Here are a couple of my favorite summer specials.   Nothing says summer more than watermelon (besides the heat!)

WATERMELON AND BLUEBERRY SALAD

Also very patriotic looking

Suggestion: prepare the fruit ahead of time and leave them in their own bowl, in the frig; then toss everything together just before you’re ready to serve.

Ingredients

• 2 ounces olive oil
• 1 ounce balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup finely diced red onion (optional)
• 8 cups diced watermelon
• 2 cups fresh blueberries
• 1/4 cup rough chopped fresh mint leaves
• 1/2 cup crumbled feta cheese or Ricotta Salata (this is a DRY Ricotta – a nice substitute if you can find it. It has a similar consistency as Feta but a little less tangy)

Instructions

1. In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
2. Add the diced watermelon, blueberries, mint and cheese to bowl. Gently toss to coat.

SLOPPY JOES

Always a crowd pleaser. You can prepare a day ahead and reheat the next day.

Ingredients

• 1 Tbsp. canola or light olive oil
• 1 small onion, chopped
• 1 red or orange bell pepper (stay away from the green ones -they’re much harder to digest
• 4 cloves garlic, chopped
• 1/4 tsp. dried oregano
• Kosher salt and freshly ground black pepper
• 1 1/4 lb. 80% lean ground beef
• 1/2 c. ketchup
• 1/2 c. lager beer
• 3 Tbsp. Worcestershire sauce
• 1 Tbsp. tomato paste
• 1 Tbsp. brown sugar
• 1 tsp. chili powder (more or none, depending on how much “heat” you prefer)
• 3 Tbsp. unsalted or salted butter to toast hamburger buns
• Toasted hamburger buns, sliced dill pickles

Instructions

1. Heat oil in a large skillet pan over medium-low heat.
2. Add onion, pepper, garlic, and oregano. Season with salt and pepper. Stir occasionally, until softened, 8 to 10 minutes.
3. Increase heat to medium. Add beef and season with salt and pepper.
4. Break up beef with spoon, stirring occasionally, until brown, 5 to 6 minutes.
5. Stir in ketchup, beer, Worcestershire, tomato paste, sugar, and chili powder.
6. Reduce heat to medium-low and simmer until sauce has thickened, 15 to 20 minutes.

Serve on buns topped with pickles

Bacon Potato Salad – yes! Bacon!

Ingredients

• 2 lb. small new potatoes
• Kosher salt and freshly ground black pepper
• 2 Tbsp. sour cream
• 2 Tbsp. mayonnaise
• 1 1/2 Tbsp. white wine vinegar
• 12 oz. assorted-colored cherry or grape tomatoes
• 4 slices bacon, cooked and broken into pieces
• 1 1/2 Cups baby arugula
• Chopped chives, for serving

Instructions

1. Place potatoes in a large pot of salted water; bring to a boil. Reduce to a simmer and cook until just tender, 10 to 15 minutes.
2. Drain and run under cold water to cool. Once cool, cut in half (or quarter, if large).
3. Whisk together sour cream, mayonnaise, and vinegar in a bowl. Season with salt and pepper. Add potatoes and toss to coat. Fold in tomatoes, bacon, and arugula. Top with chives.