Summer Fair
Bacon and Onion Potato Salad
4 pounds red potatoes
1 (8-ounce) container sour cream
1 cup light mayonnaise
3 tablespoons Creole mustard
1 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
4 bacon slices, cooked and crumbled
Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.
Stir together sour cream and next 4 ingredients.
Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.
Garden Eggplant Pizza
1 large eggplant, peeled
1 medium tomato
1 red bell pepper
1 onion
1 small zucchini
3 tablespoons olive oil, divided
1 (16-ounce) package prebaked Italian pizza crust
2 cups (8 ounces) shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.
Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.
Bake at 425° for 10 minutes or until golden.
Tomato and Cucumber Salad
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 large tomatoes, quartered
2 small cucumbers, peeled, seeded, and cut into 1-inch cubes
2 green onions, sliced
4 radishes, sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Whisk together first 5 ingredients in a bowl; add tomatoes and remaining ingredients, tossing to coat.
4 pounds red potatoes
1 (8-ounce) container sour cream
1 cup light mayonnaise
3 tablespoons Creole mustard
1 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
4 bacon slices, cooked and crumbled
Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.
Stir together sour cream and next 4 ingredients.
Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.
Garden Eggplant Pizza
1 large eggplant, peeled
1 medium tomato
1 red bell pepper
1 onion
1 small zucchini
3 tablespoons olive oil, divided
1 (16-ounce) package prebaked Italian pizza crust
2 cups (8 ounces) shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.
Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.
Bake at 425° for 10 minutes or until golden.
Tomato and Cucumber Salad
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 large tomatoes, quartered
2 small cucumbers, peeled, seeded, and cut into 1-inch cubes
2 green onions, sliced
4 radishes, sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Whisk together first 5 ingredients in a bowl; add tomatoes and remaining ingredients, tossing to coat.