It’s Hot Outside. Make Cold Food.

Cold Harissa Shrimp Salad with Goat Cheese

Strawberry S’mores Tart

Chilled Avocado Cucumber Soup

Asparagus and Bell Pepper Couscous Salad

Shrimp and Avocado Cucumber Salad

Tea Limeade Jar SlushMozzarella Pesto Salad

Powdered Doughnut Ice Cream Sandwiches

Powdered Doughnut Ice Cream Sandwiches

Author note: The amount of the powdered donuts and ice cream used is dependent upon how many people you intend to serve. I have noticed that my small children like eating 2 of these sandwiches, while my husband could eat 3-4. Your fingers and hands will get messy when making these sweet treats. Have a dish towel handy to help control the mess.

vanilla ice cream

white powdered donuts

2 bottles of red, white and blue sprinkles

blue and red cupcake frosting

  1. Remove the ice cream from the freezer and let sit at room temperature for about 5 minutes.
  2. Pour half of one bottle of sprinkles onto a small plate. Create an even layer of sprinkles.
  3. Meanwhile, slice the donuts in half (hamburger style) and set aside. Place a parchment-lined rimmed baking sheet into the freezer.
  4. Working with one donut at a time, place a small scoop of ice cream into the sprinkles. Roll the ice cream with a spoon or your fingers to thoroughly coat.
  5. Place the sprinkled ice cream scoop on top of one sliced donut half. Place a second donut half on top of the ice cream. Gently press the down on the donut. Immediately place into the freezer. Repeat these steps until all donuts are filled. Remember to work quickly. If the ice cream begins to melt, place back into the freezer to harden.
  6. Let the ice cream harden in the freezer for about 2 hours. Pipe blue and red frosting onto the top of the donut and place back into the freezer until service time.

Creamy Cucumber Dill Salad

Creamy Cucumber Dill Salad

Author note: Do not plan to make this salad and serve it immediately. This salad needs 24 hours to marinade to allow the vinegar to slightly pickle the cucumbers. If you must serve the salad immediately, diners may need a touch more salt to help bring out the flavors. If you love dill, increase the dill measurement to 3/4 cup.

2 English cucumbers (about 2 pounds), thinly sliced

1/2 cup fresh dill, chopped

1 1/4 cup plain whole milk yogurt

1/2 cup sour cream

1/4 red onion, thinly sliced

4 tablespoons white wine vinegar

1 1/4 teaspoons kosher salt

  1. Place the cucumbers and fresh dill into a large mixing bowl. Stir to combine and set aside.
  2. Place the yogurt, sour cream, onion, vinegar and salt into a bowl. Whisk until combined. Pour the combination over the cucumbers and dill mixture. Thoroughly stir to coat and combine these ingredients. Covers and place into the fridge to marinade for 24 hours.
  3. Serve cold and salt to taste.

Food to Cook When You’re Gathering Outside

The time has arrived to start planning a 4th of July grilling session. Here’s a bit of inspiration to get you started for this upcoming holiday full of outdoor fun.

Pick one or all eight, and remember– have fun!

Best,

Rebecca

Balsamic Peaches

Cucumbers and Vinegar

Pickled Shrimp with Mississippi Comeback Sauce

Old Bay Grilled Pork Tenderloin and Beans

 

Smashed Burgers

Chimichurri Smashed Potatoes

Cherry Sage Sangria

Red, White and Blue Mini Cakes

Welsh Rarebit

One of the most flavorful and unique sandwiches is one you’ve probably never heard of: Welsh rarebit.

A Welsh Rarebit is a traditional British cheddar and mustard opened-faced sandwich. What makes these sandwiches so delicious is the combination of white cheddar, mustard, Worcestershire, Stout beer and egg yolks. The flavors are bold and the bites are addictive.Not only do I have fun making this sandwich but I also have fun shopping for the ingredients at Market Street.

