25 July 2008
Ten Ideas for Express Summer Meals
Posted by admin under: Articles .
Even enthusiastic cooks don’t relish the thought of spending hours in a hot kitchen in the middle of summer. The solution? Quick, easy meals that are both satisfying and flavourful without breaking a sweat.
WHOLE WHEAT PASTA WITH PESTO SAUCE:
Use store-bought pesto or make your own.
To make your own: Put two cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan cheese are optional). Process until fine and serve over pasta.
BLACK BEANS AND RICE:
Drain a can of whole corn kernels or use fresh. Sear in olive oil with minced jalapeños and chopped onions; toss with fresh cilantro, salt, cooked black beans (if using canned, rinse and drain), chopped tomatoes, chopped bell pepper and lime. Serve with brown rice for a satisfying, healthy meal.
STUFFED OMELETTE:
Saute mushrooms, onions, bell peppers, thyme, oregano, salt and black ground pepper
in olive oil until tender. Make omelette and fill with vegetables.
PASTA WITH GARLIC AND OIL:
Over medium-low heat, sauté sliced garlic in olive oil until tender, about
5 minutes. Toss with pasta, preferably whole wheat, and some or all of the
olive oil used to cook the garlic. Sprinkle with a little grated Parmesan or
Romano cheese.
COBB SALAD:
Chop cooked vegetarian bacon; cut cooked vegetarian “chicken” into strips.
Toss romaine and watercress or arugula (rocket) with chopped tomatoes,
avocado, onion and crumbled blue cheese. Add “bacon” and “chicken.”
Drizzle with olive oil, vinegar and mustard.
NICOISE SALAD:
Lightly steam green beans or asparagus. Arrange on a plate with salad greens,
chickpeas (if using canned, rinse and drain), hard-cooked eggs (cut into wedges),
black olives, sliced cucumber and tomato. Combine olive oil, vinegar, tarragon,
oregano and thyme; drizzle over salad.
MEXICAN SALAD:
Toss together greens, chopped tomato, chopped red onion, sliced avocado,
a small can of black beans and kernels from a couple of ears of corn.
Toss with crumbled tortilla chips and grated cheese. Dress with olive oil,
lime and chopped cilantro leaves.
QUESADILLAS:
Use a combination of cheeses, like Fontina mixed with grated pecorino.
Put on half of a large flour tortilla with pickled jalapenos, chopped onion,
shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over
and brown on both sides in butter or olive oil, until cheese is melted.
STUFFED PORTOBELLO MUSHROOMS:
Brush portobello caps with olive oil; sprinkle with salt and pepper.
Over medium-high heat, saute chopped onions until tender (about 5 minutes),
then combine with one beaten egg, ricotta cheese, rosemary and thyme. Stuff caps
with cheese mixture and place in a lightly greased ovenproof dish. Broil until mushrooms
are tender and serve with store-bought or home-made marinara sauce.
GRILLED OPEN-FACED SARMIES (SANDWICHES):
Cheese (soft cheeses work best), cooked vegetarian bacon slices, tomato slices,
chopped thyme or basil leaves, mayonnaise and chutney. Mix together mayo and
chutney and spread on one side of each bread slice. Top with bacon and tomato slices,
cheese and herbs. Place under grill until cheese has melted.
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