Food Network's Sandra Lee Serves Up A 'Taste Of Summer'

She's the master of Semi-Homemade and Money Saving Meals and now Sandra Lee is using her expertise to serve up the Taste of Summer and it's all for a good cause! She'll show us how to make Summer Vegetable Quesadillas and Jose Cuervo Platino Sip of Summer.

Taste of Summer brings together over 1,000 guests each June under the stars in Central Park for this distinctive kick-off to summer in New York City. The event is held "al fresco" in a tent in front of the Naumburg Bandshell. Taste of Summer features culinary delights prepared by over 40 renowned New York chefs, a luxury-filled silent auction, and dancing to one of the City's hottest DJs. A VIP Café area hosted by Danny Meyer's Union Square Hospitality Group is available exclusively to table buyers.

Taste of Summer is today Wednesday, June 3 from 7pm to 11pm at Central Park's Naumburg Bandshell (mid-park at 72nd Street). VIP Café Tables are $8,000 for 8 guests and $12,000 for 12 guests. Individual tickets are $350. For more information, visit www.centralparknyc.org.

Summer Vegetable Quesadillas (4 Servings)
Prep: 10 minutes, Grill:12 minutes
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 red bell pepper, cut into strips
1 medium sweet or red onion, sliced
1 tablespoon extra-virgin olive oil, Bertolli®
1⁄2 teaspoon Mexican seasoning, McCormick®
8 8-inch flour tortillas, Mission®
1 package (5-ounce) soft goat cheese, Silver Goat®
1⁄2 cup shredded Monterey Jack cheese, Sargento®
Chunky salsa, Ortega®, for serving

Directions
1. Set up grill for direct cooking over medium heat (see page 15). Oil grate when ready to start cooking.
2. In a large bowl, combine zucchini, yellow squash, bell pepper, onion, olive oil, and Mexican seasoning. Place vegetables on hot, oiled grill. Cook for 3 to 4 minutes per side or until vegetables are cooked and marked. Remove from grill.
3. Spread one side of 4 of the tortillas with goat cheese. Divide vegetables among the 4 tortillas. Top with Monterey Jack cheese and remaining tortillas. Cook on grill 3 to 4 minutes per side or until cheese has melted. Serve hot with salsa.

Indoor Method:
1. Preheat broiler. Prepare vegetables as directed.
2. Broil vegetables on a foil-lined baking sheet 6 to 8 inches from heat source for 3 to 4 minutes. In a skillet large enough to hold tortillas, heat 1 to 2 tablespoons of vegetable oil (Wesson®) over medium heat.
3. When oil is hot, carefully fry both sides of each quesadilla for 2 to 3 minutes or until golden brown, turning with a large spatula. Serve as directed.

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Jose Cuervo Platino Sip of Summer
Ingredients
1.5 oz. Jose Cuervo Platino
1.5 oz. Fresh Lime Juice
1 oz. Simple Syrup

Directions
1. Mix ingredients in cocktail shaker with ice.
2. Serve in a chilled martini glass straight up.
3. Garnish with a lime wedge. Salt is optional.