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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.

Garden Ripe Tomatoes Stuffed with Chicken, Tuna or Ham Salad

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

Veggie Kabobs

Marinade:

Vinegar

Oil

Oregano

Basil

Crushed garlic cloves

Blend all well together in a large glass bowl

Veggies:

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

Salad:

3 cups brown and wild rice, cooked and chilled

1 cup fresh blueberries

½ cup walnuts

Toss with Dressing below

Dressing:

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.

Slowly add:

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 with Red Basil and Citrus Fruit

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.

 

Strawberry Dream

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

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