ALL ABOUT THAT FOOD BY ASHLEY MILLER Life in the Midwest has its perks. This July began with sweltering heat and a late planting season. With what time we had left of the day, we all had the perfect excuse to head for the lake. One particular morning, before anyone else had claimed the shoreline, my daughter and I headed for the lake to cool off and break up the mundane schedule with an adventure. Tiny minnows darted through the crystal-clear shallows while we stood at the water’s edge. I squealed just like a little girl when I expected the water to be cold but instead found it pleasantly warm against my skin. My daughter jumped in, and the water was so clear I could watch her rise to the surface like a little mermaid, wearing the biggest grin. For the next hour we searched for tiny shells along the shoreline, watched fishermen quietly drift by in their boats, and soaked in one of those peaceful mornings that seem to exist only this time of year. The air wasn’t unbearably hot yet, but comfortably warm, perfectly complementing the rising sun and the promise of a beautiful new day. July has always held treasures like these. When I was growing up, my summer evenings were spent playing T-ball while my parents sat in the stands cheering me on. I remember going to bed before the sun had fully disappeared beyond the horizon while frogs and crickets sang what felt like nature’s own lullaby. Looking back, I realize those evenings weren’t extraordinary at the time – they were simply summer. Yet somehow, they became the memories I treasure most. Nowadays, I hold sacred the simple little things from bygone years that revisit year after year, beckoning me to once again experience the magic of a perfect Summer of 1998. Fireflies still dance across the fields like tiny dangling stars, and families gather in the soft glow of the evening, waiting for fireworks to begin. Yet this year felt especially meaningful as we celebrated the 250th birthday of our blessed country. Like an encore of the years we have treasured the most, everything is bigger and more exciting. Aside from the unmistakable smell of fireworks and gunpowder that lingered in the warm night air, I couldn’t help but wonder if people in other countries could somehow smell that distinctly American tradition drifting on the summer wind current this year, telling our story and the tale of our freedom, every moment and sacrifice to make us who we are today, for better or for worse. As I feel the warm cozy sunshine on my face and hear nothing but birds, frogs and the gentle sounds of nature surrounding me in every direction, I realize a Midwest July is the best sort of July. Of course, no Midwest July would be complete without gathering around the grill. Hamburgers and hot dogs piled high with ketchup, mustard, relish or whatever your family insists belongs on top. Someone always remembers the baked beans, someone brings fresh watermelon, and every backyard barbecue seems to have that one dish everyone secretly hopes will make an appearance. For me, it’s always been a cold ranch bacon pasta salad. I recently caught myself telling a friend that you simply can’t have a July cookout without it. Cool, creamy and packed with fresh vegetables, it’s the perfect companion to a hot summer afternoon. Add a game of cornhole, the familiar thump of beanbags hitting the boards, music anthems of whatever inspires your heart blaring through the yard, children laughing in the distance, and suddenly you’re surrounded by everything that makes a Midwest summer feel like home. From my kitchen to yours, I hope this Ranch Bacon Pasta Salad finds a place at your table this July. Happy 250th Birthday, America! Garden Fresh Ranch Bacon Pasta Salad Serves: 8-10 Prep Time: 20 minutes Chill Time: 1 hour Ingredients • 1 (16-ounce) box rotini pasta • 10-12 slices thick-cut farm bacon, cooked crisp and crumbled • 1 cup fresh garden peas (or frozen peas, thawed) • 1 cup garden carrots, peeled and diced small • 1 cup cherry tomatoes, halved • 1 cup cucumber, diced • ½ cup sweet onion, finely diced • 1 cup shredded sharp cheddar cheese • ¼ cup chopped fresh chives or green onions Dressing • 1 cup mayonnaise • ½ cup sour cream • 1 packet ranch seasoning mix • 1 tablespoon apple cider vinegar • 1 teaspoon Dijon mustard (optional) • Fresh cracked black pepper • 2 tablespoons milk if needed to thin Directions 1. Cook the rotini according to the package directions until just tender. Drain and rinse under cold water until completely cooled. 2. While the pasta cools, fry the bacon until crispy. Let it cool before crumbling into bite-sized pieces. 3. In a large bowl, combine the cooled pasta, bacon, peas, carrots, tomatoes, cucumber, onion, cheddar cheese and chives. 4. In a separate bowl, whisk together the mayonnaise, sour cream, ranch seasoning, apple cider vinegar, Dijon mustard and black pepper until smooth. Add a splash of milk if you’d like a creamier consistency. 5. Pour the dressing over the pasta mixture and gently stir until everything is evenly coated. 6. Refrigerate for at least one hour before serving to allow the flavors to come together. 7. Garnish with a few extra bacon crumbles, fresh chives, and a sprinkle of black pepper just before serving. Tips for a Refreshing Garden Taste Garden vegetables are at their best in July, so don’t be afraid to use whatever is coming in from your garden. Fresh sweet corn, diced bell peppers, or even a handful of chopped broccoli make wonderful additions. And if you have a favorite local butcher, their thick-cut smoked bacon gives this salad that unmistakable homemade Midwest flavor. Ashley Miller is a lifelong Hoosier with a passion for preserving the nostalgic culture of agriculture communities across the Midwest. She believes the best way to bring people together is around the kitchen table. She resides with her daughter and several pets. She is the owner of AMediasStudios and has built her career of journalism and marketing over the past decade. |
