FOOD FOR THOUGHT — Summer Freshness

by | Jul 1, 2013

By LYDIA BOLEN

“My food,” said Jesus, “is to do the will of Him that sent me, and to finish His work.” — John 4:34

Summertime is filled with many gatherings and celebrations. School is out, the weather is warm, and your cooking should be EASY.

What is better than a cookout to enjoy the bountiful summer produce? Summer squash on the grill is very easy and a good complement to any BBQ or main dish. Instead of eating watermelon by itself, try cubing it in my fresh Watermelon Feta Salad. And top off your cookout with an all-American favorite—Banana Pudding!

Happy summer memories to you! Remember to make it all easy!

 

Squash-with-Pesto-3-webSUMMER SQUASH WITH PESTO

  • 1/2 cup fresh basil, chopped
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon Parmesan cheese, grated
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 medium yellow summer squash (can also use baby zucchini); sliced diagonally
  • Cooking spray (I like the olive oil-flavored spray)

Preheat grill to medium-high.

Combine basil, pine nuts, oil, Parmesan cheese, garlic, lemon juice, and salt in a small bowl. (Pesto sauce can be purchased if you are short on time.)

Spray both sides of the squash with cooking spray and place on a grill rack also coated with cooking spray. Grill to desired doneness.

Serve squash topped with pesto.

Serves 4.

 

watermelon-feta-salad-1-webWATERMELON FETA SALAD

  • 6 to 8 cups watermelon, cubed and seedless
  • 1 cup feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh lime juice
  • 1 teaspoon olive oil

Combine watermelon, feta cheese, and red onion in a large bowl.

Pour the lime juice and olive oil over the watermelon mixture and toss gently to coat.

Place watermelon mixture in a large serving bowl and sprinkle with fresh mint.

Refrigerate, then serve very cold.

Yields 6 to 8 servings.

 

banana-pudding-3-webBANANA PUDDING

  • 1 cup sugar
  • 3 and 1/2 tablespoons flour
  • 1/4 teaspoon salt
  • 3 eggs, separated
  • 3 cups milk (can use part Half and Half)
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 1 box Vanilla Wafers
  • 4 medium ripe bananas, sliced

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into flour mixture, stirring constantly. Remove from heat and add vanilla and butter.
Line bottom of casserole dish with vanilla wafers, sliced bananas, and custard mixture.

Repeat layers, ending with custard on top.

Meringue Topping:

Beat saved egg whites until stiff. Add 1 / 4 cup sugar; then whip until it peaks.

Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned slightly. Remove from oven and serve warm. Refrigerate leftover pudding.

(If not using meringue, simply crumble vanilla wafers on top of the custard layer.

 

 

Pro-Life Mississippi