Refreshing Food and Drinks to Enjoy this Summer
Ingredients for salad
4 ears corn, cooked
2 avocados, diced
2 cups cherry tomatoes, halved
1/2 an English cucumber, finely diced, skin on
1/3 cup crumbled feta
1/2 red onion, finely diced
Ingredients for cilantro vinaigrette
1 tablespoon rice wine vinegar
1 tablespoon white wine vinegar
1/2 teaspoon salt or Herbamare
1 teaspoon garlic powder
1/2 freshly ground black pepper
2 tablespoons cilantro, chopped
6 tablespoons extra-virgin olive oil
1. Cook your corn—there are a ton of ways to do this, but the easiest is just to put the oven on 350 and throw the corn in, husks and all. Bake them for 25 minutes, let cool and then cut off the very bottom of the corn. You should be able to pull off the husks and the silk easily.
2. Cut off the kernels with a large knife.
3. Chop the avocados, cherry tomatoes, English cucumber and red onion, then add to the bowl. Add the feta.
4. For the vinaigrette, combine the first five ingredients—so the seasonings react with the vinegar—then add the cilantro and the extra-virgin olive oil. Shake it up.
5. Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.
1 bunch broccoli
1/2 small red onion, chopped
1/3 cup cooked bacon bits (real or you can use Bac-Os)
1/3 cup sunflower seeds, unsalted
1/2 cup golden raisins
1 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup sugar
1. Rinse and cut up broccoli and mix with onions, bacon bits, sunflower seeds and raisins.
2. Mix mayonnaise, vinegar and sugar.
3. Mix dressing into dry ingredients well. If serving later, store dressing separately until ready to serve.
4. Chop the avocados, cherry tomatoes, English cucumber and red onion, then add to the bowl. Add the feta.
5. For the vinaigrette, combine the first five ingredients, so the seasonings react with the vinegar, then add the cilantro and the extra-virgin olive oil. Shake it up.
6. Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.
Ramen Noodle Salad
1 8-ounce bag coleslaw mix
1 package ramen noodles, raw and crushed
1⁄2 cup sunflower seeds
1⁄2 cup oil
1⁄4 cup cider vinegar
1⁄4 cup sugar
1. Mix the coleslaw mix, crushed noodles and sunflower kernels.
2. In a small bowl, mix the ramen noodle seasoning packet, oil, vinegar and sugar together.
3. Mix all together and refrigerate at least two hours.
4 pounds fresh raspberries, about 14 cups
6 cups sugar
4 cups lemon juice
Chilled tonic water or ginger ale
1. Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds.
2. Place juice in a Dutch oven; stir in sugar and lemon juice.
3. Heat over medium-high heat to 190 F. Do not boil.
4. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-inch head space. Wipe rims; screw on bands until fingertip tight.
5. Place jars into simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.
6. Remove jars and cool.
1/2 cup white sugar, granulated
1/2 cup water
4 cups cubed watermelon
3 cups cold water
1/2 cup fresh lemon juice
6 cups ice cubes
1. Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
2. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and lemon juice.
3. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.
2 cups of sugar
2 cups of unsweetened pineapple juice
2 cups of seltzer
1 cup of fresh lemon juice
8 lemon slices
8 mint sprigs
1. In a saucepan combine the sugar with 2 cups water, bring the mixture to a boil over moderately high heat, stirring until the sugar is dissolved.
2. Simmer the syrup, undisturbed, for 10 minutes.
3. Let the syrup cool and stir in the pineapple juice, seltzer and lemon juice.
4. Pour the mixture into tall glasses filled with ice cubes and garnish the drinks with lemon slices and mint sprigs.
1 1/2 pounds tuna, shark, or halibut steaks
1 tablespoon olive oil
Kosher salt and black pepper
1 tablespoon chopped fresh chervil or parsley
1. Soak eight wooden skewers in water. Heat grill to medium.
2. Cut the fish into 1 ½-inch cubes.
3. With a sharp knife or vegetable peeler, remove strips of peel (not the white pith) from two lemons. Cut the other two lemons into wedges and set aside. Alternately thread fish cubes and pieces of lemon peel on each skewer. Drizzle with oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Cook the kebabs, turning frequently, for 10 minutes. Serve with the lemon wedges and fresh chervil.
Summer Succotash and Spiced Lamb
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 pounds boneless leg of lamb, cut into 1 1/2-inch chunks
3 tablespoons unsalted butter
1 small leek (white and light green parts), thinly sliced
4 ounces green beans, cut into 1/2-inch pieces (1 cup)
3 cups fresh corn kernels from 6 ears
Wooden skewers, soaked in water for 30 minutes
1. Heat grill to medium. In a small bowl, combine the cinnamon, cumin, thyme, 1 teaspoon salt and ½ teaspoon pepper.
2. Place the lamb in a large bowl, sprinkle with the spices and toss. Divide the lamb among the skewers.
3. Grill to the desired doneness, about five minutes per side for medium. Transfer to a plate and cover to keep warm.
4. Meanwhile, melt the butter in a skillet over medium heat. Add the leek and cook until softened, about three minutes.
5. Add the beans and 3 tablespoons water. Increase heat to medium-high and cook for three minutes
6. Add the corn and the remaining salt and pepper and cook until tender, about five minutes. Serve the succotash alongside the lamb.
Deviled Tofu Kebabs
8 shallots or button onions
8 small new potatoes
2 tablespoon tomato purée
2 tablespoon light soy sauce
1 tablespoon sunflower oil
1 tablespoon clear honey
1 tablespoon wholegrain mustard
300 grams firm smoked tofu, cubed
1 red pepper, deseeded and diced
1. Put the shallots or button onions in a bowl, cover with boiling water and set aside for five minutes.
2. Cook the potatoes in a pan of boiling water for seven minutes until tender. Drain and pat dry.
3. Put tomato purée, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well.
4. Toss the tofu in the marinade. Set aside for at least 10 minutes.
5. Heat the grill. Drain and peel shallots or onions, then cook in boiling water for three mins. Drain well.
6. Thread the tofu, shallots, potatoes, and pepper onto 8-by-20-centimeter skewers.
7. Grill for 10 minutes, turning frequently and brushing with remaining marinade before serving.
Barbecue Chicken and Peach Kebobs with Bacon
1/4 cup barbecue sauce
1 pound boneless skinless chicken breasts, cut into 16 pieces
2 peaches, peeled, each cut into 8 pieces
1. Heat grill to medium-high heat.
2. Reserve 2 tablespoons barbecue sauce. Stack one chicken and one peach piece; wrap with one bacon piece.
3. Thread onto four skewers; brush with remaining barbecue sauce.
4. Grill 12 to 14 minutes or until chicken is done, brushing with reserved sauce for the last two minutes.