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Summer Recipes
Here are some of our most-requested summer recipes
for you to enjoy! You can find dozens more of our
favorite recipes at lucky32.com, printworksbistro.com
and greenvalleygrill.com.
Avocado & Gazpacho Shrimp Cocktail | GVG
4 fluid ounces Heirloom Tomato Gazpacho (recipe below)
3 ounces diced avocado
5 medium to large Carolina shrimp
1 sprig cilantro
• Place gazpacho in individual serving bowl or wide rim glass.
• Top with diced avocado.
• Hook shrimp around the rim of the bowl or glass.
• Garnish with a sprig of cilantro. Serves 1.
Heirloom Tomato Gazpacho | GVG
5 pounds diced ripe heirloom tomatoes
2 medium cucumbers, seeded and diced
1 cup diced red onion
2 jalapeño peppers, seeded and rough-chopped
5 cloves garlic, minced
1½ cups extra virgin olive oil
1 tablespoon fresh ground black pepper
2 tablespoons sea salt
• In a food processor, pulse diced cucumber, onion,
jalapeño pepper and garlic until almost puréed.
• Add tomatoes and pulse until all ingredients are well
incorporated.
• Pour into a mixing bowl and then add oil, salt and
pepper. Mix well. Serves 12.
Summer Vegetable Tart | PWB
1 sheet puff pastry
1 egg beaten
¼ cup water
1½ ounces roasted red bell pepper
4 ounces roasted yellow squash
4 ounces roasted zucchini
2 ounces fresh basil leaves
3 slices heirloom tomato
salt & pepper to taste
1 teaspoon extra virgin olive oil
1 ounce goat chèvre
• Slice bell pepper into 4 sections and remove seeds. Slice
squash and zucchini into ¼-inch rounds. Lay peppers and
squash out on a sheet pan and roast at 350 degrees for 5
minutes or until dry. Remove from oven and set aside.
• Lay puff pastry sheet out on a sheet pan and cut an
8-inch diameter circle for your tart.
• Combine 1 beaten egg and ¼ cup water for egg wash.
• Brush pastry with egg wash.
• Par cook puff pastry at 350 degrees for 15 minutes.
• Remove from oven and arrange fresh basil leaves evenly
over entire surface of pastry.
• Arrange red pepper, squash and zucchini on top of basil
leaves. Place 3 slices of tomato over vegetables.
• Season with salt and pepper and drizzle with olive oil.
• Bake at 325 degrees for 10 minutes.
• Remove from oven and top with crumbled goat chèvre.
Return to oven until cheese begins to melt. Makes 1 tart.
Lucky’s Peaches & Cream (recipe on back)
Black Pepper Grilled Salmon | PWB
4 salmon portions
kosher salt to taste
4 tablespoons freshly ground black pepper
• Season salmon portions with kosher salt and then crust
in black pepper by pressing pepper into the salmon
with your hands.
• Grill to desired temperature.
• Top with Honey-Lime Butter Sauce (recipe below). Makes
4 portions.
Honey-Lime Butter Sauce | PWB
1½ tablespoons shallots, minced
1 cup Chardonnay
1 cup heavy cream
1 pound cold butter, cut into pats
1 lime, zest from lime only
1 teaspoon salt (or to taste)
1 fluid ounce honey
• Add shallots and wine to a saucepan over medium heat.
• Reduce until almost dry.
• Add heavy cream and simmer until reduced by half.
• Reduce heat to low as possible.
• Whisk in cold butter a couple of pats at a time until
incorporated.
• Add lime zest and salt. Stir in honey. Makes 2½ cups.
Whimsical Watermelon | L32
2 cups diced watermelon
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
2 teaspoons fresh mint chiffonade
1 ounce country ham chiffonade
1 ounce ricotta (drained) or goat cheese
• Cut watermelon into 1-inch cubes; discard rind.
• In a bowl, combine watermelon, vinegar, oil and
1 teaspoon mint.
• Transfer to a chilled serving bowl.
• Top with ham, cheese and remaining mint. Makes 1 serving.
Heirloom Tomato Plate | PWB
12 ounces sliced heirloom tomatoes, several varieties
1 pinch sea salt
1 tablespoon extra virgin olive oil
1½ ounces feta cheese
1 tablespoon fresh basil chiffonade
• On a serving platter, arrange tomato slices. Sprinkle with
salt and drizzle with olive oil.
• Sprinkle feta cheese over tomatoes and then garnish with
basil chiffonade. Serves 1-2.
Vegetable-Filled Brick Dough Cigar | PWB
16 brick dough sheets (Feuilles de Brick)
3½ cups chopped spring onions
3½ cups shredded carrots
3½ cups shredded fennel
3 tablespoons chopped garlic
3 tablespoons chopped fresh basil
4 cups grated Parrano cheese
1 egg white
oil for frying
• In a bowl, combine spring onions, carrots, fennel,
garlic and basil.
