It’s hot and steamy outside and that means delicious summer produce is in season.  There is so much to choose from at the Farmers Markets and Roadside stands.  These recipes are quick and easy ranging from the traditional broccoli salad to the not so traditional asparagus-leek tart.  We have so much variety right now with all our North Carolina produce.  Bring some North Carolina goodness home and into your kitchen.

• 1 egg
• 1 box lemon cake mix
  
• 2/3-cup graham cracker crumbs
  
• 1 stick margarine, melted
  
• 8-ounce cream cheese
  
• 8 ounces cool whip
  
• ¼ cup sugar
  
• 1-teaspoon vanilla
  
• Assorted fruits – strawberries, blueberries, kiwi, seedless grapes, orange sections, peaches

Crust: Mix dry ingredients together; cake mix and graham crackers.  Then add the melted margarine and egg.  Spread mixture evenly into a buttered pizza pan.  Bake 12-15 minutes at 350 degrees.  Let cool.

Topping: Mix cream cheese, cool whip, sugar and vanilla until smooth.  Spread evenly over crust.

Slice fruit and arrange on top.  Serves 12.

• 1-cup mayonnaise
  
• 2 Tablespoons sugar
  
• 2 Tablespoons red wine vinegar
  
• 1 (16 oz.) pkg. Or 1 bunch broccoli, chopped
  
• 5 slices bacon, cooked and crumbled
  
• ½ cup golden raisins
  
• ¼ cup purple onion, chopped
  
• ¼ cup sunflower seeds
  

Remove broccoli leaves and cut off tough ends of stalks; discard.  Wash thoroughly.  Cut into small flowerets and chop stems.  Combine broccoli, bacon, raisins, onion, and sunflower seeds in a large bowl. Combine mayonnaise, sugar and red wine vinegar.  Add to the broccoli mixture stirring until well coated.  Cover and chill.  Makes about 5 cups.

• 2 pkgs. Crescent rolls
  
• 2- 8oz. Pkgs. Cream cheese
  
• 1-cup mayonnaise
  
• 1 pkg. Hidden Valley Ranch mix
  
• 1-cup broccoli, chopped
  
• ½ cup green pepper, chopped
  
• ½ cup yellow pepper, chopped
  
• ¾ cup tomatoes, chopped
  
• ½ cup olives, chopped
  
• ½ cup mushrooms, chopped
  
• ½ cup carrots, chopped
  
• ¾ cup cheddar cheese, shredded

Press 2 pkgs. Crescent rolls onto a baking stone or a 9 X 13 baking pan pressing the seams together.  Bake crust for 7-8 minutes at 375 degrees.  Cool 10 minutes.

Blend the cream cheese, mayonnaise, and ranch mix until smooth.  Spread onto the cooled crescent rolls.

Top with veggies, carrots and cheese.  Chill and slice into squares.

• Flour, for work surface
  
• 1 sheet frozen puff pastry
  
• 2 cups shredded Parmesan cheese
  
• 1 ½ pounds asparagus (1 bunch or 25 stems)
  
• 4 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinse well
  
• 2 Tablespoons butter
  
• 2 Tablespoons olive oil
  
• Salt and pepper

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16 X 10 inch rectangle.  Trim uneven edges. Place pastry on baking sheet.  With a sharp knife, lightly score pastry dough ½ inch from the edges to mark a rectangle.  Using a fork, pierce dough inside the markings at ½ inch intervals.  Bake until light-golden brown, about 10 minutes.

In a large skillet, heat butter and olive oil over medium heat.  Add leeks; season with salt and pepper, and stir.  Cover; cook until wilted, about 5 minutes.  Uncover; cook until tender, 10 to 12 minutes. 

Remove pastry shell from oven, and re-score, pressing down the inside dough.  Sprinkle with Parmesan cheese.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.  Place the leeks onto of the cheese, and then arrange the asparagus in a single layer over the leeks, alternating ends and tips.  Drizzle with olive oil and season with salt and pepper.  Bake until the spears are tender, 15-18 minutes.  Slice into squares and serve.