Prairie Flavors Content! summer Small bites of By Laura Araujo


Peach Crostini Yields approximately 16 Crostini


1 baguette Olive oil


G\XZ_ :ifjk`e` Photos by Laura Araujo


4 ounces feta cheese 2 ounces cream cheese 2 peaches


16 small basil leaves Balsamic vinegar glaze*


Fried Zucchini


Preheat the oven to 350°F. Cut the ba- guette into 1/2-inch-thick slices. Brush


both sides of the slices with olive oil and place them on a baking sheet; bake for 10 minutes and cool. In a food proces- sor or blender, combine the feta cheese and cream cheese. Process until smooth and creamy, about 3 minutes. Cut each peach into 8 slices. Assemble the cros- tini: top each piece of toasted bread with a layer of whipped feta, a peach, a drizzle of balsamic glaze and a basil leaf. *Purchase ready-made balsamic glaze, or reduce ½ cup of balsamic vinegar and 2 teaspoons of honey in a small saucepan by bringing it to a boil then simmering until it thickens.


Tempura Zucchini with Honey Mustard Dipping Sauce Serves 6 to 8


1 1/2 cup all-purpose fl our, plus extra- for dredging


1/2 cup cornstarch 1/2 teaspoon salt, plus extra 1 egg, beaten


1 cup very cold sparkling water 2 medium zucchini Oil for frying


For the dipping sauce: 1/2 cup mayonnaise 1/4 cup Dijon mustard 2 tablespoons honey 1/4 teaspoon cayenne pepper 1 teaspoon white vinegar


In a large, shallow bowl, whisk together the fl our, cornstarch and salt. In a small bowl, combine the beaten egg and the


water. Pour the wet ingredients into the dry ingredients and mix until just combined; some lumps are okay—don’t over-mix. Cut off the ends of the zuc- chini and cut the zucchini in half. Cut each half in half lengthwise and cut each quarter into three of four sticks. Add oil to a large skillet or saucepan so that it comes up at least 1/2 inch on the side. Preheat the oil over medium to 350°F. Place additional fl our on a plate and dredge the zucchini pieces in it. Work- ing in batches of 3 or 4, dip the fl our- coated zucchini in the batter. (Keep the batter in the refrigerator when not in use to keep it cold.) Transfer zucchini to the hot oil in batches of 3 or 4. Cook until golden, about 3 minutes. Remove zuc- chini sticks from the oil and place them on a wire cooling rack. Sprinkle imme- diately with salt. Serve hot with honey mustard dipping sauce.


Bonus


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