With the summer growing season in full swing, we here at Kathey Jo’s Kitchen can’t think of a better time to enjoy the bountiful and yummy options that come with the start of summer. I challenge you to make half your meals either fruits or vegetables. You’ll see how quick and easy it’ll be to add them to your meal plans. In fact, apricots, blueberries, cantaloupe, carrots, celery, cherries, cucumbers, figs, green beans, honeydew, lemons, lettuce, nectarines, onions, oranges, peaches, peppers, plums, potatoes, raspberries, strawberries, summer squash, sweet corn, tomatoes, and watermelon are in season right now. Enjoy, and let your friends at Kathey Jo’s Kitchen know how you plan to incorporate more vegetables and fruit into your meals.
Blackberry-Cantaloupe Salad
Ingredients
- 2 cups blackberries
- ½ cantaloupe, cut into 1-inch pieces
- 1 tablespoon sugar
- 1 teaspoon grated peeled fresh ginger
- ½ teaspoon grated lime zest plus 1 tablespoon juice
- 2 tablespoons thinly sliced fresh mint leaves
Directions
- In a large bowl, combine all ingredients except mint.
- Cover and let stand 30 minutes, or refrigerate, up to 2 days. Stir in mint before serving.
Mississippi Mud Cheesy Potatoes
Ingredients
- 8-10 cups potatoes, diced finely
- 16 ounces cheddar cheese, cubed or shredded
- 1 cup real mayonnaise
- 1 package bacon, cooked and torn into large bits
- ½ cup green onions, chopped
Directions
- In a 9×13 pan or 3-quart casserole dish, mix potatoes, cheddar cheese, bacon, and green onions.
- Stir in mayonnaise.
- Bake at 325 degrees for an hour and a half or until potatoes are tender.
- Top with additional cheese if desired.