To truly make a quality sandwich, one needs delicious bread. That’s a quick and easy find at Market Street. The bakery is full of freshly baked breads ready to satisfy your sandwich cravings. I prefer a crusty white bread for this sandwich, but you may like a sour dough! Get creative!The cheese department is full of cheddars to try. From Wisconsin to Irish, Market Street has not just a phenomenal stateside selection but also a nice offering of world-wide cheeses.The next ingredient to have fun with is the mustard. I’ve made Welsh Rarebit using Dijon or liquid based mustards. I have found that powdered mustard’s give the cheese mixture the biggest, brightest bite.  For this British sandwich I like to go with a powdered mustard, which makes the mustard choice obvious: Coleman’s Mustard.

Lastly, the beer selected for this sandwich is important. Some recipes may direct you to any type of beer, but to be authentic go for a Stout. A stroll down the beer aisle will deliver a great selection for you to choose from! Remember, the Wine and Beer Steward is available to answer any questions you may have.The combination of these warm and bold ingredients make for a delicious and quick sandwich. Make your first batch of sandwiches today and you’ll feel like you’re experiencing a vacation in London and sampling the goods at a local pub!

Welsh Rarebit

Author note: I prefer Welsh Rarebit to have a mustardy, sharp bite. If you prefer a more Stout-forward bite, decrease the amount of mustard to 1 1/2 teaspoons and the white cheddar to 1/2 cup.

6-8 quality white bread slices

3 tablespoons unsalted butter, melted

2 tablespoons unsalted butter

1 tablespoon flour

2 1/2 teaspoons dry mustard

1/3 cup Stout beer

3 heaping teaspoons Worcestershire

1 cup Irish White Cheddar cheese, grated

2 egg yolks

1/4 teaspoon kosher salt

  1. Place one oven rack in the top position. Place another oven rack in the middle position. Heat the oven to 350 degrees.
  2. Place the bread on a sheet pan. Brush the melted butter onto the slices of bread. Place into the oven and toast at 350 degrees for 4-6 minutes. Remove from the oven.
  3. In a saucepan melt the 2 tablespoons of butter. Whisk in the flour and let cook for 2 minutes. Add the dry mustard and salt. Whisk to combine.
  4. Add the stout and Worcestershire to the mixture and continue to whisk until combined. Add the cheese and let melt, stirring occasionally about 2-3 minutes.
  5. Remove from the heat and while whisking constantly, add the egg yolk one at a time. Continue to whisk until all ingredients are incorporated. Spread the sauce onto the toasted bread. Place back into the oven and broil for 1-2 minutes, or until bubbly and browned. Serve warm.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Cherry Chocolate Crostini

Cherry Chocolate Crostini

loaf of French bread, sliced

2 3-4 ounce milk chocolate bars, broken into pieces

1 16-ounce bag thawed frozen cherries (pitted), strained

brown sugar

fresh mint leaves

  1. Adjust the oven rack to the second position from the top. Turn the broiler on to 550 degrees.
  2. Place two to three chocolate pieces (depending on the size of bread and the size of chocolate) onto a slice of bread.  Place into the oven and broil for 1 minute, or until the chocolate has begun to melt (this will happen quickly so make sure to watch!).
  3. Remove the sheet pan from the oven. Turn the broiler off. Turn the oven to bake and to 350 degrees.
  4. Place the cherries (three to five cherries, depending on the size of the bread and the size of the cherries) onto the bread.  Sprinkle a generous pinch of brown sugar evenly over each crostini. Place back into the oven and bake at 350 for 5 minutes, or until the cherries are warm.
  5. Serve warm or at room temperature topped with fresh mint leaves.

Asparagus and Bell Pepper Couscous Salad

Asparagus and Bell Pepper Couscous Salad

Author note: The cook time for the asparagus will vary depending on its size.

