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4th of July Garden Menu

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:

  1. Combine the watermelon, peaches, tomato and onion in a large bowl.  Chiffonade the basil and mint and add to the fruit mixture.
  2. 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

 

 

About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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