After a busy winter day there is nothing better than coming home to a delicious, ready-to-eat meal.

When gloomy weather has you feeling a little down, a warm and hearty meal can be so comforting. You can do all the prep in the morning – simply “Set it and forget it!”

Slow cookers are wonderful way to utilize tougher cuts of big-flavored meat. Think juicy brisket, flavorful chili, spicy chicken thighs, or a delicious lamb curry.

And crock pots aren’t just for entrees either. I also love to slow cook up a batch of overnight oats with brown sugar, orange zest, and dried fruits. Top it with some Greek yogurt, or coconut milk. Perfect to start off a lazy Sunday morning slipper day!

And the best part about these cozy meals? They make incredible leftovers!  So turn on your crock pot and let deliciousness simmer away! –Kathy

Slow-Cooker Citrus Maple Oatmeal
Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

Makes enough for 6 servings

3 Sunkist® Cara Cara Oranges, juiced
1 1/2 cups water
2 cups milk
1/2 cup maple syrup
1 1/2 cups steel-cut oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

Recipe and Photo by Kathy Casey Food Studios for Sunkist.

As you walk the isle of the grocery store these days, there are rows and rows of juices. So, what is the big deal about all this juicy juice? Well it is an easy and d’lish way to get your recommended fruits and vegetables, and not to mention all the vitamins.

So what to do? Got the bucks to buy a bottle? Ok, great.  Or should you buy a home juicer? If you love juice and juicing then yes, go for it; it’s worth the splurge.

What you juice can have a lot of amazing health benefits. Here’s a favorite blend of mine:

We’ll start with beets. In addition to being sweet and oh-so-pretty, they are high in antioxidants and have anti-inflammatory benefits.

Next, I add a little celery for its touch of natural salt, bright flavor, and it’s a natural diuretic.

Then we bring it home with a slice of fresh ginger, apple and a touch of lemon juice. Yum!

Oh and did I mention that this is fantastic as a mixer for a cocktail too! Yes that’s right, the juicing trend is moving into Happy Hour. I have included one of my favorite juice blends below that incorporates hydrating coconut water – excellent as a little juice shot! –Kathy

Beet It
Makes about  2 1/2 cups juice – depending on the juiciness of your produce (about 4 servings)

1 – 2 medium beets
1 large green apple
1 pear
1 cup fresh strawberries, stems removed
3 Tbsp fresh-squeezed lemon juice
1-inch chunk fresh ginger
1/2 cup coconut water

Juice the beet, apple pear and strawberries. Then add the lemon juice and coconut water.

Chill and enjoy!

Recipe and Photo © Kathy Casey Food Studios.

We all enjoy fresh squeezed grapefruit juice for breakfast and in classic cocktails like a Salty Dog (or a Greyhound depending if salt is used) or a Paloma. All for good reasons, too.

Grapefruits contain no fat, cholesterol or sodium and they are rich in vitamins A and C. Peeled and eaten like an orange, they have a ton of good-for-you fiber and are known to help with weight loss.

Citrus Panzanella Salad
Photo by Kathy Casey Food Studios®.

I love pink and ruby grapefruit for their balance of sweetness and tang, and are d’lish in my Citrus Panzanella Salad. They are also perfect paired with avocado, like in my Shrimp, Grapefruit and Avocado Salad with Honey Shallot Vinaigrette.

Are you a Chicken Picatta fan? Try it with grapefruit instead of the traditional lemon! I love to serve this with orzo tossed with a little butter and lots of fresh herbs. Or even better if you have fresh chanterelle mushrooms available – sauté them up and fold into cooked wild rice. Yum!

And for a refreshing and bright beverage, try my recipe for Pink Grapefruit Honey Ginger Fizz. Oh! And it is also great as a cocktail with a little shot of something added…. vodka, gin, tequila, bourbon……they all work!

Enjoy grapefruits in all their zesty glory any way you like! – Kathy

Citrus Panzanella Salad
With everyone baking at home these days, this is a great salad to use up any extra rustic bread. Featuring tangy grapefruit it’s excellent to serve as a starter or alongside grilled steak or roasted chicken. For a vegetarian entrée topped with sliced avocado and toasted nuts.

