Cool Vegetable Recipes for Summer Meals

In the past two weeks we’ve discussed alternative types of burgers for summer outdoor eating, and some really great desserts that are seasonal, but won’t be affected by the heat. That takes care of.the “entrée” and the ending. Now it’s time to start  looking at some other selections to fill out the menus and keep the meals nutritious.

One of the most important parts of a healthy meal is the vegetables, especially the green ones and I don’t just mean the leafy stuff to line the plates or top the burgers. I’m talking about the  green vegetables mothers are famous for making children eat—beans peas, broccoli. They’re just as necessary for outdoor meals as for indoors and can be made as much fun as any  other food. Just read on down and see.

However vegetables are very adaptable and forgiving. They get on well together even ones that seem to compete, as proven by 3-bean salad and will accept any number of sauces and dressings. So if you’re stuck for something to serve, grab a bag of frozen veggies, cook them to crisp tender and add a bit of salad dressing from the pantry—whatever suits your mood and you have a new creation with no one the wiser. As I always say; “Experiment on your own” You’ll have a lot more fun in the kitchen if you do.

 

Greek Salad: Serves 4

• 1 lg. cucumber—quartered lengthwise seeded and cut in 1/2inch slices
• 1 pt. grape tomatoes
• 1 green bell pepper in ½ inch dice
• 4-5 green onions (scallions) white and light green parts in ½ inch slices
• 4 oz. can sliced black olives
• 6oz. feta cheese crumbled
• 1/3 cup olive oil
• ¼ cup. lemon juice
• 1 Tbs. chopped fresh oregano

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Gently toss the vegetables in a bowl. If not serving at once drizzle with half the lemon juice and chill. Just before serving, add the rest of the juice, drizzle with the oil, gently toss and sprinkle with the cheese. Garnish with the oregano.

 

Bell Pepper Salad: Serves 4

• 1 EACH red, green and yellow pepper in julienne
• 4oz.can of black olive slices – drained
• 2 Tbs. capers
• 11/2 Tbs. balsamic vinegar
• 2 Tbs. canola oil
• 2 Tbs. chopped fres basil leaves – Thai if possible

Mix all the ingredients in a bowl and gently toss. Chill at least 2 hrs. Serve at room temperature garnished with basil.

 

Summer Pea Salad: Serves 4

• ½ lb. snow peas or sweet pea pods
• 1  oz can sliced water chestnuts OR 8 oz. can bamboo shoots
• 1 Tbs. toasted sesame seeds
• 3 tsp. soy sauce
• 3 tsp. dark sesame oil
• 2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with sesame seeds.

 

Green Beans and Salsa:. Serves 4

• ½ lb., whole green beans
• ½ cup salsa – optional degree of heat
• ¼ tsp. garlic powder added to salsa – – optional
• 2 tsp. oil
• 1 tsp. lemon juice
• 1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

 

Asparagus: Serves 4—allowing 6 spears per person

Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the  size of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. .
For Marinating: A vinaigrette of choice is best.
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs or slices of Parmesan cheese.

 

Broccoli and Carrots: Serves 4

• 8 oz. broccoli flowerets- – frozen is fine
• 8 oz. carrots peeled and cut into matchsticks
• 2 tsp. powdered ginger
• 1 tsp. powdered garlic
• 2 Tbs. oiler
• 2 tsp. poppy seeds
• 2 tsp. frozen orange juice concentrate

Boil vegetables together until crisp tender about 5 min. Drain well. Mix other ingredients to make dressing. Gently toss vegetables with dressing and allow to marinate a few hours.

 

Rabe, Leaf Spinach or Kale:  Serves 4

• 1 lb. bunch—possibly more depending  on appetites
• 1 Tbs. oil
• 1 Tbs. chopped jarred garlic
• Salt to taste—optional

Cut the heavy woody bottom stems off the vegetables. Plunge them into boiling water for about 5 sec. until they turn bright green. Rinse under cold water and drain. Heat oil in a skillet over medium heat until just sizzling; add drained vegetables and garlic and toss until just crisp tender- about 5 min. –less for spinach. Serve at room temperature with salt to taste.

NOTE: The flat leafed spinach found in salad packages is too delicate for this dish