Dip into the Cream
of the Crop

June is a wonderful month for fresh
corn and while corn is tasty right
off the cob, it can also be...

read more

A Fresh Twist
on Cherries

If you're looking for a pretty
and tasty summertime dessert
this month, look no further than...

read more

Restaurant Style
Ribs at Home

The grill may typically be Dad's
domain, but this Father's Day
why not treat the man in your life...

read more

Dip into the Cream of the Crop

June is a wonderful month for fresh corn and while corn is tasty right off the cob, it can also be a great addition to dips and salsas. This recipe makes use of other in-season ingredients too, like red peppers and basil. This fresh salsa will make a colorful and yummy appetizer for any summer time cookout.

Fresh Corn and Avocado Salsa

Ingredients:

  • 3 ears fresh corn, husks and silks removed
  • 2 avocados, peeled, pitted and cubed
  • 1 red onion, finely diced
  • 1 red pepper, seeded and diced
  • 1/4 chopped fresh basil
  • 1/3 cup red wine vinegar
  • 2 Tablespoons olive oil
  • 1/4 cup fresh lime juice
  • Salt to taste

Directions:

Place the corn in a large pot and cover with water. Bring to a boil and cook until kernels are tender but crisp - about 5 minutes. Drain and cool corn in cold water. Use a knife to scrape kernels from the cobs.

Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper and basil. Gently mix in vinegar, olive oil and lime juice. Season to taste with salt.

Serve with tortilla chips.

Return to top


A Fresh Twist on Cherries

If you're looking for a pretty and tasty summertime dessert this month, look no further than the cherry bin at your local market! This dessert takes advantage of fresh, gorgeous cherries and provides an easier alternative to the traditional cherry pie. While this dessert is easy and quick to prepare, it will require a little bit of work spent pitting your cherries, but a cherry pitter (around $10 at any kitchen store) can make quick work of that task.

Fresh Cherry Cobbler

Ingredients:

  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 Teaspoon baking powder
  • 1 cup milk
  • 2 cups pitted sour cherries
  • 3/4 cup white sugar
  • 1 Tablespoon all-purpose flour

Directions:

Preheat oven to 350 degrees.

Place butter in a 9x13 baking dish and place in oven to allow butter to melt while oven is preheating. Remove as soon as butter has melted - about 5 minutes.

In a medium bowl, stir together 1 cup flour, 1 cup sugar and baking powder. Mix in the milk until well blended, then pour the batter over the butter in the pan. Do not stir.

Rinse out the bowl from the batter and dry. Place cherries in the bowl and toss with remaining 3/4 cup sugar and 1 tablespoon flour. Distribute the cherry mixture evenly over the batter. Do not stir. Bake for 50-60 minutes, until golden brown. A toothpick inserted into the cobbler should come out clean.

Return to top


Restaurant Style Ribs at Home

The grill may typically be Dad's domain, but this Father's Day why not treat the man in your life to a little barbequing of your own? This recipe is big on taste, but easy enough for even a novice griller. Note that you will need to get started the day before you want to eat the ribs - most of the cooking is taken care of in the oven the day before and then a rub works its magic overnight. Finish it off with a delectable dipping sauce and you'll never need to go to a restaurant for ribs again!

Barbecued Ribs

Ingredients:

  • 4 pounds baby back pork ribs
  • 4 cloves garlic, sliced
  • 1 Tablespoon white sugar
  • 1 Tablespoon paprika
  • 2 Teaspoons salt
  • 2 Teaspoons black pepper
  • 2 Teaspoons chili powder
  • 2 Teaspoons ground cumin
  • 1/2 cup dark brown sugar
  • 1/2 cup cider vinegar
  • 1/2 cup ketchup
  • 1/4 chili sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 1/2 Teaspoon dry mustard
  • 1 clove, crushed garlic

Directions:

Preheat oven to 300 degrees. Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover and bake for 2 1/2 hours. Cool slightly.

In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder and ground cumin. Rub spices over cooled ribs. Cover and refrigerate overnight.

In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered for 1 hour. Reserve a small amount for basting. Save the rest of the sauce for use as a dipping sauce.

Preheat grill for medium heat.

Grill ribs, covered, for about 12 minutes, basting with the reserved sauce, until browned and glazed. Serve with reserved dipping sauce.

Return to top