by C.E. Evans

Created on: June 03, 2008

Summer brings warmer temperatures, longer days, and plenty of garden-fresh produce, ripe for the picking. Welcome the season this June 21st by hosting a Summer Solstice Supper, and get the most of the extra hours of daylight.

Our menu will highlight summer's freshest flavors, while keeping you and your kitchen cool.

Get started with Cool as a Cucumber Soup. Served chilled, this refreshing combination of cucumber and fresh dill in a cool, creamy base is the perfect remedy to steamy summer evenings.

The main course features a filling sandwich and salad pairing. The Sunny Summer Chicken Salad boasts an unexpected crunch from chopped celery and cashews, and derives its sunny yellow color and a bit of spicy heat from the addition of curry powder.

They say the moon is made of green cheese, but in this recipe its mozzarella! For Full Moons with Spring Greens, miniature fresh buffalo mozzarella balls are combined with ripe tomato slices and fresh basil, drizzled with a light balsamic vinaigrette, and layered on a bed of spring greens.

Follow with a sweet Midsummer Night's Berry Trifle, made of layered angel food cake, vanilla custard, whipped cream, and fresh berries.

Serve this meal with bottomless glasses of iced tea, and you've got a meal guaranteed to start the summer off right.

SUMMER SOLSTICE SUPPER RECIPES:

Cool As a Cucumber Soup

3 cucumbers, peeled, seeded, and chopped, plus 1C finely diced cucumber
1 1/2 C plain yogurt
1/4 C sour cream
1/2 tsp. English-style dry mustard
Salt and Pepper
1/4 C chopped fresh dill
1 Tbsp. fresh lemon juice

In a blender or food processor, puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least two hours, but no more than 24 hours. Just before serving, stir in finely chopped cucumber, dill and lemon juice. Garnish with cucumber slices and dill sprigs.
Serves 4
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Sunny Summer Chicken Salad Sandwiches

1 fully cooked rotisserie chicken, skin removed, meat shredded and chilled
1/2 C mayonnaise
1 Tbsp. curry powder
1 tsp. garlic powder
1 tsp. lemon juice
3 stalks celery, chopped
1/4 c roasted cashews, chopped
Salt and Pepper
1 crusty baguette or loaf French bread

Combine shredded, chilled chicken with mayonnaise, curry powder, garlic powder, and lemon juice. Stir to fully combine ingredients. Fold in celery and cashews. Add salt and pepper to taste. Slice baguette lengthwise and remove top half. Spread chicken mixture over the bottom half, and replace top half, and slice into

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