Technically, summer lasts until Sept. 23, but with some local children already back in school, there’s no denying that fall is on the way.
Celebrate the few remaining weeks of the season with some light and easy recipes for family meals or Labor Day get-togethers.
These easy veggie quesadillas cook up just as well around a campfire or on a backyard grill.
1 Tbsp. olive oil
1 zucchini, halved and sliced into 1/4” slices
7 mushrooms, sliced
1 onion, thinly sliced
Canola cooking spray
6 flour tortillas
3 cups shredded cheddar cheese
1. In a large sauté pan over medium-high heat, heat olive oil. Add zucchini, mushrooms and onion. Cook until soft, stirring often. Drain any liquid.
2. Coat six squares of foil with cooking spray. Lay one tortilla on each.
3. Place 1/2 cup cheese and 1/4 vegetable mixture on one half of the tortilla; fold in half. Seal the foil around the quesadilla. Keep chilled for any camping trip.
4. To cook each quesadilla, place foil packet on the outside of the campfire or on grill grates. Cook for 3 minutes per side. Allow to cool slightly before opening and eating.
Watermelon Lime Freezer Pops
3 cups watermelon, cubed and seeded
3/4 cup sugar, divided
3/4 cup blueberries
1/2 cup lime juice, freshly squeezed
Zest of 1 lime
1 cucumber, peeled and seeded
1/4 cup water
3 drops green food coloring
1. In a blender, puree watermelon and
1/2 cup sugar until smooth.
2. Pour into freezer pop molds leaving a 1 1/2" space at the top.
3. Drop 3-4 blueberries and freezer pop stick into each mold; freeze for at least 3 hours.
4. In a blender, puree remaining sugar, lime juice, lime zest, cucumber, water and food coloring until smooth. Reserve in refrigerator.
5. When watermelon pops are thoroughly frozen, add lime mixture to the top of the mold. Return to freezer, freeze for at least 3 hours or until frozen.