• warning: Parameter 2 to ed_classified_link_alter() expected to be a reference, value given in /home/humboldt/www/www/includes/common.inc on line 2892.
  • warning: Parameter 2 to ed_classified_link_alter() expected to be a reference, value given in /home/humboldt/www/www/includes/common.inc on line 2892.
  • warning: Parameter 2 to ad_flash_adapi() expected to be a reference, value given in /home/humboldt/www/www/includes/module.inc on line 482.
  • warning: Parameter 2 to ad_flash_adapi() expected to be a reference, value given in /home/humboldt/www/www/includes/module.inc on line 482.
  • warning: Parameter 2 to ad_flash_adapi() expected to be a reference, value given in /home/humboldt/www/www/includes/module.inc on line 482.
  • warning: Parameter 2 to ad_flash_adapi() expected to be a reference, value given in /home/humboldt/www/www/includes/module.inc on line 482.
  • warning: Parameter 2 to ad_flash_adapi() expected to be a reference, value given in /home/humboldt/www/www/includes/module.inc on line 482.

COOK OF THE WEEK - NATIONAL FRESH FRUIT AND VEGETABLE MONTH

June is “National Fresh Fruit and Vegetable Month.” With the Farmer’s Market beginning shortly, what better time to try some new and/or different recipes using the fresh produce grown locally? This week’s cook column is providing some recipes for those homegrown summer favorites.

Avocado, Tomato and Mango Salsa
Fhiveshot, allrecipes.com
1 mango-peeled, seeded and
diced
1 avocado- peeled, pitted, and
diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and
minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro and garlic. Stir in the salt, lime juice, red onion and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Midsummer Italian Bread Salad
Tamara, allrecipes.com
1 clove garlic
1 pound loaf Italian Bread
1 cup chopped tomatoes
1 cup cucumber-peeled, seeded
and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 tablespoons balsamic vinegar
Rub a peeled clove of garlic around a wooden salad bowl. Pull apart the bread into bite-sized pieces. In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
*If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.

STRAWBERRY-MELON SUMMER SALAD
Drizzler, allrecipes.com
1 cup lemon yogurt
1 tablespoon honey
1 teaspoon lemon juice
2 cups watermelon balls
2 cups cantaloupe balls
2 cups halved fresh strawberries
In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth. Gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.

Fresh Fruit Salad
tasteofhome.com
4 cups fresh strawberries, halved
2 cups fresh blueberries
2 to 3 kiwifruit, peeled and
sliced
2 bananas, sliced
2 cups seedless grapes, halved
1 cup (8 ounces) plain yogurt or
vanilla yogurt
2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon vanilla extract
In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes.
In a small bowl, combine yogurt, lemon juice, sugar and vanilla. Serve with fruit. Makes 10 servings.

Marinated Fresh Vegetable Salad Recipe
Harriet Stichter, Milford, IN, tasteofhome.com
2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumber
1 medium onion, thinly sliced
and separated into rings
Dressing:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine
vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon. Makes 12 (3/4 cup each) servings.
* Sliced zucchini may be substituted for the cucumber.

Spicy Squash Pickles
Ruth Cousineau,
Cooking Light, June 2012
myrecipes.com
3/4 pound zucchini, cut into
1/4 inch-thick slices
3/4 pound yellow squash, cut
into 1/4 inch-thick slices
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion
(such as Vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red
pepper
Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.

Melanie’s Garden-Tomato Soup
Cooking Light, June 1999
myrecipes.com
2 teaspoons olive oil
3/4 cups chopped onion
1 tablespoon chopped fresh
oregano or basil
1 teaspoon chopped fresh or
1/4 teaspoon dried thyme
2 garlic cloves, chopped
5 cups diced tomato (about 2
pounds)
1-1/2 cups water
2-1/2 tablespoons tomato paste
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Thinly sliced fresh basil
(optional)
Heat olive oil in a large saucepan over medium heat. Add the onion, oregano, thyme, and garlic; cook 4 minutes, stirring frequently. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil. Reduce heat; simmer 15 minutes. Place half of soup in a blender or food processor; process until smooth, and pour into a bowl. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.
Cooking Light, June 1999.

Herby Cucumber Salad
David Bonom,
Cooking Light, June 2012.
myrecipes.com
1/4 cup plain low-fat yogurt
2 tablespoons coarsely chopped
fresh dill
1 tablespoon coarsely chopped
fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive
oil
1-1/2 teaspoons coarsely
chopped mint
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1 garlic clove
5-1/2 cups thinly sliced
cucumber (about 2 large)
2-1/2 cups thinly sliced red
onion
Combine the first 11 ingredients in a food processor or a blender, and process until well blended. Combine the cucumber and onion in a large bowl. Drizzle with yogurt mixture, and toss to coat.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.