Some Light and Fun Recipes For Those Hot Summer Nights!

Summertime anywhere in America evokes memories of long, hot days, sitting in the shade on a porch or under a large tree eating something cold and sweet.  Chef Judi Leib loves sharing southern recipes of refreshing drinks and easy meals reminiscent of her Georgia roots, but with a southern California flare.

Judi’s love of cooking and recipes is visible throughout her website Whisk in the Southern, sharing new and traditional recipes, a wealth of tips from chef Judi’s years of culinary experience, useful product recommendations, and lessons taught in an accessible and fun way.

“I started Whisk in The Southern from my passion for cooking, along with the infusion of my parents’ Georgia roots with my southern California upbringing into the food I make,” says Judi.  “Food has always been a big part of my life. I find cooking to be fun, as well as visual and I want to share that passion with others who love good food.”

Summer Burrata Salad

The first summer I had a garden, I was looking for ways to show off my bounty. That combined with a day that was exceptionally hot and I didn’t want to cook; and this salad was born. I love it because it can really spotlight whatever summer produce you have. I always make a double or triple batch of the balsamic reduction and keep it on hand.

Balsamic Reduction:

1 cup good quality balsamic vinegar

You can add 2 Tbs. of sugar if you want.

2 cups of Arugula or other slightly spicy/bitter green

1 Large Ball of Burrata Cheese

1 pint of Sweet Cherry Tomatoes. I love the yellow pear-shaped ones.

Salt & Pepper

 

Balsamic Reduction

To make the reduction, pour the balsamic vinegar into a saucepan. If you are using sugar, add it now, too.

Place over a medium flame and let come to a boil. Then reduce and let it simmer for 8-15 minutes. You are looking for it to reduce by about half. Remember it will continue to thicken as it cools.

Pour into a jar and store up to 2 weeks in the refrigerator.

Place the arugula in a large serving bowl. I like to untangle it with my hands.

Pull your burrata apart and place on top of arugula

Depending on size of the tomatoes, you can either slice them in half or scatter them whole, over the top of the salad.

Drizzle salad, generously with balsamic reduction, toss and serve with great crusty bread. This salad can be served with a crusty baguette. You can add grilled chicken, salmon or shrimp to the salt if you’d like. I used ingredients that I grew in my garden. If you have a local farmers market, try to find your ingredients there.

Now, pair the salad with a refreshing summer drink ~

Cocktail | Peach Frosé

1-2 Fresh Peaches, sliced

¼ cup Granulated White Sugar

Juice of 2 Lemons

Mint and Fresh Peach slices for garnish

Pour the entire bottle of rose into a 9X13 baking dish, cover with plastic wrap and freeze, at least 6 hours or overnight.

When getting ready to serve:

Place the sugar and peach slices in blender and rough chop.

Scrape frozen rosé into blender

Add fresh lemon juice to blender and blend all together until smooth-ish and well blended.

Pour mixture back into 9X13 baking dish and refreeze for at hour or so.

To serve, scoop frosé into glasses and garnish with fresh mint and peach slices.