Summertime Favorites for the Family

If you’re visiting the Appalachian Mountains during the summer, be sure to sample some of the local specialties. One classic dish is corn on the cob, grilled to perfection and slathered with butter. The smoky flavor from the grill adds a delicious twist to this summertime staple. Another must-try is vinegar pie, a unique dessert that originated in the Appalachian Mountains. This tart and tangy pie is made with vinegar, sugar, eggs, and butter, and it’s sure to delight your taste buds.

In addition to these classics, there are plenty of other summertime recipes to enjoy in the Appalachian Mountains. If you’re looking for a light and refreshing meal, try a tomato and cucumber salad. This simple dish is bursting with fresh flavors and is perfect for a hot summer day. For a heartier meal, consider making a batch of chicken and dumplings. This comforting dish is a staple in the Appalachian Mountains and is sure to warm your soul.

Of course, no summertime meal in the Appalachian Mountains is complete without a sweet treat. One delicious option is blackberry cobbler, made with juicy, ripe blackberries and a buttery, crumbly topping. Another popular dessert is peach pie, made with fresh, juicy peaches and a flaky crust.

For those who are looking for a more unique dessert, why not try pawpaw pudding? Pawpaws are a fruit native to the Appalachian Mountains that have a tropical, custard-like flavor. When blended into a pudding, they make a creamy and delicious dessert that is sure to impress.

If you’re in the mood for something savory, try making a batch of ramps pesto. Ramps, also known as wild leeks, are a pungent, garlicky plant that grows wild in the Appalachian Mountains. When blended into a pesto with pine nuts, Parmesan cheese, and olive oil, they create a bold and flavorful sauce that is perfect for pasta, sandwiches, and more.

Finally, no summertime meal in the Appalachian Mountains is complete without a refreshing drink. One popular option is sweet tea, a southern staple that is made by steeping tea bags in boiling water and then adding sugar to taste. Another delicious option is a mint julep, a classic cocktail made with bourbon, mint, sugar, and crushed ice. Enjoyed on a hot summer day, these drinks are sure to quench your thirst and leave you feeling refreshed.

Overall, summertime food in the Appalachian Mountains is a celebration of the region’s bounty of fresh, flavorful produce. Whether you’re a longtime resident or just passing through, be sure to indulge in some of the local specialties and savor the tastes of the season. From grilled corn to vinegar pie, there’s no shortage of delicious dishes to try in this beautiful region. ACLM

- 4 ears of corn, husked

- 2 tbsp butter, melted

- Salt and pepper to taste

1. Preheat grill to medium-high heat.

2. Brush corn with melted butter and sprinkle with salt and pepper.

3. Place corn on grill and cook for 10-12 minutes, turning occasionally, until kernels are tender and lightly charred.

4. Serve hot

www.allrecipes.com/recipe/246843/perfectlygrilled-corn-on-the-cob

- 1 9-inch pie crust

- 1 1/2 cups sugar

- 1/4 cup all-purpose flour

- 1/4 tsp salt

- 3 large eggs, beaten

- 1/2 cup unsalted butter, melted

- 1/4 cup apple cider vinegar

- 1 tsp vanilla extract

1. Preheat oven to 375°F. Line a 9-inch pie plate with crust and crimp edges.

2. In a mixing bowl, whisk together sugar, flour, and salt.

3. Add beaten eggs, melted butter, vinegar, and vanilla extract.

4. Whisk until well combined.

5. Pour mixture into prepared pie crust.

6. Bake for 45-50 minutes, until filling is set and crust is golden brown.

7. Cool before slicing and serving.

www.tasteofhome.com/recipes/vinegar-pie

- 4 cups cubed day-old bread (such as sourdough or ciabatta)

- 1/4 cup extra-virgin olive oil, divided

- 1 tsp garlic powder

- 1 tsp dried oregano

- 1/2 tsp salt

- 1/4 tsp black pepper

- 2 large ripe tomatoes, chopped

- 1 small red onion, thinly sliced

- 1 small cucumber, chopped

- 1/2 cup chopped fresh basil

- 1/4 cup red wine vinegar

- 1/4 cup grated Parmesan cheese

1. Preheat grill to medium-high heat.

2. In a large bowl, toss cubed bread with 2 tbsp olive oil, garlic powder, oregano, salt, and pepper.

3. Grill bread, stirring occasionally, until golden brown and crisp, about 5-7 minutes.

4. Transfer bread to a large mixing bowl.

5. Add chopped tomatoes, sliced onion, chopped cucumber, and fresh basil to the mixing bowl.

6. In a small bowl, whisk together remaining 2 tbsp olive oil, red wine vinegar, and grated Parmesan cheese.

7. Pour dressing over bread and vegetable mixture and toss to coat.

8. Let the salad sit for at least 10 minutes before serving to allow flavors to meld.

www.delish.com/cooking/recipe-ideas/a19609963/ grilled-panzanella-salad-recipe

- 4 ripe peaches, halved and pitted

- 4 cups baby arugula

- 4 oz crumbled goat cheese

- 1/4 cup chopped walnuts

- 2 tbsp balsamic vinegar

- 1 tbsp honey

- 1/4 cup olive oil

- Salt and pepper to taste

1. Preheat grill to medium-high heat.

2. Brush peach halves with olive oil and sprinkle with salt and pepper.

3. Grill peaches, cut-side down, for 3-4 minutes, until lightly charred.

4. In a large bowl, combine baby arugula, crumbled goat cheese, and chopped walnuts.

5. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.

