This time of year, when the weather is turning hot, a summer picnic or 4th of July celebration can be daunting.  I always opt for cold salads and sides to keep things fresh and cool.

I love a good caprese salad and this one is plain and simple, using great fresh tomatoes and fresh basil.

I used basil that I grew from a seed packet I bought at Thomas Jefferson’s Monticello.  After the basil went to flowering and then blackened, I seperated the seeds and saved them for next year. I started the seeds using  a seed starting greenhouse kit with fast expanding coconut coir pellets.  Prepare the pellets by placing in a water tight tray.  Add 1 1/2″ of lukewarm water.  Drain excess water when pellets are 1-1/2 ” tall.  Add seeds. Lightly cover with coir.  Add dome and place in a warm location, out of direct sunlight.  Keep pellets moist, but not soggy until seeds germinate. Remove the dome after leaves appear.  Place in a sunny location.  Keep moist but don’t overwater. Once danger of frost has passed, transplant outdoors.

The seeds are tiny, but I have a rolling plan to keep starting new plants as the old ones go to seed.

CAPRESE SALAD

Serving Size:

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Ingredients

• fresh tomatoes, I like Sweet Campari, sliced
• mozzarella cheese, sliced
• fresh basil, chiffanade style
• drizzle of balsamic glaze
• drizzle of fine virgin olive oil
• salt and pepper

Instructions

1. Slice tomatoes.
2. Slice Mozzarella cheese
3. Chiffanade the basil by stacking leaves on top of one another.  Roll them sideways like a cigar.  Cut even slices using a knife or scissors.
4. Drizzle with balsamic vinegar, olive oil
5. Salt and pepper to taste.

Kathy's Comments

I used basil that I grew from a seed packet I bought at Thomas Jefferson's Monticello.  After the basil went to flowering and then blackened, I seperated the seeds and saved them for next year. I started the seeds using  a seed starting greenhouse kit with fast expanding coconut coir pellets.  Prepare the pellets by placing in a water tight tray.  Add 1 1/2" of lukewarm water.  Drain excess water when pellets are 1-1/2 " tall.  Add seeds. Lightly cover with coir.  Add dome and place in a warm location, out of direct sunlight.  Keep pellets moist, but not soggy until seeds germinate. Remove the dome after leaves appear.  Place in a sunny location.  Keep moist but don't overwater. Once danger of frost has passed, transplant outdoors.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

I tried a new pasta salad with dill pickles and found it to be fresh and delightful.

DILL PICKLE PASTA SALAD

The original recipe called for red onions for color.  As I prefer sweet white onions like Vidalias, I decided this salad did need a little extra color.  Therefore I will add tomatoes next time. I love the freshness of the dill in this salad.  Reminds me of a good Greek Tzatziki.

DILL PICKLE PASTA SALAD

Serving Size: 8

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Ingredients

• 8 ounces spiral pasta
• 1 cup chopped dill pickles
• 1 cup chopped English cucumber
• 1/4 minced sweet onion, Vidalia's when available
• 1/4 cup chopped fresh dill, plus more for garnish
• 1/2 cup mayonnaise
• 1/4 sour cream or Greek yogurt
• 1 tablespoon pickle juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon Kosher salt
• 1/2 cup crumbled feta cheese (my favorite is Dodoni feta in brine)
• 1/2- 1 cup Sweet Campari tomatoes, chopped  or cherry tomatoes halved
• black pepper to taste

Instructions

1. Bring a pot of salted water to boil.  Add pasta and cook until al dente, about 8-10 minutes.
2. Chop the vegetables and dill.
3. In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, dried dill and kosher salt.
4. Add the drained pasta, chopped vegetables, dill, feta cheese, and tomatoes.
5. Chill for at least 1 hour.  Before eating allow to come to room temperature.

Kathy's Comments

The original recipe called for red onions for color.  As I prefer sweet white onions like Vidalias, I decided this salad did need a little extra color.  Therefore I added tomatoes.  I love the freshness of the dill in this salad.  Reminds me of a good Greek Tzatziki.

By KathyMillerTime
Sonja Overhiser from A Couple Of Cooks

Recipe Printed from www.kathymillertime.com

I know I started out with only cold foods, but at this time of year zucchini and yellow squash are so prevalent that I had to include our family’s favorite squash casserole.

SUMMERTIME SQUASH CASSEROLE

This photo shows it without the topping…I wanted you to see how colorful it is.

With the topping

Summertime Squash Casserole

Serving Size: 8-10

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Ingredients

• 4 tablespoons extra virgin olive oil
• 1 vidalia onion, finely chopped
• 1 red pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 3-4 medium yellow squash, cut in fourths lengthwise, then diced
• 3-4 medium zucchini, cut in fourths lengthwise, then diced
• 1 cup fresh bread crumbs or panko Japanese bread crumbs
• 8 ounces sharp Cheddar cheese, grated
• 4 eggs, beaten
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 24 Ritz crackers finely ground in food processor
• 2 tablespoons butter

Instructions

1. Preheat oven to 350 degrees.
2. Butter a 2 1/2 quart baking dish. Set aside.
3. Saute onion, red pepper, jalapeno in olive oil in a large skillet, 3-4 minutes.
4. Add minced garlic and cook 1 minute.
5. Add squash and cook 10 minutes.
6. In a large bowl, combine squash mixture, panko or bread crumbs and cheese. Mix well.
7. Stir in eggs, cream, salt and cayenne pepper.
8. Blend well and pour into baking dish.
9. Melt 2 tablespoons butter, add Ritz cracker crumbs and stir to coat.
10. Sprinkle buttered cracker crumbs on top of casserole.
11. Bake 40 minutes, until the crumbs are golden brown.

Notes

I love the spice/heat from the jalapeno and cayenne pepper. This is very subtle and not overdone.

By KathyMillerTime
Adapted from Julia Reed's South: Spirited Entertainer And High-Style Fun All Year Long

Recipe Printed from www.kathymillertime.com

We’ll be celebrating the 4th with lots of family, friends, food, fun and of course fireworks!

Come celebrate with me.  I’ll save you a seat at the table.