Summer might be bringing your garden a little more than just sunshine. You might also find yourself with a surplus of vegetables.
Why not transform that back yard bounty into delicious recipes?
Border Grill co-chef and owner Susan Feniger joined Take Two Friday to share some of her favorites.
Minty Lime Cooler
Makes 2 servings
1/2 cup freshly squeezed lime juice 1/3 cup sugar 1/2 cup packed mint leaves 1 (12 ounce) bottle cold sparkling water lime slices and mint sprigs for garnish
Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses half-full with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve.
Pour 1 oz. White rum into tall glass with ice, and top with Minty Lime Cooler.
Copyright ©2014, Mary Sue Milliken and Susan Feniger www.bordergrill.com
Makes 6 to 8 servings
1 stalk celery, chopped
1 tomato, cored and quartered
1 small green bell pepper, cored and seeded
1 large cucumber or 4 pickling or Kirby cucumbers*, peeled and chopped
5 cloves garlic
1 to 2 small jalapeño peppers, seeds optional, to taste
2 slices day-old white bread, crusts removed
1 32-ounce can tomato juice
Fresh chives, chopped, for garnish
3 egg yolks
1 tablespoon paprika
2 tablespoons tarragon vinegar or white wine vinegar
1 1/2 teaspoons salt
1 cup extra virgin olive oil
Tabasco, to taste
In a food processor, combine celery, tomato, bell pepper, cucumber, garlic, jalapenos, and bread and process until fine. Transfer to a blender along with tomato juice and puree in batches until smooth. Strain and set aside.
Make mayonnaise by whisking together egg yolks, paprika, vinegar, and salt in a large bowl. Gradually add olive oil, one drop at a time, whisking constantly until an emulsion forms. (As the mixture thickens, you can begin adding the oil faster.)
After mayonnaise is formed, start adding reserved vegetable puree 1/4 at a time, whisking constantly, until thoroughly blended. Adjust with Tabasco and chill for a minimum of 2 hours. Serve in chilled bowls, with a sprinkling of chopped chives.
*Kirby or pickling cucumbers are small, pale green cucumbers with fewer seeds and a milder flavor than larger cucumbers
Copyright © 2014, Mary Sue Milliken and Susan Feniger, bordergrill.com