Strawberry LimeadeSticky Maple Pepper Glazed Chicken WingsTomato, Onion, and Cucumber SaladBroccoli SaladBaked Parmesan ZucchiniCalifornia Burger WrapsChicken Street Tacos with Corn-Jicama SalsaSummer Berry Tart

Sweet & Fresh Summertime 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

Strawberry Limeade

1/2 c. lime juice

1/3 c. sugar

1/3 c. water

1/2 lb. sliced strawberries

20-30 mint leaves

2 c. cold water


To make the simple syrup, combine the sugar and water in a saucepan, and cook over medium high heat for 5-10 minutes until the sugar is dissolved and the liquid is clear.

In a large mason jar or a pitcher, combine the lime juice, simple syrup, strawberries, mint, and water. Let sit in the refrigerator for 2-3 hours. Serve and enjoy! 2 servings


Sticky Maple Pepper Glazed Chicken Wings

4 lbs. chicken wings

1/4 c. all-purpose flour

1/2 T. baking powder

1 tsp. coarsely ground pepper

1 tsp. kosher salt

1/2 tsp. garlic powder



2/3 c. maple syrup

2 tsp. coarsely ground pepper

2 tsp. soy sauce

1 garlic clove, minced

Chopped green onions, opt.


Preheat oven to 425°F. Line two 15x10x1-in. baking pans with foil and coat with cooking spray; set aside.

Using a sharp knife, cut through the 2 wing joints, discard wing tips. In a shallow bowl, combine flour, baking powder, pepper, salt, and garlic powder. Add wing pieces, a few pieces at a time, and toss to coat; shake off excess.

Place on prepared baking sheets. Bake until juices run clear, 40-50 minutes, turning once. Meanwhile, in a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; simmer until thickened, 5-7 minutes, stirring frequently. Drizzle over wings; toss to coat. If desired, top with chopped green onions. About 40 pieces.


Tomato, Onion, and Cucumber Salad

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

1/4 red onion, peeled, halved lengthwise, and thinly sliced

1 Kirby cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

Coarse salt and black pepper


Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil. 4 servings


Broccoli Salad

5-6 c. broccoli florets 1 lb.

1 c. sharp cheddar cheese thicker, not finely shredded

2/3 c. dried cranberries

1/2 c. crumbled bacon

1/2 c. salted sunflower seeds

1/3 c. red onion diced into small pieces



3/4 c. mayo

1/4 c. sour cream

1-1/2 T. white wine vinegar

3 T. sugar

1/4 tsp. salt

1/4 tsp. pepper


Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.

In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.

Pour dressing over broccoli combination and toss or stir well.

Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

Keep refrigerated if not consuming right away. 8 cups


Baked Parmesan Zucchini

4 zucchinis, quartered lengthwise

1/2 c. freshly grated Parmesan

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. garlic powder

Kosher salt & freshly ground black pepper, to taste

2 T. olive oil

2 T. chopped fresh parsley leaves


Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

Serve immediately, garnished with parsley, if desired.


California Burger Wraps

1 lb. lean ground beef (90% lean)

1/2 tsp. salt

1/4 tsp. pepper

8 Bibb lettuce leaves

1/3 c. crumbled feta cheese

2 T. Miracle Whip Light™

1/2 med. ripe avocado, peeled & cut into 8 slices

1/4 c. chopped red onion

Chopped cherry tomatoes, opt.


In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.

Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip™; spread over burgers. Top with avocado, red onion, tomatoes, if desired. 4 servings


Chicken Street Tacos with Corn-Jicama Salsa

1 c. Mexicorn, drained

1/2 c. canned black beans, rinsed and drained

1/2 c. finely chopped peeled jicama (Mexican turnip, or alternative, water chestnuts)

2 T. minced fresh cilantro

1 T. lime juice

1/4 tsp. ground cumin

1/4 tsp. salt



1 med. ripe avocado, peeled & pitted

1 sm. tomato, seeded & chopped

4-1/2 tsp. lime juice

1/4 tsp. salt



2 tsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. salt

1 lb. boneless skinless chicken breasts, cut into thin strips

8 flour tortillas (6”), warmed


For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving.

