Saturday, July 18, 2009

Light Summer Recipes!!!

Pasta with Corn, Zucchini and Tomatoes!

This vegetarian dish is both colorful and delicious.
Salt and pepper
3 Tbs. extra virgin olive oil, or 2 Tbs. oil and 1 Tbs. butter
1 C. corn kernels (from 2 or 3 ears)
1 C. diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 tsp. minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 lb. cut pasta, like penne
Set a large pot of water to boil and salt it. Put 2 Tbs. oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown. Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10-15 minutes.
While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 C. at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Fruity Spinach Salad

A salad with all sorts of ingredients that truly go well together. Mix up some spinach with fresh mushrooms, red onions, cantaloupe and green grapes
1 cantaloupe half, seeded and skin removed
7 C. torn fresh spinach
1 C. chopped fresh mushrooms
1 C. thinly sliced red onion
1/2 C. halved green grapes

3 Tbs. sugar
2 Tbs. orange juice
2 Tbs. vinegar
1 Tbs. chopped onion
Dash pepper
1/3 C. vegetable oil
1 tsp. poppy seeds
1/3 C. chopped pecans, toasted.
Cut melon half in 1/2 inch rings, then into 1 inch pieces; place in a bowl. Add spinach, mushrooms, onion and grapes. Chill for at least 2 hours. Place sugar, orange juice, vinegar, onion, orange peel and pepper in a blender, cover and blend until smooth. With blender running, gradually add oil until slightly thickened. Stir in poppy seeds. Cover and chill. Just before serving, pour dressing over salad and toss. Top with pecans. You can substitute other fruit such as strawberries or blueberries for the grapes, or other types of melon.

Summer Iced Tea

A subtle black tea with a hint of fruity flavor. A great way to wake up.
5 teabags English Breakfast or other black tea
2 teabags blueberry or peach tea (Celestial Seasons is nice)
1 qt. of water
2 Tbs. honey (optional)
2 qt. pitcher filled 1/2 with ice
Boil water, add tea and steep for 6-7 minutes. Add honey if using. Pour tea over the ice in the 2 qt. pitcher, then fill with water to make 2 qts. Keep well-chilled.

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