Summer meals call for easy preparations

 

There’s an unmistakable feeling to summer foods. They should be easy to make, feature fresh veggies and seasonal flavors and, perhaps most importantly, be fun.

Grilled foods often fit the bill, as do finger foods such as kabobs.  

For many people, the heat of the summer means lighter foods, sometimes even meals made up of what would otherwise be considered appetizers.  

And to round out the meal, a cocktail or mocktail, often with a hint of mint or other herbal flavor, to cool the palate.

Think of using cooling foods for your meals. Incorporate foods with high water content such as watermelon, cucumbers and citrus fruits to help you stay hydrated.

Or consider chilled soups and beverages. Gazpacho — made with cucumber, tomato or even watermelon — is perfect for hot days. 

And pick easy cooking methods. Grilling is a standard, easily adapted for everything from lean proteins such as chicken, fish and shrimp to seasonal vegetables like asparagus, corn, zucchini and peppers. 

Or you can minimize cleanup and cooking time by roasting proteins and vegetables on a single sheet pan.

Even simpler is using a slow cooker — a device often used when making fall and winter meals. A slow cooker can be your best friend in the summer because you won’t heat up the house by turning on the oven.

Although most people have a selection of go-to foods for summer, try a few new offerings this year.

Following are some recipes from the Spice and Tea Exchange in Port Washington. Many use the shop’s custom blends of spices but there are others that can be made using the herbs in personal gardens.

 

 

Surf and  Turf Foil Packs

1 pound baby red or gold potatoes, skin on, cleaned and dried

14 ounces keilbasa smoked sausage, sliced into 3/4-inch coins

1 pound raw large shrimp, tails on, peeled and deveined

3 ears corn, each cut crosswise into 4 equal rounds

2 tablespoons lemon extra virgin olive oil

1 tablespoon Cajun seasoning

1 teaspoon Vik’s Garlic Fix! spice blend

1 tablespoon parsley

1 lemon, sliced into 5 1/2-inch wheels

5 tablespoons unsalted butter

5 tablespoons water

Poke each potato with a fork. Place potatoes in a microwave-safe dish, cover and microwave on high four minutes. Set aside, uncovered, until cool enough to handle.

Cut potatoes into quarters. If necessary, cut larger potatoes into eighths.

In a large mixing bowl, combine potatoes with sausage, shrimp, corn, olive oil, seasoning, spice blend and parsley. Toss gently until thoroughly combined. Set aside.

Cut five 12-by-18-inch sheets of heavy-duty aluminum foil and coat each generously with cooking spray. Place one-fifth of the ingredients onto the center of each sheet. Top each pile with one lemon wheel, one tablespoon butter and one tablespoon water. Bring the short sides of foil together in the middle and gently fold down over the ingredients, leaving a bit of space for steam. Roll up the ends to seal closed.

Bake in 425-degree oven for 30 to 35 minutes or grill on a 450-degree grill for 25 to 30 minutes, until shrimp has just turned opaque and the potatoes are fork-tender.

 

 

Herban Beets Dip Duo

For ginger beet yogurt dip:

2 cups plain Greek yogurt

2 tablespoons beet root powder

1 tablespoon Jamaican jerk spice blend

1 tablespoon grated fresh ginger

1 tablespoon lemon juice

4 teaspoons extra virgin olive oil

2 teaspoons honey

1 teaspoon kosher salt

For herb whipped ricotta:

1/4 cup extra virgin olive oil

1 teaspoon herbs de Provence spice blend

2 cups whole milk ricotta cheese

1/4 cup heavy cream

2 to 2-1/2 teaspoons honey truffle sea salt

Fresh herbs, optional

For ginger beet yogurt dip, place all ingredients in a mixing bowl. Whisk until fully combined and smooth. Cover and refrigerate at least two hours. For best results, prepare one day before serving.

Makes two cups.

For herb whipped ricotta, place olive oil and spice blend in a small saucepan and heat gently over low heat for two minutes. Transfer to a small bowl to cool.

Place ricotta and cream in a medium mixing bowl and beat with a mixer on medium-high speed one to two minutes, until fluffy. Beat in sea salt and half of the herb-infused oil. Transfer to a serving bowl and spoon the remaining oil on top. Garnish with fresh herbs, if desired.

