by Becki Gray
Former Senior Vice President, John Locke Foundation
When you just don’t want to think or talk about state government anymore and after all, it’s Friday afternoon.
As promised to my friends listening to WTSB this afternoon and anyone else looking for easy cookin’ taking advantage of good North Carolina produce, here are two of my favorite summertime recipes. Let me know what you think.
Refreshing Watermelon Salad
½ large or 1 small watermelon – cut up in large chunks
½ cup balsamic vinegar
2 T sugar
8 onces feta cheese, crumbled
4 T finely chopped fresh mint leaves
Warm vinegar and sugar over medium heat in saucepan for about 5 minutes until reduced to a light syrup. Let cool. Place watermelon on 4 -6 individual serving plates. Pour vinegar mixture over each serving. Sprinkle with feta cheese and mint leaves.
And for dessert……
Summertime Blueberry Cobbler
2 Pints fresh blueberries
1 ½ Cups sugar
1 Cup flour
1 teaspoon baking powder
1 stick butter, melted
¾ cup milk
Preheat oven to 350 degrees. Coat a 9 x 12 inch baking pan with cooking spray.
Combine blueberries and ½ cup sugar in a bowl – set aside.
Combine 1 Cup sugar, 1 Cup flour and 1 teaspoon baking powder in another bowl.
In a separate bowl, beat melted butter and milk til mixed, then add flour mixture until smooth.
Pour into baking pan, distribute blueberries evenly over batter, don’t mix.
Bake 40-45 minutes until golden brown.
Let cool a bit. Spoon into serving dishes and top with vanilla ice cream, if desired.