The edible garden team of Raincatcher’s put together this 4th of July menu. We thought you might want to recreate this easy lunch while celebrating this weekend.
Red, White and Blue Menu
Jalapeno Poppers
Papalo and Pimento Cheese
Peach, Watermelon and Tomato Salad with Mint and Basil
Blackberry Cobbler
Blueberry Marshmallows in a Chocolate Shell
Papalo is an herb we began growing this season. Next week we will reveal what we have learned about papalo. We love the taste of it and think you will want to grow it in your garden.
Jalapeno-Pimento Cheese Spread
Want a little extra heat? Add more jalapeno juice.
Ingredients
3 cups grated Cheddar cheese
1½ cups grated Monterey Jack cheese
½ cup chopped pimentos
2 tablespoons chopped pickled jalapenos with juice
1 cup good quality mayonnaise
1 cup Miracle Whip
Directions
Combine all ingredients and mix well.
Yield: 6 cups
Peach, Watermelon and Tomato Salad with Mint and Basil
Vibrant colors are the perfect match for this summer salad.
Ingredients:
½ medium size watermelon, cubed
3 medium peaches, cubed
2 medium size heirloom tomatoes (green variety) cubed
½ red onion, thinly sliced
1-2 stalk’s worth of basil leaves
1-2 stalk’s worth of mint leaves
Juice of one lime
1 teaspoon salt
¼ teaspoon freshly ground pepper
1 teaspoon sugar
¼ teaspoon chili powder
1 teaspoon white wine vinegar
¼ cup good quality olive oil
Directions:
- Combine the watermelon, peaches, tomato and onion in a large bowl. Chiffonade the basil and mint and add to the fruit mixture.
- In a separate bowl, whisk the remaining ingredients and toss with the fruit mixture. Chill or serve at room temperature.
Yield: 6-8 servings
Linda Alexander
Pictures by Ann Lamb
DALLAS GARDEN BUZZ 