Summer/hot weather recipes

[Alex+R 0]

If someone's in the mood for cheese, tho...sometimes I just cut up some really ripe cherry or plum tomatos, cube some feta, and pour some balsamic vinegar and extra virgin olive oil on it, then just eat it up. Mmmmm, feta-y.

Mmmmmmmm... could be dinner if I add in chicken...

[Emancipation 2]

My hubby has this idea for bacon wrapped cherries.. I think he's nuts.. he thinks he's brilliant...

[homesick_american 1]

If someone's in the mood for cheese, tho...sometimes I just cut up some really ripe cherry or plum tomatos, cube some feta, and pour some balsamic vinegar and extra virgin olive oil on it, then just eat it up. Mmmmm, feta-y.

Mmmmmmmm... could be dinner if I add in chicken...

Here's the kind of chicken I eat with that: cut a breast fillet into a butterfly shape then pound it out nice and flat you can roll it around some pesto and fontina, then bake it. Mmmm, scrummy.

[MichelleandCraig 1]

ooooooooooo, looks good so far! Thanks everyone...more, more! M.

[Alex+R 0]

If someone's in the mood for cheese, tho...sometimes I just cut up some really ripe cherry or plum tomatos, cube some feta, and pour some balsamic vinegar and extra virgin olive oil on it, then just eat it up. Mmmmm, feta-y.

Mmmmmmmm... could be dinner if I add in chicken...

Here's the kind of chicken I eat with that: cut a breast fillet into a butterfly shape then pound it out nice and flat you can roll it around some pesto and fontina, then bake it. Mmmm, scrummy.

YUM. I tried to make that tonight's dinner but Rey has already marinated a chicken breast with a southwestern rub for tonight... ah well, back to my Greek heritage tomorrow night then! I am stopping by Whole Foods on the way home and picking up some feta and pesto (wonder how the fontina would go over...)

[Trompe le Monde 1,107]

My favorite summer thing is my own special caprese salad.

I get some high quality buffalo mozzarella and slice it as thinly as possible. Slice up some ripe plum tomatoes (some yellow sungold tomatoes too if I can find them), slice up and avocado and arrange on a plate with some arugula and fresh basil. I dress it with 3 parts olive oil to one part each of basalmic and red wine vinegar, and a squeeze of lemon juce. Toss in some fresh herbs into the dressing if I have them (chives, dill, tarragon, oregano). Yummy.

[Jenn! 918]

I like to make tuna steak salad in the summer. I just pansear tuna steaks seasoned with salt and pepper (I like them still red inside) and serve it over a salad (usually just mixed greens, grape tomatoes, fresh mozarella, maybe some corn or peppers, with olive oil, balsamic, salt & pepper). I usually serve it with just a baguette. Light and refreshing!

My husband is a fan of insalata di riso (rice salad), me not so much, but I make it occasionally. It's great because you can sort of throw in anything that you have around! Here's a recipe to give an idea....I usually just wing it. Oh, and I much prefer to use olive oil over mayonnaise.

http://italianfood.about.com/od/meatyrisotti/r/blr0098.htm

Edited May 9, 2007 by jenn3539

[MichelleandCraig 1]

Mmmmmmmmmmmmmm. They sound scrummy so far, even though I've never tried some of the ingredients!

*shameless bump* Keep 'em comin!

[homesick_american 1]

YUM. I tried to make that tonight's dinner but Rey has already marinated a chicken breast with a southwestern rub for tonight... ah well, back to my Greek heritage tomorrow night then! I am stopping by Whole Foods on the way home and picking up some feta and pesto (wonder how the fontina would go over...)

Fontina is a very mild and non-controversial cheese. It has a great flavor and texture...mild like mozz but not so stringy. I love it, and a little of it goes a long way. It also melts very well.

[Mags 112]

if you do make this recipe (which does look good, btw ) i wouldn't use that much mayo...and i'd use LIGHT mayo if i were you! and try to cut back on that sugar!

I agree. Sugar in COLESLAW? I'll take mine without thank you very much.

[JODO 2]

Sangria recipe

Makes 4 glasses

Difficulty: Very easy

Preparation time: 10 minutes

Ingredients

• 3 1/4 cups ( 26 fl. oz) dry red wine
  
• 1 tablespoon sugar
  
• Juice of 1 large orange
  
• Juice of 1 large lemon
  
• 1 large orange, sliced thin crosswise
  
• 1 large lemon, sliced thin crosswise
  
• 2 medium peaches, peeled, pitted and cut into chunks
  
• 1 cup (8 fl. oz) club soda
  

Preparation

Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Inmediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes.

Edited May 10, 2007 by JODO

[Marilyn. 340]

if you do make this recipe (which does look good, btw ) i wouldn't use that much mayo...and i'd use LIGHT mayo if i were you! and try to cut back on that sugar!

I agree. Sugar in COLESLAW? I'll take mine without thank you very much.

some people like their coleslaw a little sweet and tangy....

[JODO 2]

Apple couscous

INGREDIENTS

• 1 1/2 cups instant couscous
  
• 1 cup apple juice
  
• 1/2 cup frozen apple juice concentrate
  
• 1/2 cup dried cranberries
  
• 1 1/2 tablespoon maple syrup
  
• 1/2 cup, toasted almonds
  

PREPARATION

Bring apple juice to a boil. Add apple juice concentrate. Bring to a boil.

Place couscous in a medium mixing bowl. Pour apple juice over couscous and allow to sit for 10 minutes.

Fluff with a fork, and add cranberries, maple syrup, and toasted almonds.

Serve Immediately

Edited May 10, 2007 by JODO

[JODO 2]

My favorite summer thing is my own special caprese salad.

I get some high quality buffalo mozzarella and slice it as thinly as possible. Slice up some ripe plum tomatoes (some yellow sungold tomatoes too if I can find them), slice up and avocado and arrange on a plate with some arugula and fresh basil. I dress it with 3 parts olive oil to one part each of basalmic and red wine vinegar, and a squeeze of lemon juce. Toss in some fresh herbs into the dressing if I have them (chives, dill, tarragon, oregano). Yummy.

I love caprese salad in the Summer

[Alex+R 0]

YUM. I tried to make that tonight's dinner but Rey has already marinated a chicken breast with a southwestern rub for tonight... ah well, back to my Greek heritage tomorrow night then! I am stopping by Whole Foods on the way home and picking up some feta and pesto (wonder how the fontina would go over...)

Fontina is a very mild and non-controversial cheese. It has a great flavor and texture...mild like mozz but not so stringy. I love it, and a little of it goes a long way. It also melts very well.

I'm not big on cheese on meat. I didn't really like any cheese at all until two years ago, so I am discovering some cheese recipes that are pretty good... holy ####### though, I just looked up the calories in 1 cube of feta.... I guess cheese is cheese.