Makes 6 – 8 servings

Toasted Bread
4 cups 1-inch-cubed rustic style bread
2 Tbsp. olive oil
1 Tbsp. minced fresh garlic
3 Tbsp. grated high-quality parmesan cheese

Salad and Dressing
1 Sunkist Grapefruit
—————————————
2 tsp. Dijon mustard
3 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh-ground black pepper
——————————————
1/2 cup thinly sliced red onion
1 large tomato, diced
1 large fresh mozzarella ball, diced
2 cups arugula or baby spinach leaves
1/4 cup coarsely chopped fresh basil

Preheat oven to 475 degrees F.

To make the toasted bread: In a large bowl, toss the bread with the olive oil, garlic and parmesan cheese. Spread on a baking sheet and roast in the preheated oven for about 6-8 minutes or until lightly crisped and golden. Let cool.

To serve the salad: Cut the top and bottom off of the grapefruit, then with a small paring knife cut the peel and white pith off of the sides of the grapefruit. Slice the grapefruit and then dice. Set aside.

Right before serving, in a very large bowl, whisk together the mustard, vinegar, olive oil, salt and pepper. Then add the grapefruit, veggies, cheese, greens, basil, and (cooled) toasted bread. Toss together to coat ingredients well. Serve immediately.

Recipe by Kathy Casey Food Studios®.

Shrimp, Grapefruit and Avocado Salad with Ginger Honey Vinaigrette
Makes about 6 servings

Honey Shallot Vinaigrette
1/4 cup white wine vinegar
1 tsp finely minced fresh ginger
1 Tbsp minced shallots
1 Tbsp Dijon mustard
2 Tbsp honey
1/3 cup canola or olive oil
1/4 tsp salt
pinch cayenne pepper

——————————————————–
2 large pink or ruby grapefruit
2 ripe but firm avocados
1/2 cup thinly sliced red onion
1 1/2 cups cooked bay shrimp or cooked prawns
1 very large head butter lettuce, leaves washed and spun dry

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad.

Cut ends off grapefruit, then cut skin off the sides of grapefruit, carefully removing all the white pith. Section out grapefruit into a bowl. (Cut grapefruit out with a knife to get sections with no pith. If there is lots of juice, do not add it to salad—drink it!) Toss grapefruit with red onion. Slice avocado over grapefruit and add shrimp and half of the dressing. Fold dressing in—be very gentle.

Place lettuce in a large bowl and toss with the remaining dressing. Divide among small serving plates or place on a large platter.

Top dressed greens with grapefruit mixture. Serve immediately.

Recipe by Kathy Casey Food Studios®.

Chicken Piccata with Grapefruit, Pine Nuts and Capers
Makes 4 servings

2 Tbsp milk
1 large egg, slightly beaten
1/2 cup flour
1 tsp salt
1/4 tsp black pepper
4 (6-ounce) boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
4 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, chopped
3/4 cup fresh-squeezed grapefruit juice
1/4 cup dry white wine
2 tsp finely minced grapefruit zest
2 Tbsp capers, drained
1/4 cup coarsely chopped fresh Italian parsley
1/4 cup toasted pine nuts
4 grapefruit wedges for garnish, and squeezing

In a small, flat bowl, mix together the milk and eggs. In another flat dish, mix the flour, salt, and pepper.

Dip the chicken pieces into the egg mixture and then into the flour mixture. Coat each piece well, then shake off the excess.

Meanwhile, in a large, shallow, nonstick skillet over medium-high heat, heat 2 tablespoons of the butter and all the olive oil. Add the coated chicken pieces to the hot skillet, and cook until the chicken is golden on the outside and no longer pink on the inside, about 3 to 4 minutes on each side. Drain chicken on paper towels. Keep warm. (Keep the pan to make the sauce—don’t wash it.)

In the chicken cooking pan, add the garlic and stir around for a few seconds, being careful not to burn. Add the grapefruit juice and white wine. Increase heat to high, bring sauce to a boil, and let reduce by half. Immediately remove pan from the heat and whisk in the grapefruit zest, remaining butter, capers and parsley.

Transfer chicken to a warm platter and spoon sauce over each breast, then sprinkle with the pine nuts. Serve with grapefruit wedges for squeezing over chicken. Serve immediately.

Recipe by Kathy Casey Food Studios®.

Pink Grapefruit Honey Ginger Fizz
Try substituting ginger ale for the soda water in this refreshing drink for and extra ginger kick. To make it libatious, add a shot of your favorite spirit!

