Lazy, Hazy Days of Summer
“Roll out those lazy, hazy, crazy days of summer”, sang Nat King Cole some fifty plus years ago. As July settles in with hot sunny days, that sentiment still seems to resonate, even if the ‘crazy’ part may have taken on a new meaning in our ‘post Covid’ era. Our outdoor activities may center on ballgames, picnics, the beach and boating, but while popcorn, beer and hotdogs make an enjoyable snack, they do not make for a healthy diet and so the home cook is still brought to task.
Continuing from my last column, satisfying and delicious salads still hold center stage in many summer menus. However, it is fun to experiment with new combinations of ingredients. The colorful and crisp radicchio leaves add an interesting flavor to this lentil salad.
Lentil and radicchio salad
Soak one cup of black Beluga or French green lentils in excess cold water overnight, since the volume will double. Rinse, place in a 2–3-quart pot, add 1 ½ quarts of water, 1 bay leaf, ½ tsp. oregano, ½ tsp. thyme, 1 heaping tsp. minced dried onion, 1/8 tsp. red pepper flakes and 1 tsp. salt. Bring to boil and cook on simmer for 30 minutes. Remove bay leaf, drain well and place in a large bowl.
While lentils are cooking, prepare vinaigrette: 2 tblsp. cider vinegar, 2 tblsp. lemon juice, 1 tsp. coarse grained Dijon mustard, 2 tsp. minced fresh thyme or ½ tsp. dried thyme. 2 tblsp. Worcestershire sauce, 1 tblsp. soy sauce, ¼ tsp. pepper. Whisk in 3 tblsp. olive oil. Pour dressing immediately on still warm drained lentils.
Allow lentils to cool and toss with 2 cups of coarsely chopped radicchio leaves, 2 green and white parts sliced scallions and ½ cup crumbled Feta cheese. Refrigerate and allow flavors to blend for a couple of hours before serving.
The following dinner for 4 of ‘Sesame soba with oriental meatballs’ is another fusion of combined flavors, inspired by the flavors of potstickers and Oriental noodle salad.
Sesame soba with Oriental meatballs
Oriental meatballs: Lightly beat one egg with 1 teaspoon water, stir in 2 tblsp. fine breadcrumbs and allow the bread to swell. Stir in 2 tblsp. soy sauce, grated 1 ½ inch peeled fresh ginger, 2 minced garlic cloves, 1 tblsp. rice vinegar, 2 tsp. Mirin (rice wine) and 2 tsp. toasted sesame oil. Mix this thoroughly with 1 lb. ground pork and 2 cups finely shredded bok choi (Oriental cabbage).
Form 1 ½ to 2-inch balls by rolling them in your hands. Roll each ball lightly in sesame seeds spread on a plate and place them without touching on a non-stick baking pan. Bake at 375 degrees for 30 minutes and set aside.
Sesame soba noodle salad: Dressing, mix together: 1 tblsp. rice vinegar, 1 tblsp. lime juice, 2 tblsp. chicken broth,1 tblsp. Mirin (rice wine), 1 tblsp. soy sauce, 1 tsp. sugar, 1 in. grated fresh ginger, 2 tsp. toasted sesame oil. In a small pan sauté in 1tblsp. olive oil: 1 chopped garlic clove and ½ seeded red or orange pepper cut in julienne strips for 1 minute, Stir in ½ tsp. Siracha (hot pepper sauce – optional) and the dressing mix. Heat for 30 seconds and set aside.
Quickly blanch some snow peas for 3 minutes in boiling water.
Cook 2 bundles of soba noodles in boiling water (without salt) for 4 minutes and drain. Divide noodles among 4 shallow bowls, add 4 meatballs and snow peas, sprinkle with 2 chopped scallions, sprinkle with sesame seeds and serve.
One of my favorite summer no-fuss deserts is peach Melba, named after Dame Melba, the famous Australian opera star of the Victorian age.
Peach Melba
Slice ½ of a pitted ripe peach in a small shallow bowl. Top with vanilla ice cream, a spoonful of raspberry jam and decorate with fresh raspberries. Enjoy!
With a desert like Peach Melba, you will be ready to join Nat King Cole in voicing: “Dust off the sun and moon and sing a song of cheer- You’ll wish that summer could always be here.”
(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)
No comments:
Post a Comment