Refreshing summer recipes from our Facebook video ... and more!
By Samaritan members · Jul 25, 2017
The winning recipe is...
Crispy Zucchini-Hummus Bites
Miranda Herberger
- One large zucchini, sliced
- One tub of hummus, your choice of flavor
- 2-3 vine-ripened red tomatoes
- Sliced feta cheese for sprinkling
- Olive oil for drizzling
Layer slice of zucchini, hummus, slice of tomato, sprinkled feta cheese, and drizzled olive oil. Serve chilled. We make this with garden-fresh zucchini and tomatoes.
Following are the other recipes entered for the Facebook video ...
Berry Fluff
Abi Craig
- 8 oz. cream cheese, softened
- 1/4 cup sugar (or 3 tablespoons honey)
- 1 tablespoon lemon juice (if using honey, decrease to 2 teaspoons)
- 1 teaspoon vanilla
- 1 cup whipping cream
- mixed berries, about 2 pounds strawberries, washed, stemmed and cut, plus 2-3 containers (6 oz.) blackberries, blueberries or raspberries.
Using an electric hand mixer, beat cream cheese in large glass bowl until smooth. Add sugar or honey and beat until well mixed. Add lemon juice and vanilla and beat again. Add whipping cream a little (maybe 1/4 cup) at a time, mixing well after each addition. Keep mixer on low unless you want to splatter the whole kitchen! When all cream has been added, turn mixer up and continue beating until light and fairly fluffy. This should have the effect of whipping the cream. Fold in prepared berries. Chill 1-2 hours and serve.
Watermelon Pizza
Kaitlyn Koehler
- Watermelon
- Peach
- Basil
- Salt
- Balsamic vinegar
Place 1 cup balsamic vinegar in small pot on medium heat. Reduce my half and set aside to cool. Slice watermelon into pizza-like wedges. Slice peach(es) into thin wedges. Very thinly slice basil. To assemble, arrange watermelon on a large tray and top with peaches. Sprinkle basil and sea salt and drizzle balsamic reduction over all. Enjoy this salty and sweet creation at room temperature or chill for an extra refreshing treat on a hot day!
Red, White & Blue Summer Salsa
Marjorie Dau
- 1 watermelon, rind removed, diced (1/4 in)
- 1 jalapeno, finely diced
- 1 small white onion or spring onions, diced finely
- 1 bunch cilantro, well chopped
- 1 qt. blueberries
- 2 limes
Have a large bowl nearby and begin trimming and dicing the first 4 ingredients, placing them into the bowl.
Check over the blueberries and rinse, dry. Add berries into the bowl. Roll the limes once or twice. Zest the limes into the bowl, then slice and ream them over the fruit in the bowl. Lightly toss. Chill well before serving.
Mushrooms and Pasta
Marjorie Dau
- 1 generous, healthy cube of butter roughly ¼ cube
- 1 pound mushrooms (cremini, porcini, chanterelle etc.) sliced
- 1 cup grated Parmesan cheese
- ¼ cup white wine
- Splash of heavy cream or 1/4 in slice of chevre
- Fresh parsley, chopped
- 1/2 pound Peppardelle pasta
- Salt for pasta water
Set a pot of water to boil. Melt the butter in your skillet, add mushrooms and cook until golden.
When the water boils, season with salt and add your pasta. Cook to desired tenderness. Drain the past reserving some water.
In the skillet add the white wine. Add the pasta with the water. Now, the splash of cream or the Chevre. Add the Parmesan and stir well to help the cheese melt.
Once everything is good and gooey with the pasta coated, serve with the fresh parsley sprinkled on top.
Low-fat Watergate Salad
Brenda Sue Putnam
- 1 package (1 oz.) Jell-o pistachio fat-free, sugar-free instant pudding
- 1 can (8 oz.) crushed pineapple in juice, undrained
- 1 cup vanilla low-fat yogurt
- 2-1/2 cups thawed Cool Whip Free whipped topping, divied
Mix dry pudding, pineapple and yogurt in large bowl with whisk until well-blended. Stir in 2 cups cool whip, cover and refrigerate for 1 hour. Top with remaining cool whip. You can also make this a pie by putting this in a graham cracker crust. Enjoy.
Did you miss the video? Here it is!