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Hello, foodies…

I just can’t get over how BEAUTIFUL this summer has been. I think mother nature knew she had to clean up father winter’s mess and boy, did she do it. In a normal August, I’d be sitting at my kitchen table thanking the heavens I had air conditioning. Right now, it’s 73°F here in the West Chester area and every window in my house is letting in a calm, cool breeze. I hope you’re experiencing the same kind of weather in your area. And, if so, I hope it lasts and you can spend the weekend outside.

I can’t think of a better way to celebrate the summer than with a frozen treat...like popsicles. Have you ever tried making your own? This Sunday on In the Kitchen with David I'll show you how to make my Pineapple-Mango Popsicles. If you happen to have popsicle molds, great. If not, you don’t need them…disposable cups work like a charm.

Pineapple-Mango Popsicles
Yields 6-8

Ingredients:

• 1 lb (1-2/3 cup) fresh or frozen mango chunks


• 8 oz (1 cup) fresh or frozen pineapple chunks


• 3 Tbsp honey


• 1/4 cup fresh lime juice


• 1/4 cup water

Preparation:

1. Place the ingredients into a blender and blend until completely smooth. Pour the mixture into popsicle molds or paper cups. (If using paper cups, insert wooden popsicle sticks into each cup when the mixture is partially frozen so the sticks will stand up straight.) Freeze for at least 8 hours, or until firm.

This recipe is prepared with Vitamix 7500 64-oz 13-in-1 Under Cabinet Blender (K41310).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

So how are your summer gardens looking? Lots of my colleagues here at the Q have been coming in with bags full of giant tomatoes, zucchini, peppers, and herbs to share. If you, too, are swimming in fresh veggies, share the love. Then, you all can make this month’s special mac and cheese recipe: Garden Vegetable Mac and Cheese.

Garden Vegetable Mac and Cheese
Serves 4-6

Ingredients:

• 1/2 lb dry penne pasta, cooked according to package directions


• 5 Tbsp butter, divided


• 3/4 cup panko breadcrumbs


• 1 Tbsp fresh chopped parsley


• 2 Tbsp fresh chopped basil


• 1–1/2 tsp salt, divided


• 1/2 tsp black pepper, divided


• 1 tsp minced garlic


• 1/2 cup medium diced onions


• 1/2 cup medium diced carrots


• 1 cup broccoli florets


• 1/2 cup diced zucchini


• 1/2 cup corn


• 1/2 cup roasted peppers


• 2–1/2 Tbsp flour


• 1–1/2 cup milk


• 1 cup grated dill Havarti cheese


• 2 cups grated Monterey Jack cheese


• 3 beefsteak tomatoes, sliced 1/4" thick (about 10–12 slices)

Preparation:

1. Preheat the oven to 375°F.


2. Melt 3 Tbsp butter over medium heat in a large, oven-safe skillet. Meanwhile, in a small bowl, combine the bread crumbs, parsley, basil, 1/2 tsp salt, and 1/4 tsp pepper. Then, add the melted butter and stir until combined. Set aside.


3. Melt 2 Tbsp of butter over medium heat in the same skillet. Add the garlic, onions, and carrots and saute until the onions are translucent, about 6–8 minutes. Add the broccoli and sauté for another 2 minutes. Add the zucchini, corn, and peppers and sauté for another 2 minutes. Add flour and sauté for another minute. Add the milk and heat until nearly simmering and the mixture has thickened, stirring constantly.


4. Reduce the heat to low and add both cheeses, 1 tsp salt, and 1/4 tsp pepper. Stir until the cheese has melted and then remove the pan from the heat. Add the pasta and stir until it's evenly coated with sauce and vegetables. Top the surface of the mac and cheese with the tomato slices. Finish the dish by sprinkling the bread crumb mixture over the tomatoes.


5. Bake for 45 minutes, or until the tomatoes are cooked through and the crumbs are golden.

This is also a fabulous way to get kids to eat their veggies, parents. Because you’re cooking them twice (sauteing and baking), the flavors are less intense. If your kids are visual picky eaters, skip the tomatoes on top and try blending the veggies into a puree so they’re virtually undetectable.

Foodies, your blog question today speaks to these last few precious days of summer…back-to-school season seems to be minutes away. What’s been your favorite moment so far this summer? Did you escape to the beach for few days? Did you have a family reunion? Did you roast marshmallows by a campfire? I was lucky enough to spend a few days at the shore and I hope to get there at least one more time before the weather turns colder. If you haven’t had your special summer moment yet, you’ve got a whole weekend ahead of you…make it happen! I’ll see you on Sunday at Noon ET for a special 4-hour edition of In the Kitchen with David.

Keep it flavorful!
—David