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COOKING

S

chool is over – or almost over – and the real summer is about to begin. Summertime eating is different. From September to June, our children rely on us to have dinner ready for them and they usually don’t much care to have any input, except to complain about those meals they do not like. But then comes summer. For me, summer meant Joni three changes to Schockett our mealtimes. First, dinner could be at any time, even after a long evening of outdoor activities. Second, we had tons of fresh, locally grown fruits and vegetables at every meal (and for munching anytime). And finally, summer was the time to explore new foods and expand food horizons. Dinners in the summer could be early or late. Sometimes, after a day of grazing, dinner came after baths and consisted of the latest version of pancakes or simple omelets. The kids could help in the kitchen more often, and learn simple cooking techniques and kitchen safety. Easy meals and relaxed, leisurely dinners made summer a favorite for us all. During the summer, we could explore what we liked and didn’t like. There are differences in flavor between iceberg lettuce, butter lettuce, escarole, green and red leaf. Basil and mint leaves have some similar qualities of flavor. And dried parsley tastes nothing like what comes from our garden. During the summer, we discovered the sweet crunch of jicama and learned to love sun-warmed green beans, broccoli and sweet cherry tomatoes. We made dozens of jars of different jams with berries that we picked at a local farm. Yes, sometimes, we failed miserably. Fleishig hamburger/hot dog/pizza didn’t make it, and one should never put bananas in any pie except a cold one with a cream filling. But summer eating and experimenting became a fun, family routine. So here is an array of fast and simple, exploratory, light and summery recipes to fit your summer lifestyle. Enjoy them, because summer is too short. * * *

Sun Dried Tomato Pesto Dip (Pareve or Dairy) I had a version of this at an Italian restaurant in New York City. I couldn’t

JUNE 21, 2013 THE JEWISH ADVOCATE

Exploring new foods for the summertime stop eating it, so I came home and made my own version. It’s great with carrot and celery sticks. • 1 jar (about 8 ounces) sun-dried tomatoes in olive oil • 3 tbsp. pine nuts • 2-4 garlic cloves • 1/3 to 1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste Optional: 1/4 small red onion Pinch red pepper flakes Several fresh basil leaves A few olives 2-3 tbsp. grated Parmesan cheese Place the tomatoes and the oil they were packed in in the bowl of a food processor fitted with the S-blade. Add the pine nuts and garlic, and pulse 2 or 3 times. Add any optional ingredients and process until desired consistency. Pour into a large bowl and add the olive oil. Blend with a fork. Season with salt and pepper, to taste. Sprinkle with a little Parmesan before serving, if you like. Serve with vegetables or on some toasted French bread. Makes about 2 cups. * * *

Roasted Zucchini and Carrot Sticks with Herbs and Parmesan Cheese (Dairy) • • • • • • •

1/2 to 3/4 pound small zucchini 1/2 to 3/4 pound carrots, peeled 2 tsp. fresh oregano leaves 2 tsp. olive oil 1 tsp. parsley 3-4 tbsp. grated parmesan cheese Salt and pepper. to taste

Optional: Add some paprika, or other herbs or spices that your family likes. Preheat oven to 425 degrees. Cut the zucchini in half crosswise and then cut each half in half lengthwise. Cut each piece into either two or three sticks. Set aside. Repeat with all zucchini. Peel and cut the carrots in half crosswise and then in half lengthwise. Carrots should be a bit thinner than the zucchini. Place on a foil-lined, rimmed baking sheet large enough so the veggies can be in a single layer. Drizzle with olive oil. Sprinkle with oregano and parsley. Roast for about 10-15 minutes until the edges just begin to brown. Remove from oven and sprinkle with grated parmesan cheese. Roast for another 5-6 minutes. Let cool. Season with salt and freshly ground black pepper, to taste.

Sun Dried Tomato Pesto Dip Serves 5-8.

chicken over the rice. Serves 4-5. * * *

Lemon Garlic Chicken and Rice or Pasta (Meat) • 3-5 boneless, skinless chicken breast halves, about 1-1/2 to 2 pounds • 2-3 cloves elephant garlic (available in most supermarkets) or 6-10 cloves regular garlic • 1/2 cup extra-virgin olive oil • Zest of 2 lemons • Juice of 2-3 lemons, about 3/4 cup • 4 cups cooked rice, any kind you like • 4-6 scallions, thinly sliced • 3-4 tbsp. fresh parsley, finely minced

Optional: Add some toasted pine nuts, almonds or walnuts Grate the elephant garlic into a medium-sized bowl, using a micro-plane grater, or use a food processor and pulse until finely minced. Add half the lemon zest and about half a cup of the lemon juice. Mix until well blended (Reserve the rest of the zest and juice for the rice.) Whisk in the oil and emulsify. Place the chicken in a zipper-type plastic bag and add the lemon/garlic/oil mixture. Zip the bag closed and place in a shallow bowl. Let marinate for about 10-15 minutes. Heat a skillet and place the chicken in the hot skillet. Add the marinade. Cook over medium heat, until the chicken is cooked through. Top each piece with a slice of lemon, if you like. When cooked, place on a platter and continue to simmer sauce for about 3-4 minutes. Remove from heat. Cook the rice or pasta according to instructions. When fully cooked, add the cooked marinade and remaining lemon zest, mix and add the sliced scallions and parsley. Cook for about 5 minutes, to reduce any extra liquid. Serve the

