Simple Summer Farmers Market Dinner

Summer meals mean a turn to fresh local vegetables and the grill! Pair bright food flavors with a wine cooler made from your favorite wine and a secret ingredient for a perfect light summer dinner!

A summer meal of hamburgers on the grill can become lighter when the burger size is scaled down and fresh vegetables found in the garden or at the farmers market become the highlight. This Farmers Market Summer Dinner features a simple salad made with fresh heirloom salad greens with a fat-free dressing and grilled summer (yellow) squash.

If the grill master in your kitchen likes to perfectly season and shape each hamburger patty, grilled sliders are easy to make. We have a flat-top grill we use for camping and put it on our full-size gas grill to prevent the small 2-ounce burgers from falling through the grates. Any burger recipe will do; just be sure the patties are no bigger than two ounces and serve the sliders on dinner rolls. The toppings of choice for our sliders were minced Vidalia onions and mayonnaise.

Always wash your fresh vegetables whether you grow them yourself, buy at the farmers market or at the grocery store. Besides getting rid of dirt it will help reduce the risk of E. coli which has been found in some commercial greens, often as the result of animals defecating in the fields.

Grilled Summer Squash
My summer squash are about 5 inches long after trimming the ends so I allowed one squash for each of us. Cut each summer squash in half lengthwise and lay on a plate to season. Drizzle about a half-teaspoon of extra virgin olive oil on each summer squash half on the cut side - this will prevent sticking on the grill and add whatever seasoning you would like. I sprinkled a bit of tarragon vinegar and used a basting brush to mix it with the olive oil directly on the summer squash. Add a bit of kosher salt and fresh ground black pepper and maybe some ground rosemary - whatever you like!

Place the summer squash cut-side down on a moderately-heated grill while grilling the sliders. Check them after 3-4 minutes - it is time to turn just when the squash starts to show grill marks. After turning, allow the squash to heat for another 2-3 minutes until tender to your taste.

Farmers Market Summer Salad
In a bowl, combine three cups torn, clean salad greens with 4 sliced green onions and 3 sliced radishes. Toss to combine and set aside while you make the dressing.

Light Summer Salad Dressing
I think this is my new-favorite salad dressing. I overheard a conversation at the farmers market and knew I had to try it. In a bowl, whisk together the juice of one-half of a lemon, one-fourth cup of honey and fresh ground black pepper to taste. Light, delicious and fat-free, this dressing is sweet with just enough tartness to balance the flavors of the greens, onions and radishes.

Wapple
To make the perfect summer wine cooler it's necessary to suspend all prejudices about wine. My man described this to me years ago and I was very skeptical but have come to embrace Wapple. Wapple is actually very easy to adapt to any meal or wine taste.

To make Wapple, combine in a large vessel one bottle of your favorite wine with 32 ounces of a complementary flavor of Snapple. Yes, Snapple. Our favorite combination is merlot or a merlot-blend with Cranberry/Raspberry or Pomegranate/Raspberry Snapple. Those same Snapple flavors can be added to a Catawba if you like sweeter wine. If you enjoy white wine, try combining your favorite with Snapple Summer Peach Juice or Mango Madness. Serve over ice.

To see step-by-step photos of how to make this Farmers Market Summer Supper, visit my slideshow here.

Source: CDC