EASE INTO SUMMER

Ease into summer

Travel took us away from Maine to the west coast for a couple of weeks for some fantastic wild river scenery and visits to family living in Portland on the other coast.  The return home presented us with a glorious wisteria in bloom, a garden full of weeds and the realization that June and the arrival of summer was upon us.

The black fly season is already being replaced by mosquitoes, all annoyances for sure, but not enough to discourage us from the summer grilling season. Picnic lunches and dinners in fresh air have special appeal weather in a park or your own deck or patio. The grill is versatile enough to cook everything from meat to fish to vegetables and grilled peaches drizzled with a bit of honey can be a special treat and even desert.

However, for a larger crowd of friends or visitors a side dish or an interesting substantial salad is usually welcome. My bean casserole below is a vegetarian version, but can easily be amplified by the addition of cubed ham or crisped bacon.

Four bean summer casserole

Sautè 1 large chopped onion and 1 red pepper cut in small cubes in 2 Tblsp. olive oil for 5 minutes, add 1 chopped garlic clove and sauté an additional minute. Stir in ½ cup catsup, 2 Tblsp. prepared mustard, 2 Tblsp. vinegar, 1/3 cup brown sugar, ½ tsp. liquid smoke and 1 can drained cubed tomatoes. Drain and rinse the contents of one 15oz can each: red kidney beans, garbanzo beans, small white beans and black beans and combine with the prepared sauce. Bake in a covered casserole at 350 degrees for 45 minutes. Can be made a day ahead and reheated for improved blended flavors.

Green salads are wonderful this time of the year with all the fresh greens available from farm markets and our own gardens.  Although I love sautéed Bok Choi, here is a substantial Oriental salad made with baby Bok Choi, which is more tender than the full grown variety.

Oriental Bok Choi salad

Dressing: in a blender mix 1 cup mayonnaise, juice of 1 lime, 2 Tblsp. light soy sauce, 2 tsp. prepared mustard and 1 Tblsp. honey. Chill in refrigerator for 1 hr. to allow flavors to blend. Salad: wash and thinly slice 2-3 heads of  baby Bok Choi, including some of the white parts and mix in a large bowl with 2 (6 oz ) cans each: sliced water chestnuts and sliced bamboo shoots. Toss in 4 thinly sliced scallions, 1 cup diced cooked shrimp and 2 peeled and sliced kiwis. Chill for 30 minutes.  When ready to serve toss with dressing and sprinkle with toasted slivered almonds.  With crusty bread this can even serve as a luncheon main dish or light supper.

Ah… those lazy delicious days of summer!  If only my garden would weed itself!

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)