 |
| (Image from www.gardenphotos.com) |
Even as a child, I never enjoyed the heat and humidity of Summer. I found it uncomfortable and oppressive. As an adult, the tradition continues,
including hating using my oven during the Summer months. I’ll do whatever is necessary to avoid using
it. Most main entrees, for example, are
done stovetop, which also eliminates doing any baking. I try to reserve using my oven for
temperatures that are cool to cold, and enjoy cooking and baking during my all
time favorite seasons of Fall and Winter.
Following are a few of my lighter recipes that are perfect for the heat
and humidity; the dishes are salads, which cools the palette, and easy on the
digestion. The thought of eating something
heavy during the Summer is uncomfortable; besides, a heavy meal is just too
taxing on the digestive system.
You’ll also notice a common theme throughout my recipes, and that is
frugality. I grew up poor, so using what
we had on-hand and not wasting any food was ingrained in all of us kids, which
has continued on into adulthood; we were also raised to believe that it was a
sin to waste food.
In “Part One”, it’s all about “salads”.
In “Part Two”, I’ll be introducing “miscellaneous” and “dessert”
recipes. Lastly, I’m including a “Brand
Resources” section for the various brand specified ingredients used in some of
these recipes; the list also includes web links for each of the brand’s
addresses. Enjoy!
Ancho Deviled Eggs
 |
| (Photo by T. Herman) |
…the other day, I tried my hand at making Chef Pati Jinich’s “Ancho Chile Salsa (or
Pickle)…it uses simple ingredients… anyway, after making it and the longer
this concoction marinated in the fridge, the better and more intense the
flavors became…it actually becomes sweet and savory…I peeled and halved hard boiled
eggs and then removed the yolks, setting the yolks aside in a mixing bowl…I
then smashed the yolks to a fine grainy consistency, and added salad dressing,
dehydrated parsley, sweet Hungarian paprika, ground black pepper, and generous
amounts of the Ancho recipe…I mixed
thoroughly and made sure I had the desired consistency…I then filled the empty
egg white halves with the mixture and smoothed out the filling…plated and
embellished with sweet basil leaves made all of these combined flavors
absolutely delicious…
Antipasto Salad
 |
| (Photo by T. Herman) |
…being frugal, and using what I
had on hand, I improvised and created a salad that's a twist on a familiar
theme…I drained and chopped marinated vegetables (Alessi and Vigo brands) that included green asparagus, white asparagus,
button mushrooms, artichoke hearts, and hearts of palm & artichokes (I do
love artichokes!)…I drained all ingredients, and then chopped them bite-size
pieces, and then added them to a bowl…I also chopped celery leaves, diced
yellow onion, and whole grape tomatoes…I then added EVOO (Cobram Estate, Australia brand) and some dried oregano…after mixing
thoroughly, I chilled for about thirty minutes and served alongside a slice of Margherita Pizza (Palermo’s brand) that was topped with Sweet Basil Pesto (Priano,
Aldi)…this was a quick and easy light dinner that was also delicious…
Fragrant Orange Salad
…zest of an orange…then peel the orange, and slice into ¼
inch rounds, saving juices…add to taste Nielsen-Massey
Rose Water (or Orange Blossom Water)
to zest, and juice, and pour over the orange slices…chill…to serve, arrange
slices on plate and add orange juices and rosewater (or orange water)…garnish
with chopped walnut pieces, or pan-toasted pine nuts…dust with powdered
sugar…mint leaves can also be added as a garnish…
Hibiscus & Rose Fruit Salad
…continuing the frugal theme, I used up a few items from my
pantry to create a refreshing and aromatic fruit salad…large can of pineapple
pieces in natural juice, large can of mandarin oranges (drained), Wild Hibiscus Flower Co. Wild Hibiscus
Flowers In Rose Syrup, and Rose +
Hibiscus Flower Extract…combine pineapple with juice and drained mandarin