* * *

Green Apple, Grape and Jicama Salad (Pareve) • 4 Granny Smith apples • 1 large bunch green grapes • 2 jicama, peeled • 1 or 2 bunches scallions or 1 small Vidalia or red onion

Dressing (see below) Cut the apples in half and remove the core. Place them, cut-side down, on a cutting board and cut thin slices. Cut the slices in half and place them in a large bowl. Peel the jicama and cut into wedges. Cut the wedges into matchstick-sized pieces or thin strips and place into the bowl with the apple slices. Wash the grapes, separate them from the stems and place in the bowl. Cut the onion in half and then cut thin slices. Separate the slices into halfrings and add to the bowl. Toss gently. Add as much of the dressing as desired and toss to coat. Place in a leak-proof container and refrigerate. Serves 6-10. Dressing: Pinch salt • • • • • • • • •

1 tsp. dry mustard 1-1/4 tsp. paprika 1/3 cup sugar 1 tsp. celery seeds 2 tsp. grated Vidalia onion 1/4 cup apple cider vinegar 1/4 cup raspberry vinegar 1/4 cup orange juice 3/4 cup corn or Canola oil

together in a small bowl. Add the oil and whisk until emulsified. Place in a leak-proof container and refrigerate. Makes about 1-1/2 cups. * * *

This came from my middle child, who always refused to eat corn directly from the cob. He suggested we add it to the couscous after his older sister had added the tomatoes.

Expires: June 30, 2013

* * *

Kids’ Favorite Broccoli, Cauliflower and Grape Salad (Pareve) Salad: • 4 cups chopped fresh broccoli flowerets, pieces should be small bite-sized • 1/2 cup chopped cauliflower, small (1/2-inch) pieces • 1 cup chopped celery • 3/4 cup chopped scallions • 1 cup halved green seedless grapes • 1 cup halved red seedless grapes • 1 cup dried cranberries or other dried berries

Optional: 1/3 cup diced sweet Vidalia onion Dressing: 1 cup low-fat mayonnaise 1/3 cup sugar, scant 2 to 3 tbsp. vinegar Mix salad ingredients in a large bowl, cover and chill for at least 2 hours or overnight. Add dressing before serving. Serves 8-12. * * *

Cold Lemon-Pasta Salad with Parmesan or Feta Cheese Mix all ingredients, except the oil, (Dairy)

Roasted Corn with Giant Couscous and Tomatoes (Meat)

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side, turning 3 times to make sure the corn is cooked on all sides. Cook just until a few of the kernels on each side turn dark, then turn. Remove the corn to a platter and let cool. Cook the couscous according to directions for 4-6 servings, using chicken broth instead of water. Set aside. Heat a large skillet and add about 2-3 tablespoons of olive oil. Add the onion and sauté until lightly golden. Mince the cloves of garlic and add to the onions. Add the mushrooms, and sauté until they exude their juices and then reabsorb them, about 10 minutes. Add the tomatoes and the rest of the olive oil and cook until hot and juicy, about 3-6 minutes. Stir in the couscous, heat through and remove from heat. Cut the corn kernels off of the cobs and toss with the couscous mixture. Garnish with parsley. Season with salt and pepper, to taste. Serves 8-12. Optional: Dice some green and red peppers and sauté with onion mixture. Dice some green onions or leeks and sauté with onion mixture.

• 4 ears of corn, shucked • 1 large Vidalia onion, finely chopped • 4 cups cooked large couscous • Enough chicken stock in which to cook the couscous according to directions • Salt and pepper to taste • 1/4 cup extra-virgin olive oil • 1-2 pounds small tomatoes, halved

Salt and pepper, to taste Grill the corn about 2-4 minutes per

• 5-7 tbsp. extra-virgin olive oil • 4-5 tbsp. freshly squeezed lemon juice • 2 tbsp. Dijon style mustard • 2 cloves garlic, minced • 12 ounces penne pasta • 2 cups grape or cherry tomatoes, cut in half • 1 cup chopped red bell pepper • 1 cup chopped scallions • 1/4 cup fresh parsley, minced • 1 cup parmesan or crumbled feta cheese

Salt and pepper, to taste Whisk the olive oil, lemon juice, mustard, garlic, salt and pepper together. Set aside. Cook the pasta al dente. Drain, rinse with cold water, and drain completely. Toss with the salad dressing and add all ingredients except the cheese. Season with salt and pepper, to taste. Refrigerate until cold. Add the cheese and toss just before serving. Serves 5-8.

Jewish Advocate  

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