Fresh and Flavorful: Sumer Sips and Eats - The Co-op Cookin' Show

Looking for a couple of easy recipes that make you look like quite the chef? Join Emily and Josh as they whip up a few fresh and flavorful summer sips and eats!

Tomato Basil Flatbread

Arkansas Living Magazine, July 2022  | Juliana Goodwin

Flatbread or piece of naan

Chive and onion cream cheese softened 

1 cup cherry tomatoes, sliced

10-12 basil leaves, sliced 

Chives or 1 green onion (green parts only), sliced

Real bacon pieces

Salt

Heat oven or grill to 400. Place flatbread/naan on the grill or directly on the oven rack. Cook for 3 minutes; flip over and cook for another 3 minutes. Remove and cool for 5 minutes. Spread the desired amount of cream cheese on the bread. Top with tomatoes, basil, chives/green onion, and if desired, real bacon pieces. Add a sprinkle of salt to the tomatoes.  Cut and Serve.

Italian Pasta Salad with Balsamic Dressing

Arkansas Living Magazine, April 2022 | Kay Christensen

Salad:

8 ounce tri-color rotini, cooked and cooled

8 ounces pepperoni slices, halved

1 ½ cups tomatoes, diced, or small tomatoes, halved

1 bell pepper, diced

1 (8 ounces) jar marinated artichokes, drained and chopped

(reserve marinade)

Dressing:

Reserved artichoke marinade

½ cup olive oil

¼ cup lemon juice 

3 tablespoons water

2 tablespoons balsamic vinegar 

2 tablespoons Greek seasoning (like Cavenders)

1 ½ teaspoon garlic, minced

¼ teaspoon red pepper flakes

¼ teaspoon black pepper

¼ teaspoon white pepper

In a large mixing bowl, combine all salad ingredients. In a separate small bowl, combine all dressing ingredients. Pour dressing on the salad, toss, and refrigerate until thoroughly chilled. 

Note: This salad is colorful tasty and fulfilling. It can even serve four as a main dish for a light spring or summer supper. 

Strawberry Lemonade

Arkansas Living Magazine, April 2023 | Juliana Goodwin

Strawberry Puree:

1 pound strawberries, hulled and sliced in half 

1 cup water

⅓ cup sugar 

Lemonade: 

¾ cup plus 3 tablespoons fresh lemon juice 

1 cup sugar

4 cups cold water

For puree: Place strawberries, water, and sugar in a small pot. Cook over medium-high heat, and boil for a few minutes, then reduce to a simmer for 10-15 minutes, until berries start to fall apart. Cool. Once cool, puree the mixture. 

For lemonade: Stir together all ingredients until well combined. Stir in puree and serve.