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 red bell pepper, seeded and diced

1/2 cup yellow onion, diced

1 bunch of asparagus (woody end removed), cut into bite sized pieces

3/4 teaspoon kosher salt

1 cup uncooked Pearl Couscous

2 teaspoons red wine vinegar

1/2 cup crumbled goat cheese

1/2 cup fresh basil, chopped

1/2 teaspoon red pepper flakes

  1. Add the 2 tablespoons of olive oil into a skillet and warm over medium heat. Add the bell pepper and onion and cook for 5 minutes.
  2. Add the asparagus and 1/4 teaspoon of salt to the bell pepper. Continue to cook for an additional 4 minutes (or until the asparagus is tender, but not soft). Remove from the heat and cool.
  3. Meanwhile, warm a saucepan of 1 1/2 cups of water over high heat. Bring to a boil. Add the 1 teaspoon olive oil, 1/2 teaspoon salt to the water and the couscous. Bring to a simmer and cover. Once cooked (about 10-12 minutes) stir in the red wine vinegar.
  4. Pour the couscous onto a sheet pan. Let the couscous cool to room temperature, about 20 minutes.
  5. Combine the couscous and the vegetables. Place into the fridge and chill for 4 hours or overnight.
  6. Before service, add the goat cheese, red pepper flakes and basil into the bowl. Toss to combine and serve chilled. Add additional basil, goat cheese and salt to taste.

Prosciutto, Sundried Tomato and Arugula Pizza

Prosciutto and Sundried Tomato Pizza

Author note: There is more to this pizza than just prosciutto, sundried tomatoes and arugula. A faint layer of fresh garlic is the foundation to this pizza and mixed with the mozzarella are bites of goat cheese. The arugula when scattered on top of the pizza is also combined with torn fresh basil. I have been making this pizza non stop for the past five weeks, and frankly I am not tired of it yet. I don’t think I ever will be. One thing to remember when making this pizza, or any pizza at that, be light-handed with the ingredients. Less is more with pizza, which seems counter-culture but I’ve come to realize that the more scant the ingredients the better the pizza. However, with that said, top to preference. I enjoy the Williams-Sonoma pizza seasoning (this is not sponsored content, it’s just what I use and love). There are little to no measurements on this recipe. It all varies to preference.

pizza dough

2 cloves fresh garlic, chopped

pizza seasoning (a combination of oregano, dried garlic flakes, red pepper, sea salt)

polpa (or unsalted diced or crushed tomatoes)

grated parmesan

shredded mozzarella

crumbled goat cheese

prosciutto, torn into bite sized pieces

basil leaves, torn into pieces

arugula

  1. Heat the oven to 550 degrees (or as hot as it can go).
  2. Roll out the pizza dough onto a floured workspace.
  3. Evenly distribute the fresh garlic and pizza seasoning onto the pizza dough. Add a few small spoonfuls of the polpa and spread evenly on top of the the dough.
  4. Layer the cheese. First start with the grated parmesan, then add the mozzarella and finally the goat cheese. Finish by adding a last light layer of mozzarella.
  5. Place the pizza into the oven and cook for about 10-12 minutes, or until the crust is golden brown and the cheese bubbly.
  6. Remove from the oven and top with the prosciutto, basil and arugula. Serve immediately.

Candy Kebabs

I love it when I can dive into the imagination of my children. This happens in a variety of ways—stumbling upon their play worlds, coloring alongside them and asking them open ended questions. Their minds are so colorful, cheerful and welcoming.

Cooking and baking is another way to experience their imagination. When I make intentional time to cook and create together, I love to ask them…

“If you could cook anything what would it be?”I’ve received many answers from Cherry Chocolate Chunk Ice Cream to Blueberry Cheddar and Ham Grilled Cheese Sandwiches to “Skip-It” Sauce (a condiment that combines ketchup and ranch, developed and named by my six year old). I try my hardest to create what they want to see come to life.

Another way I try to make “food dreams come true” is by taking them to Market Street. I ask them what sounds good, give them a little grocery cart and let them “shop.” *I do guide them to select certain ingredients to help make their recipe ideas a reality and to prevent a cart full of goodies.*Recently I gave them freedom in the candy aisle to create a certain sweet treat: Candy Kebabs.

Candy Kebabs are a child’s dream come true: wooden skewers, loaded from end to end with bright sour gummy candy. This sweet treat is a magical and a sugary extravaganza; one that your children can easily participate in.These sweeties are perfect for an end of the school year celebration. Load the kids up in the car (or let them shop online!) and take them to Market Street’s most sugary location: the candy aisle.