• To each brick dough sheet, add 2½ ounces of
vegetable mix and 1 ounce of grated cheese.
• Roll brick dough over mix into a cigar shape. Use
egg white to seal the edge closed on the cigar.
• Fry cigars until golden and serve with Herbed Crème
Fraiche Dipping Sauce (recipe below). Makes 16 cigars.
Herbed Crème Fraiche Dipping Sauce | PWB
1 cup mayonaisse
1 cup crème fraiche
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon chives
¾ teaspoon salt
1 tablespoon Dijon
¹/8 cup white balsamic
1 tablespoon shallots
1 tablespoon tarragon
1 tablespoon honey
¼ cup canola or olive oil
• Add first six ingredients to a large mixing bowl.
Blend with a wire whisk until ingredients are evenly distributed. Set aside.
• Put mustard, vinegar and shallots into a blender and
blend well. Add tarragon. Add honey. Add oil in a slow,
steady stream until combined. Fold into mayonnaise
mixture in large mixing bowl.
• Taste and adjust seasoning with salt and pepper.
Makes 2½ cups.
Peach Lemonade Cocktail | L32
1¼ ounces Southern Comfort
¾ ounce Peach Schnapps
1 tablespoon white peach purée
3 ounces lemonade
2 sprigs fresh mint
• Fill a Mason jar with ice.
• Add Southern Comfort, schnapps, peach purée and
lemonade. Stir. Garnish with fresh mint. Makes 1 glass.
Virgin Strawberry Daiquiri | GVG
1 cup sugar
2 pounds strawberries, washed and topped
¼ cup lime juice
2 egg whites
1 tablespoon vanilla extract
5 tablespoons heavy cream
• Place all ingredients except cream into a blender
and purée.
• Pour purée into frosted martini glasses and drizzle cream
on top as a garnish. Makes 5 glasses.
Summer Fruit Crostata | GVG
6 portions (4 ounces) Rustic Tart Dough (recipe below)
1½ cups fresh blueberries
1½ cups sliced fresh strawberries
3 cups diced fresh peaches
4 tablespoons granulated sugar
2 tablespoons all-purpose flour
• Roll each tart dough portion out to a 12-inch circle.
• In a bowl, toss fruit with sugar and flour.
• Place 1 cup of fruit in center of each dough circle.
• Fold edges of dough in, leaving a 3-inch opening of
fruit showing.
• Bake at 350 degrees for 15 minutes. Makes 6 crostatas.
Rustic Tart Dough | GVG
1 pound unsalted butter (cold)
4 cups all-purpose flour
½ cup granulated sugar
1 teaspoon kosher salt
½ cup ice water
• Cut butter into ½ inch cubes and then chill (butter must
be very cold before using).
• Place flour, sugar and salt in food processor. Pulse several times to combine ingredients. Add butter and toss to coat
with flour. Pulse mixture in short bursts until flour
resembles small peas.
• With the food processor running, add the ice water and
run until dough forms a rough-looking mass. Turn dough
onto work space and press together.
• Cover with plastic wrap, place in refrigerator to set up.
• Once set, divide into 4 ounce portions.
Peaches & Cream | L32
2 peaches
¾ cup Boiled Custard (recipe below)
½ teaspoon granulated sugar
½ teaspoon ground cinnamon
1 sprig fresh mint
• Peel peaches, remove pits and slice into 6 wedges.
• Ladle custard into a serving bowl.
• Arrange peach wedges around the custard.
• Combine sugar and cinnamon and sprinkle over peaches.
Makes 1.
Boiled Custard | L32
1 quart whole milk
1 cup granulated sugar
2 tablespoons corn starch
5 eggs
1 teaspoon vanilla extract
1 tablespoon butter
• In a pot, heat milk to a low simmer.
• In a bowl, whisk together sugar, corn starch and eggs.
• Slowly temper the eggs by beating in about 2 ounces of
the warmed milk.
• Repeat process until all milk is combined with the eggs.
• Return mixture to the sauce pot and cook over very low
heat for 3-5 minutes, or until mixture coats the back of a
spoon.
• Remove from heat and add vanilla, then add butter in
small pats, stirring until incorporated. If necessary, strain
mixture to remove lumps. Makes 6 cups.
Find more recipes at lucky32.com, printworksbistro.com and greenvalleygrill.com!
© 1989-2013 These recipes are property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden. Disclaimer: All our recipes were originally
designed for much larger batch sizes.These recipes have been reduced – but not tested at this scale. Please adjust to your taste and desired portion size.