Summer Recipes from SUNY Cobleskill

SUNY Cobleskill’s JoAnne Cloughly, Department Chair of Agriculture and Food Management, recently contributed some of her favorite summertime recipes to a A Summer Dinner with SUNY. Here are her suggestions for keeping your meals fresh when the weather gets hot.

Chilled Corn Soup with Basil

IMG_0134This recipe makes 4 servings.

Ingredients:

3 ears corn, shucked
1 ½ cups buttermilk
½ cup basil leaves, more for garnish
3 scallions, roughly chopped
1 Tbsp fresh lime juice, more to taste
1 fat garlic clove, roughly chopped
¾ tsp fine sea salt
Radish slices, for garnish
Extra virgin olive oil, for garnish

Directions:

Cut kernels of corn off of cobs, discard cobs.
Place corn in blender with the buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes and purée until very smooth.
Strain mixture through a sieve, pressing down hard on the solids.
Serve soup garnished with radish slices and a drizzle of olive oil.

Watermelon and Goat Cheese Salad with Sriracha Vinaigrette

Cobleskill-watermelon-goatcheese-salad

This recipe makes 4 servings.

Ingredients:

4 Tbsp extra virgin olive oil
2 Tbsp sriracha sauce
1 Tbsp red wine vinegar
1 Tbsp honey
¼ tsp salt
Dash ground black pepper
4 cups peeled and pitted watermelon, cut into 1” cubes
¼ cup very thinly sliced red onion
3 oz crumbled goat cheese
¼ cup toasted pecan pieces
6 cups fresh salad greens

Directions:

Vinaigrette: Whisk together vinegar, sriracha, oil, honey, salt and pepper.
Toss watermelon with red onion.
Toss vinaigrette and melon/onion mixture. Spoon over greens and serve.

Read the full post and find more summer recipes from around the SUNY system >>

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