Vegetable ravioli in lemon grass broth recipe

(Photo credit: Wikipedia)

Summer is almost here and for those of us who enjoy gardening, the time to enjoy our bounty of fresh herbs and vegetables is almost upon us. This amazing recipe is the perfect way to kick of the summer season!

VEGETABLE RAVIOLI IN LEMON GRASS BROTH 

• 1 lb Chinese cabbage 
• 6 scallions 
• 6 oz snow peas 
• 4 oz carrots 
• 4 oz mushrooms, trimmed 
• 2 oz vegetable oil 
• 1 oz soy sauce 
• 1 t sesame oil 
• 1 T cilantro, chopped 
• Salt to taste 
• 1 ½ lb fresh stained glass pasta dough 
• Water or egg wash as needed 
• 4 stalks lemon grass 
• 1 oz ginger root, sliced 
• 4 scallions, sliced 
• 1 qt water 
• Salt to taste 
• Cilantro leaves for garnish 

Directions
Cut cabbage into fine shreds. Trim and slice scallions, trim snow peas and cut diagonally into a thin julienne, trim, peel and grate carrots, chop mushrooms coarsely. Heat oil in a large sauté pan. Add vegetables and sauté until wilted. Add soy sauce and lower heat to medium and continue to cook until vegetables are tender and there is no remaining liquid in the pan. Remove from heat and allow to cool. Add sesame oil and cilantro. Season with salt as desired. Roll pasta dough into thin sheets. Lay half the sheets on your work space. Place ½ ounce mounds of the vegetable mixture on the pasta sheets about 3-4 inches apart. Brush exposed pasta with water or egg wash and top with remaining sheets. Press together to seal, making sure to press out any air bubbles around the vegetable mixture. Cut into round or square raviolis. Trim off and discard the tops of the lemon grass stalks. Crush the bases then chop coarsely. Combine lemon grass, ginger, scallions and water in a sauce pan. Simmer 10-15 minutes until water is lightly flavored. Strain and season with salt to taste. Drop ravioli into boiling salted water. Reduce heat and simmer for 3 minutes, until pasta is cooked. Remove pasta with a skimmer and drain well. Arrange 5 ravioli in a broad soup plate and pour lemon grass broth over top. Garnish with cilantro leaves.

Strawberry mousse recipe

(Photo credit: Kirti Poddar)

Now is certainly the time to treat yourself to the delicious flavor of fresh strawberries. This recipe features the flavor of sun ripened berries in a light, airy dessert. It's easy to make and a great addition to summertime tables.

STRAWBERRY MOUSSE

• 4 cups fresh strawberries 
• 1/2 cup sugar 
• 1 small package vanilla instant puding mix
• 1 (8) ounce container thawed whipped topping or an equal amount of freshly made whipped cream (my personal preference)

Directions
Wash and remove stems from berries. Add them and sugar to your blender and process until smooth. Strain to remove seeds. Add back to blender with the pudding mix and process again, until the mixture is smooth. Pour into a bowl and gently fold in the whipped topping. Cover and refrigerate until time to serve or spoon into serving dishes before refrigerating. Before serving, garnish with a fresh strawberry, chocolate curls, a mint leaf or a dollop of whipped cream, if desired.

Cook's Notes

• You can also use frozen berries if fresh aren't available
• To make a healthier version, use sugar-free pudding mix and low fat whipped topping.

Peppery chicken kabobs recipe from Bush's

If you are looking for something different to try this summer grilling season, give these kabobs from Bush's a try!

For Marinade: 

• 1 tablespoon garlic, chopped 
• 1 1/2 teaspoons smoked paprika 
• 1/2 teaspoon ground (cayenne) red pepper 
• 2 teaspoons dried thyme leaves 
• 2 tablespoons olive oil 
• 2 teaspoons salt 

For Kabobs: 

• 2 pounds skin on chicken thighs, cut into 1-inch pieces 
• 1/2 each large white onion, peeled and cut into 1-inch pieces 
• 1 each red bell pepper, cut into 1-inch pieces 
• Salt and pepper 1 
• 12-inch sheet plastic wrap 
• Wooden or metal skewers (recommend metal) 
• 1 can (21.5 ounces) BUSH’S® Sweet Mesquite Grillin’ Beans® 
• Optional Garnish: Fresh flat leaf parsley, roughly chopped 

Directions
For Marinade: 
In large bowl, mix together garlic, paprika, red pepper, thyme, oil and salt.

