Easy Hot Weather Meals

The weather this week is expected to be in the 80s and 90s with plenty of humidity, so the thought of cooking anything is not exciting me. Fortunately, there are lots of great meals that are cool and satisfying, and that require minimal cooking in any way that heats up the kitchen. Here are some of my favorites!

Tomato Basil Pasta

10 oz dry pasta (fusilli, rotini, spaghetti broken into smaller pieces, etc.)
6 tbsp olive oil
2 cloves crushed garlic (or 2 tsp minced)
1 small onion, finely chopped (or about 1/3 cup frozen diced onion)
2 cups diced tomatoes (or 1 can tomatoes, undrained, and omit salt)
6 leaves fresh basil, torn or chiffonaded 
1 can chicken, drained and broken up with a fork (optional; pre-cooked rotisserie chicken is also delicious)
3 tbsp grated Parmesan
3/4 cup crumbled feta (or more, to taste)
Salt and pepper

Cook pasta as directed and drain. Combine olive oil, garlic, onion, tomatoes and basil in a small bowl; let sit at room temperature. Toss pasta with Parmesan and feta. Stir in tomato mixture; salt and pepper to taste. Top with additional Parmesan if desired. Serve immediately or chill thoroughly and serve cold.

Ina Garten's Gazpacho

1 cucumber, halved and seeded but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 cloves garlic, minced (or 3 tsp prepared minced garlic)
3 cups (23 oz) tomato juice
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp ground black pepper
Optional garnishes: Chopped hard-boiled eggs, avocado slices, crumbled feta, fresh herbs, croutons

Chop cucumbers, peppers, tomatoes, and onion into 1-inch cubes. In a food processor, pulse each type of vegetable separately until coarsely chopped. (Do not overprocess.) Combined the chopped vegetables in a large bowl and add garlic, tomato juice, vinegar, oil, and salt and pepper. Stir until well combined. Chill in refrigerator for at least 30 minutes before serving (chill individual bowls, as well). Serve with desired garnish and crusty bread. 

Hearty Pasta Salad

For the salad:
24 ounces tri-color rotini pasta, uncooked
1 pint cherry tomatoes, halved (or chop larger tomatoes, such as plum or Roma)
12 ounces pepperoni, cut into chunks (or halve slices if pre-sliced)
1 red onion, diced
1 green bell pepper, diced (I use a sweet red bell pepper instead)
16 ounces mozzarella cheese, cubed
1 cup grated parmesan cheese
8 ounces olives, sliced

For the dressing:
1 ½ cups olive oil
½ cup red wine vinegar
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 ½ teaspoons salt
1 teaspoon pepper
½ teaspoon red pepper flakes (optional)

Cook pasta al dente, according to package directions. Drain and rinse with cold water. Place in large bowl. Add remaining salad ingredients and mix well. In a separate bowl, combine dressing ingredients. Pour over salad and toss to coat. Chill in refrigerator for at least 1 hour before serving. If chilling overnight, allow salad to sit at room temperature for 20-30 minutes and toss to redistribute dressing before serving. 

Ina Garten's Asian Grilled Salmon

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons olive oil
1/2 teaspoon minced garlic

Preheat grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit at room temperature for 10 minutes. 

Place the salmon skin side down on the hot grill; discard the excess marinade from the fish (NOT the reserved, unused half). Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. 

Chicken Taco Salad

2 whole boneless, skinless chicken breasts
1 envelope taco seasoning
1/4 cup vegetable oil
2 Tablespoons butter
3/4 cups ranch dressing
1/4 cup salsa
3 Tablespoons finely minced cilantro (optional)
1 head Romaine, shredded thin
3 whole Roma tomatoes, diced
1/2 cup grated cheese
Black olives
2 ears corn, shucked (or 1 generous cup frozen corn, thawed)
2 whole avocados, diced
3 whole green onions, sliced
1 can black beans, drained
1/2 cup cilantro leaves (optional)
Tortilla chips, crushed slightly

Put chicken breasts and taco seasoning in Ziploc bag and shake to coat. Heat oil and butter in a skillet over medium to medium-high heat. Cook chicken on both sides till golden brown and cooked in the middle. Set aside skillet (unwashed) for corn. Slice chicken into cubes; toss to coat with seasoning. 

