Summertime is a special time. Everyone has a specific memory from summers past that brings a smile or a particular aspect of the summer that they anticipate. As kids, we count down to the last day of school. Our thoughts dwell on days filled with play and staying up past bedtime. As we get older, it may be the sound of a baseball game on the radio that triggers a memory or the smell of fresh cut grass that so completely signals summer has arrived. And who doesn’t love the sound of a summer thunderstorm?
Family traditions are strong in the summer. Special vacation plans and large family reunions are always the first things on the calendar. We take advantage of longer days and the warm sunshine to enjoy time at the beach, pool parties, picnics, fireworks and napping in a hammock. Food traditions accompany our summer activities. For example, we look forward to our great aunt’s famous pasta salad at the family reunion or the specialties brought by friends to pool parties and picnics. In the summer, we tend to spend more time dining al fresco on balmy evenings and lingering with family and friends with our favorite summer foods.
Even though our activities and traditions include food, no one wants to spend much time in the kitchen when it’s hot. Luckily, nature provides a bounty from which to choose ingredients for light summer fare. Colorful fruits and vegetables that are harvested in summer include berries, melons, green beans, summer squash, corn, tomatoes, cucumbers and avocados. A visit to the local farmers market or your own garden could supply many of the ingredients needed to try a new summer salad recipe. Some of the following recipes are a complete meal on their own and others pair well with something from the grill. You may just find a new favorite to take to the next family reunion. Either way, less time in the kitchen allows more time for the things that matter this season, like lounging with a pitcher of sweet tea and watching the kids chase lightning bugs.
CREAMY POTATO SALAD WITH PEAS
Serves 6
Ingredients:
• 2 pounds red-skinned potatoes, peeled if desired and cut into bite-size chunks
• 10 ounces fresh or frozen peas, cooked and drained
• 1/2 cup finely chopped red onion
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2-3 teaspoons mustard, according to taste
• Salt and pepper to taste
Directions:
Place potatoes in a pot, cover with water and boil until tender. Remove with a slotted spoon and allow to cool. Combine the potatoes, peas and onion in a bowl. In a separate bowl, whisk together the mayonnaise, sour cream and mustard. Add to the potato mixture and gently combine. Add more mayonnaise if needed. Season with salt and pepper to taste.
PASTA SALAD WITH ROASTED EGGPLANT AND OLIVES
Serves 4
Ingredients:
• 1 large eggplant, cut into 1/2 inch pieces, about 6 cups
• 1 cup kalamata olives, pitted
• 1/4 cup extra virgin olive oil, divided
• 10 ounces spaghetti
• 1 15-ounce can chickpeas, rinsed and drained
• 3/4 cup crumbled ricotta salata cheese
• 1/2 cup cherry tomatoes, halved• Salt and pepper
• Fresh basil
Directions:
Preheat oven to 475 degrees. Toss eggplant, olives and chickpeas in 4 tablespoons of olive oil. Arrange in a single layer on a baking sheet and roast until the eggplant is tender, about 18-20 minutes. Cook the spaghetti according to package directions and drain well. Combine spaghetti with roasted eggplant, olives and chickpeas. Add the cherry tomatoes, remaining olive oil, salt, pepper and fresh basil. Toss to coat then chill. Top with crumbled ricotta salata when ready to serve.
QUINOA AND CHICKPEA SALAD WITH APRICOTS AND HAZELNUTS
Serves 4
Ingredients:
• 1 cup quinoa, cooked and cooled
• 1 cup chickpeas, rinsed and drained
• 1/3 cup dried apricots, chopped
• 1/2 cup toasted hazelnuts, chopped
• 2 scallions, chopped
• 2 cups arugula
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey or agave
• 1 teaspoon cumin
• Sea salt
• Freshly ground black pepper
Directions:
In a large bowl, combine quinoa, chickpeas, apricots, scallions and arugula. In a small bowl, whisk together olive oil, lemon juice, honey or agave and cumin. Pour the dressing over the quinoa mixture and toss to coat. Garnish with chopped hazelnuts.