For Kabobs: 
Place chicken in bowl of marinade, turn to evenly coat. Cover bowl tightly with plastic wrap and refrigerate for 3 hours to overnight. Using skewers create kabob by threading chicken, onion and pepper, leaving 1/2-inch of space between each piece for even grilling. Alternate between chicken, onion and pepper until all pieces are used. (Tip: If using wooden skewers, soak in cold water for at least 1 hour before use to prevent burning). Season kabobs with salt and pepper. Set clean, well-oiled grill to medium-high heat. When grill is hot, using tongs, place kabobs on grill. Cook 4 minutes. Using tongs, flip kabobs and cook 5 minutes or until chicken internal temperature is at least 165 degrees F and onions and peppers are slightly crispy. Using tongs, remove kabobs from grill and place on platter. Garnish with parsley, as desired. Be sure to remove all ingredients from skewers before eating. Serve with BUSH’S Sweet Mesquite Grillin’ Beans.

Blueberry shortcake recipe

When you hear the word shortcake, I can almost guarantee that strawberries come to mind. Well, blueberry shortcake is every bit as good as the traditional strawberry recipe. Try this recipe and see if you agree.

BLUEBERRY SHORTCAKE

• 1 1/2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• dash salt
• 1/3 cup cold butter, cut into small pieces
• 1/2 cup milk
• 2 cups fresh blueberries
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Directions
Preheat oven to 425 degrees F. In a medium size bowl, whisk together flour, 2 tablespoons sugar, baking powder and salt. Using a fork or pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in milk then gather the dough and divide it into 6-8 pieces, depending on how many people you plan to serve. Place on a baking sheet lined with parchment paper and bake 10-14 minutes, until lightly browned and cooked through completely. While the shortcakes are baking, add 1 1/2 cups of the blueberries, 1/2 cup sugar, lemon juice and zest to a small saucepan. Over medium heat, bring to a simmer and cook until all of the berries have burst and the mixture has thickened. Add remaining berries and remove from heat. Allow to cool before serving. Split the shortcakes in half lengthwise, setting tops aside. Top with blueberry topping then replace the tops. Garnish with whipped cream and serve.

Grilled pineapple sundae recipe

This unique summer dessert will make you dream of a tropical getaway.

GRILLED PINEAPPLE SUNDAE

• whole pineapple, cut into half, cored and fruit cut into chunks, save the shells
• juice from two limes
• 1/4 cup honey
• teaspoon cinnamon
• 2 tablespoons brown sugar
• 1 pint of your favorite vanilla or fruit flavored ice cream/frozen yogurt (I like Ben and Jerry's Pina Colada or Cake Batter flavors personally)
• toasted coconut
• macadamia nuts, toasted and chopped
• maraschino cherries
• whipped cream

Directions
Place the pineapple chunks, lime juice, honey, cinnamon and brown sugar in a bowl. Mix to combine and let marinade for at least a half hour. Heat grill for medium heat. When grill is hot, place the pineapple in a pan and sear. Place pineapple shells cut side down and sear as well. When done, split the pineapple chunks between the two shells, top with two scoops of ice cream and top with coconut, macadamia nuts, whipped cream and cherries. Serve immediately.

Stuffed strawberries recipe

These little delights are easy to make and make a great addition to your summer entertaining.

STUFFED STRAWBERRIES

• 1 pint fresh strawberries, washed and tops removed
• 1 (8) ounce package cream cheese, softened
• 1/2 cup powdered sugar
• 2 tablespoons of your favorite fruit flavored liqueur or juice

Directions
Place strawberries cut side side and make a cut from the tip to about 2/3 of the way down through the berry.Make a second cut to create an "X" in the berries. Set aside. Using a mixer, cream together remaining ingredients. Place a star tip in a piping bag then fill with cream cheese mixture. Pipe into the cut berries and arrange on a serving tray. Refrigerate until time to serve.

Cook's Notes

• Use more or less powdered sugar to taste
• Some liqueurs/juices to try include strawberry, lemon, orange and raspberry.

Red pepper aioli recipe

(Photo credit: BeckyCortino)

This delightful sauce makes a great sandwich spread or dipping sauce for summer appetizers.

RED PEPPER AIOLI

• 1/2 cup mayonnaise 
• 1/4 cup roasted red peppers, drained 
• 1 large clove garlic, chopped 

Directions
Place all of the ingredients in a mini chopper  and process until mostly smooth and well combined (some small chunks of pepper and garlic will remain-this is normal). Be sure the scrape down the sides as need. Place in a small bowl, cover and refrigerate until ready to use.

Cook's Notes-for a lighter version, use light mayonnaise instead of regular