Say Goodbye to Summer
Cool dishes for final hot summer days.
Refreshing Cold Cantaloupe Soup
1 large cantaloupe peeled and seeded
½ tsp cinnamon
Blend cantaloupe in a food processor or blender stick. Serve in individual bowls, sprinkle each bowl with some cinnamon, and swirl for a nice effect.
Preparation 5 minutes Serves 4
Steamed Asparagus with Mayonnaise Dressing
Asparagus comes in two varieties: white, and green. White asparagus should be very well washed and may be used as is. Green asparagus may be infested. Insects are usually found in the tips, and under the gills. In order to use the asparagus, it is preferable to cut off the tips completely and then peel the stalks from the top down, removing the gills in the process. Once the stalks are peeled, they can be eaten raw or used in soups, salad, stews or stir- fries. You can always use the Bodek brand
1 package asparagus
2 cups water
Salt to taste
1 medium onion chopped
2 garlic cloves minced
1 Tbs oil
1 Tbs mayonnaise
In a pot steam asparagus in shallow water for 20 minutes. Sauté onions and garlic in oil for 10 minutes.
Line sautéed onions and garlic on a plate, place steamed asparagus over onions. Garnish with some mayonnaise. Serve as entrée or a side dish
Multi-Colored Hot Pepper Salad
1 red pepper
1 yellow pepper
1 orange pepper
1 jalapeno pepper (optional, but great if you like your salad pungent and hot)
2 scallions or 1 small red onion
Wash and seed peppers. Cut them into thin strips. Combine the peppers and the scallions (or red onion). Add the dressing and toss well.
1 cup water
½ cup lemon juice
1 tsp. salt
3 Tbsp. olive oil
1/2 tsp celery seeds
Preparation time: 20 minutes
Marinated Mushroom Garden Salad
8 oz. whole mushrooms (choose the smallest variety you can find, preferably button mushrooms)
1 red pepper, sliced in strips
2 scallions, chopped
1 head lettuce, well washed and carefully checked
½ cup (250 grams) cherry tomatoes
½ cup canola oil
¼ cup apple cider vinegar, or lemon juice.
1 Tbs. maple syrup
1 clove garlic minced
1 tsp dry basil
Salt & pepper to taste
In large bowl, combine mushrooms, red pepper, and scallions. In a small bowl or blender combine oil, apple cider vinegar, maple syrup, garlic, salt and pepper to taste. Pour over vegetables, toss lightly to mix. Line a plate with washed curly lettuce and top with mushroom mixture.
Delightfully different and refreshing!
Preparation time: 15 minutes
Linguini pesto salad
Wherever I served this dish, it got rave reviews.
Ingredients 1 package linguine
1 bunch scallions
4 Tbs minced garlic
½ cup olive oil
½ can whole tomatoes
3-4 Tbs basil (fresh minced or flakes)
2 tsp salt
1 tsp pepper
Cook pasta according to package instructions
In a pan sauté scallions and minced garlic in olive oil, Add whole tomatoes cut into bite size pieces
Add basil. Mix thoroughly and add to pasta. Serve cold.
5-Minute Layered Bean Salad
Prep Time: 5 min
6 cups torn romaine lettuce
1 can (19 fl oz/ 540 mL) black beans, drained, rinsed
1 can (12 fl oz/341 mL) corn, drained
1/4 cup vinaigrette dressing
1 cup broken tortilla chips
PLACE lettuce on serving platter or in bottom of glass serving bowl.
COVER with layers of beans, corn, salsa and cheese.
DRIZZLE with dressing; sprinkle with chips.
Stuffed Portobello Mushrooms
Mushrooms are very versatile. There are many varieties of mushrooms, some unfamiliar but delicious, nutritious and easy to prepare. Portobello mushrooms are definitely thicker and fleshier than their regular counterparts. When stuffed with vegetables they create a satisfying dish.
Serve hot or cold on a hot summer day.