orange segments…add Rose Syrup and Flower
Extract to taste (both will add a slight aromatic sweetness)…mix well…top
off with Hibiscus Flowers that are
included in the jar…this makes for a deliciously light and aromatic fruit salad
with an exotic flavor profile of rose…
Italian Garbanzo Bean Salad
 |
| (Photo by T. Herman) |
…this is a simple salad to make, with flavors and seasonings
that are definitely Italian…here’s what I used: in a large bowl, combine 13 oz
of drained and rinsed Garbanzo Beans
(Jovial Foods 100% Organic Chickpeas),
2 cups mini Grape Tomatoes, 1 T drained capers, one-half yellow onion diced,
one medium garlic clove minced, 1-2 T Sweet
Basil Pesto (Priano, Aldi),
ground black pepper, 1 T dried oregano, 1 T dehydrated parsley, EVOO (Alessi Foods), and Balsamic Vinegar (Priano,
Aldi)…mix thoroughly and chill for one to two hours before serving…this is
great as a side salad, or added to cooked pasta, or added to chopped Romaine
lettuce…use whatever beans you like and whatever seasonings you prefer to make
it your own, but try this recipe, and I know you’ll make it one of your
favorite, quick and easy, go to salads…delicious…
Panzanella Salad
 |
| (Photo by T. Herman) |
…I’ve made this traditional Italian salad many times…it uses
leftover bread as the salad base, and is definitely frugal…while it’s delicious
anytime of the year, it’s the ideal summertime salad…I’m using leftover crusty Ciabatta Bread (Turano Bakery) that I’ve cut into cubes, EVOO, Balsamic Vinegar (Priano,
Aldi), thinly sliced yellow onion, minced fresh garlic, chiffenade of fresh
sweet basil, sliced grape tomatoes, sweet basil pesto, chunked salad cucumbers,
capers, ground black pepper, dehydrated parsley, and dried oregano…just mix
everything together in a large bowl and let it rest so that the bread soaks up
the vinaigrette and all the flavors meld together…then, refrigerate for several
hours before serving…I drizzled the serving with Balsamic Reduction (Alessi
Foods)…can also be served as part of a tossed green salad…delicious,
refreshing, and frugal…
Salmon Garden Salad with
Blueberry Ranch Dressing
 |
| (Photo by T. Herman) |
…for the salad dressing…I didn’t have any fresh blueberries
on-hand, so I improvised by combining my homemade Blueberry Preserves with bottled Ranch Dressing (Fit and Active, Aldi), and plain non-fat yogurt …I
mixed everything thoroughly and placed in fridge to chill...the chilling process
helps the flavors to meld…in a separate bowl, flake a chunk of Honey Smoked Salmon (Honey Smoked Fish
Company)…in another bowl, add cuts of Romaine lettuce, sliced baby
cucumber, chunked Roma tomatoes, toasted slivered almonds, chopped whole
scallions, crumbled blue cheese, and dried cranberries…mix these salad
ingredients thoroughly, and then top it off with the flaked salmon…then dress
the salad with the delicious homemade salad dressing…this salad is colorful,
nutrient-dense, and delicious…
Shaved Brussels Sprouts Salad
 |
| (Photo by T. Herman) |
…this is a nice healthy, crunchy, and sweet and savory salad
that has few ingredients and is easy to make…you’ll need a package of shaved
Brussels sprouts (raw), Ranch Dressing (reduced fat), plain Greek yogurt, dried
cranberries, crumbled blue cheese, pan roasted walnut pieces, and dehydrated
parsley…rinse and drain the shaved Brussels sprouts, place in large bowl, and
begin adding remaining ingredients and mix thoroughly…if the dressing seems a
bit stiff, add a small amount of milk until the desired consistency…add S &
P, if desired…chill for at least a half hour before serving…it’s that simple,
and it’s delicious…
Summer Spaghetti Salad
 |
| (Photo by T. Herman) |
…this delicious and nutritious
salad uses a bounty of seasonal veggies, plus flavorful seasonings and a basic
Italian vinaigrette and traditional spaghetti…it’s the perfect party dish for a
large family or crowd…and there’s no worries about the salad spoiling, since
it’s not made with mayonnaise…the ingredients include cooked and drained
