cinderellasapron 
Today we have a very special video, because we will be celebrating summer, and the bountiful amounts of fruits and vegetables we get this time of year. So I’m going to be making what I like to call, a Farmers Market Feast. We will be making 2 drinks, 2 appetizers, 2 entrees, and 2 desserts. So whether you get your fruits and veggies at the grocery store, farmers market, or grow them yourself, I hope this gives you some new and unique ideas to utilize these beautiful, fresh ingredients!
Cherry Bourbon Slush
Ingredients
- 2 cups fresh or frozen cherries, pitted
- 2 cups ice
- 1 cup cola
- 2-3 ounces bourbon
- 1 TBSP lime juice
- lime slices, for serving
Instructions
- Combine all of the ingredients in a blender. Blend until smooth. Serve with lime slices.
Brazilian Lemonade
Ingredients
- 2-3 large limes, quartered
- 1 cup sugar
- 4 cups water
- 1/2 cup sweetened condensed milk
- fresh mint and ice, for serving
Instructions
- In a blender, combine the limes and sugar. Pulse a few times to muddle.
- Add the water and blend for 30 seconds.
- Add the sweetened condensed milk to a pitcher or jar. Strain the mixture into the pitcher, discarding the solids.
- Mix until the sweetened condensed milk is incorporated.
- Serve over ice and garnish with mint.
Tomato and Goat Cheese Tart
Ingredients
- 1 sheet puff pastry, thawed
- 1/4 cup pesto
- 4 ounces goat cheese
- 2 cups tomatoes, cherry or heirloom, cut in half (or thin slices)
- 2 tsp olive oil
- salt and pepper, to taste
- 1 egg, beaten
- fresh basil
Instructions
- Preheat oven to 400 degrees.
- Lay the puff pastry on a baking sheet lined with parchment paper.
- Lightly score 1/4 inch on the edge to make a crust.
- Crumble the goat cheese all over the puff pastry.
- Dollop the pesto on top, and then arrange the tomatoes, overlapping them slightly.
- Drizzle the olive oil on top, and sprinkle with salt and pepper.
- Brush the egg wash all around the edge of the crust.
- Bake for 25-30 minutes, or until golden and melted.
- Garnish with fresh basil.
Zucchini and Corn Quesadillas
Ingredients
- 2 zucchinis, sliced into thin half moons
- 1 small onion, diced
- 2 TBSP olive oil, divided
- 1 cup corn kernels
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 flour tortillas
- 2-3 cups pepper jack cheese
Instructions
- Preheat the oven to 400 degrees.
- In a large skillet, heat 1 TBSP oil, and add the onion. Cook for 5 minutes, or until softened. Add in the zucchini and corn. Season with salt, pepper, chili powder, cumin, garlic powder, smoked paprika. Cook until soft and tender.
- Remove from heat.
- Brush one side of all tortillas with oil. Lay 2 of them oil side down on a baking sheet.
- Sprinkle with half the cheese. Divide the filling between them. Add remaining cheese.
- Place the other tortillas oil side up on top. Bake until melty and golden brown, 10-12 minutes.
Sweet Corn Fettuccine
Ingredients
- 4 ears fresh corn
- 1 pound fettuccine pasta
- 3 TBSP butter
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 cup milk
- 1/2 cup half and half
- 1 tsp salt
- 1 cup corn water
- 1/2 cup parmesan cheese
- crushed red pepper (optional)
Instructions
- Bring a large pot of water to a boil. Cook the corn for 5 minutes. Remove. Reserve 1 cup of the water.
- Keep the corn water in the pot, and bring back to a boil. Cook the pasta in the same water, according to package directions.
- Cut the corn off the cob.
- In a large saucepan, melt the butter. Add the garlic and cook until fragrant.
- Add the flour, and whisk into the butter.
- Stir in the milk, half and half, salt, parmesan, and corn water. Allow to cook and thicken.
- Stir in the corn and cooked pasta. Sprinkle with crushed red pepper, if desired.
Baked Eggplant Parmesan
Ingredients
- 2 large eggplants, peeled and cut into 1/2 inch circles
- 1 TBSP salt
- 1 cup panko breadcrumbs
- 1 cup regular breadcrumbs
- 1 cup parmesan cheese
- 3 TBSP olive oil
- 1 TBSP Italian seasoning (mix of basil, oregano, and parsley)
- 3 eggs
- 1/2 cup flour
- 24 ounces marinara sauce
- 2 1/2 cups shredded mozzarella
- fresh basil, for serving
Instructions
- Lay the eggplant slices in a single layer, and sprinkle with salt. Allow to sit for 15 minutes to release some of the water. Pat dry with towels.
- Preheat oven to 400 degrees.
- On a plate, combine both breadcrumbs, parmesan, olive oil, and seasoning.
- Place the flour on a different plate, and whisk eggs in a bowl.
- Toss the eggplant slices in the flour, eggs, and then press into the breadcrumbs.
- Place on a parchment lined baking sheet. Bake for about 30 minutes, or until golden.
- Add about 1 cup marinara to the bottom of a greased 9×13 inch baking dish.
- Place a layer of eggplant ,and sprinkle some more sauce on top. Sprinkle on some mozzarella cheese. Repeat the layers of eggplant, marinara, and cheese, ending with cheese on top.
- Turn the oven down to 375 degrees. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes, or until golden and bubbling.
- Serve with fresh basil on top.
Peach Shortbread Bars
Ingredients
For the Crust
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1/4 tsp salt
For the Filling
- 3 large peaches, peeled and sliced
- 1/2 cup sugar
- 2 TBSP flour
- 1 TBSP lemon juice
- 1/2 tsp vanilla extract
For the Crumble
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, sugar, and salt. Grate the butter into the flour. Spoon in a TBSP or two of cold water, and mix until it resembles coarse crumbs.
- Line a 9×9 inch pan with parchment. Press the crust mixture into the bottom. Bake for 15 minutes, or until slightly golden. Let cool slightly.
- In a bowl, combine the peaches, sugars, flour, lemon juice, and vanilla.
- In a separate bowl, combine the crumble ingredients.
- Pour the peach filling over the crust, and then top with the crumble.
- Bake for 45 minutes, or until golden brown and bubbly. Allow to cool before cutting.
Triple Berry Pie
Ingredients
- 2 pie crusts, store bought or homemade
- 7 cups fresh berries
- 1 cup sugar, plus more for sprinkling
- 1 TBSP lemon juice
- 1 tsp vanilla extract
- 4 TBSP cornstarch
- 2 TBSP butter
- 1 egg, beaten
Instructions
- In a saucepan, combine the berries, sugar, lemon juice, and vanilla.
- Simmer over medium low heat, about 5-10 minutes, or until warm and juicy.
- Remove 1/2 cup of the juice and stir in the cornstarch. Add back to the pot, and cook an additional 5 minutes or until thickened.
- Turn off the heat, and add in the butter. Allow to cool for 15-20 minutes.
- Preheat the oven to 400 degrees.
- Line a pie tin with one crust, and add in the filling. Top with the second crust, either in a lattice form, or full. (If full, cut slits for venting).
- Brush with egg wash. Sprinkle with sugar.
- Bake for 45 minutes, or until golden brown and bubbling. If needed, add tin foil to the top if the crust is browning too quickly.
- Allow to cool before slicing.
