3 minute read
Tastes
LIGHT LUNCHES
Summertime calls for breezy meals that are easy to prep. These three picks—an appetizer, an entrée and a dessert—fit the bill.
CHILLED CUCUMBER SOUP
Yields 10 servings
INGREDIENTS:
n 2 large cucumbers, 1¼ lb. each n 2 level tsp. Guérande sea salt (or kosher salt) n 1–1½ cups plain whole milk yogurt n 4 Roma tomatoes, 3½ oz. each (optional) n 6 scallions (optional) n 10 walnut halves (optional) n 3 Tbs. finely chopped fresh cilantro n 3 Tbs. finely chopped fresh mint
DIRECTIONS:
Wash and peel the cucumbers, leaving a few strips of skin. Cut the cucumbers in half lengthwise, scoop out the seeds with a spoon and slice thinly. Place the slices in a strainer set over a bowl to collect the juice. Sprinkle the cucumber with the salt, place a weight on top to press it down and let it sit for 15 minutes so the excess liquid in it drains out.
Whisk the yogurt in a salad bowl until smooth and then stir in the cucumber juice. Rinse and drain the cucumber slices and mix them with the yogurt. Add more whisked yogurt if you’d like the soup to be thinner or, if you’ve used thick Greek yogurt, you may need to thin it with a little whole milk. Chill for 30 minutes.
Meanwhile, peel the tomatoes (if using) with a tomato or vegetable peeler. Cut them in half, remove the seeds and dice finely. Rinse the scallions (if using) and slice thinly. Roughly chop the walnuts (if using).
When ready to serve, stir the cilantro and mint into the chilled soup. Serve at once with the optional tomatoes, scallions and walnuts in separate bowls so guests may garnish their soup to taste.
The walnuts are a wonderful addition to this soup, adding protein, fiber and heart-healthy fats including omega-3 fatty acids.”
ROASTED EGGPLANT WITH OREGANO AND BALSAMIC
Yields 12 servings
INGREDIENTS:
n extra-virgin olive oil n 12 eggplants (or 6 large Sicilian eggplants) n 5 Tbs.. dried oregano (or more to taste) n scant 1 cup (balsamic vinegar n kosher salt and freshly ground pepper
DIRECTIONS:
Preheat the oven to the highest possible temperature on fan setting. Brush two rimmed baking sheets (or shallow roasting pans) with olive oil and sprinkle with a little kosher salt. Rinse and dry the eggplants and cut off the stems. Cut into⅔one-inch slices and place them on the baking sheets. Place one baking sheet in the center of each oven.
Roast the eggplants for 10–15 minutes until golden and lightly browned. Roast the second batch. Arrange the slices in layers on serving dishes and sprinkle with the oregano. Season with freshly ground pepper and drizzle generously with ½ cup (of the balsamic vinegar, followed by a drizzle of olive oil. Let rest for 2–3 hours at room temperature, adding more vinegar and oil as needed, if the eggplant has fully absorbed them. Just as the eggplant drinks up the vinegar, your guests will devour these golden-brown, melt-in-themouth eggplant slices.
Roasted eggplant makes for a healthy, versatile side dish. Eggplant is low in calories and a good source of fiber, potassium, folate and antioxidants.”
BERRY ALMOND CRISP
Yields 12 servings
INGREDIENTS:
n 1 lb. strawberries n 14 oz. red currants n 1½ lb. raspberries n generous 1 cup superfine sugar, divided n 2¾ cups all-purpose flour n 1 tsp. ground cinnamon n 2 sticks salted butter, diced and softened, plus more for greasing n generous 1 cup sliced almonds
DIRECTIONS:
Preheat the oven to 400°F and grease two 9½-inch round porcelain baking dishes with melted butter. Wash and dry all the fruit, and then hull the strawberries and pull the red currants off their stalks.
Put the berries and currants in a large bowl, sprinkle with a scant ½ cup of the sugar and stir to combine. Divide the fruit between the baking dishes, spreading it in a single layer. In a separate large bowl, combine the flour, cinnamon, remaining sugar, diced butter and ground almonds. Rub the ingredients lightly together with your fingertips until coarse crumbs form.
Scatter a layer of the crumb mixture over the fruit in the baking dishes and bake for 40 minutes, until the topping is golden and crisp. Serve warm.
All photos and recipes are reprinted with permission from Enjoy: Recipes for Memorable Gatherings by Perla Servan-Schreiber. Photos by Nathalie Carnet, Rizzoli New York 2020.
