Flavors of Summer

by RogerJune 26, 2018

The sun is shining and here at the show our thoughts are turning to the long hot days of summer, and all the wonderful flavors that come along for the ride.

My brother Randy returns to the show and we trade some of our favorite flavors back and forth, talk about memories of growing up and share some favorite recipes. What favorite summer flavors did we leave off the list? Let me know by sending an email over to feedback@kitchencounterpodcast.com

Listen to the episode for our list of 10 favorite flavors of summer!

Mentioned in the Show:

Randy was last on the show for the “Five Favorite Cookbooks” episode.

BBQ Chicken

Baked peach french toast

Corn on the cob with creamy chipotle sauce

Tips for grilling corn on the cob

TKC Better Burgers Episode

Raspberry Mint Jam and Raspberry fool recipes

Homemade vanilla ice cream recipe

TKC sorbet episode

Randy’s Blue Cheese Coleslaw recipe

Simple Cherry Crumble recipe

Heirloom tomato caprese salad recipe

Randy’s Basil Pesto

2 Cups Packed Fresh Basil Leaves
½ Cup Good Quality Olive Oil
3 Cloves Garlic, minced
½ Cup Pine Nuts, toasted
1/3 Cup Parmesan Cheese, grated
¼ Ts. Salt
¼ Ts. Ground Black Pepper

To toast pine nuts, place in a skillet over medium heat. Move pine nuts around with a wooden spoon until they become fragrant and slightly toasted.

In a food processor combine the basil leaves, garlic, parmesan cheese, pine nuts, salt, and pepper. Process briefly until leaves are coarsely chopped. With the motor running, slowly add the olive oil until the desired consistency of your pesto is reached. You may have to occasionally push the mixture down into the food processor for better results.

Pesto is good in the refrigerator for 1-2 weeks, and can be frozen for 2-3 months.