Sweetie Staff Recipes

Submitted by Gail Junion-Metz 

This sweet and savory summer salsa is great over fresh fruit or on top of a salad. It’s also great on top of grilled pineapple rings or top lemon or lime sherbet with it for a chilly summer dessert. 

• 1 C. seedless watermelon, chopped
• ½ C. seedless red grapes, chopped into quarters
• 4 tsp. fresh basil, finely chopped
• 4 tsp. fresh mint, finely chopped
• 1 Tbsp. balsamic vinegar

• ¼ C. water
• ¼ C. sugar
• ¼ tsp. vanilla extract (or ¼ vanilla bean scraped)

Make vanilla syrup first. Combine water and sugar. Bring to a boil. Remove from heat and add vanilla. Let cool, then chill in fridge for at least 30 minutes. Combine watermelon, grapes, basil, mint and balsamic. Drizzle vanilla syrup over mixture. Cover and chill for 30 minutes before serving.

• 1 qt. strawberries sliced (about 4 C.)
• 1 lb. fresh spinach
• 1/2 C. pecans toasted in oven

• 1/3 C. red wine vinegar
• 1/2 C. sugar
• 1 tsp. dry mustard
• 1 tsp. salt
• 1 1/2 Tbsp. minced onion
• 1 1/2 Tbsp. poppy seeds
• 1 C. vegetable oil 

Clean spinach and dry; add sliced strawberries and pecans. Mix dressing and shake well. Add about 1/2- 3/4 of the dressing to the salad just before serving and serve the rest on the side.

This is the perfect sauce to slather on burgers, chicken, and ribs! 

• ¾ C. finely chopped onion
• ½ C butter
• ¾ C. catsup
• ¾ C. water
• 1/3 C. fresh lemon or lime juice
• 3 Tbsp. brown sugar
• 2 Tbsp. prepared yellow mustard
• 3 Tbsp. Worcestershire sauce
• 2 tsp. salt
• ½ tsp. pepper

Cook onion in butter till tender, but not browned. Add remaining ingredients. Simmer for at least 15 minutes. Store remaining sauce in the refrigerator.