that sweet corn can be a legitimate dessert ingredient, and now I’m completely fascinated and obsessed. Sweet corn ice cream immediately went onto my bucket list, and I’m happy to say I can now cross one more item off.

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A few weeks back I was out with Matt and some friends on the North Fork of Long Island, and we stopped at this lovely not-so-little farmer’s market where they happened to be featuring perfect, gorgeous sweet corn. I snapped up several ears, which were brought home and promptly turned into sweet, creamy, corny ice cream that we are still enjoying.

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This ice cream is really delicious, and possibly unusual, depending on your palette, and the fact that I still have some weeks later should not be taken as a bad sign or an indictment on the ice cream. I think it’s mostly because I put the ice cream into a food storage container that likely wasn’t meant to sit in the freezer – and thus, it’s very difficult to open and actually get to the ice cream!

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I hope y’all will enjoy this one – perfect for hot summer days and perfect for using up the sweet corn while we still have it!

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{One Year Ago: Brown Butter Chocolate Chunk Cookies}
{Two Years Ago: Cheeseburger Egg Rolls with Russian Dressing Dipper, Jamaican Jerk Chicken with Ginger Barbecue Sauce}

Source: adapted from Scoop Adventures by Lindsay Clendaniel

Ingredients:
1 cup fresh sweet corn kernels (about 2 ears)
1 cup whole milk
2 large egg yolks
¾ cup granulated sugar
2 cups heavy cream, divided
1 ½ tbs unsalted butter
Generous pinch of kosher salt

Directions:
Add the corn kernels and the milk to your blender. Puree until very smooth. Pour the mixture into a medium saucepan and add the sugar, 1 cup heavy cream, butter and salt. Heat over medium-low to medium heat, stirring occasionally, until the butter is melted. Do not let this boil.
Meanwhile, whisk the yolks in a small bowl. When the corn and milk mixture is hot but not boiling, slowly pour about 1 cup into the egg yolks, whisking constantly. This will temper your egg yolks and make sure they don’t scramble. Now slowly pour the egg mixture back into the saucepan, whisking constantly. Put the heat on medium-low, and slowly stir with a spatula until the custard is thick and coats the back of the spoon, about 7-10 minutes.
Set a strainer over a large mixing bowl and pour the whole mixture through the strainer. Add the remaining 1 cup heavy cream to the mixture and bring to room temperature, stirring occasionally. You can hasten this process by sitting the mixing bowl in an ice bath. Once this custard base is at room temperature, chill it thoroughly in the refrigerator. Once chilled, churn it in your ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and let sit for a few more hours to firm up.

Grilled Cherry Tomato, Garlic and Goat Cheese Toasts

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So, picky eater that I was growing up, I actually rarely objected to tomatoes – in fact, I would even go so far as to say that I liked them as a child. When I was in grad school, in my early twenties, I did a summer abroad program in Austria, and every afternoon I would venture out to the closest farmer’s market and buy a large, gorgeous, in-season, juicy red tomato. I’d stand out in what Europeans think is a hot sun and eat the whole thing like it was an apple, juices running down my hands and dripping off my elbow to the ground. It was my afternoon snack; it was a daily moment of pure happiness, the kind that the freshest and most beautiful food can bring.

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So imagine this – I married a certified tomato hater. Apparently, Matt had zero tolerance for them growing up, even to the point he would pick them out of his sandwiches or fast food burgers. (Actually, when I think about it, that habit of his lasted well beyond childhood…)

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Determined spitfire that I am though, I saw this as a challenge rather than an incompatibility, and I wasn’t content to file it in the agree-to-disagree cabinet, despite the fact that no marriage doesn’t have such a filing cabinet, ours included. I pestered asked inquisitive questions about his dislike of tomatoes until he finally told me in detail why he hated them so much; turns out he had eaten one too many out of season tomatoes and then decided that all tomatoes were tasteless and mealy.

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This is pretty easy to correct, right? I simply make sure we only eat raw tomatoes, in any form, when they are perfectly in season, and I’m fortunate that I can get local tomatoes from either Jersey or Long Island, so they don’t suffer in transit to our local grocery store or farmer’s market. And now, Matt loves in-season, good-quality tomatoes (especially heirlooms). Yea!!

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And thus, I can make lovely appetizers like this one, and Matt will happily eat it and love it. You should too before summer tomatoes disappear for another year.

