Quick, Light and Simple Summer Meals
With temperatures hitting over 95 degrees no one wants to think about cooking. Even standing over a grill is not as appealing during a heat wave.
We naturally turn to cold salads or something quick and light that won’t generate more heat. Preparing food in the cool morning or late evening can help to make things a whole lot effortless for when our family gets hungry.
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Washed and spun dry salad greens will remain crisp for few days if place in the refrigerator in an airtight plastic bowl or zip lock bag. Simply grab a handful for a salad when needed. Cut up celery, tomatoes, cucumbers as well as sliced peaches, berries, mango and pineapple are all good components to have handy for a quick salad. A good “house” favorite salad dressing should be replenished in a jar to be there when you need it.
All you would really need is protein to balance off a light meal. Pre-baked or boiled chicken stores well in an airtight container as does freshly cooked shrimp for a couple of days. Tuna fish is handy as well as boiled eggs. Leftover steak, salmon and chicken from a previous dinner are great accompaniments to a salad.
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Growing up I was fortunate to live near the Long Island Sound where fish was caught in season and prepared for dinner. As a result we ate a lot of fresh fish and discovered new ideas to prepare it. The following recipe is one of my favorite alternatives to tuna salad. The fresh fish cooks up in minutes, can be cooled, shredded and made into a very satisfying and light meal. Other white fish can be substituted for the flounder as well as salmon.
Summer White Fish Salad
1 pound of flounder, poached and flaked
2 celery stalks, diced
1/2 green bell pepper, diced
1 carrot, peeled and diced
2-3 green onions, white and green parts diced
To poach the flounder, add 3/4 cup water or broth to a wide and deep sauté pan. Add the flounder filets; cover and simmer for 4 minutes. Uncover and carefully remove the fish, and place in a shallow bowl. When cool, flake the fish with a fork and mix in the vegetables and Avocado-Cilantro Mayonnaise to your taste.
Enjoy on top of cold salad greens, in a sandwich on rye bread, bagels or with vegetable crudités. Complete the meal with a summery Panzanella Salad. Makes 4-6 servings
Avocado-Cilantro Mayonnaise
Makes about 1 cup
1/4 cup top-quality mayonnaise, regular or low fat
1/4 cup sour cream, regular or low fat (or increase mayonnaise to 1/2 cup if you prefer)
1 avocado, pitted, flesh scooped from the skin
1 small shallot, grated
Juice of 1/2 to 1 lemon, depending on your taste
1/4 cup (loosely packed) roughly chopped cilantro
In a food processor or using an immersion blender, combine the mayonnaise, sour cream, avocado, grated shallot, lemon juice and cilantro. Pulse until mayo and avocado are thoroughly combined. Taste and season with salt, usually about 1/4 teaspoon and a little black pepper.
Cook’s Note: This mayonnaise recipe is well-matched for poached or grilled chicken, hard boiled eggs and as a topping for fried fish or chicken sandwiches. Make it fresh as needed for the best quality but it will last for a day in the fridge if placed in an airtight container.
PANZANELLA SALAD WITH CRISPY CROUTONS
Tomato Salad:
4 ripe tomatoes cut into chunks
2 slices of chiabatta bread cut into chunks
1 clove garlic, sliced thinly
Extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon oregano
4 fresh basil leaves, torn
Cut the tomatoes and place in a bowl with the garlic, oil, vinegar, salt and oregano; toss.
Crispy Croutons: Cut the chiabatta bread slices into crouton size chunks. Place on a small sheet pan and toss with a drizzle of extra virgin olive oil, a sprinkle of salt and Italian seasoning or oregano. Toast on High broil for a few minutes; remove from the oven, turn over and toast the other side. Remove from the oven and toss with Parmigiano cheese to coat. Croutons can be made ahead.
Assemble: Place the tomato salad in a serving dish top with the fresh basil and crispy croutons then drizzle with a little more olive oil. Makes 2 servings
All NEW Fall GACED Classes will begin on September 25, 2013 at Greenwich High School on Hillside Avenue. Classes are from 6:30 pm to 8:30 pm. Check your mail for the catalog sometime in August for more details. Fall theme centers around SUNDAY DINNER IN AN ITALIAN HOME.
Go to www.greenwichace.com to register!
From Amelia's Kitchen 7192013
