With the official kick-off of summer, it’s time to fire up the grill, grab a cold drink and sit back and relax!
A summer of get-togethers, family events and picnics is surely what awaits you. What food should definitely be in your top 5 for the summer (might you ask)? Don’t worry, Kitchen Kettle Village has got you covered with our top 5 summer recipes to make sure you nail that next outdoor activity.
First and foremost, we all know that fresh salads are a key item to summer grilling and picnics. Here we are featuring a recipe for potato salad that will be sure to have you going back for seconds!
- 5 medium cooked potatoes, peeled and diced
- 2 to 3 stalks celery, chopped
- 1 medium onion, chopped
- 1-1/2 cups mayonnaise
- 1/2 cup sugar
- 1/2 cup Kitchen Kettle Honey Mustard Grilling Sauce
- Mix all ingredients except potatoes.
- Pour mixture over potatoes and gently mix.
- Refrigerate several hours before serving.
One featured appetizer that everyone will enjoy, is some good ole bruschetta. Made by our own jam and relish kitchen in the heart of Kitchen Kettle Village, it features our popular and tasteful balsamic vinaigrette which will have you saying, THAT WAS GOOD!
- 1 loaf crusty Italian or Semolina bread, sliced
- 2 tbs. olive oil
- 3 cloves garlic, peeled and finely chopped
- 3 – 4 fresh Italian plum tomatoes, chopped
- 1/4 cup Kitchen Kettle Village Balsamic Vinaigrette
- 4 fresh basil leaves, sliced thinly
- Sea salt, to taste
- Preheat oven to 450°.
- Brush each piece of bread with olive oil.
- Place on an un-greased baking sheet and bake for 3 to 5 minutes or until slightly brown.
- In a bowl, combine garlic, chopped tomatoes, Balsamic Vinaigrette basil and sea salt, mix well.
- Spread mixture on top of bread slices and serve.
Another featured appetizer that will get the fiesta started is a classic recipe for guacamole. With the spotlight on our Kitchen Kettle Corn Salsa, you won’t be able to have just one taste.
- 3 Fresh very ripe avocados
- 1T Lime Juice
- 1 pt jar Kitchen Kettle Village Corn Salsa
- Chili Powder (2T)
- Cumin (2T)
- Tabasco Sauce optional
- Mash avocados
- Add lime juice
- Fold salsa in and add spices to taste.
- Add Tabasco sauce for additional heat to taste.
*If you don’t have the Kitchen Kettle Salsa – use fresh onions, garlic, jalapeño peppers and tomatoes,
Just like summertime, simply peachy, this pork chop recipe doesn’t come up short from spectacular. Ingredients include Kitchen Kettle Peach Salsa and the Olive Basins very own extra virgin olive oil.
PLEASANTLY PEACHY PORK CHOPS RECIPE (Featured from Don Good, an employee at Kitchen Kettle)
- 1 1/2 pint jar Kitchen Kettle Peach Salsa
- 2 boneless pork chops
- 1 tbsp. Olive Basin Extra Virgin Olive Oil
- Marinade 2 boneless pork chops with a half jar of Peach Salsa for several hours or overnight
- Remove chops from marinade and brown in skillet with 2 tbsp. olive oil
- Add remaining salsa
- Cover & simmer until done
After all the appetizers and main course, then comes the dessert. A moist blackberry jam cake is just the ticket to put you over the top at your summer picnic.
- 1 cup buttermilk*
- 1 teaspoon baking soda
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour; reserve 1 tablespoon
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground allspice
- ¾ teaspoon ground cloves
- ½ teaspoon salt
- 1- 20 oz jar Kitchen Kettle Seedless Blackberry Jam
- 1 cup finely chopped pecans
- Confectioners’ Sugar, optional
- Preheat oven to 350F. Stir together buttermilk and baking soda; set aside.
- Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
- Stir together all but the 1 tablespoon flour and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Add preserves, and beat at low speed just until blended. Coat pecans with the reserved tablespoon of flour; stir in to batter. Spoon batter into a greased and floured 10-inch tube pan.
- Bake for 65 – 70 minutes or until a long wooden picked inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 2 hours). Dust cake with confectioners’ sugar right before serving, if desired.
*If you don’t have buttermilk, add 1 tablespoon white vinegar to your liquid measuring cup. Fill to the 1 cup line with milk and stir well.
We hope you have a great summer and try some of our favorite recipes that are party perfect! Can’t make it to the Village? You can order almost all our products online! Looking for more recipes? Check out our recipe archive on our website.