Summer Recipes For The Pioneer Day Holiday Weekend

Jul 23, 2020

Shalayne- Smith Needham- With the Pioneer Day holiday weekend ahead for the state of Utah. We are revisiting our conversation on summer recipes with USU extension agent Teresa Hunsaker from Weber County.

First, let's start off with your recipe to help us cool down a bit during these hot summer months, Lemon Ice Cream.

Teresa Hunsaker- This is so good! So delicious, rich, and creamy and thick. I think that summer is not the same unless you have homemade ice cream.

This one is a churned, custard-based ice cream, so it does take a little bit of time you make kind of lemon curd, or almost like a lemon pie filling base, to begin with. I am pasteurizing my eggs and still getting this nice thick lemon custard that then once I cool that down and refrigerate it overnight, I add my cream and some additional sugar and some lemon extract. And off I go to the ice cream freezer to turn that ice cream and it turns out so lovely.

SSN- Salads are always popular in the summer months, let us hear your recipe for roasted red potato spinach salad.

TH- This one is really fun if you like a take on potato salad and a toss salad kind of idea combined. I just think this one is quick, easy, nutritious, crispy, cool, and crunchy.

Basically, all you do is quarter some red potatoes and drizzle them in some olive oil and then roast those potatoes on a 425-degree oven. Once those are cooled down a little bit you just mix those in with your greens, especially spinach, spinach is my favorite option, but you can add in some baby kale and things like that. But the topper for me is some bacon as well as some homemade mustard dressing.

SSN- And last, but not least, roasted garlic and bean dip.

TH- So those of you that like hummus, I think that this one is worth a try. It is a nice variation. It's not quite the same as hummus but it's very easy to do with a can of Great Northern White Beans. You can add some lemon juice. The kicker in this that I just love is the rosemary.

SSN- All right, Teresa. Well, these all sound delicious. Do you have any other resources for more summer recipes that you would like to mention?

TH-  One of the places that you could go to for additional recipes and resources is our Create Better Health recipes, and to check out our Create Better Health Facebook pages as well as extension.usu.edu

Roasted Red Potato Spinach Salad

3 pounds small round red potatoes, scrubbed and cut in thin wedges

2 tablespoons olive oil

1 recipe Mustard Dressing (see recipe below) or other favorite Honey Mustard type dressing

Watercress, spinach, or salad greens

½ of a red onion, cut in thin wedges

3 – 4 cups sliced vegetables such as carrots, fennel, and/or celery

1 – 2 pints yellow or red cherry tomatoes, whole or halved

½ cup browned chopped bacon

Preheat oven to 425 degrees F. Toss potatoes with 2 tablespoons olive oil. Divide evenly among two well-greased 15x10x1-inch baking pans or shallow roasting pans. Sprinkle with salt and pepper. Roast, uncovered, for 30 minutes, or until tender and browned, turning once with metal spatula. Cool slightly; transfer to large bowl.

Meanwhile, prepare Mustard Dressing. Gently toss about 1/4 cup of the dressing with potatoes. Transfer remaining dressing to small jar or pitcher for serving. Cover and refrigerate potatoes and remaining dressing for 6 to 24 hours. Let potatoes stand at room temperature for 30 minutes before serving. To serve, arrange potatoes or toss with remaining ingredients.  Serve with Mustard Dressing.

Mustard Dressing

⅔ cup white wine vinegar

⅔ cup olive oil

½ cup light or regular mayonnaise

¼ cup hot mustard or stone-ground mustard

½ teaspoon salt

¼ teaspoon pepper

In blender combine vinegar, olive oil, mayonnaise, mustard, salt, and pepper. Process until blended.

Lemon Ice Cream

½ cup fresh lemon juice from 5-6 large lemons

2 tablespoons unsalted butter

2 large whole eggs

1 cup sugar

1 teaspoon lemon extract

2 cups light cream or whipping cream

pinch salt

In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts, sugar dissolves, and the mixture thickens, about 15 minutes. Allow the lemon curd to cool slightly, and stir in the extract, cream, and salt. Cover and refrigerate until cold or overnight.

Stir the cold custard well, then freeze in your ice cream machine according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, freezer at least 2 hours.

Roasted Garlic and Bean Dip  (Better Homes and Gardens)

¼ cup olive oil

6 cloves garlic

1 15 ounce can Great Northern or cannellini beans (white kidney beans), rinsed and drained

1 – 2 tablespoon lemon juice

½ teaspoon snipped fresh rosemary

¼ teaspoon salt

⅛ teaspoon ground black pepper

Assorted vegetable dippers, such as sweet pepper strips, Belgian endive leaves, and/or blanched cauliflower and/or broccoli florets*

Fresh rosemary sprig (optional)

n a small saucepan heat oil over medium-low heat. Add garlic; cook for 6 to 8 minutes or until garlic is softened and starting to brown, stirring frequently. Remove from heat; cool slightly.

In a food processor or blender combine beans, lemon juice, snipped rosemary, salt, pepper, and garlic mixture. Cover and process or blend until smooth. If desired, garnish dip with rosemary sprig. Serve with vegetable dippers.