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{One Year Ago: Summer Corn and Roasted Pepper Pie}
{Two Years Ago: Creamy Smoked Trout on Pumpernickel Toasts, Vanilla Ice Cream with Caramel-Chocolate-Peanut Butter Brittle}

Source: adapted from My Paris Kitchen by David Lebovitz

Ingredients:
About 1 lb. cherry tomatoes
Olive oil
Kosher salt and black pepper
3-4 cloves of garlic, peeled and sliced
8 oz. goat cheese, softened
1 tbs minced herbs, such as parsley, thyme, basil, or a combination
1 tsp minced garlic
1 loaf of round country bread, sliced somewhat thickly, then each individual slice cut in half crosswise
1 clove garlic, peeled and cut in half lengthwise
A few sprigs or leaves of herbs, for garnish

Directions:
Soak some wooden skewers in water for about 30 minutes. Preheat your grill to medium-high heat. Thread the cherry tomatoes onto the skewers, then set them on a plate. Brush them well with olive oil, then sprinkle with salt and pepper.
Grill them a few minutes on each side, turning as you go, until they are charred and the skins are starting to bust. Don’t take them too far – you don’t want them cooked completely through. They should still have some bite to them; we’re not making tomato sauce here.
When done, remove the skewers to a plate and let them cool slightly. Then use a fork to carefully remove the tomatoes from the skewers.
Meanwhile, preheat a small skillet over medium-low to medium heat. Add a nice film of olive oil to coat the bottom of the skillet. Add the garlic slices and cook them slowly, until they are golden and softened, about 5 minutes (but watch closely as you do not want to burn the garlic!). Remove with a slotted spoon to a paper towel lined plate. Set aside.
Also meanwhile, in a small bowl, mix together the goat cheese, minced herbs, minced garlic, salt and pepper until smooth. Set aside.
Once the tomatoes have come off the grill, place the bread slices on the grill, just to toast and get some marks. This will take about a minute per side. When the bread comes off the grill, immediately rub at least one side (or both sides if you prefer) with the cut garlic.
To assemble, use a butter knife to spread some of the goat cheese onto one side of the bread. Sprinkle a few of the sliced, cooked garlic on top, then top it with 3-4 cherry tomatoes, pressing slightly to nestle them into the cheese. Place the assembled breads onto a platter and garnish with herbs. Serve immediately.

Nectarine Raspberry Dutch Baby

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Happy Friday, happy month of August, and happy WEEKEND!!! What are your weekend plans? And how’s your weather predicted to be? It’s supposed to rain on and off where I am; I was originally slated to run a very athletic 5K with Matt on Saturday, to benefit St. Jude’s Children’s Research Hospital, but in training I got a lovely little shin splint. So, no 5K for me. Matt decided to skip it also, as he freely admits he hasn’t properly trained for it, so we’re blowing off the world and holing up in a romantic hotel and spa this weekend. After the Soundgarden/Nine Inch Nails concert tonight, that is!!! I’m just, oh, a teensy bit excited for all this. 🙂

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Oh, and this also will conclude my week of No Longer Neglecting Raspberries on this blog! This is the third raspberry recipe I’m bringing to the table for the week. I started with a delicious chicken and raspberry salad, where raspberries worked double duty – a salad ingredient and pureed to make the vinaigrette! Delicious and light and perfect for summer.

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Then yesterday we made homemade soda using fresh raspberries, which was awesome. And now today, we are eating breakfast. And we’re including some stone fruit, because ‘tis the season for that too. This Dutch baby was outstanding, as pretty much all Dutch babies are. The large amounts of fruit made this particular baby a bit less wrinkly than most, but they also made it a bit thicker in the middle, which hurt no one’s feelings in my house. Make sure you try this one before we lose the berry and stone fruit season for the year! (Sniff). Enjoy!