Mix together ranch dressing and salsa. Adjust balance to taste. Stir in minced cilantro, if desired.

Roll corn in skillet grease and grill (or cook in skillet) till nicely colored. If using ears of corn, slice off kernels with a sharp knife. 

Build the salad in a large bowl by layering lettuce, chicken, tomatoes, olives, black beans, cheese, corn, avocado, cilantro, green onion, chips, and dressing.

New England Fish Chowder

1 pound sliced bacon
1 large onion, chopped (or 3/4-1 cup frozen diced onion)
5 medium potatoes, peeled and diced
1 1/2 pounds cod or haddock fillets, cut into 1 inch cubes
1 (12 oz) can evaporated milk
1/2 cup whole milk
2 tablespoons butter
salt and pepper to taste

Place bacon strips in a large stockpot over medium-high heat. Cook until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.

Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

Classic Lobster Rolls

½ cup mayonnaise
2 Tbsp fresh lemon juice
2 tsp fresh herbs (parsley and/or dill), chopped
Kosher salt and freshly ground black pepper
¼ cup minced celery
1 lb cooked lobster meat, roughly chopped 
2 Tbsp butter, softened
4 hot dog buns, top sliced
1½ Tbsp fresh chives, chopped
4 lettuce leaves (I like Romaine, but whatever you prefer)

Whisk together mayonnaise, lemon juice, and herbs, and season lightly with salt and pepper. Stir in celery and fold in chopped lobster meat. Cover and chill. Prior to eating, heat a large sauté pan over medium. Butter sides of buns and toast in pan until golden. Fold chives into lobster salad. Place a lettuce leaf inside each bun and divide lobster salad evenly among buns. Sprinkle with more chives and serve immediately.

Instant Pot Shredded Chicken

1 lb boneless skinless chicken breasts (can use frozen)
3/4 cup chicken broth
1/2 tsp salt
1/2 tsp ground black pepper

Place chicken in pot liner and season with salt and pepper. Pour broth over. Pressure cook for 14 minutes (18 if using frozen breasts), Allow pressure to naturally release for at least 10 minutes before venting. Place chicken in a large bowl and shred with two forks. 

Chicken can be used for taco salad, mixed with barbecue sauce and served on bulky rolls, mixed into pasta salad, used for chicken salad sandwiches, or whatever your favorite recipes that calls for cooked chicken. 

Instant Pot Pulled Pork

1 Tbsp packed brown sugar
2 tsp paprika (I like smoked paprika)
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp pepper
1/2 tsp cumin
1.4 tsp cayenne (optional)
3 lb. boneless pork roast, cut into 3-4 inch cubes
2 Tbsp olive oil
1/3 cup cider vinegar
2 cups barbecue sauce, divided (we like Baby Ray's, any variety)
1-1/4 cup chicken, beef, or vegetable broth, divided

In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne. Season the cubed pork with the spice mixture and set aside.

In a medium bowl whisk together the vinegar, one cup of the barbecue sauce, and one cup of the broth.

Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot. Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.

Turn the pot off and use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze the bottom of the pot. Add all of the meat along with the barbecue sauce mixture to the instant pot. Pressure cook for 40 minutes, then allow to release naturally for 10 minutes before venting. Remove the meat from the pot and shred.  Stir in the remaining cup of barbecue sauce and serve on buns as desired.

Happy (and cool!) eating!

Late Summer Dinners

I get so excited every year in late spring/early summer when the weather gets warm enough that we can eat - and therefore grill - outside. I have a whole list of wonderful, light summer dishes that are perfectly suited to the hot weather. On the other side of that coin, I love all the hearty cold-weather foods like casseroles and crock pot meals that are appropriate for fall and winter months.

