he squash. Dice the [unpeeled] summer squash into 1/2\" cubes
Preparation.
1. Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
2. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
3. Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
Muddle mint, simple syrup or sugar, berries and lime juice.
Fill glass with crushed ice - it is very important to use crushed ice, not cubed - then add rum.
Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until glass begins to frost on the outside.
Spritz with soda water and stir one last time to incorporate.
Garnish with a sprig of fresh mint.
alad for a terrific and simple summer meal.
Boil water to steep tea and mint. Steep about 15 minutes and remove tea bags. Leave mint in solution until cool. Strain into 2-gallon container. Add lemonade, peach nectar and syrup concentrate. Add the ginger ale and soda. Taste before adding Simple Syrup.
issolved. You're making a simple syrup so you want the
Set aside.
For the summer salad, toss vegetables with 1
Let cool.
For the summer pavlova, preheat oven to 300
time, slightly dampen each summer roll wrapper on a work
Bring milk to a boil. Add rice and stir to combine. Simmer very gently for 30 mins, stirring occasionally, until very thick and rice is tender. Remove from heat and stir in sugar and vanilla extract. Let cool.
Preheat broiler. Lightly oil 4 (3 inch) ring molds and place on a baking tray. Divide rice pudding between rings and sprinkle with freshly grated nutmeg and brown sugar. Broil for 2 mins, until sugar is melted and bubbling. Let cool slightly then transfer to individual serving plates. Serve with summer fruits.
oin with olive oil and summer savory, ensuring it sticks, then
Slice summer sausage into 1/4\" rounds -
Cook pasta in boiling salted water until just tender. Drain then return to pan.
Meanwhile, heat butter and oil in a large, nonstick frying pan over high heat. Cook zucchini, summer squash and garlic, stirring, for 8 mins, or until just tender. Add stock and bring to a boil. Reduce heat and stir in cream, lemon zest, spinach and chives. Warm through.
Add pasta, season and toss to combine. Serve sprinkled with Parmesan.
In a large skillet over medium heat, melt butter.
Saute garlic and scallion until garlic is tender but not browned.
Loosely scatter zucchini and summer squash into skillet. Stir in basil, pepper and salt and cover skillet.
Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.
milk, oil and shredded Yellow Summer Squash.
Pour the Squash
Preheat oven to 325\u00b0F.
Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage.
For the glaze, in a bowl, combine the honey, mustard and brown sugar.
Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices.
Bake, uncovered, for 40 min., basting with glaze once.
Before serving, slice sausage completely.
he pan.
For the Summer Fruit Salad:
Mix fruit
an use any combination of summer squash for this dish.
Simple syrup: combine the water and
Slice summer sausage in thin slices.
Cut a slice of American cheese in 4 sections.
Take a cracker, bagel or English muffins (split bagel, cut muffins); place a piece of summer sausage on top of cracker, then a piece of cheese.
Microwave on High (max power) 35 to 40 seconds or until cheese is melted.
Serve hot.