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{One Year Ago: Blueberry Bread, Peaches and Cream Crumble Topped Pie}
{Two Years Ago: Blueberry Scones with Lemon Glaze}

Source: The Boozy Baker by Lucy Baker

Ingredients:
3 large eggs
1 tsp lemon zest
1/3 cup granulated sugar
¼ tsp kosher salt
2/3 cup all-purpose flour
¼ tsp ground cinnamon
1/3 cup plus 2 tbs whole milk
3 tbs white wine
1 cup fresh raspberries
2 medium nectarines, pitted and cut into chunks (no need to peel them – you’re welcome ;))
4 tbs unsalted butter
Confectioners’ sugar, for dusting

Directions:
Preheat the oven to 425 F. On the stovetop, heat a 10-inch cast-iron skillet over medium-low heat.
In a medium bowl, whisk together the eggs, lemon zest, sugar, and salt until combined. Add the flour, cinnamon, milk, and wine and whisk again to combine. Fold in the raspberries and nectarines.
Melt the butter in the preheated cast-iron skillet and swirl the pan to coat it well. Pour the batter into the skillet, making sure to spread the fruit evenly. Transfer the skillet to the oven and bake for 20-25 minutes, or until puffed and golden brown.
Dust with confectioners’ sugar, cut into wedges, and serve hot.

Raspberry Vanilla Soda

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Ah, soda. Or pop. Or coke. Whatever you and your region call it, it remains many a human being’s guilty pleasure. Fortunately, it’s easy to make at home, where you can control the ingredients. Oh, and homemade soda has way more flavor, tastes really fresh, and isn’t full of chemicals that make you feel like you can’t stop drinking it.

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I found this little gem in Joanne Chang’s cookbook, Flour, Too, and knew I had to try it once raspberry season hit. It didn’t disappoint. So richly flavorful, with strong vanilla overtones that surprisingly don’t fight the tart raspberries. I can assure you, this is a soda you will not find at your local convenience store!

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And, like I said earlier, this isn’t really addictive. I mean, it’s really good, so you do want to keep enjoying it of course, but it’s so much easier to practice moderation on homemade soda than on the commercially made cans.

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Oh, and Matt wanted me to be sure and tell you guys: apparently this is extremely tasty with a little vodka thrown in! So enjoy (spiked or not)!

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{One Year Ago: Corn Chowder}
{Two Years Ago: Cubano Sandwich}

Source: slightly adapted from Flour, Too by Joanne Chang

Ingredients:
1 cup fresh raspberries
¾ cup granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
2 tbs freshly squeezed lemon juice
1 tbs freshly squeezed lime juice
1 to 1 ¼ cups club soda for each drink

Directions:
In a small saucepan, combine the raspberries, sugar, vanilla seeds and the bean itself, and 1 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and let steep for 1 hour.
Pick out the vanilla beans and then transfer this mixture to a blender. Puree, then strain the mixture through a sieve placed over a small bowl or large glass measuring cup to remove most of the raspberry seeds. Add the lemon and lime juices to the raspberry puree and stir to combine. Refrigerate the syrup if not using immediately.
For each drink put 3 tbs raspberry syrup in the bottom of a drinking glass, then fill the glass with ice. Pour in the club soda. Stir gently with a long spoon until well mixed, then serve immediately.

Chicken Raspberry Salad with Raspberry Vinaigrette

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At the beginning of summer, I compiled all my summer produce recipes and categorized them by produce item for you in a Summer Produce Recipe Round-Up. And that is when I realized just how much I’ve been neglecting the lovely little raspberry on this blog. Oops!

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Since raspberry season has rolled back around, I think it’s time to correct that. And thus, for the remainder of this week, I will be bringing you raspberry recipes. Starting with this scrumptious dinner salad.

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I tend to associate raspberries either with sweets, or with just snacking. But let us not forget how tart they can be, which makes them perfect for savory summer meals. Here in this salad they are featured twice: pureed as part of the salad dressing, and then left whole and tossed in as a component of the salad itself.

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I *really* loved this one. Even though my northeastern US summer hasn’t been all that hot, taken as a whole, I’ve been obsessing over light dinner salad fare the past couple months. I just haven’t wanted to turn on the stove much, I guess. This one was perfect. Enjoy!

