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Recipes for the last days of summer | Families

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Recipes for the last days of summer

Labor Day might be the unofficial end to summer, but if you’re like me, you’re not ready to let go just yet. One part of summer I always miss is fresh fruit and vegetables and all the summer time recipes that can come straight out of the garden.

John Freeze, the executive chef of The Erie Grill at the Renaissance Del Monte Lodge, was nice enough to share some of his favorite recipes right out of The Erie Grill cookbook:

Watermelon Bruschetta with Fresh Basil

1 Cup Watermelon – ½ inch dice                                  1 tbsp. Red Onion- finely diced
1 Cup Heirloom Tomatoes- chopped                            2 tbsp. Fresh Lime juice
½ Cup Basil Leaves- cut into Chiffonade                     1 tbsp. Extra Virgin Olive Oil
2 tsp. Jalapeno Peppers- finely diced                            Sea Salt and Freshly Ground Black Pepper

In a stainless steel mixing bowl, combine the watermelon, tomatoes, red onions and hot peppers, and gently fold together. Fold in the lime juice, oil and the basil. Season to taste with sea salt and freshly ground pepper.

Serving suggestion: Cut a baguette in to ¼ inch slices, lay out on a baking pan, drizzle with extra virgin olive oil and toast in a 350 degree oven for 5 minutes. Cool and top slices with the bruschetta mix.

Strawberry Vinaigrette


2 pints Strawberries (green stem removed)           1 tsp. Chinese Five Spice
½ cup Rice Wine Vinegar                                      2 tsp. Kosher Salt
1 tbsp. Ginger freshly chopped                               ¼ cup Vegetable Oil 
1 tsp. Cayenne pepper

Puree all ingredients except the oil in a blender. With the blender running, slowly add the oil until emulsified. Refrigerate until needed.

Heirloom Tomato Vinaigrette

Ingredients (makes 1 quart):

1 lb. variety of ripe Heirloom Tomatoes, seeded            2 fl oz Lemon Juice
1 oz minced Shallots                                                       2 fl oz Lime Juice
4 fl oz Red Wine Vinegar                                               2 tbsp chopped Basil
1 oz pasteurized Egg Yolks                                            1 tbsp chopped Tarragon Leaves
8 fl oz Grape Seed Oil                                                    2 tsp Kosher Salt
1 tsp. White Pepper ground

Puree the tomatoes, shallots, vinegar and egg yolks in a blender or food processor. Add the grape seed oil slowly with the motor running to form a thick sauce. Add the juices and herbs. Then season with the salt and pepper. Serve this heart healthy vinaigrette with grilled salmon, chicken or fish.

I hope these recipes are a part of your last family cookout of the summer!

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