But mid-August through mid-September are not quite part of either of those weather patterns. Evenings cool off (well, most of the time), but it's not quite cold enough to justify heating up the kitchen. My appetite is ramping up for heartier - but not yet heavy - meals, but I still don't want to heat up the kitchen all evening. Fortunately, I've found a number of "in between" dishes that make wonderful late summer dinners. Here are a few of my favorite late summer menu items!

Caprese Stuffed Portobellos
Heartier than a simple early-summer caprese salad, but still taking advantage of the fresh tomatoes and basil from your garden, this delicious all-in-one dish makes a great filling but not overly heavy meal.

Garlic butter

• 2 tablespoons butter
• 2 cloves garlic , crushed
• 1 tablespoon freshly chopped parsley

Mushrooms:

• 5-6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with a paper towel
• 5-6 fresh mozzarella cheese balls, sliced thinly
• 1 cup grape (or cherry) tomatoes, sliced thinly
• fresh basil, shredded

Balsamic Glaze (I use ready-made from Costco, or you can use make your own with this recipe):

• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar (optional)

1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf in the middle of your oven.
2. Combine the garlic butter ingredients together in a small saucepan, and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese is melted and golden (about 8 minutes).
4. Top with basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

For the Balsamic Glaze:

1. If making from scratch, prepare while mushrooms are in the oven. Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Summer Corn Chowder
Another dish that takes advantage of the bounty of fresh late summer vegetables, this rich corn chowder is best made with fresh corn on the cob, but you can use frozen in a pinch.

8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
3 Tbsp butter
5 slices bacon , cut into 1/4 to 1/2-inch pieces
1 medium yellow onion chopped (1 1/2 cups)
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups water
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, for serving (optional)

Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.


Grilled Chicken with Lemon Pasta
Chicken on the grill is always good in my book, and lemon adds a lovely summer freshness, which pairs beautifully with the fresh basil in this recipe. I'll happily eat this dish in the height of summer or in the proverbial bleak midwinter.

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately.

Bell Pepper Nacho Boats
This "skinny" variation of stuffed peppers tastes plenty rich and flavorful for me. You can use ground beef instead of ground turkey, but I find the mild flavor of the turkey lets the spices really shine through!

1 pound lean ground turkey (or beef)
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa
1 cup grated cheddar cheese
3 bell peppers
Optional toppings: jalapenos, avocado chunks or guacamole, sour cream, green onions

Remove seeds, core, and membrane from peppers then slice each one into 6 vertical pieces where they dip down. Set aside.

Cook turkey over medium-high heat, breaking up as it cooks. Once cooked through, drain off any fat. Combine with spices and salsa. Evenly distribute mixture into the pepper boats and top with cheese. Bake on a parchment lined baking sheet at 375 for 10 minutes or until cheese is melted and peppers are hot.

NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.

Serve with additional toppings, if desired.


Honey Mustard Grilled Pork Chops
Pork chops are a hearty fall meal in my house, but throw them on the grill with some fresh summer veggies and they make a great hearty summer meal, too.

4 (6 ounce) pork chops
1/4 cup honey
2 tablespoons dijon mustard
2 tablespoons grainy mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
2 cloves garlic, chopped

salt and pepper to taste

Combine all ingredients except chops in a large ziplock bag or lidded Tupperware container. Add pork chops, turning to coat, and marinade in the fridge for 30 minutes to overnight. Grill over medium-high heat until lightly golden brown, about 3-5 minutes per side (longer if using thick-cut chops). If you like the chops with extra sauce, either set aside some of the marinade before adding the chops, or bring the leftover marinade to a boil and simmer for a few minutes to thicken while the pork is cooking.


Steak Kebabs
Steak on the grill is my favorite hearty dinner any time of year, but combining it with sweet, fresh bell peppers and onions makes it deliciously summery yet still hearty.

1/2 cup olive oil
1/2 cup soy sauce
3 cloves garlic, minced
1 teaspoon black pepper
2 pounds sirloin steak, cut in 1-inch cubes
1 red bell pepper, seeded and cut in 1-inch pieces
1 orange bell pepper, seeded and cut in 1-inch pieces
1 green bell pepper, seeded and cut in 1-inch pieces
1 red onion, cut in 1-inch pieces

In a medium bowl, whisk together olive oil, soy sauce, garlic and black pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes to 1 hour.
Once the meat has marinated, thread it onto metal skewers alternating with pieces of bell pepper and red onion.

Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender (about 12 to 15 minutes). Serve over rice.

Easy Summer Dinner Winners

I don't know about you, but I can't wait to get back to cooking on the grill, eating cold foods, and simplifying meals for the summer. As much as I love me a hearty casserole, throwing a slab of meat and some vegetables on the grill is a dinner winner in my book. Here are a few of my favorite summer recipes, both main meals and side dishes (most of which can also serve as main dishes, too).

Ina Garten's Asian Grilled Salmon

Salmon is a great fish to cook on the grill, since it has some body to it so it won't fall apart and it's very easy to tell when it's cooked just by looking. This recipe is very simple, without a lot of ingredients, but adds just enough flavor to not overwhelm the fish. It's great with a side of sticky rice and fresh green peas.

1 side fresh salmon, boned but skin on (about 3 pounds)

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic

Brush the grilling rack with oil and preheat. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. 

Giada de Laurentiis' Lamb Sliders

This is probably the third or fourth time I've posted this recipe, but it really is just that good. Burgers are a fun summer meal, but these lamb sliders, with their delicious contrast of garlicky spiciness, sweet soft roll, and creamy cheesy centers brings burgers on the grill to a whole new level. 

5 tablespoons olive oil
2 large shallots, minced
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 pound ground lamb
1 teaspoon ground cumin
1 tablespoon ketchup
2 ounces Swiss or gruyere cheese, cut into eight 1/2-inch cubes (I used Havarti)
8 small hamburger or slider buns, such as King's Hawaiian, halved

Place a grill pan over medium-low heat or preheat a gas or charcoal grill. Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt* and 1/4 teaspoon pepper. Cook until the shallots are soft (about 3 minutes). Add the garlic and cook until aromatic (about 30 seconds). Remove the pan from the heat and cool slightly.

Combine the shallot mixture, lamb, cumin, ketchup, 1/4 teaspoon salt* and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve. 

*The amount of salt in the original recipe is 3/4 teaspoon in the shallot mixture and 1/2 teaspoon in the combined mixture, but I found this a bit too salty for my taste. The garlic and cumin provide a strong enough flavor that the salt isn't really needed. So feel free to adjust to your personal taste. 

Chickpea Sandwich Filling

I love steak in the summer, but sometimes I like to lighten it up with a vegetarian meal. This chickpea sandwich spread is great on a hearty bread or a soft, fluffy roll. I like it with just the filling and the bread, but you can add sliced tomatoes, onion, lettuce, or any other condiments you like. It's also great with a side of corn on the cob with a bit of dill sprinkled on it to tie in the flavors. 

1 (19 oz) can chickpeas

1 stalk celery, chopped

½ onion, chopped

1 tbsp mayo

1 tbsp lemon juice

1 tsp dried dill weed

Salt & pepper

Drain and rinse chickpeas; mash in bowl with fork. Add remaining ingredients. Keep chilled. 

Balsamic Marinated Portobello Mushrooms

Another hearty vegetarian meal I love in the summer is marinated portobello mushrooms. You can make them into a burger, but I love eating them like a steak, with a side of potato or pasta salad to complete the meal.You can marinade them in just about anything, but I love the kick of balsamic vinegar, and this recipe is a favorite in my house. 

1/4 cup balsamic vinegar

1/4 cup olive (or vegetable) oil

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1 tablespoon minced garlic (or 3 fresh cloves, minced)

1 teaspoon finely minced thyme leaves

1 teaspoon salt

4 portobello mushrooms, stems removed

In a small bowl, whisk together all ingredients except mushrooms. Place mushrooms in a large ziploc bag, pour marinade over, seal, and toss until well coated. Let marinate at room temperature for 30 minutes. Preheat oiled grill and grill for 3-4 minutes on each side, until tender. 

