What's the DISH?

Join us each month as we highlight and celebrate the JA Team favorites! In honor of Independence Day, this month's Dish features some of JA's favorite summer recipes!

Grilled Sausages with Toppings

It’s not a backyard barbecue without some perfectly charred sausages.

Ingredients

  • 6 sweet or spicy Italian sausages
  • 6 split rolls
  • Marinated Peppers and Onions, Grilled Horseradish Slaw, White Bean and Peppadew Salad, or Grilled Lemon Broccolini (for toppings)

Directions

  1. Heat grill to medium.
  2. Grill sausages, turning occasionally, until cooked through, 10 to 15 minutes.
  3. Serve in rolls with desired toppings.

This recipe was provided by Country living. If you’d like to visit the original source, please click here.

Charred Corn Salad

The secret’s out: This easy corn salad is actually just another excuse to eat queso.

Ingredients

  • 1/2 small red onion, finely chopped
  • 1 red chili, seeded and chopped
  • 1/4 c. fresh lime juice
  • 1 tbsp. olive oil

 

  • Kosher salt
  • Freshly ground black pepper
  • 6 ears fresh corn, shucked
  • 3/4 c. fresh cilantro, chopped
  • 4 oz. queso fresco, crumbled (about 1 cup)

Directions

  1. Heat grill to medium. Toss together red onion, chili, lime juice, and oil in a bowl. Season with salt and pepper.
  2. Grill corn, turning occasionally, until charred, 10 to 12 minutes. Let cool, then cut corn from cobs. Add to onion mixture and toss to combine. Fold in cilantro and queso fresco.

This recipe was provided by Country Living. If you’d like to visit the original source, please click here.

Mini Stars Berry Pies

What’s better than celebrating America with these patriotic triple-berry pies (and a scoop of ice cream)?

Ingredients

  • 1 (15-ounce) package refrigerated rolled piecrusts
  • Flour, for work surface
  • 1 large egg, beaten
  • 1/4 c. plus 1 tablespoon sugar, divided
  • 1 1/2 c. fresh blueberries
  • 1 1/2 c. fresh chopped strawberries
  • 1 1/4 c. fresh raspberries
  • 1 1/2 tbsp. cornstarch
  • Pinch kosher salt
  • Vanilla ice cream, for serving

Directions

  1. Working with one piecrust at a time, roll dough on a lightly floured work surface to 1/8-inch thickness. Using the stencil cut out 4 circles; reserve scraps. Repeat with remaining piecrust.
  2. Shape scraps into a 1/2-inch-thick disk. Roll disk on a lightly floured work surface to 1/8-inch thickness. Cut out stars with cookie cutters, rerolling scraps as necessary.
  3. Transfer dough rounds to pie tins; fold edges under to align with the rim of the tin; crimp. Place pie tins and stars on a baking sheet. Brush edges of dough and stars with egg and sprinkle with 1 tablespoon sugar. Chill 30 minutes.
  4. Heat oven to 375°F. Toss blueberries, strawberries, raspberries, cornstarch, salt, and remaining 1/4 cup sugar in a bowl. Let sit, tossing occasionally, until juicy, 8 to 10 minutes.
  5. Fill piecrusts with the fruit mixture (about a heaping 1/2 cup each). Place stars on pies as desired. Bake until fruit is bubbling and crust is golden brown, 30 to 35 minutes. Serve warm with ice cream.

This recipe was provided by Country Living. If you’d like to visit the original source, please click here.

**Holiday Hours

  • Our offices will be closed Friday, July 3. We will resume our normal business hours on Monday, July 6.

We wish you all a happy and safe Fourth of July!

Thanks for joining us for this month’s special holiday Dish!

If you try a recipe or restaurant, be sure to let us know. Don’t forget to come back next month for more yummy favorites!

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