YMCA Staff Summer Favorites
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Try one of these tasty recipes from our YMCA Staff!
It’s officially summer, and that means plenty of pool parties, cookouts, and family gatherings. And what’s a summer get-together without great food?
We asked the staff members of our YMCA association “What’s your favorite summer dish to make?” We received a variety of recipes, which all sound delicious. Take a peek and try one out!
Ingredients:
6 pounds medium red potatoes
3/4 cup Miracle Whip
1 cup water
1/2 cup butter, cubed
1/4 cup white vinegar
2 large eggs
1/2 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup heavy whipping cream
1 small onion, finely chopped
2 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 hard-boiled large eggs, sliced
Paprika
- Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, about 20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
- For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter, and vinegar until the butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely.
- In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into the cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate covered until chilled.
- To serve, top with hard-boiled eggs; sprinkle with paprika.
Ingredients:
4 cups diced seedless watermelon
1 cup diced red onion (about half a medium red onion)
2/3 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1–2 jalapeno(s), seeded and finely diced (add more/less to taste)
Zest and juice of 1 lime
- Toss all ingredients together until combined. Serve immediately, or cover and refrigerate for up to 2 days.
1 Pound of Macaroni Noodles
1 medium onion, chopped
1 medium-large tomato, chopped
1 large cucumber, chopped
1 cup of mayo
2 tablespoons of vinegar
2 tablespoons granulated sugar
Salt and Pepper to taste
- Boil noodles until al dente (or to your personal preference), and drain.
- Add in chopped veggies.
- When pasta is cooled, add mayo, vinegar, sugar, salt, and pepper.
Fun additions: celery, ham, cheese, pickles, eggs, peppers, sour cream, garlic, red chili flakes, mustard powder
P.S.- It is also perfectly ok to measure these ingredients with your heart!
1 bag of baby spinach
1/2 cup of fresh basil
1/4 cup of fresh mint, chopped
4 peaches, sliced
1 pint of fresh cherries, pitted and sliced
1 pint of blackberries
Fresh Burrata or Mozzarella
Olive Oil
Balsamic Vinegar
Flaky Salt and Fresh Cracked Black Pepper
Fresh lemon juice
Toasted Baguette, sliced
- In a large bowl combine spinach and basil with a light drizzle of olive oil and lemon juice, and spread onto a serving tray. Top with peaches, cherries, blackberries, and burrata/ mozzarella. Sprinkle on fresh mint, then drizzle on olive oil and balsamic vinegar, season with flaky salt and fresh cracked black pepper. Serve as a salad or on top of toasted baguettes.
2 pounds (four 8oz blocks) full-fat cream cheese, room temp
1 1/2 cups (300g) granulated sugar
5 large eggs, room temp
1 tsp vanilla extract
1 3/4 cups (420g) heavy cream
1 tsp salt
1/4 cup (33g) all-purpose flour
- Preheat the oven to 400F and butter the inside of a 9″ springform pan.
- Press two layers of parchment paper into the bottom and up the sides. They should stick up about 2 inches above the edge of the pan.
- Cream together the cream cheese and sugar on medium-low speed using a hand or stand mixer with the paddle attachment.
- Mix in the eggs one at a time on low speed and then the vanilla.
- Pour the heavy cream in a slow and steady stream while the mixer is on low speed. Once smooth, sift in your flour and salt and fold to combine.
- Bake for 60-65 minutes or until the top is completely burnt and it has a slight jiggle to it.
- Let it cool to room temperature for about an hour then remove from the pan and slice. You can also leave it in the pan and place it in the fridge for a couple of hours to completely set (my personal preference). Enjoy!
Big thanks to our staff who were kind enough to share their summer favorites with us. Try one out and let us know what you think!