Makes 1 drink

3 oz fresh squeezed Sunkist Pink Grapefruit juice
1 oz Honey Ginger Syrup (recipe follows)
1 oz soda water, chilled
Garnish: Sunkist Grapefruit wedge

Fill a tall glass with ice. Measure in the Sunkist Grapefruit juice, Honey Ginger Syrup and soda water. Stir to combine and garnish.

Honey Ginger Syrup
Makes 10 ounces

1 Tbsp minced fresh ginger
3/4 cup honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and cool. Store refrigerated for up to two weeks.

Recipe by Kathy Casey Liquid Kitchen®.

Sometimes things are just better upside down. Bust out the baking dish – I’m talking about delicious Upside Down Cakes!

Light and fluffy cake batter encased by a sugary-butter topping and jeweled with chopped fruits – baked until ooey gooey and caramelized. What could be better than that?

So versatile and decadent – these cakes are a total crowd pleaser and often seen during the holidays. Pineapple Upside Down Cake is by far the most popular – but there are plenty of variations that are just as scrumptious! Apples, peaches, cherries, or plums – it’s the perfect vehicle for your favorite fruit.

This d’lish dessert is sometimes considered a little retro – but that shouldn’t stop you from giving it a try. Throw in some chopped nuts or layer on a boozy caramel glaze for a fun twist. Or throw that rule book out the window and try my Oatmeal Apple Upside Down Cake for breakfast!

You can even make mini versions using your trusty cupcake tin as the baking vessel!
-Kathy

Oatmeal Apple Upside Down Cake
Makes 1 10-inch round cake, serving 8 to 10

Batter
2/3 cup rolled oats
1/2 cup golden raisins
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup boiling water
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup flour
3/4 tsp baking soda
1/4 tsp salt

Apple layer
1 Tbsp brown sugar
1 Tbsp flour
1/2 cup chopped pecans
1 Gala apple, cored, skin on, sliced in thin wedges
—————————–
vanilla yogurt (optional)

Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

Mix oats, raisins, cinnamon and nutmeg in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

Recipe © Kathy Casey Food Studios®

My oh my, I LOVE pie! Whether you’re celebrating a holiday, enjoying a summer time BBQ, or having a casual family dinner, pie can be the perfect dessert for any occasion. Strawberry Lavender Rhubarb, Meyer Lemon Meringue, Salted Caramel Pecan…the flavor combinations are endless!

It’s no secret that apple is crowd favorite flavor too. Choose a new variety of apples from the farmers market to switch things up, and then try adding dried cranberries or currants to the mix. If you’re really in the mood to try something different, add Tillamook cheddar to the crust, one of my personal favorites.

Apples From my garden ready to be made into pies!

Ready to go in the oven.

The finished beauty … warm from the oven!

I love a fresh berry pie with grated lemon zest added to the filling. Warm from the oven and topped with a big scoop of classic vanilla ice cream – yum!

And you don’t have to stop there! Get creative with your crust. I like to add goodies such as sliced almonds, fine chopped walnuts, or poppy seeds. The crunchy texture pairs perfectly with a flaky, buttery pie dough.

Celebrate summer with your next pie! Picking fresh fruit at a local you-pick-farm is such fun and a great way to get the whole family involved. And once the hard work is done, treat yourself by making my Free-Form Stone Fruit Hand Pies. Happy baking!

-Kathy

Free-Form Stone Fruit Hand Pies
Makes 8 pies

Almond Crust
3 cups flour
1/2 cup sliced almonds, finely chopped
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) butter, cold, cut into small chunks
1/2 cup shortening, cold
1 large egg, beaten
4 teaspoons cider vinegar
6 tablespoons ice water

Stone Fruit Filling
2 1/2 pounds assorted stone fruit such as: sliced fresh peaches, (peeled) nectarines, apricots, plums, or pitted cherries (about 7 1/2 – 8 cups)
3/4 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon

1/4 cup (4 ounces) marzipan or almond paste, optional
Sugar for sprinkling on top, optional

To make the Almond Crust: Mix the flour, almonds, sugar, and salt together in a large bowl. Add the butter and shortening and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

In a small, separate bowl, mix together 2 TABLESPOONS of the beaten egg, the vinegar, and the ice water. (Reserve the remaining beaten egg for egg wash.) Stir this mixture into the dry mixture and mix until the liquid is just incorporated. (This dough should be fairly moist and pliable, not crumbly. If the dough is too dry, add more ice water, 1 to 2 teaspoons at a time.)

Form the dough into a log and wrap in plastic wrap. Chill in refrigerator for 1 hour before rolling out.

