Cucumber and Tomato Salad

• 3 medium sized cucumbers 
• 1 container of grape tomatoes, halved
• 1 medium red onion, finely diced
• 6 sprigs of fresh dill 
• 1 cup zesty Italian salad dressing
• Salt and pepper to taste

1. Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
2. Place the cucumbers in a bowl and add the grapes, onion, and dill.
3. Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing.  Add some salt and pepper to taste. 
4. Refrigerate for at least one hour before serving.  The longer the better!!!!

Summer Corn Salad

INGREDIENTS:
6 ears of fresh corn
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

DIRECTIONS:
Pre-heat oven to 375 degrees.

Place ear of corn in oven for 30 minutes. 

When the corn is cool, shuck the corn and cut the kernels off the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. 

Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. 

Serve cold or at room temperature.

Recipe Source: adapted slightly from The Barefoot Contessa Cookbook 

Strawberry Mango Salsa

photo and recipe courtesy of McConkie Menu

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Homemade Fudge Popsicles

2 tablespoons (3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate
1/3 cup (2 1/3 ounce) sugar
1 tablespoon (1/4 ounce) cornstarch
1 1/2 tablespoons (1/4 ounce) unsweetened cocoa powder
1 1/4 cups whole milk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon (1/4 ounce) unsalted butter

In a medium the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth.

Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium.
Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes and 10.

Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze. If you’re using regular popsicle sticks (instead of the lids), freeze the mixture in the molds for 30 minutes then add the sticks.

Makes about 4 regular-sized popsicles (3 ounces)

Recipe courtesy of Kimba