SALAD TIME!

 Salad Time!

           Early June faked me out this year with its rollercoaster changes in temperature. One day we were having a chilly June day in Maine and then we skipped to August heat and humidity in the blink of an eye. Fortunately, a well-stocked pantry delivered enough ingredients to save the day, even if summer recipes for salads were still stacked on the bottom of my kitchen priority list.

          Gazpacho, one of the best foods that defines Spain and is widely served in Portugal, has become a world-wide hot weather favorite. Unsurprisingly its origins are in the Andalucia region of Spain, the location for Seville and Granada and famous for hot summers. We think of gazpacho as a soup, but it is really a thick liquid salad, best made with garden fresh and ripe vegetables. This is an improvised and delicious version for early summer in Maine.

 

                                          Gazpacho improvisation

1)    In a large bowl combine: 40 oz. tomato juice, ¼ cup red and white wine vinegar each, 1 tablespoon, Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon celery salt, 1 teaspoon sugar.

2)    Finely chop: 1 shallot or part of a red onion, 1 stalk celery.

3)    Chop in about ½ inch pieces: ½ of an English seedless cucumber, 1 small zucchini, ½ each of seeded red and green peppers, 3 Roma tomatoes.

4)    Stir vegetables in tomato juice and chill for at least 2 hours.

5)    Serve cold with croutons. If desired, drizzle with a bit of olive oil. Gazpacho will keep refrigerated up to 3 days.

 Tabouli made with cracked wheat is a favorite grain salad at our house. However, occasional requirements for gluten free cooking for family or friends, has put quinoa in equal spotlight for grain salads. Quinoa, a pseudo cereal also called goosefoot, is widely cultivated for its starchy and high protein seeds. It originated in the Andes and is white or red in color. The red color was much favored by Inca warriors for strength in battle. Here I have combined it with garbanzos for a colorful and tasty grain salad.

                                        Red Quinoa and Garbanzo Salad

1)    Rinse ¾ cups red quinoa in cold water, drain in a fine sieve (or one lined with a paper towel) and combine with 1 ½ cups water and ½ teaspoon salt in a medium pot. Bring to boil, turn heat to simmer and cook for 20 minutes. Remove from heat, cover, let stand 5 minutes, then stir with a fork and use in recipe.

2)    In a small bowl mix the dressing: ¼ cup red wine vinegar, 3-4 tablespoons olive oil, ¼ teaspoons salt and pepper each, 1 minced small shallot, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped parsley.

3)    In a large bowl, toss the cooked quinoa with the dressing and drained and rinsed chickpeas (1- 15 oz. can).

4)    Whan cool, stir in 2 chopped large Roma tomatoes, ½ cup chopped cucumber, ½ cup chopped red pepper. Then toss with 2 oz. crumbled Feta cheese.

5)    Chill for a couple of hours and serve on lettuce with sliced egg and strips of ham or cold cooked shrimp. Salad will keep refrigerated up to 3 days.

 The cool meal was accompanied by my special cranberry ice-tea.

1)    Steep 5 teabags of Constant comment tea in 1-quart boiling water for ½ hour. If using black tea, include zest from 1 orange.

2)    Combine tea with 3 tablespoons sugar, juice of ½ large lemon and ¾ cups of cranberry juice, Chill and serve over ice cubes.

If this was supposed to be a prelude to summer, I feel well practiced for coping with July and August. However, this being Maine- “Just wait and the weather will change again”, so undoubtedly it is best to plan to be flexible.               

(I. Winicov Harrington lives in coastal Maine 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)