Happy First Day of Summer.
The first day of summer is here, and we are excited for all that the next few warm months will bring. To celebrate Summer Solstice, we have the perfect menu that will keep you munchin’ and sipping through the last rays of sunlight.
It’s Friday and it will be light out until late in the evening. So, make yourself one of these refreshing cocktails, set up a chair outside, and enjoy.
This beautiful cocktail is light and absolutely delicious. Mix up a pitcher and keep them pouring!
4 cups ginger beer (our favorite is Fever Tree, but only if you are ready for a big ginger punch)
- 2 cups fresh lemon juice
- 1 bottle (750 ml) rosé wine, chilled
- 1 bottle (750 ml) Cocchi Aperitivo Americano
- 10 dashes grapefruit bitters
- Lemon wheels, for garnish
- Assorted edible flowers, for garnish (optional)
Place an ice ring or 3 cups of ice cubes in a punch bowl. Add the ginger beer, lemon juice, rosé, Cocchi Aperitivo Americano, and grapefruit bitters, and stir together gently. Garnish with the lemon wheels and edible flowers, if using. Serve in rocks glasses.
(Excerpted from Day Drinking by Kat Odell (Workman Publishing). Copyright © 2017.)
Now that you have something refreshing to sip on, you need something to eat. Why not start off your meal with an Avocado Salad with Basil Pesto and Mozzarella?
Here’s what you’ll need:
- 1/2 pound red cherry tomatoes, halved
- 1/2 pound yellow cherry tomatoes, halved
- 2 avocados, diced (Or 3 if you want some extra creamy avocado goodness. We did)
- 1 cucumber, sliced
- 8 ounces small fresh mozzarella cheese balls
For the dressing, simply combine 1/4 cup fresh basil pesto (there is an easy recipe here if you want to make your own) with 1 tablespoon lemon juice.
Now, for your main course. And we never say no to some tacos. We have a great new vegetarian taco recipe to share with you. If you are like us, there is a point, when summer is first beginning, that your fridge begins to overflow with produce. So, let’s use some of it up in this easy to make dinner! These are just the vegetables that we recommend, and what we had handy. Feel free to add in any extra vegetables that you might have. You really can’t go wrong.
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1/2 medium red onion, diced
- 1 ear sweet corn, removed from cob
- 1 cup cherry tomatoes, sliced in half
- 1 medium red pepper, diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon sea salt
Now, roast them or grill them until they are browned or slightly blackened. In the oven at 400 degrees, it will take about 20-25 minutes.
For the Avocado Cream (can you tell we love avocados?) you will need:
- 1 ripe avocado
- 1/3 cup full fat, plain greek yogurt
- 1/4 cup minced cilantro
- 1 tablespoon lime juice
Use a blender or whip the ingredients together by hand.
Heat up corn tortillas over an open stovetop flame or in a lightly oiled pan, and then assemble your tacos. Add feta cheese and cilantro on top if you would like, and they are ready to eat!
We know you want to get out of the kitchen and enjoy the evening, so we picked an easy dessert recipe that you can make before, and all you have to do is pull it out when you have finished those tacos.
These are No-bake Cheesecake Bites with Graham Cracker Crust. They only take 10 minutes to prepare, but need to freeze for four hours. So make them before you get started on those drinks!
Here’s what you’ll need:
- mini muffin pans and liners
- 3 tablespoons butter
- 1/2 cup graham cracker crumbs
- 1 tablespoon brown sugar
- 3 tablespoons heavy cream
- 3 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped semi-sweet chocolate
- 2 teaspoons refined coconut oil
- Line your mini muffin pan with 16 liners and clear enough space in your freezer to fit the pan.
- In a medium, microwave-safe bowl, melt butter. Stir in graham cracker crumbs and brown sugar until mixture begins to clump. Drop a heaping teaspoon of the crust into each of the prepared muffin cups. If there are leftover crumbs, distribute them between the cups. Use the top of a wooden spoon or bottom of a shot glass to firmly pack the crumbs into the cups.
- Pour heavy cream into a small bowl and use a handheld electric mixer, starting on low, working up to high to beat cream until stiff peaks form.
- In a medium bowl, combine softened cream cheese, sugar, and vanilla. Beat until well-mixed and fluffy.
- Fold whipped cream into cream cheese mixture until no streaks remain, being careful not to deflate the whipped cream as best you can. Transfer mixture to a piping bag or disposable plastic bag and snip off a corner of the bag. Use the bag to pipe the cheesecake mixture into the muffin cups, filling them about 3/4 of the way full and smoothing the top of each cheesecake as you go.
- Place cheesecakes in the freezer and freeze for 10 to 15 minutes, until just set.
- In a small, microwave-safe bowl, combine chocolate and coconut oil. Microwave for 30 seconds and stir until smooth. If necessary, microwave in 15-second increments until melted. Use a teaspoon to drop spoonfuls of chocolate over the cheesecakes until all the tops are covered and chocolate is gone.
- Freeze for 3 to 4 hours until completely solid. Remove cheesecakes from tray (leave wrappers on) and store in an airtight container or freezer bag in the freezer for up to a month.
(We got this recipe from Baking Mischief)
Delicious drink: check. Fresh salad: check. Yummy tacos (that also conveniently used all of the produce you haven’t used yet this week): check. Amazing cold dessert: check. We told you we had the perfect menu for you, didn’t we?
Be sure to take pictures of what you make, and don’t forget to tag us on Instagram! (@farmerandthefigevents).
Happy summer solstice,
Julia Holm, Director of Sales and Operations