Here’s a great way to cool off: get ready for Straub’s Summer Produce Sale (June 17-23, 2013) with these perfect recipes for summer! From Caprese Salad, to Watermelon Smoothies & Fruit Tarts, these recipes are perfect to bring to any summertime celebration.

Peach Crisp

Ingredients

6 Cups Fresh sliced peaches

1 Cup Flour

1 1/2 Cups sugar

1 tsp. baking powder

1/4 tsp. salt

1 beaten egg

Sprinkle of cinnamon

1/3 Cup butter, melted

Directions

1.Preheat oven to 350°F.

2. Mix together flour, sugar, baking powder, and salt.

3. Add mixture to beaten egg and mix until combined.

4. Place fruit in separate baking dish & sprinkle with cinnamon.

5. Add dry ingredients to the top of fruit in baking dish.

6. Pour melted butter over top.

7. Bake for one hour. You want this to bubble up and brown a little on top.

8. Serve with ice cream or cool whip.

Poppy Seed Fruit Salad

Ingredients

1/4 cup honey

1/4 cup limeade concentrate

2 tsp poppy seeds

1 cup fresh halved strawberries

1 cup cubed fresh pineapple

1 cup fresh blueberries

1 cup cubed seedless watermelon

1/4 cup slivered almonds, toasted

Directions

1. In a small bowl, combine the honey, limeade concentrate, and poppy seeds. In a serving bowl, combine the fruit. Drizzle with dressing; toss to coat. Sprinkle with almonds. Serve with a slotted spoon.

Watermelon Mojito Popsicles

Ingredients

8oz. watermelon juice (2 ½ cups chopped watermelon)

2 oz fresh lime juice

1 oz. simple mint syrup (recipe follows)

8 oz. light rum

14 oz. club soda

Directions

1. Place chopped watermelon in a food processor or blender and process until watermelon is juiced (will be slightly pulpy).

2. Combine watermelon juice, lime juice, mint syrup, and rum in a shaker and shake well. Fill popsicle mold 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine.

3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Mint Syrup
(You will have more syrup than you need. Save for other cocktail uses)
1/2 cup water

1/2 cups sugar

1 cup mint leaves, loosely packed

Directions

1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fine-ness of the sieve tiny pieces may remain).

Fruit Salsa with Baked Cinnamon Chips

Ingredients

2 kiwis, peeled and diced

2 apples – peeled, cored and diced

8 ounces raspberries

1 (16 oz) carton of strawberries, diced

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

melted butter or butter flavored cooking spray

Cinnamon sugar:

1 cup white sugar

2 Tablespoons cinnamon

Directions

1.In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350°F.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Bing Cherry Mojito

Ingredients

1 lime, cut in half

12 mint leaves

6 bing cherries, stems removed and pitted

¼ cup cherry simple syrup (recipe follows)

1½ ounces white rum

Club soda

Cherry simple syrup

¾ cup bing cherries, stems removed and pitted

½ cup water

¼ cup sugar

Directions

1. Make the simple syrup. Heat water and sugar over medium-low heat until sugar dissolves. Let cool slightly, then add to a blender along with the ¾ cup bing cherries. Puree, then strain through a fine-mesh sieve into a small container or pitcher. Set aside.

2. In a large, sturdy glass, muddle together the lime halves, mint, and cherries until the lime juice has been released and the mint and cherries are well-smashed.

3. Stir in the cherry simple syrup and white rum.

4. Fill glass with ice and top off with club soda. Add a wide straw, garnish with a mint sprig and a cherry, and serve.

Melon Ambrosia

Ingredients

1 cup watermelon cubes

1 cup cantaloupe cubes

1 cup honeydew balls

1/3 cup lime juice

2 T sugar

2 T honey

1/4 cup flaked coconut, toasted

Directions

1.In a small bowl, combine the melon balls. In another bowl, combine the lime juice, sugar, and honey; pour over melon and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with coconut. garnish with mint if desired.

Summertime Watermelon Smoothie

 

Ingredients

1 cup cubed watermelon

2 T honey

dash of cinnamon

1 (6 ounce) carton of low-fat lemon yogurt

Directions

1. Process watermelon, honey, and cinnamon just a little to mix.

2. Add lemon yogurt, pulse quickly and serve immediately.

Blueberry Banana Bread

Ingredients

2 1/2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups mashed bananas

1/4 cup fat free buttermilk

2 tbsp lemon juice

2 tbsp canola oil

2 large egg whites

1 large egg

1 tsp grated lemon zest

1 cup blueberries (I used a whole pint)

Glaze

1/2 cup confectioners sugar

2 tsp lemon juice

1/2 tsp grated lemon zest

Directions
1. Preheat oven to 350°F. In a large bowl combine all dry ingredients.
In another bowl combine 1 1/2 cup mashed ripe bananas, 1/4 cup fat-free buttermilk,
2 Tbsp lemon juice, 2 Tbsp canola oil, 2 large egg whites, 1 large egg, and 1 tsp grated lemon zest. Stir flour mixture into wet ingredients, then stir in 1 cup blueberries.

2.Pour batter into 9x5x3-inch loaf pan coated with baking spray; bake 1 hour. Cool in pan on wire rack 15 minutes.

3.In a bowl combine 1/2 cup confectioner’s sugar, 2 tsp lemon juice, and 1/2 grated lemon zest. Spread over top loaf; cool completely.

Roasted Grape Tomato Caprese Salad

Ingredients

Pint of grape tomatoes

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

2 ounces mozzarella cheese, cut into small cubes

8-10 basil leaves, cut into thin strips

Salt to taste

Directions

1.Preheat oven to 425°F.

