Welcome to the Women With Attitude Summer Solstice celebration!

Cucumber Salad [link]

1/2 cup sour cream
2 tablespoons chopped parsley
2 tablespoons white wine vinegar
1 tablespoon granulated sugar
1 tablespoon chopped chives
3 small cucumbers, thinly sliced

Combine the sour cream, parsley, vinegar, sugar, and chives.
Gently fold in cucumbers.
Cover and chill.

Summer Solstice Salad [link]

1/2 stick (1/4 cup) unsalted butter
1/4 pound baby pattypan squash, trimmed
1/4 pound baby carrots, trimmed
1/2 cup shelled fresh peas
1/4 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf, small
1 cup chicken broth
1/4 pound fresh morels, washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh basil
1 large garlic clove, minced
Truffle oil
Salt and pepper

In a large heavy skillet combine 2 tablespoons of the butter. Add the morels, halved lengthwise or sliced crosswise. Saute until tender, about 5 minutes. Add to skillet 1 clove minced garlic. Sauti 1 minute. Add baby carrots, pearl onions, 1 cup chicken broth, 2 sprigs thyme and 1 bay leaf. Simmer 5 to 7 minutes, until tender. Add pattypan squash and peas. Simmer 3 minutes more. Swirl in 2 tablespoons cold butter. Remove from heat and add 3 tablespoons chopped parsley and 1 tablespoon basil chiffonade. Drizzle with truffle oil. Discard the bay leaf and season the ragout with salt and pepper.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Summer Solstice Cupcakes [link]

Ingredients

1/2 C butter (one stick), softened.
1 C Sugar
2 Eggs
1 t vanilla extract
2 C flour, sifted first and then measured
pinch of salt
2 t baking powder
1 C milk
1 C chocolate chips

Substitutes

• Use cake mix
• Instead of Chocolate chips use Carob Chips
• Instead of butter use Crisco sticks

Cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time.  Add vanilla.  Mix together the flour, salt, and baking powder.   Add half of the dry ingredients to the wet mixture and stir in.  Follow with 1/2 cup milk, then the other half of the flour mixture and the rest of the milk.   Stir in the chocolate chips or Carob chips. 

Use paper liners or grease and flour cupcake tins.  Bake for 25 minutes in a preheated 375* oven.

Makes 20 to 24 cupcakes

Substitutions

If you use a cake mix instead of the above recipe, follow the directions for preparation.  if you have not used a chocolate chip mix, then add the chocolate or Carob chips after the ingredients have been mixed.  Then bake according to box.

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