Refreshing Recipes for Hot Summer Days & Nights

It seems like I have known Judy Harris for as long as I have been a cooking teacher, award-winning cookbook author, food editor, and culinary lecturer. She is one of the first people I took classes from, and I still love and use the chicken recipes she taught me.

Harris is a certified culinary professional of the International Association of Culinary Professionals. Resuming in September, her classes focus on an array of cuisines, including French, Thai and Indian. Harris is a popular cooking instructor who has been passing along her talent and passion to students for more than 30 years. You can learn more about the Judy Harris Cooking School at

Mediterranean Kofta Kabobs

Copyright Judy Harris

I suggest serving the Kofta Kababs with a Greek salad with sliced tomatoes, cucumbers, red and and yellow bell peppers, fresh mint sprigs and feta all tossed in red wine vinegar and extra virgin olive oil, coarse kosher salt and freshly ground black pepper.

For meat mixture:

1 lb. ground meat, beef, pork, lamb or a combo

1 slice of bread

2 tablespoons milk, enough to moisten bread

1 large egg, beaten

1 small onion, chopped fine, about 1/3 cup

2 tablespoons parsley leaves, minced

Optional: 2 tablespoons fresh mint leaves, minced

1/4–1/2 teaspoon freshly ground black pepper

1 teaspoon coarse salt

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme or 1 teaspoon fresh, minced

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

Pinches of ground cayenne pepper, to taste

Soak bread in the milk, and then break up into small pieces.

Mix all meat ingredients together. Form into 1 ½-ounce balls. Then shape into ovals, about 12 to 14. If using the pan-seared technique with no skewers, just before cooking roll the koftas into flour and lightly dust off excess.  Use the panseared technique or thread on skewers and grill. Cook until done.

Homemade Lime Ice Cream

Copyright Judy Harris

1 tablespoon lime zest (from about 4 limes)

1/2 cup plus 2-3 tablespoons fresh-squeezed lime juice, to taste

1 cup granulated sugar

1 cup whole milk and 1 cup heavy or whipping cream

1/8 teaspoon salt

Place lime zest, juice and sugar in a large bowl and stir well to mix.

Gradually add milk, cream and salt while stirring. Mix well to dissolve the sugar. Taste and add more lime juice for more lime taste, if desired.

Pour the mixture into an 8-inch square metal baking pan or container of a similar size. Alternately, pour into an ice cream machine and follow manufacturer’s directions, skipping step 4.

Cover well and freeze until the mixture is solid around the outside and mushy in the middle. Stir well with a wooden spoon to break up any ice crystals and until it becomes smooth. Cover again and continue to freeze until firm.

Store the ice cream in a small freezer-proof container, packing firmly and covered air tight.

Makes about 3 cups. Yum!! You can’t buy this in a store.

Editor’s Note: Find more of Sheilah’s culinary treats at