In the Kitchen with Brian and Lisa: Summer harvest favorites

by | Jul 30, 2015


WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. This month Brian and Lisa are cooking up a few tasty dishes featuring the bounty of fresh produce available in gardens and at farmers markets in the summer months.

The first recipe was provide by Debbie Mathews of Durham. Lisa notes that it’s “a great twist on an old classic with the surprise of broccoli and cheese.”

High Country Potato Salad


  • 2 pounds waxy potatoes (like Yukon Gold)
  • 1 1⁄2 large broccoli heads
  • 3⁄4 cup finely shredded cheddar cheese
  • 1⁄3 cup thinly sliced green onions
  • 1 1⁄4 cups mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste


Boil potatoes in heavily salted water until a knife slips in easily. Drain and cool. Cut broccoli into short-stemmed florets and steam until tender. Submerge the broccoli in ice water to cool and set color. Drain, season with salt. Make dressing; whisk together mayo, olive oil, vinegar, salt and pepper. Check for seasoning. Stir in cheese and green onions. Cover and refrigerate until ready to make salad. In a large bowl, peel and cut potatoes into bite-size pieces. Add broccoli–give each floret a little smoosh between your fingers to just break the stem, but not so much that you smash it. Add dressing a bit at a time, stirring until it’s all coated (you probably won’t need all the dressing). Let sit at room temp for about 30 minutes before serving for flavors to meld. Garnish with sprinkling of sliced green onions and serve.

The next recipe makes a great side dish to any meal. Brian and Lisa both agree you will be looking for pasta dishes or chicken to put this delicious vinaigrette on. Also, you can use other herbs, such as cilantro or chives, instead of basil.

Fresh Vegetable Salad


  • 2 cups small heirloom tomatoes (diced or halved)
  • 1 small zucchini (thinly sliced into half moons)
  • 1 small red pepper (cut into thin strips)
  • 1 cup fresh corn kernels
  • 1 cup firm ripe fresh peaches (diced with skin on)
  • 1⁄2 cup thinly sliced green onions
  • 1⁄3 cup torn fresh basil for garnish


  • 1⁄2 cup freshly grated Parmesan cheese
  • 1⁄2 cup olive oil
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic
  • 2 teaspoons fresh ground black pepper
  • 1⁄2 teaspoon salt
  • 1⁄2 cup fresh basil, chopped


Combine vegetables together and toss with Parmesan vinaigrette. Season with salt and pepper. Garnish with basil. To make the vinaigrette: Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and pulse 5 or 6 times or just until blended.

The State Farmers Market in Raleigh has a peach dessert contest every year and Margaret Hicks of Clayton took home second place in the 2013 competition with this easy and delicious dessert. It combines two summertime favorites – peaches and blueberries.

Peach Blueberry Delite


  • 1 cup cold milk
  • 8 ounces sour cream
  • 1 pack (3.4 ounces) instant vanilla pudding
  • 2 cups heavy whipping cream (whipped)
  • 8 cups cubed Angel food cake (divided)
  • 4 cups cut-up peaches (about 5 peaches)
  • 1 pint blueberries


In large bowl, beat milk, sour cream and pudding mix on low speed until thick. Fold in most of berries (save some for top of the dessert). Then fold the pudding mixture into the whipped cream. Put ½ of cake cubes into 9×11 baking dish. Put half of peaches on top of the cake. Next, add the pudding mixture, then a layer of cake and finish with peaches and blueberries on top. The layers should be: cake, peaches, pudding, cake, peaches and blueberries. Chill and enjoy!

The next recipe adds a healthy twist to what is usually a family favorite.  Lisa notes that “the great thing about making a vegetable pizza at home is you get to pick all the ingredients and can get creative. Try Kalamata olives for a change or add some zucchini and squash. You could also saute some of the vegetables before adding them to the pizza.”

Vegetable Pizza


  • 1 pizza crust of your choosing or 1 pound refrigerated fresh pizza dough
  • 1 teaspoon olive oil
  • 1⁄3 cup tomato sauce
  • 1⁄3 cup part-skim ricotta cheese
  • 1 tablespoon yellow cornmeal
  • 1 cup shredded part-skim mozzarella cheese
  • 1⁄2 cup red pepper (sliced or diced)
  • 1⁄2 cup yellow pepper (sliced or diced)
  • 1 cup mushrooms (sliced)
  • 1⁄4 cup red onions (sliced)
  • 1⁄4 cup black olives (sliced)
  • 2 Roma tomatoes (sliced)
  • 1⁄2 cup fresh spinach leaves
  • 1⁄2 teaspoon crushed red pepper
  • 2 tablespoon fresh basil leaves (shredded)


Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500 degrees. (If using fresh pizza dough: remove dough from refrigerator. Let stand, covered, for 30 minutes. Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet.) Brush dough with olive oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over vegetable mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 425 degrees for 7-10 minutes or until crust is golden. Sprinkle with basil. Season with salt and pepper.

A viewer passed along the next recipe from Taste of Home magazine. She said they were the best muffins you will ever eat so we had to give them a try. Lisa and Brian agree – delicious! Perfect unique side muffin for lunch or brunch.

Squash Muffins


  • 1 pound yellow summer squash (cut into 1-inch slices)
  • 1⁄2 cup butter, melted
  • 1 egg, lightly beaten
  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup sugar
  • 2 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt


Place 1 inch of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened. Fill greased muffin cups three-fourths full. Bake at 375 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Makes approximately 1 dozen.