To make the Stone Fruit Filling: Place the fruit in a large bowl. In a separate bowl, mix the sugar, flour, and cinnamon together and reserve.

Preheat an oven to 400°F. Lightly spray 2 or 3 large baking sheets with nonstick vegetable spray and set aside.

After the dough has chilled, cut it into 8 equal portions. On a lightly floured surface, roll out 1 piece of dough into a 1/8-inch-thick circle. Keep the other pieces covered with waxed paper or plastic wrap while you work. Repeat with the remaining pieces of dough, keeping the rolled-out circles separate and covered.

Sprinkle the fruit with the reserved sugar mixture and toss very gently. Coat the fruit thoroughly; no dry mixture should be left in the bowl.

If using the marzipan or almond paste, divide it into 1/2-tablespoon pieces. Flatten out each piece and tear it into several pieces. Place pieces on tart shells.

Divide the Fruit Filling among the tart shells, placing about 3/4 heaping cup in the center of each. Gather up the crust edges around the filling, bringing about 1 1/2 inches of pastry all around over the fruit to make an open-faced, rustic-looking tart or hand pie.

With a spatula, carefully transfer each tart to a baking sheet. (You will be able to fit about 3 to 4 tarts on each sheet.)

Whisk 1 teaspoon of water into the reserved beaten egg and lightly brush the exposed dough with the egg wash. Sprinkle the tarts lightly with sugar, if desired.

Bake for 30 to 32 minutes, or until the crust is cooked through and golden brown and the filling is bubbling.

Chef’s Tips:
It is very important to allow 1 hour for the Almond Crust to chill before rolling out.

The fruit and dry ingredients are mixed at the last minute to avoid drawing too much liquid from the pears, which could make the crust soggy.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Well, I can’t speak for the rest of the country, but here in the Pacific Northwest, we haven’t had much sun this summer… but there’s a silver lining – I have a feeling we’ll be seeing a lot of green tomatoes! Of course, they are much-loved and celebrated in the South, but with such a short growing season that often results in more green tomatoes than we know what to do with, we should have festivals dedicated to them, too!

Photo Credit: Kathy Casey Food Studios®

No matter where you live, though, there are some surefire ways to ripen green tomatoes. For smaller and cherry varieties, you can cut the vine and hang it up in your kitchen window. They’ll ripen slowly (and look pretty!).

For bigger tomatoes, one of my favorite tricks is to individually wrap unblemished green tomatoes with their stem still on. Store them in a box in a dark place and check them often for any molders and to see how the ripening is going. Using this method, I have enjoyed fresh garden tomatoes as far along as Thanksgiving!

If you’re ready to try your hand at cooking up some of those green tomatoes, they make a wonderful addition to chow chow relish or homemade green tomato mincemeat. You can even pickle the smaller ones for a really fab martini or Bloody Mary garnish! And who can resist them in the most famous preparation – Fried Green Tomatoes! I love serving them fresh out of them pan with a d’lish remoulade dipping sauce – the perfect late summer appetizer or a fun afternoon snack!

So don’t worry if your tomatoes are green – there’s lots of ways to enjoy them just as they are! – Kathy

Fried Green Tomatoes with Remoulade Sauce
Makes about 4-6 servings

1 cup flour
1/2 cup yellow cornmeal
2 tsps salt
1/2 tsp coarsely ground black pepper
1/2 tsp paprika or smoked Spanish paprika (pimentón)
4 – 5 large green tomatoes, cut into 1/2-inch-thick crosswise slices (about 16 slices)
Vegetable oil or a mixture of oil and bacon drippings for frying
Remoulade Sauce (recipe follows)

Preheat an oven to 165° to 200°F. In a plate or shallow bowl, mix the flour, cornmeal, salt, pepper, and paprika with a fork.

Dredge the tomato slices, a few at a time, in the seasoned flour to coat well. Set the tomatoes aside on a lightly floured baking sheet. Reserve the flour mixture.

In a large skillet, heat 1/4 to 1/3 inch oil over medium heat. Fry the tomato slices in batches for about 2 to 5 minutes, or until golden brown on each side, turning as necessary. As the tomatoes are done, transfer them to a cake rack set on a baking pan to keep warm in the low oven.

Divide the tomatoes among individual plates and serve immediately, accompanied with the remoulade.

Remoulade Sauce
I also like to add a touch of horseradish to this for some extra kick!

