Summer bash: Try watermelon coolers, veggie chips, more

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Summer has finally arrived, so why not celebrate the season by throwing a fun and festive backyard bash. Here, Better Homes and Gardens contributing editor Elaine Griffin makes watermelon-mint coolers, Trisha Yearwood's vegetable pies, and fresh vegetable chips with caramelized onion dip.

Fresh vegetable chips
Servings:

Makes 12 servings

Ingredients

  • For chips:

    • 12 oz. large red radishes, trimmed (1 bunch)
    • 1 small jicama, peeled
    • 1 large daikon, peeled
    • 1 tsp. smoked paprika
    • 1 1⁄4 tsp. salt
    • 1⁄4 tsp. sugar
    • 1⁄4 tsp. ground black pepper
    • 4 tsp. finely shredded lime peel
    • 1 recipe Caramelized Onion Dip
  • For dip:

    • 2 tbsp. olive oil
    • 2 large onions, chopped (2 cups)
    • 2 tsp. sugar
    • 1 tsp. salt
    • 4 cloves garlic, minced
    • 1 1⁄2 cups light sour cream
    • 2⁄3 cup light mayonnaise
    • 1⁄4 tsp. ground black pepper

Preparation

Baking Directions:

Trisha Yearwood's vegetable pies
Servings:

Makes 12 servings

Ingredients

    • 1 tbsp. olive oil
    • 1 clove garlic, minced
    • 1 cup peeled and chopped sweet onion, such as Vidalia
    • 1 large zucchini, thinly sliced
    • 1 large yellow squash, thinly sliced
    • 1⁄2 tsp. salt
    • 1⁄2 tsp. ground black pepper
    • 1 cup mayonnaise
    • 1 to 1 1⁄2 cups shredded mozzarella cheese (4 to 6 oz.)
    • 1 to 1 1⁄2 cups shredded cheddar cheese (4 to 6 oz.)
    • 2 large tomatoes, peeled and cut into 1⁄4-inch slices
    • 2 9-inch deep-dish pie shells, prebaked as directed
    • 1 8-oz. can sliced water chestnuts, drained

Preparation

Baking Directions:

Watermelon-mint coolers
Servings:

Serves 5.

Ingredients

    • 3 1⁄4 lbs. seedless watermelon, chopped (5 cups)
    • 1⁄4 cup packed fresh mint leaves
    • 1⁄2 cup sugar
    • 1⁄2 cup water
    • 1⁄2 cup fresh lime juice
    • 3⁄4 tsp. aromatic bitters
    • 4 to 5 cups ginger ale, chilled

Preparation

Baking Directions:

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