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{One Year Ago: Banana Pudding}
{Two Years Ago: Homemade Ranch Dressing}

Source: adapted from Weeknights with Giada by Giada de Laurentiis

Ingredients:
2 whole chicken breasts, butterflied open
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil, plus more for cooking the chicken
1 pint of fresh raspberries, divided
2 tbs fresh lemon juice
1 tbs honey
1 large head of butter or Boston lettuce, cored and torn into pieces
4 oz. baby spinach or baby arugula
¼ cup shelled pepitas, toasted and cooled

Directions:
Season the chicken with salt and pepper. Preheat a grill pan, outdoor grill, or sauté pan to medium-high heat. Brush or drizzle your cooking surface with oil, then cook the chicken until nicely browned and just cooked through, about 8-10 minutes total, flipping once halfway through. Remove the chicken to a cutting board and let rest for 5 minutes while you make the dressing.
For the dressing, add ½ cup of the raspberries to a blender, along with the ¼ cup olive oil, lemon juice, honey, and salt and pepper to taste. Puree until very smooth. Taste for seasoning and adjust as needed.
Slice the chicken thinly. Now assemble the salad. In a large bowl add the lettuce, spinach or arugula, plus the remaining raspberries. Lay the chicken on top, then drizzle dressing over all. Add the pepitas as garnish. Toss the salad to coat it with dressing, adding more as needed. Serve immediately.

Mango Peanut Slaw #SundaySupper

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Happy Sunday Supper everyone! Today’s theme is Summer BBQ Party – a wonderful theme since I think we can all agree that summer bbq parties (or summer cook-outs, whichever nomenclature you prefer) are one of the most fun things ever. Growing up, such parties were a fixture on the calendar. Sometimes my parents were hosting, sometimes we were guests, but it seemed like there was one on the schedule almost every weekend of the summer. And they’re such a blast.

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I chose to make this delicious side dish for three reasons: 1) coleslaw of some kind is a summer bbq staple everywhere; 2) seeing as this is Asian-flavored, it’s a little bit outside the box for your typical American summer bbq, which appealed to me; and 3) it uses mangos, which are beautifully in season in my area right now, and I’m trying to use up all the summer produce I can, while I still can.

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But I’m actually trying to use all that summer produce in some savory dishes for once. I usually bake desserts or sweet breakfast goods with it, which is always delicious, of course. But this summer I wanted to challenge myself to find more savory uses for this luscious summer produce. Not that there won’t also be sweets on the blog this summer. I mean, please…

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So y’all enjoy this delicious, spicy, summer-bbq-worthy slaw, and do not forget to check out all the loveliness from my Sunday Supper gang! Enjoy!

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Source: adapted from Man Made Meals by Steven Raichlen

Ingredients:
2 generous tbs sambal chile paste, or to taste
1 clove garlic, peeled and minced
3 tbs sugar
½ tsp freshly ground black pepper
¼ cup fresh lime juice
¼ cup Asian fish sauce or soy sauce
1 small (about 1 lb.) head green cabbage
1 ripe mango
18 slender green beans (hericots verts)
½ cup coarsely chopped cilantro
1/3 cup coarsely chopped dry-roasted peanuts, salted or unsalted

Directions:
First make the dressing: in a large mixing bowl, whisk together the sambal, garlic, sugar, black pepper, and fish sauce. Set aside.
Split the cabbage into quarters, and core each section. Thinly slice it with a sharp knife, or I prefer a mandoline slicer. Peel and pit the mango, then slice it into thin strips. To the bowl with the dressing, add the cabbage, mango, green beans, and cilantro. Toss well to combine. Garnish with the peanuts and serve.

Beverages

Appetizers

Sides and Accompaniments

Main Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spicy Mango Ice Pops + A Cookbook Giveaway!!!

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Here we are – the final day of my giveaway! There’s still time to enter to win a copy of The VB6 Cookbook by Mark Bittman!

I’ve been very impressed with it. This is the fourth recipe I’m sharing from the book, and it is so ridiculously easy, and healthy, and delicious (of course).

When you take your first lick or bite (whichever team you belong to) of these ice pops, the first thought you’re going to have is, “pfft, these aren’t spicy. I can’t even taste the cayenne.” It’s okay. Just wait. Keep working on the ice pop. It’ll get there. Oh, trust me. It’ll get there.

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The spicy part is what we like to call a slow build-up. At first you don’t notice it, then there’s a tiny, little pop of heat, then there’s the background heat – kind of like it’s only in the after-taste. Then you get it, on every single bite.

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That said, these are quite tasty. They are very thick, and the only sweet part is the sweetness from the mango itself. So, perfect for those without much of a sweet tooth. They actually remind me of the ice pops my mom would make us growing up. She never divulged this until later, but often she would just pour orange juice into the molds and freeze them, or just puree a fruit like strawberries and freeze that into molds, with no added sugar at all. We never figured it out…

Be sure you enter the giveaway by 5 pm EST!! I can’t wait for one of you lovelies to win this wonderful book!!!