6. Pour dressing over salad and toss to coat.

7. Top salad with grilled peach halves.

8. Serve warm or at room temperature.

www.foodnetwork.com/recipes/food-networkkitchen/grilled-peach-and-goat-cheesesalad-3362611

- 2 medium zucchini, grated

- 1/2 cup all-purpose flour

- 1/2 cup grated Parmesan cheese

- 1/4 cup chopped fresh parsley

- 2 cloves garlic, minced

- 2 large eggs, beaten

- Salt and pepper to taste

- Olive oil for fryingies

1. In a large mixing bowl, combine grated zucchini, flour, Parmesan cheese, parsley, garlic, eggs, salt, and pepper. Mix well.

2. In a large skillet, heat enough olive oil to cover the bottom of the pan.

3. Drop spoonfuls of zucchini mixture into hot oil and fry until golden brown on both sides, about 3-4 minutes per side.

4. Transfer fritters to a paper towel-lined plate to drain excess oil.

5. Serve hot.

www.bonappetit.com/recipe/zucchini-fritters-withfeta-and-dill

- 4 green tomatoes, sliced

- 1 cup all-purpose flour

- 1 tsp salt

- 1/4 tsp black pepper

- 1/4 tsp cayenne pepper

- 2 eggs

- 1/4 cup milk

- 1 cup cornmeal

- Vegetable oil for frying

1. In a shallow dish, combine flour, salt, black pepper, and cayenne pepper.

2. In another shallow dish, whisk together eggs and milk.

3. In a third shallow dish, add cornmeal.

4. Dredge tomato slices in flour mixture, then dip into egg mixture, and finally coat in cornmeal.

5. Heat oil in a large skillet over medium heat.

6. Fry tomato slices until golden brown, about 3 minutes per side.

7. Drain on a paper towel-lined plate.

www.allrecipes.com/recipe/242313/old-fashionedfried-green-tomatoes

- 1 deep dish pie crust

- 4 medium-sized ripe tomatoes, sliced

- 1/2 cup green onions, chopped

- 1/2 cup fresh basil, chopped

- 1 cup grated sharp cheddar cheese

- 1/2 cup mayonnaise

- 1/4 tsp salt

- 1/4 tsp black pepper

1. Preheat oven to 350°F.

2. In the pie crust, layer tomato slices, green onions, and basil.

3. In a separate bowl, mix together cheddar cheese, mayonnaise, salt, and black pepper.

4. Spread the cheese mixture over the top of the tomatoes.

5. Bake for 30-35 minutes, or until the cheese is golden brown and bubbly.

www.allrecipes.com/recipe/219071/tomato-pie-i

- 1 pound dried black-eyed peas

- 6 cups water

- 1 large onion, chopped

- 1 green bell pepper, chopped

- 4 cloves garlic, minced

- 1 ham hock

- 1 tsp salt

- 1/4 tsp black pepper

- 1/4 tsp cayenne pepper

- 1 cup long-grain rice

1. Rinse peas and pick out any debris.

2. In a large pot, combine peas, water, onion, bell pepper, garlic, and ham hock.

3. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, or until peas are tender.

4. Remove ham hock from pot and discard.

5. Add salt, black pepper, and cayenne pepper to pot and stir to combine.

6. Cook rice according to package instructions.

7. Serve Hoppin’ John over rice.

www.allrecipes.com/recipe/26251/hoppin-john

- 4 cups fresh blueberries

- 1/2 cup unsalted butter, melted

- 1 cup all-purpose flour

- 1 cup sugar

- 1 tbsp baking powder

- 1/4 tsp salt

- 1 cup milk

1. Preheat oven to 375°F.

2. Pour melted butter into a 9x13 inch baking dish.

3. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

4. Add milk and whisk until smooth.

5. Pour batter over melted butter in baking dish.

6. Scatter blueberries over batter.

7. Bake for 45-50 minutes, until top is golden brown and filling is bubbly.

8. Serve warm with vanilla ice cream.

www.allrecipes.com/recipe/230221/oldfashioned-blueberry-cobbler

- 4 cups fresh blackberries

- 1 cup granulated sugar

- 1 tbsp fresh lemon juice

- 1/4 tsp salt- 1 cup milk

- In a large saucepan, combine blackberries, sugar, lemon juice, and salt.

- Cook over medium-high heat, stirring occasionally, until mixture comes to a boil.

- Reduce heat and simmer, stirring frequently, until mixture thickens and coats the back of a spoon, about 25-30 minutes.

- Remove from heat and let cool. Transfer jam to jars and refrigerate for up to 2 weeks.

www.foodnetwork.com/recipes/food-networkkitchen/blackberry-jam-recipe-2011195

- 10 cups green tomatoes, diced

- 5 cups onions, diced

- 2 cups green bell pepper, diced

- 2 cups apple cider vinegar

- 2 cups granulated sugar

- 1/4 cup salt

- 1/4 tsp black pepper

- 1/4 tsp red pepper flakes

1. In a large pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.

2. Ladle hot relish into hot jars, leaving 1/2 inch of headspace. Wipe rims, center lids, and screw on bands. Process in a boiling water bath for 15 minutes.

3. Remove from canner and let jars cool on a towel.

https://explorepartsunknown.com/west-virginia/grit-and-resilience-west-virginia-in-6-dishes/