LIME SHRIMP AND AVOCADO SALAD
Serves 4
Ingredients:
• 1 pound cooked shrimp
• 2 green onions, chopped
• 1 cup cherry tomatoes, halved
• 2 celery stalks, sliced
• 2 Persian cucumbers, sliced
• 1 whole avocado, sliced
• 1 tablespoon avocado or extra virgin olive oil
• Juice of 2 limes
• 1 tablespoon fresh dill
• Salt and pepper to taste
• 2 tablespoons cilantro, chopped
Directions:
In a small bowl, whisk together avocado or olive oil, lime juice, fresh dill, salt and pepper to taste. In a large serving bowl, combine the shrimp, green onion, cherry tomatoes, celery and cucumbers. Pour the dressing over the salad and toss to combine. Add the avocado slices on top and garnish with cilantro. Serve immediately.
WATERMELON AND FETA SALAD WITH MINT
Serves 4-6
Ingredients:
• 10 cups seedless watermelon, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• Juice of 2 limes
• 3/4 cup fresh mint leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crumbled feta cheese
Directions:
Place watermelon and mint in a large bowl. Whisk together the olive oil, lime juice, salt and pepper and pour over watermelon and mint. Gently toss to coat the watermelon with the dressing. Add the crumbled feta last and gently toss one more time. Serve immediately.
JAN’S MEXICAN STREET CORN PASTA SALAD
Serves 4-6
Ingredients:
• 1/2 pound pasta shells, cooked
• 4 cups corn kernels, frozen, canned or roasted
• 1 jalapeño, seeded and diced
• 1/4 red onion, diced
• 3 tablespoons mayonnaise
• 1/4 cup sour cream
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro leaves (optional, may substitute parsley)
• 1/2 teaspoon chili powder
• 1 clove garlic, pressed
• Juice of one lime
Directions:
Sauté the corn kernels, jalapeño, onion, chili powder, and garlic in a skillet with 1 teaspoon olive oil over medium-high heat until corn begins to caramelize. Combine the mayonnaise, sour cream, and lime into a large bowl and whisk to combine. Toss in the corn, jalapeños, onion and pasta and mix to coat with the dressing. Toss in cilantro or parsley if desired. Stir in the cheese and mix well. Sprinkle the top with additional cheese and a sprinkle of chili powder or paprika before serving.
CREAMY KALE CHICKEN CAESAR SALAD
Serves 4
Ingredients:
• 5 cups kale, stems removed and roughly chopped
• 1 tablespoon extra-virgin olive oil
• 2 boneless, skinless chicken breasts, roasted and sliced
• 4 strips of bacon, cooked and chopped
• 1/2 cup mayonnaise
• Juice of 1/2 lemon
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste
• 1 tablespoon spicy brown mustard, optional
• Sea salt and pepper, to taste
• 1/2 cup freshly grated Parmesan cheese
Directions:
Whisk together the mayonnaise, lemon juice, garlic, anchovy paste and brown mustard if using. Add salt and pepper to taste then chill. Massage the kale by placing it in a large bowl and drizzling with olive oil then kneading it with your hands for 2-3 minutes or until it reaches desired texture. Place it in a serving bowl and top with sliced chicken and crumbled bacon. Pour the dressing over the salad and toss to combine well. Garnish with Parmesan cheese and croutons. Serve immediately.
LENTIL AND BULGUR SALAD
Serves 4
Ingredients:
• 1 cup lentils, picked over and rinsed
• 1 cup bulgur wheat
• 1/2 cup thinly sliced scallions
• 2 cups halved cherry tomatoes
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 1/2 cup feta cheese, crumbled
• Sea salt and pepper to taste
• Fresh parsley
Directions:
In a medium saucepan, cover lentils with 1 inch of water. Bring to a boil, then reduce heat. Simmer until the lentils are tender, 20-25 minutes. Drain and transfer to a large bowl. In a small bowl, combine bulgur with 1 cup boiling water. Cover the bowl with a plate and let stand until bul-gur absorbs the water, about 10-15 minutes. Allow both the lentils and the bulgur to cool. Add the bulgur, scallions and tomatoes to the lentils. Whisk together lemon juice, olive oil, garlic, salt and pepper. Pour over the lentils and bulgur and stir gently to combine. Sprinkle the feta on top and garnish with fresh parsley. Serve immediately.