2. Cut tomatoes in half.

3. Mix tomatoes with olive oil and balsamic vinegar.

4. Place tomatoes in a single layer on a baking sheet.

5. Roast for about 15 minutes or until the tomatoes just begin to burst.

6. Remove tomatoes to a serving dish.

7. Stir in basil and mozzarella.

8. Salt to taste.

Notes

Just double the recipe for larger portions or more people. Use mozzarella flavored substitute for a dairy-free version.

Strawberry Cooler

Ingredients

3 cups water

3 cups fresh sliced strawberries

3/4 to 1 cup sugar

1/4 cup lemon juice

1 tsp grated lemon peel

1 cup ginger ale

crushed ice

Directions

1. In a blender, process the water, strawberries, sugar, lemon juice, and peel in batches until smooth.

2. Pour into pitcher; stir in the ginger ale. Serve over ice.

Festive Fruit Tart

Ingredients

Pastry for single crust pie

1 package cream cheese

3 T sugar

1 tsp vanilla

3/4 tsp almond extract, divided

1/2 cup fresh blueberries

1 cup fresh blackberries

1 cup fresh raspberries

1 medium ripe peach

1 T apricot preserves

Directions

1. Press pastry onto the bottom and up the sides of a non-greased 9-in tart pan with removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450°F for 10-12 minutes or until golden brown. Cool completely on wire rack.

2. In a small mixing bowl, beat the cream cheese, sugar, vanilla, and 1/2 tsp of almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.

3. In a small microwave-safe bowl, combine apricot preserves and the remaining almond extract. Microwave, uncovered, on high for 20-30 seconds or until warm; brush over fruit. Store in the refrigerator.

Tesoro tomatoes are a true Food Lover’s tomato! Perfect for all recipes and uses with a bold taste and great texture—just arrived in stores today! Keep your eye out for these beauties…

THE TOMATO THAT COOKS!
Tesoro is an exciting new award-winning tomato that is the best ingredient for cooking, slicing and dicing. Tesoro is an “all-meat” tomato with no gel. Whether it’s cooking fresh tomato sauce, preparing a tasty salsa or bruschetta or simply making a delicious sandwich, Tesoro tomatoes are perfect for a wide variety of uses. In Italian, tesoro means treasure!

HERITAGE

• Tesoro began in Italy as a seed variety named Intense selected by Nunhems Vegetable Seeds
• Intense Variety won Fruit Logistica’s Innovation Award and the PMA’s Buyer’s Choice Award in 2008
• The Produce Exchange brought Intense to North America in 2007 and the brand Tesoro was born with its first retail test in 2010.
• Today, Tesoro tomatoes are hot house grown and are available year-round

SAY GOODBYE TO:
• Wagon wheel slices
• Watery salsa
• Soggy sandwiches

USAGE
Proven “best tomato when used in a recipe” by Scientific Certification Systems.
Usage Examples

• Thick and robust sauces and sautés
• Chunky and never watery salsa and bruschetta
• Sandwiches that don’t get soggy
• Baked or grilled halves & slices hold their shape

STORAGE & HANDLING

Store as you would any other tomato—in a cool dry place at 55°F

Recipe suggestion: Try Tesoro tomatoes in this great Ratatouille!

Straub’s Fresh Squeezed Orange Juice is a sweet and coveted customer favorite, but you may not yet know its contributions to sustainability in our community. Every year, 33 tons of oranges are squeezed by our Produce professionals. 100% of those rinds are collected in organic waste bins along with our other produce trimmings. These bins are sent to a facility that collects local leaves and other forms of organic, carbon-rich “brown waste.” The trimmings, or “green waste,” are added to the brown organics and they are composted together to create the local compost available from the Missouri Botanical Garden. The next time you take a sip of Straub’s Fresh OJ, you can feel even better about what you are drinking.

Why use compost?

Compost adds nutrients and micronutrients to the soil and boosts plant growth and yields. Nutrients are released at a rate related to the plant’s needs, depending on the temperature and available moisture.

Compost binds with soil improving its texture and structure. Healthy soil organically sustains your plants, providing better moisture, oxygen for root growth and improved drainage. It increases the soil’s capacity to hold 200 percent of its dry weight in water.

Composting attracts nature’s soil builders in the form of earthworms and friendly insects that rejuvenate the soil and increase plant growth. It also helps balance the pH in the soil and acts like a buffer making plants more resilient and less dependent on specific pH levels. In addition to its buffer duties, compost performs similarly to mulch and helps prevent weeds from creeping into your garden.

Organic composting materials

A basic guide to achieve composing benefits is to build your compost from two parts carbon-rich “browns” for every one part nitrogen-rich “greens.” Materials included must be biodegradable and contain nutrients that are available and usable to microorganisms. Examples of organic compost matter includes pond algae, wood ashes, coffee grounds, feathers, organic kitchen garbage—except grease, oil and animal fats—, dry dog food, eggshells, flowers, grass clippings, produce trimmings, old newspaper, leaves, weeds, and kelp. There are many more!

Learn more about composting from National Geographic!

Fresh Morel Mushrooms are only available for a brief period in the Spring. Stop by Straub’s today to take advantage of this wonderful culinary treat. Try them with some of these great recipes:

Crispy Polenta with Morels & Broccoli from saveur.com

Sautéed Morels with Cream

• 15-20 fresh morels, cut in half if large
• 1 large shallot chopped fine
• 1 large clove garlic chopped fine
• 2 Tbsp butter (best with unsalted)
• 2 Tbsp olive oil
• 3/4 cup chicken stock
• 1 cup heavy cream
• salt & fresh ground pepper to taste

Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but even better on a grilled New York Strip Steak.

See more recipes at The Great Morel!