Here are some simple Summer recipes passed on to me from Margaret, easy and delicious.
Tomato Watermelon Salad
8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
1 teaspoon (or more) fleur de sel or coarse kosher salt
5 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons red wine vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces)
1/2 cup sliced almonds, lightly toasted
Combine melon and tomatoes in large bowl.
Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired. Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.
Chopped Summer Salad
with Asian Lime Dressing
2 cups chopped romaine lettuce
2 cups chopped red leaf lettuce
1 can (15. 5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
3/4 cup chopped cucumber
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup fresh lime juice
1/4 cup canola oil
1 tsp. sesame oil
2 tbsp honey
1 garlic clove, peeled and minced
1 tsp chopped jalapeno pepper
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again; season with salt and pepper to taste. Serves 4
White bean dip with spinach
2 15-ounce cans cannellini beans
(white kidney beans), rinsed, drained
1/2 cup purchased pesto
2 cup spinach, torn into small pieces
2 to 3 teaspoons fresh lemon juice
Process beans in processor until smooth. Stir in pesto.
Fold in spinach. Add lemon juice to taste.
Season with salt and pepper. (Can be prepared 1 day ahead. )
Stir dip before serving.
Calories 160; Fat 8g; Saturated Fat 2g; Cholesterol 5mg. Sodium 330mg; Carbohydrate Fiber 4g; Protein 7g; Calcium 180mg.
Yogurt Zucchini spread
2 pounds zucchini (about 6 medium), washed well, halved lengthwise,
and cut crosswise into 1/8-inch-thick slices
1 1/2 tablespoons olive oil
1/2 teaspoon salt
3/4 cup low fat plain yogurt
4 scallions, chopped fine
Preheat oven to 500’F.
In a large shallow roasting pan toss zucchini with oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes. Cool zucchini
and in a bowl mash coarse with a potato masher or fork.
Stir in yogurt, scallions, and salt and pepper to taste.
Spread may be made 1 week ahead and chilled, its surface
covered with plastic wrap. Serve spread at room temperature
with pita toasts.
To prepare pita toasts: Preheat oven to 350’F.
Calories 70; Fat 4g;