Makes 1 cup

3/4 cup mayonnaise
2 Tbsps finely chopped dill pickle
1 Tbsp drained capers, chopped
1/2 green onion, very thinly sliced
1 1/2 tsp whole grain mustard
1/4 tsp Tabasco sauce
1 Tbsp chopped parsley
1/8 tsp celery seed
1 Tbsp fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper

In a small bowl, mix all the ingredients.

Chef’s Note: The sauce can be made up to 4 days in advance and refrigerated until needed.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Quick: name 3 side dishes for your next barbeque. I bet fruit salad was on that list! Put down that recipe for Waldorf salad and get creative with new fruit salad ideas.

A fave d’lish trick is to mix freshly squeezed lemon juice with a local honey; then add in some chopped freshly picked mint from the garden. Toss this with juicy peach wedges or halved apricots – yum!

Try grilling thick slices of pineapple and then sprinkling them with a touch of ground chipotle chili, a touch of lime juice, and a quick scatter in some chopped cilantro. My mouth is watering just thinking about this one.

Icy cold watermelon chunks are terrific when tossed with feta cheese, chopped fresh basil, kalamata olives and a light drizzle of extra virgin olive oil! Now that’s a NEW salad everyone will love!

So think outside of the box and try a new spin on fruit salad…and don’t forget to tell me how you like your refreshing summer side! – Kathy

Photo by Kathy Casey Food Studios®.

Tipsy Fruit Salad
Sprinkle with chopped nuts, pomegranate seeds or granola for added crunch. For a non-spiked creamy-style dressing, combine Greek yogurt, Angostura Aromatic Bitters and honey. Also try making this recipe with fruit skewers.

Makes: about 6 servings

Tipsy Dressing
1 lime
1 Tbsp. ANGOSTURA® aged rum
1 Tbsp. ANGOSTURA® Aromatic Bitters
2 Tbsp. fresh orange juice
2 – 3 Tbsp. honey, depending on how sweet you like it
—————————————
6 cups cut-up fresh fruit such as: mango, pineapple, bananas, berries and melon

To make the dressing: zest the lime into a small bowl then juice it. Whisk in remaining ingredients. Refrigerate until ready to use.

Toss with fruit and let marinate for at least 5 minutes before serving.

Recipe by Kathy Casey Food Studios®.

Photo by Kathy Casey Food Studios®.

Succulent Summer Stone Fruits with Lavender- Lemon Honey Syrup
Makes about 6 servings

Lavander Lemon Honey Syrup
1/2 cup high quality local honey
1/2 cup water
8 ea fresh lavander flowers, unsprayed and rinsed (or 1 tablespoon dry)
2 Tbsp fresh lemon juice

Fruit
an assortment such as the following of fresh ripe stone fruits to make about 4 cups after cutting:
-peaches, peeled, pitted and  cut in wedges
-large apricots, pitted and cut in wedges
-plums, pitted and cut in wedges
-nectarines, pitted and cut in wedges
-pitted fresh cherries

Fresh lavender flowers for garnish, if desired.

To make the lavender lemon honey syrup : In a small heavy bottom sauce pan combine the honey, water and lavender flowers. Bring to a low boil over med  heat – being careful that ist does not foam up. Slowly simmer for about  10  minutes or until like thin pancake syrup.  Remove from heat and cool to room temperature. Then add lemon juice and strain. Store refrigerated for up to 2 weeks. Bring to room temperature before using.

To serve: In a large bowl toss with the lavender lemon honey syrup. Garnish with fresh lavender flowers if desired.

Recipe by Kathy Casey Food Studios®.

Todd English’s Watermelon, Fennel and Black Olive Salad with Feta Cheese
One of my all-time favorite watermelon recipes is chef Todd English’s. He embellishes a melon salad with the distinctive flavors of fennel, feta and kalamata olives contrasted against the cool red-glistening fruit. The recipe was originally featured in the Star Palate cookbook, whose proceeds benefited the Marsha Rivkin Center for Ovarian Cancer Research and the Breast Cancer Research Foundation.

Makes 8 servings

4 cups seeded watermelon chunks
1 large fennel bulb, thinly sliced on a Japanese mandoline (about 2 cups)
1/2 cup coarsely chopped pitted kalamata olives
1 large red onion, thinly sliced (about 2 cups)
1 bunch green onions, green part only, chopped
1/4 cup chopped fresh basil leaves
1 1/2 cups crumbled feta cheese
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp black pepper

Put the watermelon, fennel, olives, red onion, green onion, basil leaves, and feta in a large bowl. Add the remaining ingredients and toss well. Divide among salad plates and serve immediately.