Makes approximately 2-1/2 cups.

 

 

Mexican Street Corn Salad

For dressing:

3 tablespoons mayonnaise

2 tablespoons fresh lime juice

1/2 teaspoon Matanzas chili spice blend

1/2 teaspoon Sazón spice blend

1/4 teaspoon jalapeño pepper powder

For salad:

2 tablespoons vegetable oil

6 ears fresh corn, shucked and kernels removed

3/4 teaspoon kosher salt

1/2 cup sliced scallions, green parts only

1/2 cup chopped cilantro leaves

1/2 cup finely crumbled cotija cheese

In a small bowl, stir all dressing ingredients until combined. Set aside. 

Heat oil in a large nonstick skillet over high heat. Add corn kernels and season with salt. Stir to coat kernels with oil. Cook, undisturbed, about two minutes, until kernels begin to brown and char on one side. Toss, then stir and cook undisturbed for two minutes. Continue tossing and browning for six to eight minutes total. Transfer to a large mixing bowl.

To the corn, add scallions, cilantro and cheese. Add three tablespoons dressing and fold to combine. Taste, then adjust seasonings and add more dressing as desired.

Makes 5 cups. 

 

 

Ginger Turmeric Hibiscus Tonic

1 tablespoon ginger turmeric herbal tea

1 tablespoon hibiscus, cut and sifted

1 cup orange juice

1 sprig fresh mint leaves

Sparkling water, for topping

Steep tea in 8 ounces of water following package instructions, then set aside to cool.

Steep hibiscus in 8 ounces hot water, then set aside to cool.

Once cooled, place teas into a blender with orange juice and mint. Blend until well combined and mint is finely chopped.

Pour into two glasses, top with sparkling water and serve immediately.

 

 

Barbecue Pulled Chicken

For sauce:

1 cup ketchup

3 tablespoons tomato paste

2 tablespoons apple cider vinegar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

3 tablespoons Carolina barbecue rub

3 tablespoons sweet onion sugar

2 teaspoons onion powder

For chicken:

1-1/2 to 2 pounds boneless, skinless chicken breasts

1-1/2 to 2 pounds boneless, skinless chicken thighs

1-1/2 teaspoons mesquite smoked sea salt

1/2 teaspoon black pepper, medium ground

Place sauce ingredients in a slow cooker and stir to combine. 

Season chicken breast and thighs with mesquite smoked sea salt and black pepper. Using tongs, add chicken pieces to slow cooker and turn until thoroughly coated with sauce. Cover and slow cook on low about three hours, until chicken shreds easily when pulled with a fork. 

Transfer cooked chicken to a large bowl. Use two forks to shred the meat into bite-sized pieces. Keep warm.

Taste sauce in the slow cooker and adjust seasonings as needed. Pour desired amount of sauce over pulled chicken and toss to combine.

Makes 3 to 4 pounds.

 

 

Summer Shrimp Salsa

1 tablespoon 4 Peppercorn Spice Blend 

2 tablespoons Lime Frost Sea Salt 

1 tablespoon granulated garlic or 4 cloves minced fresh garlic

1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, finely chopped

1 pound cooked, peeled, and deveined shrimp, roughly chopped

4 medium tomatoes, diced

1/2 medium red onion, diced

1 bell pepper, diced

1 avocado, diced

1 mango, diced

2 limes, juiced

2 lemons, juiced

Mix ingredients thoroughly. Cover and let sit in the refrigerator for at least four hours or overnight. Re-season to taste, then serve.

 

 

Cucumber Dill Canapés

8 ounces cream cheese, softened

8 ounces sour cream

2 tablespoons Dill-e Dill-e Seasoning or classic ranch spice blend  

2 teaspoons dill weed 

3 to 4 English cucumbers, washed

Combine cream cheese, sour cream, seasoning and dill weed until smooth. Transfer mixture to a pastry bag fitted with a tip. For best results, refrigerate one day before serving.

Cut ends off cucumbers. Create stripes by making one continuous peel the length of the cucumber. Repeat two or three times, leaving an equal distance between the peels. Slice into wheels, about 3/4-inch thick. 

Pipe roughly one tablespoon topping onto the cut side of each cucumber wheel. Arrange on a serving plate and garnish as desired.