spaghetti, broccoli florets, grated carrots, diced whole scallions, diced
zucchini squash, diced yellow squash, halved cherry tomatoes, diced cucumber,
grated Parmesan cheese, minced fresh Italian parsley, minced fresh garlic,
dried oregano, red chili flakes (optional, or to taste), Himalayan pink salt,
ground black pepper, EVOO, red wine vinegar, and sugar (optional, or to
taste)...make sure not to peel any of the veggies...just wash them thoroughly
before dicing them...mix all ingredients thoroughly and chill for at least one
to two hours, so all of the flavors can meld…
Sweet Coleslaw
 |
| (Photo by T. Herman) |
…coleslaw is a Summer staple salad…and, while I enjoy a
recipe that uses a cream-based dressing, I generally make my coleslaw recipes
using a vinaigrette…the vinegar tends to soften the density of the veggies
used, and it fares well even in the hottest of temperatures without the worry
of any foodborne illness…continuing with my frugal theme, I decided to make a
batch of coleslaw, but with a slightly different twist…in a bowl, I combined
diced cabbage, diced celery tips, including the leaves, finely grated carrots,
onion powder, dehydrated parsley, Hungarian sweet paprika, ground black pepper,
and Himalayan salt…then I added some vegetable oil (I used corn oil), Cherry Balsamic Vinegar (Pampered Chef), and a small amount of
granulated sugar…I mixed everything thoroughly and tasted to correct any
seasonings…I opted to add just a bit more of the vinegar, since the sugar will
help balance the sweetness of the Cherry
Balsamic Vinegar…the salad is in the fridge chilling, which will allow for
the flavors to meld…this is a great hot-weather salad treat and the added
sweetness aspects add a delicious flavor you’re not expecting…
Tuna Cannellini Salad
 |
| (Photo by T. Herman) |
…a simple, yet delicious and easy to pull together salad
that’s packed with fiber and protein…again, I’m using what I have on hand to
continue my frugal theme…ingredients included one 5 oz. can of Tuna packed in EVOO (Wild Planet Wild Albacore Tuna In Extra
Virgin Olive Oil), do not drain, flake the tuna…13 oz. jar of Cannellini Beans (Jovial 100% Organic Cannellini Beans), rinsed and drained…1 T Capers (Crosse & Blackwell Premium Non-Pareil Capers)…1/4 Red onion,
diced…2 small fresh garlic cloves, minced…1 T Sweet Basil Pesto (Priano,
Aldi)…Balsamic Vinegar (Priano, Aldi)…dried oregano, dehydrated
parsley, ground black pepper…mix everything together…no additional salt is
needed, since the Tuna and Capers have sufficient amounts of
sodium…chill for about an hour before serving with cherry tomatoes and assorted
crackers…
Veggie Confetti Salad
 |
| (Photo by T. Herman) |
…I’m pulling together the perfect
fresh veggie salad for a typical hot and humid summer day, and I'm using what I
have on hand and bought yesterday at the market…this salad is light and
refreshing, and easy to make…use whatever fresh veggies you want, or have
on-hand…in a large bowl, add rinsed and drained can of Garbanzo Beans (Jovial 100%
Organic Garbanzo Beans)…I then chopped a tomato medley of beefsteak, yellow
Campari, and cherry Kumato…I then sliced and diced a yellow onion, green onions
(green and white parts), pickle cucumbers, and green bell pepper, and capers…I
then dressed everything with my homemade “Honey
Mustard Vinaigrette”, and mixed thoroughly…refrigerate for a few hours
before serving to allow for natural flavors to marinate together…the sweet and
savory of the vinaigrette complements the sweetness of the veggies…yum…
~
Salad Dressing ~
Honey Mustard Vinaigrette
 |
| (Photo by T. Herman) |
…I often won’t measure ingredients for my recipes (except when I’m baking something)…for vinaigrettes, I go old school, and rely on my
senses, especially taste and smell…in a large bowl, I added Dijon mustard,
honey (Sue Bee), vegetable oil,
balsamic vinegar (Priano, Aldi),
garlic powder, onion powder, dehydrated minced garlic, dehydrated minced onion,
dehydrated parsley, and ground black pepper…I mixed everything thoroughly,
