I put these favourite recipes together for a summer taping for Roger’s TV.  So delicious!

To make it a full meal, I also grilled a bison burger, spread it with roasted garlic and local goat cheese. I topped it all with arugula from our farm, and a couple of slices of hothouse tomatoes from the St. Thomas area! Dig in!

Warm Potato Salad with Tarragon Dressing

          This recipe is a ‘keeper’ for barbecue season. It can be served with the potatoes hot right off the barbecue, or it can sit for a while and be served at room temperature. Either way, the tarragon gives the dish a fullness of flavour that is rich and satisfying.

 

24 small new white potatoes

1/2 cup (125 ml) vegetable oil

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

1/2 tsp (2.5 ml) Salt

1/4 tsp (1.25 ml) freshly ground pepper

DRESSING:

1 Tbsp (15 ml) chopped fresh tarragon

1 Tbsp (15 ml) fresh lemon juice

1 Tbsp (15 ml) Balsamic vinegar

1 tsp (5 ml) Liquid honey

1 shallot, minced

1 small clove garlic, minced

Pinch salt and pepper

1/3 cup olive oil

• Wash potatoes, cut in half, and mix together with the vegetable oil, garlic, jalapeno peppers, salt and pepper, wrap in foil and place over medium heat on barbecue for approximately 45 minutes, or roast in a 375 degree F (180 degree C) oven for 1/2 hour – 45 minutes (or until tender).
• In large bowl, assemble dressing ingredients.   When potatoes are cooked, add to dressing, stir gently to coat, season to taste, and serve warm or at room temperature.

 

RHUBARB LEMONADE

8 cups chopped rhubarb

3 cups (750 ml) granulated sugar

3 tbsp (45 ml) grated lemon rind

1 1/2 cup (375 ml) fresh lemon juice

• In large saucepan, stir together 3 cups (750 ml) water, rhubarb, sugar, and lemon rind; bring to boil. Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 minutes. Remove from heat and stir in lemon juice. Strain through fine sieve, pressing out liquid. Let cool. To serve, add 3 part water to one part syrup; serve over ice. Makes about 20 servings.

 

Crepes with Summer Berries

 

1 cup (250 mL) flour

1 Tablespoon (15 mL) granulated sugar

2 eggs

1 3/4 (330 mL) milk

1 Tablespoon (15 mL) melted butter

Filling:

3 cup (750 mL) mixed summer berries, washed

2 cup (500 mL) whipped 35% cream, sweetened with about 1 tablespoon granulated sugar (or to taste)

• Measure flour, sugar, eggs, milk, and melted butter into a blender or food processor and blend until smooth. Transfer to another container, cover and refrigerate for 2-24 hours before using.
• To make crepes, heat a non-stick frying pan over medium heat. Brush lightly with vegetable oil. Pour about ¼ cup (60 ml) batter into the pan, and swirl the pan around so the batter evenly coats the bottom. Cook until the edges look brown. Flip the crepe, and cook for another few seconds, to quickly finish the cooking. Transfer to a plate while you make the remaining crepes.
• Makes about 12 crepes. Any extras can be wrapped well and frozen.

 

To assemble the crepes:

Lay out the crepes on your work surface. Divide the fresh fruit between the crepes, roll them up. Serve with a generous scoop of whipped cream on the side. Garnish with a sprig of lemon verbena or mint.