In summer, the abundance of fresh ingredients can be overwhelming, especially if you stick to the same old recipes. Make more of the fresh produce available to you at the grocer, farmers market and even your own garden, by thinking creatively.
To help, the summer food experts at Betty Crocker are offering some great ideas for using fresh, seasonal produce.
1. SAVE THE BEST BERRIES FOR LATER.
Berry season is far too short. Make it last longer by freezing berries for the cooler months. Choose fruit at peak freshness, and then store it in high-quality freezer bags that seal tightly, removing as much excess air -fruit’s worst enemy — as possible before freezing. Label bags with the freeze date and remember: a full freezer is more efficient, so stock up!
2. TAKE ADVANTAGE OF FRESH TOMATOES.
If you have more fresh tomatoes than you know what to do with, consider these creative uses:
• Caprese Salad. Layer sliced tomatoes, fresh mozzarella slices and basil. Drizzle with olive oil and a good balsamic vinegar. Sprinkle with salt and serve.
• Bruschetta. Served on small slices of toasted bread, bruschetta is a perfect appetizer for any dinner party. • No-Cook Pasta Sauce. Marinara sauce can be too heavy for summer, but a raw sauce showcasing fresh tomatoes is perfect. Try Rigatoni and Tomatoes for a great introduction.
3. ADD A TOUCH OF SWEETNESS TO ZUCCHINI.
Managing the bounty of garden-fresh zucchini is always a challenge, so think beyond the main course. You can make the most out of the humble summer squash with baked treats like pineapple zucchini bread, zucchini bars and chocolate zucchini snack cake.
4. BAKE WITH FRESH BERRIES.
Baking with fresh berries is one of the high- lights of summertime. Favorite desserts that call for freshly picked strawberries, raspberries and blueberries include classics like fresh strawberry pie, but also inventive creations like brownies and berries dessert pizza and blueberry cheesecake bars.
5. MAKE PICKLES EASY.
Preserving the summer bounty of cucumbers doesn’t mean you need to spend days canning. For a tasty shortcut, layer cucumber slices, onions and carrots in a glass container. Mix with sugar, vinegar, salt and dill weed. Cover and refrigerate for at least 24 hours, but no longer than two weeks.
6. MAKE BERRIES LAST WITH FREEZER JAM.
Freezer jam is a smart way to hold on to summer’s fresh berries without the hassle of traditional jam. Try this recipe for Strawberry Freezer Jam:
Mash 4 cups strawberries, until slightly chunky, to make 2 cups. Mix with 4 cups sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally. Mix 3/4 cup water and one package powdered fruit pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir one minute. Pour hot pectin mixture over strawberry mixture; stir constantly three minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch head- space. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set. Store in freezer up to six months. Thaw and stir before serving.
More seasonal recipes and summer tips cooking can be found at BettyCrocker.com/summerfoods.
Summer’s flavors can be fleeting, so make culinary creations count by using the freshest ingredients in new ways.