Adapted from “Star Palate: Celebrity Cookbook for a Cure” by Tami Agassi and Kathy Casey

Gazpacho is traditionally known as a cold-style soup. Originating in the southern regions of Spain and Portugal, this fresh tomato-based soup is a summer staple and a refreshing to get your vegetables!

I like to add lots of veggies into my gazpacho like cucumbers and bell peppers, then top it with some Alaska King Crab for a real splurge like my recipe I did with Sunset Tomatoes. Just think you won’t even have to turn on the stove for an elegant meal – that is definitely a plus on a hot summer’s night!

Photo by Kathy Casey Food Studios®.

Tomatoes aren’t the only celebrities when it comes to “cold” soups …… there are lots of chilled summer fruit soup recipes too!

Juicy, ripe melons are the star in my Thai Chilled Melon Soup with Shrimp and Fragrant Herbs.

Creamy coconut milk, bold Thai red curry paste, and zesty ginger and lemongrass come together to make this soup d’lish. Top it off with a pouf of sweet bay shrimp and crunchy water chestnuts. Then season it up with a hit lime juice, basil and mint – it’s the meal to cool off with! Yum!

Chilled Bing Cherry Soup is a summertime classic in Scandinavia and Eastern Europe; mostly served as an opener. I’ve dug out the old recipe I used to make every summer at Fullers. Lush ruby cherries are cooked with spices and white wine then chilled, pureed and topped with a swirl of crème fraiche or sour cream. Savory, sweet and lush –mmmmm!

So beat the heat and cool off with a chilled summer soup! –Kathy

Thai Chilled Melon Soup with Shrimp and Fragrant Herbs
Makes about 4 cups (6 starter servings)

Soup
3 cups chopped ripe cantaloupe
1 tablespoon sugar
2 teaspoons minced fresh ginger
1 tablespoon minced fresh lemongrass
1 teaspoon Thai red curry paste (we used Mae Ploy)
1 can (13 – 14 ounces) coconut milk
1/2 teaspoon salt
2 tablespoons fresh lime juice

Topping
1/4 pound bay shrimp or chopped cooked shrimp (about 3/4 cup)
1/4 cup tiny-diced water chestnuts (Fresh ones are great if you can find them!)
1 tablespoon finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice

Garnish: fresh cilantro sprigs and lime wedges

In a food processor or blender, process the cantaloupe, sugar, ginger, lemon grass and curry paste until evenly pureed. Mix in the coconut milk, salt and lime juice.

In a small bowl, mix the topping ingredients together.

Ladle soup into small bowls and spoon a pouf of topping into each serving. Garnish with cilantro sprigs. Pass lime wedges on the side.

Recipe by Kathy Casey Food Studios®.

Chilled Bing Cherry Soup
I also like this soup topped with a few coarse chopped toasted hazelnuts for a touch of crunch.

Makes 6 – 8 servings as a starter

2 cups crisp white wine, such as Fume Blanc
2 cups water
3/4 cup sugar
1 teaspoon minced lemon zest
1/2 cinnamon stick
1 cardamom pod, crushed
4 black peppercorns, crushed
1/2 teaspoon salt
6 cups pitted Bing cherries (about 3 pounds)
1 cup crème fraîche, or substitute sour cream

Garnishes:
thinned crème fraîche or sour cream for swirling on top of soup
unsprayed, edible flowers, such as violas, pansies, rose petals or nasturtiums

In a medium saucepan, combine the wine, water, sugar lemon zest, spices, peppercorns, and salt. Bring to a boil over medium-high heat. Add 5 cups of the cherries (reserve remainder) and bring back to a boil. Reduce heat to a simmer, and cook for 5 minutes. Remove from the heat and let stand till mixture reaches room temperature.

When cooked cherry mixture is cool, remove and discard cardamom pod and cinnamon stick. Place cherry mixture in a food processor or blender, and process until smooth. Then add crème Fraiche, and process until smooth.

Chill soup till very cold, at least 4 hours or, preferably, overnight.

Serve well chilled in cold bowls. Garnish each serving with the reserved, pitted cherries divided evenly among servings. Swirl the top of soup with thinned crème fraîche or sour cream drizzled from a spoon or squirted from a squeeze bottle. Garnish with edible flowers if desired.

Recipe by Kathy Casey Food Studios®.