Kowalski's recipes to savor your summer produce

GOLDEN VALLEY, Minn — Kowalski's Markets wants to help Minnesotans savor the last few months of their garden bounties with two recipes starring prime summertime produce — some of which you can harvest right from your own backyard plot.

Kowalski's nutritionist Sue Moores dropped by the Barn for KARE 11 Saturday to show Belinda and Chris how it's done.

Fresh Summer Salad

Serves 4

Ingredients:

2-3 Minnesota Grown heirloom tomatoes, to taste

2 ears Minnesota Grown sweet corn, shucked

1 Minnesota Grown cucumber, peeled and thinly sliced

½ Minnesota Grown red onion, cut into thin half-moon-shaped slices

2 tbsp. Kowalski's Extra Virgin Olive Oil, plus more for finishing the dish

1 tbsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)

½ tsp. freshly ground Kowalski's Sea Salt, plus more for finishing the dish

- freshly ground Kowalski's Black Peppercorns, to taste

3 oz. feta cheese, cut into chunks or crumbled

- fresh Minnesota Grown basil leaves, for garnish

Directions:

1. Cut tomatoes into wedges; place in a large salad or mixing bowl.
2. Cut corn kernels from cobs; discard cobs.
3. Add corn kernels, cucumber and onion to salad bowl. Drizzle salad with oil and lime juice; toss gently.
4. Season with salt and pepper; toss again.
5. Add cheese; toss gently.
6. Drizzle with additional oil; sprinkle with additional salt and pepper to taste.
7. Garnish with fresh basil; serve immediately.

Watermelon and Strawberry Lemonade

Serves 8

6 cups cubed Minnesota Grown seedless watermelon, plus slices for garnish

2 cups hulled Minnesota Grown strawberry halves (or whole raspberries or blueberries)

¼ cup superfine sugar

12 oz. frozen lemonade concentrate, thawed

1 ½ cups tonic water or club soda

- ice

- lemon slices, for garnish

Ingredients:

1. In a blender, purée watermelon until smooth; pour through a fine-mesh strainer into a large pitcher.
2. In a medium mixing bowl, combine strawberries and sugar; pour into pitcher.
3. Stir in lemonade concentrate; refrigerate, covered, until ready to serve.
4. Stir tonic water into fruit mixture.
5. Serve over ice with lemon and watermelon slices for garnish.