Triple-Melon Sorbet FloatSmoked Salmon Deviled EggsTomato-Watermelon Salad with Turmeric OilSmokin' Potato SaladRoasted Cauliflower with PepperonciniGrilled RatatouilleTaco Skillet Pizza with Cornbread CrustBlueberry Dump Cake

Fresh "Goodies" Recipes

Lots of fresh produce can be found at the area Farmers Markets and produce stands, along with many other locally produced items, such as  maple syrup and honey. Here are a few recipes utilizing those fresh goodies.

If you have a favorite summertime recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to

Triple-Melon Sorbet Float

Assorted melon balls (watermelon, honeydew, cantaloupe, etc.)

2 scoops lemon, raspberry, or other fruity sorbet

Fresh mint leaves

Seltzer water


Freeze the melon balls for at least three hours until frozen.

To make the drink, put the sorbet into the bottom of a glass, then top with the frozen melon balls. Drop in as much fresh mint as you’d like (anywhere from a couple leaves to a handful), then top with seltzer water.

Let the sorbet melt to sweeten and flavor the drink. Enjoy! 1 serving


Smoked Salmon Deviled Eggs

8 large eggs

1/2 c. soft, spreadable goat cheese (not the crumbly kind)

2 T. sour cream

1 T. freshly squeezed lemon juice

1 T. minced fresh chives

1/3 c. minced smoked salmon (2.5oz)

1/4 tsp. salt

1/4 tsp. freshly ground black pepper


Hard boil the eggs.

Peel the eggs, cut each egg in half, and remove all the egg yolks to a bowl.

To the yolk bowl, add the goat cheese, sour cream, lemon juice, chives, salmon, salt, and pepper. Stir well and taste it to make sure it’s seasoned to your liking.

Use a piping bag or cookie scoop to fill the egg halves with the smoked salmon goat cheese filling.

Keep chilled in the refrigerator until ready to serve. Optional: Top with fresh chopped chive. Enjoy! 16 pieces


Tomato-Watermelon Salad with Turmeric Oil

1/4 c. virgin coconut oil

1 tsp. coarsely crushed peppercorns

1 tsp. coarsely crushed coriander seeds

1/2 tsp. cumin seeds

1/2 tsp. ground turmeric

1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2” pieces (about 4 c.)

2 medium heirloom tomatoes, cut into 1/2” pieces

8 oz. mild French feta, cut into 1/2” pieces

Flaky sea salt


Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.

Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt.  4-6 servings


Smokin’ Potato Salad

2 T. extra virgin olive oil, plus more for the grill

2 lbs. Yukon gold potatoes (5 to 6 potatoes)

2 tsp. smoked paprika

Kosher salt and freshly cracked pepper

1 c. diced celery (from 2 to 3 stalks)

1/2 small red onion, finely diced

1 T. minced fresh cilantro

1/2 c. sour cream

1/2 c. mayonnaise

1 tsp. yellow mustard

2 tsp. chopped capers

Juice of 1/2 lemon


Preheat a grill to medium. Oil the grill grates well.

Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.

Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.

In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.

Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed. 4-6 servings


Roasted Cauliflower with Pepperoncini

1 lg. head cauliflower, broken into florets (about 8 c.)

1 T. plus 1 tsp. olive oil, divided

1/4 tsp. kosher salt

1/4 tsp. pepper

1 jar (3-1/2 oz.) capers, drained and patted dry

1 jar (16 oz.) pepperoncini, drained and coarsely chopped

1/2 c. sliced almonds, toasted

1 T. sherry vinegar


Preheat oven to 450°F. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil, salt and pepper. Roast until tender, 15-20 minutes, stirring halfway.

Meanwhile, in a small skillet, heat remaining 1 teaspoon oil over medium-high heat. Add capers; cook and stir until golden brown, 4-6 minutes. Drain on paper towels.

Stir pepperoncini, almonds and capers into cauliflower, drizzle with vinegar. Serve immediately. 6 servings


Grilled Ratatouille

3 lg. beefsteak tomatoes, halved crosswise

2 med. zucchinis

1 lg. eggplant

1 sm. red onion, halved lengthwise (through the root end)

1/2 c. extra-virgin olive oil

1/4 c. fresh basil leaves, roughly torn

1/4 c. fresh flat-leaf parsley leaves, chopped

2 T. fresh thyme leaves, finely chopped

1 clove garlic, finely chopped

Kosher salt


Prepare a grill for medium heat.

Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.

When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature. 6 servings


Taco Skillet Pizza with Cornbread Crust

1/2 lb. ground beef (90% lean)

1 c. refried beans

1/3 c. salsa

2 T. taco seasoning

1 pkg. (6 oz.) Mexican-style corn bread/muffin mix

1/3 c. tortilla chips, crushed

1 c. shredded cheddar cheese

TOPPINGS: torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips


Preheat oven to 350°F. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean.

Prepare corn bread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over corn bread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings. 6 servings


Blueberry Dump Cake

6 c. blueberries

1/4 c. granulated sugar

1 tsp. pure vanilla extract

Juice of ½ a lemon

1/4 tsp. cinnamon

1 box yellow cake mix

1/2 c. (1 stick) cold butter, cut into small cubes

Whipped topping, for serving


Preheat oven to 350° F. In a medium bowl, combine blueberries, sugar, vanilla, lemon juice, and cinnamon. Pour into a 9”-x-13” baking pan. Pour cake mix on top and spread into an even layer. Dot top all over with butter and bake until top is golden and fruit is bubbly, 1 hour.

Serve warm with whipped topping. Yields 10 servings.


Quote of the Week:

“The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in its turning. The weeks that come before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring noons and sunsets smeared with too much color. Often at night, there is lightning, but it quivers all alone.”

~ Natalie Babbitt


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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