Summer, summer, summertime ... recipes

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Posted: July 11, 2014 at 6 a.m.

Lemon Glazed Blueberry Tea Bread

Lemon Glazed

Blueberry Tea Bread

2 cups all-purpose flour

1 tbsp. baking powder

1 cup sugar

¼ tsp. salt

1 tsp. fresh lemon zest

1½ cups fresh blueberries

2 tsp. fresh squeezed lemon juice, or more to taste

3 tbsp. vegetable oil

2 large eggs

1 cup milk


2 tbsp. fresh lemon juice

¼ cup sugar

1 tsp. fresh lemon zest

Combine flour, sugar, baking powder and salt. Stir in blueberries and lemon zest.

In another bowl, beat eggs; add milk, oil and lemon juice. Stir into the dry ingredients mixture, just until moistened.

Pour into a greased 9x5 loaf pan. Bake at 350 degrees for one hour or until toothpick tests clean.

Combine all glaze ingredients. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.

Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and serve.

-- courtesy of Patti Jones

Lynn & Paul's

Fruit Tea

12 oz. can frozen pineapple juice

12 oz. can frozen orange juice

12 oz. can frozen lemonade

2 cups white grape juice

2-4 cups sugar

4 family-size tea bags

In large container combine all of the frozen juices, grape juice and two cups of sugar.

Boil 2 quarts water and steep tea. Mix tea in with juices. Add more sugar to taste.

Split the juice mixture equally into 2 separate gallon jugs. Top off each one with water. Chill.

-- courtesy of Linda Barker

Summer Spicy

Shrimp Salad

1 lb. cooked shrimp, chilled and coarsely chopped

½ cup mayonnaise

1½ tbsp. fresh lemon juice

½ tsp. paprika

¼ tsp. cayenne pepper

¼ cup minced red onion

¼ cup minced celery

½ cup real bacon bits (4-5 slices chopped)

¼ cup fresh parsley chopped

Mix all salad ingredients together. Chill for at least ½ hour. Fill tortilla cups or bowls with salad or use as dip with toasted baguette slices.

-- courtesy of Allison Hazell


Watermelon Salad

4 cups watermelon, cubed (seedless is easiest)

1 large cucumber, seeded and diced

½ red onion, minced

¼ cup crumbled feta cheese

8 pitted kalamata olives, quartered (optional)


1 tsp. lemon juice

2 tsp. lime juice

zest of one lemon and one lime (optional)

½ cup chopped fresh parsley

⅓ cup fat-free Greek or regular yogurt

¼ tsp. black pepper

Mix dressing ingredients in a small bowl and refrigerate.

Toss all other ingredients together. Keep chilled till ready to serve, then gently fold in dressing.

Feel free to substitute olives with raisins or fresh blueberries.

-- courtesy of Connie Tucker

Grilled Salmon

and Summer Squash

2 lb. fillet of salmon (not steaks)

Olive oil


McCormick's Season-All

Rosemary (fresh or dried)

Thyme (fresh or dried)

1 summer squash per person, about 6-7 inches in length each


Cut a squash into ¼-inch slices and place on a large piece of heavy duty aluminum foil. Brush with olive oil and place a tablespoon of butter on top. Season to taste with the Season-All and pepper. Fold aluminum over and form an envelope for each squash for personal servings. Place on top rack and grill packets for 10-15 minutes.

Spray a large piece of heavy duty aluminum foil with butter-flavored cooking spray and place fillet on foil, skin-side down. Brush fillet lightly with olive oil. Season to taste with Season-All, rosemary, thyme and paprika. (about ½ tsp. each).

Spray another large piece of foil with the cooking spray, and place on top of fillet, then fold corners completely around fillet to form an envelope. Place envelope on rack, and grill on a low to medium flame for 10-12 minutes on each side (or until done), skin side down first, then other side. When done, peel skin off and serve spice-side up.

-- courtesy of Robyn Bruce

NAN Dining Guide Kitchen Talk on 07/11/2014

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