periodically tasting to adjust any of the ingredients…I try to achieve a
well-balanced mix of ingredients, especially when it comes to the mustard,
honey, and vinegar…I make sure that no single flavor component becomes a dominant
one, which generally ruins the overall taste…flavors must always be
balanced…anyway, once I get it to an acceptable taste level, I then transferred
the entire mixture into a large glass jar, shaking it a few times...I then
refrigerated it for a few hours…this enabled all of the flavors to meld, but
also allowed for the dehydrated ingredients to soften and rehydrate…TIPS:
1) this goes great over greens, or used as a dipping sauce for crudités…2) try
adding some to plain yogurt and make a delicious creamy dressing or dip…3) if
you want a lighter colored dressing, use white balsamic…I used regular
balsamic, which added a darker color to the finished product…4) works also as
tasty marinade…for tonight’s garden salad, I used two different leaf lettuces,
Butterhead Bibb (green) and Oakleaf (red), carrot sticks, peeled and sliced
English cucumber, and sliced San Marzano grape tomatoes…I then dressed it with
this delicious vinaigrette…overall, this is a versatile and delicious
vinaigrette…
~ Brand Resources ~
 |
| (Image from www.uvic.ca) |
Aldi’s https://www.aldi.us
Alessi Foods https://alessifoods.com
Chef Pati Jinich https://patijinich.com/recipe/ancho-chile-salsa-or-relish-or-pickle-or-viniagrette/
Chef Pati Jinich Ancho Chile Salsa (Pickle) https://www.youtube.com/watch?v=8QoISBOvCmI
Cobram Estate http://www.cobramestate.com
Crosse and Blackwell http://www.crosseandblackwell.com
Fage Yogurt http://usa.fage
Honey Ridge Farms https://honeyridgefarms.com
Jovial Foods https://jovialfoods.com
Nielsen-Massey Vanillas http://nielsenmassey.com
Palermo’s Pizza http://www.palermospizza.com
Pampered Chef https://www.pamperedchef.com
Sue Bee Honey https://siouxhoney.com
Turano Bakery https://turano.com
Vigo Foods https://vigofoods.com
Wild Planet Foods http://www.wildplanetfoods.com
~ In Closing ~
 |
| (Image from www.hisgo.com) |
Summer is a great time to create lighter food-fare, especially when
using ingredients that are locally grown or purchased at a farmer’s
market. Your culinary creations needn’t
be elaborate, since simpler is generally much better than a complicated and
intricate recipe. Enjoy the season and
stay out of the hot kitchen.
That’s it for this edition.
Until the next one, remember to always celebrate yourself and your
culinary curiosity. Happy creating…happy cooking…happy eating!
By Terry Herman
TERRY HERMAN continues perfecting her passion for food and
wine. She has been covering culinary
related for many years as it relates to wellness and a healthy lifestyle. Her popular blog, Terry's Spa, Beauty and Wellness
Go-To has featured formidable reviews of cookbooks, restaurants, wine and
food, food prep and tools, chef interviews, and coverage of prestigious events
such as International Home+Housewares Show, National Restaurant Show, Sweets
and Snacks Expo, United Fresh, and Food Marketing Institute. She has served as a food judge at the
Bellavita Italian Expo Excellence Awards (Chicago). She has been published since the mid-1990s in
both consumer and trade publications, and is regarded as an expert in spa,
beauty, wellness, travel and lifestyle, and is frequently interviewed by
publications for her expert content. She
has also presented at major industry conferences, and has served with
distinction on numerous governing and advisory boards. She has a background in strategic and qualitative
management, consulting, and motivational speaking. In addition to her blogs, her social media
outreach also includes Facebook, LinkedIn, and Twitter. Don’t forget to “Like” her Facebook Page, Terry’s Second Helpings. Please note that the “Comment Section” has
been disabled. For additional
information, email her at terry.herman@gmail.com.
ALL MATERIALS COPYRIGHT PROTECTED
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.