With all of us staying at home much more than usual, I’m sure everyone is tired of coming up with new recipes and ideas to liven up their meal times.  And on top of it all we have the Dog Days of Summer which usually means the hottest time of the year; those hot, sultry days between the end of July and the end of August.  Why is it called the dog days of summer?  One explanation is that it is so hot that mad dogs come out!  I’m not sure about mad dogs, but I am sure I enjoy eating cold foods, ones that don’t take a lot of time and energy to prepare in the heat of the summer.

Photo Susan Scarborough

Husband, Dave and son, James shared these 2 summertime recipes in their latest Miller Report…

Gazpacho is one of my favorite summer soups, cold and refreshing.  This one has a unique twist, the addition of avocado and fresh cooked corn.  The contrast between the coolness of the avocado and the zing of the cayenne pepper adds a nice touch.

Gazpacho with Avocado and Corn

Serving Size:

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Ingredients

• 4 ears white corn, cooked and cut off cob
• 1 (46 ounce) can tomato juice
• 2 cucumbers, peeled and cubed (or 1 English hothouse cucumber)
• 3-4 ripe avocados, cubed
• 2 limes, squeezed
• 3 minced cloves garlic
• 1 1/2 teaspoons cumin
• 1/2 teaspoon red (cayenne) pepper
• 1/2 bunch cilantro, chopped

Instructions

1. Mix all ingredients and chill.
2. Can add more juice if needed for desired consistency.

Notes

Serve with lime slice or sprinkle with fresh chopped cilantro

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

The 4th of July always evokes memories from childhood.  Friends gathering together for patriotic picnics, families celebrating America’s freedom, fireworks exploding at sundown, and people of all ages eating lots of watermelon.  Watermelon is the perfect summer food because of its coolness and hydrating freshness.

 To this day whenever I eat a watermelon slice, I am transported back to my grandparents’ south Georgia home, vividly recalling those hot summer days spent speed spitting the watermelon seeds off the back porch steps.

These days I don’t sit around spitting the seeds out, but I do still love a good cold watermelon.  For summer suppers, I make several versions of watermelon salad.

WATERMELON SALAD WITH FETA CHEESE

The White Stilton Cheese with mango and ginger is a must!  You can find this cheese at The Fresh Market stores.  This cheese is to die for and your guests will think you are the greatest chef! Add to any salad for that special touch.

4th of July Watermelon Salad

Serving Size: 8

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Ingredients

• 8 cups seeded chopped watermelon
• 1 cup feta cheese or substitute with white stilton cheese with mango and ginger
• 1/2 small Vidalia onion, quartered and thinly sliced
• 1/2 cup pine nuts, toasted
• 1/2 cup packed arugula
• 1/3 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Dressing

• 1/4 cup olive oil
• 2 T. fresh lemon juice or lime juice
• freshly ground pepper

Instructions

1. Combine first seven ingredients in bowl.
2. Whisk together dressing and pour over salad just before serving.

Notes

Most recipes call for feta cheese. When available I love the White Stilton with Mango & Candied Ginger Cheese.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

Watch for more summertime cool recipes in the upcoming weeks.  These are perfect for picnics and tailgating with neighbors in your driveway…the new way to tailgate!

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