For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving.

In a large resealable bowl, combine the chili powder, cumin, oregano, and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, sauté chicken until no longer pink.

Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half. 4 servings, 2 each


Summer Berry Tart

For the pastry cream:

2 c. half & half

1/2 c. granulated sugar, divided

1/8 tsp. salt

1 whole vanilla bean

5 lg. egg yolks

3 T. corn starch

4 T. (1/2 stick) unsalted butter, cut into 4 pieces


For the Tart:

1 lg. egg yolk

1 T. heavy cream

1/2 tsp. vanilla extract

1-1/4 c. all-purpose flour

2/3 c. powdered sugar

1/4 tsp. table salt

8 T. (1 stick) unsalted butter, cut into small pieces & cold

2 c. mixed summer fruit/berries

handful of fresh mint leaves

2 T. of honey


To make the pastry cream: Place half and half, 6 tablespoons of sugar, and salt in a medium size saucepan. Cut the vanilla bean in half lengthwise, scrape the seeds with the back of a knife, and place in the saucepan. Stirring occasionally, bring it to a simmer over medium-high heat.

Meanwhile, whisk egg yolks, cornstarch, and the rest of the sugar in a bowl.

Place 1 cup of the hot Half & Half mixture in a measuring cup. While whisking it constantly, slowly pour it into the egg yolks and cornstarch mixture to temper. Then slowly pour the tempered mixture back into the simmering saucepan. Reduce the heat to medium and whisk vigorously until it is thickened and a few bubbles burst on the surface. This process takes between 25-35 seconds.

Off the heat, whisk in the butter and continue whisking until combined. Transfer the pastry cream into a large bowl, place a plastic wrap directly on the surface. First let it cool outside for half an hour, and then place it in the fridge for at least 3 hours before using it.

To make the tart shell: Whisk egg yolk, heavy cream, and vanilla extract in a bowl. Set aside.

Place flour, powdered sugar, and salt in the bowl of a food processor. Process until combined. Scatter the butter pieces on top and pulse 15 times, until it resembles coarse cornmeal.

While the machine is running pour the egg mixture over the tube and let it process until the dough comes together around the blade. This process takes around 10-12 seconds. Turn the dough onto a large plastic wrap and flatten it into a 6-inch disk. Cover tightly and refrigerate for an hour or overnight.

Take the dough out of the fridge and let it sit on the kitchen counter for 10 minutes. Sprinkle the kitchen counter with some flour. Roll the dough into an 11-inch round. Transfer it into a 9-inch tart pan with a removable bottom. Lifting the edges of the dough, gently ease the dough into the pan. Press it into the corners and the fluted sides of the pan. Run the rolling pin over the top to remove any access dough and to make a clean edge. Place it in the freezer and let it freeze for 30 minutes.

Pre-heat the oven to 375F degrees.

After 30 minutes, take the tart shell out of the freezer and line it with two sheets of aluminum foil, making sure that it is all covered. Fill it with pie weights (or dry beans). Set it on a large baking sheet and place in the oven. Let it bake for 30 minutes, making sure to rotate it halfway through the baking process.

At the end of 30 minutes, carefully remove the pie weights/dry beans and the aluminum foil, and let it bake for another 10 minutes, until it is golden brown and fully baked. Let the tart shell cool to room temperature or for at least an hour and a half on the kitchen counter.

To assemble: Using a spatula spread the pastry cream evenly into the tart shell. Decorate the top with berries (or other fruits) and fresh mint leaves, as seen in the photo.

Dilute the honey with a couple of teaspoons of water. Using a pastry brush dab it over the fruit.

Remove the outer metal ring of the tart pan. Carefully slide a knife (or a spatula) between the tart and the tart bottom. Slide it to a large serving plate. Cut into slices and serve.


Quote of the Week:

“Pit race against race, religion against religion, prejudice against prejudice. Divide and conquer! We must not let that happen here.”

~ Eleanor Roosevelt



The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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