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.


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


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


This recipe makes 4 servings.


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


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 >>