Quick and cool meals for hot days
When the weather hits the high 90s, as it did a couple weeks
ago, I don’t usually feel like cooking anything that requires an
oven or too much time over a stove. These are the weeks when we opt
for some quick meals that take minutes to prepare.
Quick and cool meals for hot days
When the weather hits the high 90s, as it did a couple weeks ago, I don’t usually feel like cooking anything that requires an oven or too much time over a stove. These are the weeks when we opt for some quick meals that take minutes to prepare.
Some of our go-to meals are ones I’ve written about in the past, such as a tomato basil pasta that is dressed with a little balsamic vinegar and olive oil. Another is pilaf made with shallots, orzo and some fresh mozzarella (see www.pinnaclenews.com/life for past recipes.)
One of my favorites for hot nights is Pasta Franchese, which takes less than 15 minutes to make, whether cooking for one person or serving up a meal for a family four. It cooks on the stovetop so quick it is perfect for a hot evening.
Salads also make a quick and easy meal for hot nights and I found one that makes perfect use of the mint that is now growing out of control in my yard. After a winter without trimming it – grasshoppers had moved in – I cut it down a few weeks ago and it is again growing strong. Keep these in mind as the temperatures heat up.
Pasta franchese
Recipe courtesy of ediets.com
Ingredients:
4 cloves garlic, minced
4 medium fresh tomatoes, diced
1 c. frozen peas
4 tbsp. white wine
4 tsp. capers
1 tbsp. olive oil
whole wheat pasta
parmesan cheese to sprinkle over dish
Prepare pasta of choice such as penne or rigatoni according to instructions on package; drain and set aside. Dice tomato and mince garlic; set aside. Heat oil in a nonstick large skillet or medium saucepan over medium-low heat and saute garlic until just golden, 1-2 minutes. Add tomato, wine, capers and frozen peas, raise heat to medium, and cook, uncovered, for about 5-7 minutes, stirring occasionally. Add cooked pasta to skillet and stir until heated through, about 1-2 minutes, and serve. Note: If you’d rather not use wine in this recipe, you may substitute vegetable broth or water.
Greek orzo salad
Recipe courtesy of Allrecipe.com
1 1/2 c. uncooked orzo pasta
2-6 oz. cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1- 2 oz. can black olives, drained
1/4 c. chopped fresh parsley
1 tbsp. lemon juice
1/2 tsp. dried oregano
1/2 tsp. lemon pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.
Watermelon mint salad
Recipe courtesy of Paula Deen
1-5 lb. watermelon
1 Vidalia or other sweet onion
1/4 c. red wine vinegar
Salt and pepper
1/2 c. extra-virgin olive oil
2 tbsp. chopped fresh mint
4 oz. feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt and pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
