Here’s a pair of summery recipes that make good use of plenty of the seasonal produce you’ll find at the Market in July. These dishes will please your taste buds as well as looking beautiful on a plate. Together, they make a sensational summer supper perfect for dining alfresco. Blueberries and mustard may sound like an unlikely combo, but trust me, it’s delicious!
Blueberry-Dijon Chicken
Ingredients:
- 4 boneless skinless chicken breast halves (about 6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/2 cup blueberry preserves
- 1/3 cup raspberry vinegar
- 1/4 cup fresh or frozen blueberries
- 3 tablespoons Dijon mustard
- Optional: Minced fresh basil or tarragon
Directions:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.
- In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil or tarragon if desired. Makes 4 servings.
Sweet & Sour Squash Salad
Ingredients:
- 3/4 cup sugar
- 1/2 cup cider vinegar
- 1/4 cup olive oil
- 2 tablespoons ranch salad dressing mix
- 1/4 to 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 2 medium zucchini, thinly sliced
- 2 medium yellow summer squash, thinly sliced
- 2 celery ribs, chopped
- 1 cup chopped red onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
Directions:
- For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing.
- Refrigerate, covered, until cold. Serve with a slotted spoon. Makes 6 servings.
Cook’s Note: Fresh basil chiffonade would be tasty on this salad — especially if you use it with the chicken dish above.