If desired, serve burger-style on buns with lettuce, onion, and tomato. 

Roasted Herb Potatoes

The type of herbs I use in these potatoes usually depends on what I have a lot of in my backyard herb garden at the time. Rosemary, thyme, sage, basil, oregano, parsley, chives - just toss it right in! Dried herbs are fine, too. I've yet to find a combination that doesn't taste great. 

2 lbs. small potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

salt and pepper to taste

several tablespoons of whatever fresh or dried herbs you have on hand

1/3 sweet onion, chopped (optional)

Scrub potatoes and cut into 1" chunks (skin on). If time allows, soak in cold water for 1 hour (this makes the potatoes nice and fluffy), then drain and dry well. Arrange on a large piece of non-stick foil. Add onions, if using. Sprinkle evenly with garlic powder, salt and pepper, and herbs. Drizzle with olive oil. Seal tightly into a packet, keeping the potatoes in a single layer. Roast on the grill over medium-high heat until tender (20-30 minutes), flipping packet over halfway through cooking. 

Rainbow Pasta Salad

There's nothing like cold pasta salad on a hot summer day, and this version is hearty enough to be a meal in itself - or a great appetizer or side dish. And this recipe is a fun base to play around with - experiment with adding onions, different types of cheese, and different dressings for variety. 

16 oz. tri-color rotini pasta

1/4 lb. pepperoni, cut into sliced or small chunks

1 cup fresh broccoli florets

1 (6 oz.) can black olives, drained and sliced

8 oz. shredded mozzarella

16 oz. Italian dressing

Cook pasta as directed. Drain and toss together with remaining ingredients in a large bowl. Chill for at least one hour before serving. 

Triple Threat Salad

This recipe is really called "Triple Treat Salad", but since I misread it initially, and since it's practically my trademark at summer parties and picnics with my theatre friends, I've renamed it. It's best made the night before so the dressing can really soak into the broccoli. 

3 medium heads broccoli, cut into bite-size pieces (florets only)

1 package bacon (I use precooked because I'm lazy), crisped and crumbled

2 cups shredded cheddar

1/2 cup mayonnaise (I use light)
4 tablespoons sugar
4 tablespoons red wine vinegar

Toss together the broccoli florets, crumbled bacon, and shredded cheddar in a large bowl. In a small bowl, whisk together remaining ingredients and adjust to taste. Pour dressing over salad, mix well, and refrigerate several hours to overnight, tossing occasionally if possible.

Three-Bean Salad

This recipe is really just for the dressing, because the list of beans and other ingredients (like white or red onions) you can use is endless. I like it best with wax beans, kidney beans, and chickpeas, but you don't even have to limit yourself to three kinds of beans. Like the broccoli salad above, the longer it marinates, the better it tastes!

3 cups total of any combination of 3 kinds of beans, cooked and drained (kidney, green, lima, wax, chick peas, etc. - no need to cook if canned, but thaw if frozen) 

¾ c sugar

2/3 c cider vinegar

1/3 c vegetable oil

1 tsp salt

1 tsp pepper

Combine all ingredients and marinate overnight or longer.

Caprese Salad

Juicy summer tomatoes fresh off the vine, fresh basil leaves right from your garden, and high-quality buffalo mozzarella give the best results, but pesto is fine if you don't have fresh basil, and any kind of mozzarella slices will do. Dress up this dish with yellow heirloom tomatoes to impress company, or cut the tomatoes and mozzarella into cubes on toothpicks for party appetizers. Plain balsamic vinegar is fine, but Costco carried a balsamic glaze with just a hint of sweetness that really ups the ante on this dish. 

Fresh tomatoes, sliced

Fresh mozzarella, sliced

Fresh basil leaves (or pesto)

Olive oil (I omit if using the balsamic glaze)

Balsamic vinegar (or glaze)

Lay the tomato slices on a plate; top each with a slice of mozzarella and a basil leaf or two (or spread with pesto - or both!). When ready to serve, drizzle with olive oil and balsamic vinegar, or balsamic glaze. 

 Happy Summer Eating!