Brittany McKinley, Iowa Farm Bureau Wellness Specialist ll
1/4 c. finely sliced red onion
3 ripe (semi-firm) nectarines
4 Turkish cucumbers or a small English cucumber
1/8 c. basil leaves, torn
1/4 to 1/2 c. goat cheese crumbles
3 tbsp. olive oil
2 tbsp. champagne, sherry, apple cider or white balsamic vinegar
2 tsp. honey or alternative sweetener
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Urfa Biber chili pepper (optional)
Optional: tender greens or arugula, grilled chicken, toasted nuts of choice.
Instructions: Thinly slice red onion using a mandolin (if possible), and place in a small bowl of water. Add 1/2 tsp. salt and soak 10-15 minutes to remove bitterness. Slice nectarines into 1/2-inch thick slices. Slice cucumbers into thin rings. Arrange in a shallow bowl or on a platter over optional greens. Rinse and drain the onions, and scatter on top of your salad. Top with torn basil leaves and goat cheese crumbles. Whisk dressing ingredients together in a small bowl. Spoon dressing over top. Sprinkle with optional Urfa Biber. Serve this on its own or over tender greens. Option to add grilled chicken.
Bethany Schmidt, Polk County
2 (9- or 10-inch) pie crust
4 c. raspberries
1 c. white sugar
2-1/2 tbsp. tapioca
1 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. salt
4 tsp. butter
1 tbsp. half-and-half cream
Instructions: Preheat oven to 425 degrees Fahrenheit. Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well-covered. Pour into 9- or 10-inch pastry shell. Dot with butter; add top crust and crimp edge. Make slits in the top crust, and brush crust with cream. Bake for 15 minutes to set the crust. Reduce heat to 375 degrees Fahrenheit, and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving. *Recipe adopted from allrecipes.com.
For more ideas, visit iowafarmbureau.com/recipes
Email recipes to email@example.com or mail to: Communications Division, Spokesman Recipes, 5400 University Ave., West Des Moines, IA 50266. Food photos are welcome too!