Allow your children to select gummy sour candies like sour patch kids, gumdrops, apple rings and gummy worms. Then, pop over to the utensil aisle and grab wooden skewers and plastic treat bags. Once home, you and your kids will be adding patterns of mulit-colored and multi-shaped candies to the skewers.Bag them all up and prepare to use them in a variety of ways from teacher and neighbor gifts to last-day-of-school celebration fun.

These Candy Kebabs are the perfect way to let your children create in the kitchen and to show you how magically sweet their little worlds can be.

Candy Kebabs

Author note: Part of the fun of this sugary treat is a choosing a variety of candies to use. Be sure to select a variety of shapes and sizes. Be careful when placing the candy on the skewer. The pointed end can hurt. Don’t feel obligated to fill then entire skewer with candy. Sometimes I only work with half to a quarter of the skewer. If you want to place all the kebabs in one bag, wrap each individual skewers in parchment paper. This prevents them from sticking to one another.

wooden skewers

Air Heads Xtremes Rainbow Berry Bites

Apple Rings Candy

Dots

Sour Gummi Worms

Sour Path Kids “Strawberry”

  1. Hold the blunt end of the skewer. Using the pointed end as the starting point, place one piece of candy on the pointed end and pierce the candy. I prefer to start with a flat and wide piece of candy, like the Rainbow Berry Bites.
  2. Pull the piece of candy towards your hand. Leave about 3 inches of space between the end piece of candy and your hand. Continue this process alternating between shapes and sizes of candy.
  3. Leave one to two inches at the top of the skewer. When the skewer is full of candy, slice off the pointed end. Place the candy in a plastic bag. Remove when ready to serve.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Mushroom and Brie Grilled Cheese

Mushroom and Brie Grilled Cheese

Author note: The mayonnaise in this recipe is used to coat the exterior of the bread, not the interior. Mayonnaise is the perfect ingredient to promote browning on the outside of the grilled cheese sandwich.

2 tablespoons of extra-virgin olive oil

2 garlic cloves, crushed

1 1/2 cups of a variety of mushrooms (crimini, shiitake, portabello)

pinch ground ginger

1 teaspoon kosher salt

French bread (or thick white bread), sliced

mayonnaise

whole grain mustard

brie, with the outer layer removed

fresh basil leaves, torn

unsalted butter

  1. In a skillet, heat the extra-virgin olive oil and garlic over medium heat. Once the pan is hot and the garlic fragrant, add the mushrooms. Add the ginger and salt. Stir well to coat. Cook over medium heat until the mushrooms are softened, about 10 minutes. Stir occasionally. If the mushrooms begin to stick to the pan, add a splash or two of water to deglaze the pan. Remove the mushrooms from the heat.
  2. Cut the brie into thin slices. Set aside.
  3. Take one piece of bread. Smear a generous portion of mayonnaise on one side and a generous smear of whole grain mustard on the other side. With the mayonnaise side facing down, add a layer of brie on top of the mustard. Place a spoonful of mushrooms on top of the mushrooms. Top the mushrooms with the torn basil. Repeat this step until the amount of sandwiches desired is constructed. These sandwiches should be “open-faced” at this step. The top piece will be added later in the cooking process.
  4. Meanwhile, in a cast iron skillet, melt a thin slice of butter over medium heat. Once the butter is melted, swirl the butter in the pan to evenly coat the skillet.
  5. Once the pan is hot, move the opened-face sandwiches to the skillet (two to three pieces of bread at a time, depending on the size of the pan).
  6. Add another layer of brie to top each sandwich on the skillet.
  7. Take the second piece of bread and add a generous layer of mayonnaise to one side. Place this slice on top of the “open-faced” sandwich that is now cooking in the skillet. The mayonnaise side should be facing up. Repeat this step until all sandwiches are now topped with a slice of bread.
  8. Continue to cook the sandwich until the bottom side is golden brown, about 5-8 minutes. Gently flip the sandwich and cook the remaining side until golden and the cheese is melted. Serve immediately.

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