By Published On: July 22, 2013

Maureen: Corn on the cob

Mary: Peachy Drink

4 ripe peaches, skins and pits removed
6 oz lemonade concentrate (not diluted)
6 oz vodka
2 cups ice cubes

Combine in blender.  Server in clear glasses.
Garnish with fruit.

Hint: The peaches must be ripe. Do not use canned peaches.
This beverage is best enjoyed outdoors on a hot day.
Can be made in advance and stored in the freezer.
Recipe can be doubled.

Adult Variation: replace vodka with rum
Kiddie Variation: replace vodka with water

Tim: Surf and Turf with fresh Asparagus and seasoned seedless cucumbers

Tina: Campfire Pies and Kebabs

Jordan: Grilled corn salad

Megan: Salmon on the grill.

From Deb Asplund and Paul Padratzik from Cooking Light Magazine with my additions

2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon Chipotle chile powder (or more if you want more heat)
1/2 teaspoon ground cumin
2 teaspoons brown sugar
1/2 teaspoon ground garlic
1/2 teaspoon dried cilantro
1 teaspoon sea or kosher salt
4 (6 oz.) salmon steaks or filets
Cooking spray
Maple syrup

Combine first 7 ingredients. This recipe creates a larger portion of the rub and can be prepared and stored for future use. Sprinkle salmon with salt, then rub the spice mixture on the salmon. Place fish on the grill rack coated with cooking spray. Grill 7 minutes, or to preferred doneness. Brush or drizzle maple syrup over the salmon about a minute before taking them off the grill.

Fred: Watermelon

Sheryl: Black Bean Corn Salsa

2 cans black beans, drained and rinsed
2 cups frozen corn
1 cucumber, diced
1 red pepper, diced
3-4 Roma tomatoes, diced
1 cup snipped cilantro
1 lime, juiced
1/4 cup olive oil
salt and pepper
3 cloves garlic

Mix ingredients together.

Beth: Fruit salad

1 pint raspberries
red seedless grapes, halved
2 peaches, diced
2 apples (or 1 apple and 1 asian pear), diced
1/2 quart strawberries, sliced
blueberries if you like them
Put down the mayo, this salad doesn’t need a dressing beyond a little squeeze of lime or lemon juice.

Victoria: French Potato Salad

How To Cook
prep 10 mins
total time 30 mins
Servings 6

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced

Cook’s Note
If you don’t have sherry vinegar, try cider or champagne vinegar instead. Use your favorite fresh herbs in this potato salad to make it your own.

1. Step 1
Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
2. Step 2
Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

Everyday Food, July/August 2009

About the Author: cat-tonic

Born of curiosity and enthusiasm, we’re a scrappy group of smart, passionate marketers who work hard and play hard. We show up every day and fight for our clients who are making the world a better place. We listen with curiosity, explore deeply, ask hard questions, and sometimes put forth ideas that might make you squirm. Because we believe the status quo is good for growing mold but not much else. The way we see it, change is the way forward and the magic happens when curiosity, math, science, instinct, and talent intersect.
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