Cool, Easy and Light is how we like food in the hot New England summers. Foods are best when they are ripe and just out of the garden. If you do not grow your own veggies, please consider visiting a local farmer’s market.
Parmesan Potatoes for the Grill
These can be made ahead and transported in a cooler to a cookout site and grilled there or grilled immediately after making.
Heavy Duty Aluminum Foil, 6 1 square foot pieces
8 Long Large Potatoes, barely baked, cooled, sliced ½ inch thick
1 cup grated Parmesan Cheese
2 medium onions sliced thin
Spray Cooking Oil
¼ pound butter, softened
¼ cup fresh or 2 Tbsp. dried parsley
Sea Salt and Fresh Grated Black Pepper as desired
Lay out a section of aluminum foil flat on work surface.
Coat with cooking spray.
2 inches from top, in the center, lay a slice of potato, overlap with a slice of onion, leaving about ¾ inch of potato, and continue until about 2 inches from the bottom.
Dab bits of butter randomly on layered row of potato and onion.
Shake a generous dusting of grated cheese on top.
Sprinkle with parsley, salt and pepper.
Fold sides of foil together above potatoes and fold flat.
Fold top and bottom ends of foil down twice.
Lay packets on a warm to medium grill and cook about 20 minutes.
Remove carefully and serve with other cookout food.
Open carefully as will be very hot.
Core 4 large beefsteak tomatoes, leaving at least ½ inch of ‘meat’ on the sides.
Discard the stem.
Dice up the flesh removed from the inside and place in a medium bowl with:
1 ½ C diced chicken, tuna or ham, cooked
½ small red onion, minced fine
1 stalk celery diced fine
½ cup bacon crumbled
1 cup blue cheese or ranch, lite dressing
Mix well and fill the hollowed out tomatoes with the filling.
Serve on lettuce leaves
Crushed garlic cloves
Blend all well together in a large glass bowl
2 cups Green and Red Peppers cut into 1” X 2” pieces
2 Onions cut into 1- inch wedges
2 cups Summer Squash &/or Zucchini
20 Whole Mushrooms
Add vegetables to marinade, cover and refrigerate for 2 to 4 hours.
Skewer on 10 metal (or wood pre-soaked in water) Kabob skewers (or more if necessary). Spray grill with cooking spray and grill on medium heat, turning as needed, until the veggies are slightly brown all around and appear cooked through.
Recommend these be served on a bed of hot rice; white, brown, or herbed as desired. Or to accompany any grilled meat or fish, corn on the cob or other cookout favorites.
Rice and Blueberry Salad
3 cups brown and wild rice, cooked and chilled
1 cup fresh blueberries
½ cup walnuts
Toss with Dressing below
In a small bowl, blend the following:
½ cup apricot jam
½ cup raspberry or cider vinegar
½ tsp. cinnamon
2 pieces of crystallized ginger, minced fine.
1 cup plain or vanilla lite yogurt
Serve on a bed of baby spinach
Lemon Chicken Soup
Combine the following in a medium-sized kettle and bring to a boil:
6 cups of chicken broth
1 cup white wine
½ cup finely minced onion
1 cup thinly sliced celery
2 cups fresh baby spinach chopped into about 1” pieces
Add pasta and continue to boil for 5 minutes
1 oz. maiden hair pasta, broken into 6 “ lengths
Add chicken and lemon juice and simmer for 5 more minutes
11/2 cups of cooked white chicken shredded or chopped fine
Juice of 2 lemons, freshly squeezed
Sea salt and fresh ground pepper to taste
Makes 6 medium or 4 large bowls of soup
Quick Summer Cooler
In a tall glass:
Layer ice and sliced fresh fruit like strawberries, oranges, lemons
3-4 sprig fresh herbs like basil, red basil, lavender…
Add ½ cup concentrated fruit juice like the following juices:
White Grape, White Cranberry, Apple….
Fill with raspberry or lime flavored tonic water, triple berry seltzer or lite ginger ale
Stir gently, pour, insert a straw and enjoy.
2 qt. strawberries sliced into a large metal bowl and mixed with:
2 cups sugar
Place in freezer for one hour
Mash lightly and add:
2 pints lite sour cream
Mix all together with an electric beater until just well mixed
Place back into freezer until semi hard.
Serve with an ice cream scoop with fresh fruit on top