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{One Year Ago: Pan-Roasted Clams with Bourbon, Bacon and Jalapeno, Hummus (the Classic)}

Source: The VB6 Cookbook by Mark Bittman

Ingredients:
2 cups chopped mango
2 tsp fresh squeezed lime juice
Pinch of kosher salt
¼ tsp cayenne, or more to taste

Directions:
Add all the ingredients to your blender, plus about ¼ cup water. Puree until very smooth, 1-2 minutes. Add more water, 1 tbs at a time, if it’s too thick and isn’t cooperating.
Spoon the mixture into your ice pop molds and freeze according to manufacturer’s instructions. Enjoy!

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Strawberry Mango White Sangria #SundaySupper

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Welcome to Sunday Supper! Our theme this week was Summer Chillin’, which means that everyone is bringing you a delicious recipe that is to be served cold. Sounds good to me!

June in NYC can be a bit odd – it starts with Needing a Sweatshirt to Go Outside and ends with Sweltering Humidity, Ugh, despite the temps not being all that high. Then July usually oscillates between Gorgeous Summer Days and Too Hot to Think Straight.

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I adore New York summers, and thanks to growing up in triple-digits-for-two-months Texas, I actually find summer up here to be quite tolerable – most days. There are a few days here and there where the temperature does rise uncomfortably high and pair that with the humidity up here? Ouch. You desperately need something chilled to drink.

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Enter this amazing, refreshing sangria that goes down a bit too easy and showcases beautiful summer fruit. I highly recommend this the next time you need a little cooling off. Enjoy!

Recipe notes: you can make this on the sweeter side or not. Choosing pinot grigio and lemon-lime soda will make it sweeter. Choosing sauvignon blanc and club soda will make it less so. You can go one or the other combination or mix it up in whatever way you want.

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And don’t forget to check out the rest of the fantastic chilled recipes from my Sunday Supper gang!

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Source: Mod Mex by Scott Linquist

Ingredients:
1 small bunch of fresh mint
2 (750-milliliter) bottles of white wine, either pinot grigio or sauvignon blanc
1 large ripe mango, peeled and cubed
1 pint fresh strawberries, hulled and roughly chopped
1 Navel orange, sliced into rings, rings cut into halves or quarters if desired
1 lemon, sliced into rings
½ cup brandy
1 (12-oz) can lemon-lime soda or club soda

Directions:
Add the mint to a large, glass pitcher. Use a wooden spoon to muddle and bruise the mint to bring out its flavor. Add the wine to the pitcher, then all the fruit and the brandy. Refrigerate for at least 2 hours. When ready to serve, add the carbonated beverage and serve over ice.

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Watermelon Mojitos

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Happy Fourth of July!!! Today I am concluding my week of Watermelon Recipes with this delicious little libation, perhaps perfect for your holiday shindigs! My particular northeast area is experiencing the margins of Hurricane Arthur this year, so we’ll need something to cry into as our beach plans got ruined.

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I hope you are having better weather than me, and that you have a safe and enjoyable holiday weekend (don’t you just love it when July 4th falls on a Friday?!? It’s the best!). Please help yourself to one of these summery mojitos – they are a wonderful watermelon twist on the original drink. Enjoy!

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Oh and don’t forget – this week we also saw light and healthy Watermelon Gazpacho with Crab Salad, followed by this crazy-but-true, delicious Watermelon Cream Pie!

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{One Year Ago: Bacon Blue Cheese Burgers}

Source: slightly adapted from Barefoot Contessa How Easy is That? by Ina Garten

Ingredients:
About 15 mint leaves, coarsely torn by hand
1 cup watermelon puree
6 oz. light rum
¼ cup simple syrup
3 tbs freshly squeezed lime juice
Sprig of mint and a watermelon spear/chunk, for garnish

Directions:
Place the mint leaves in a small pitcher and bruise them with a wooden spoon. To the pitcher, add the watermelon puree, rum, simple syrup, and lime juice. Stir to combine. Fill 2 highball glasses with ice and pour the drink into the glasses. Garnish with a mint sprig and a spear of watermelon. Serve immediately.
Makes 2 highball drinks. Could easily scale up for a party, just make the drink in a large pitcher. Could also serve in rocks glasses for smaller servings if desired.