GOLDEN VALLEY, Minn. -- Keeping it cool in the kitchen. Cookbook author, foodie and explorer Beth Dooley is serving up some easy and tasty recipes you can make without heating up the entire kitchen.
Cool Cucumber Yogurt Soup
3 cups strained plain yogurt, or Greek yogurt
1 cup milk
2 cucumbers, peeled, seeded and chopped
1/2 cup chopped red onion
2 scallions, white and green parts chopped
Coarse salt and freshly ground pepper
3 tablespoons fresh dill, plus a little more for garnish
Put all of the ingredients into a blender and pulse until combined, but not pureed. Serve chilled, garnished with more dill.
Melon and Feta Salad in Mint Vinaigrette
1/2 cup chopped fresh mint leaves
1 tablespoon honey
1 jalapeno, seeded, deveined and minced
3 tablespoons sunflower oil or olive oil
Salt and freshly ground black pepper
3 cups cubed melon (mixed varieties)
4 cups arugula
4 ounces crumbled feta cheese
Whisk together the mint leaves, honey, pepper and oil. Put the melon and arugula into a bowl. Toss with the dressing. Serve topped with the feta.
1/2 cup heavy cream
3 tablespoons honey
1/2 cup vanilla yogurt
1 pint fresh berries (mixed raspberries, strawberries, blueberries) Chopped fresh mint
Whip the cream and honey so that it holds stiff peaks. Fold in the yogurt. Layer the berries and yogurt mixture into wine or parfait glasses. Garnish with the chopped mint. Put into the freezer until semi-frozen and then serve.
Beth Dooley will lead a shopping spree at the local farmers market from 4-5p.m., then head to Heritage Library where she'll transform her goodies into a soup, salad entrée and dessert to share. Mette Nielsen, award-winning food photographer, also will share her expertise. Participants will meet at the Farmers Market and need transportation to the Heritage Library.
Wednesday, July 24th--Farmers Market Adventure
Lakeville Heritage Library
20085 Heritage Dr.
Lakeville, MN 55044
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