As the temperatures rise and the dog days of summer set in, my cooking patterns change. No more comfort food and no more long simmering stocks on the stove. We are looking for lighter fare with less cooking time. I am also looking for alternative cooking methods during the summer, so my kitchen does not get overheated.
These recipes have become my “go to” summer menu and I have served this simple but delicious menu for countless lunches and dinners. It is simple, delicious, and economical; with little time in the hot kitchen.
Strawberry Limeade Slush
We are Sonic regulars in the summer. Actually, we are pretty much Sonic regulars year-round. We love their sodas, iced teas, slushes, and ice cream. But we love their happy hour specials most of all.
This is a super quick and easy strawberry lime slush recipe. You can make homemade limeade for this, but I thought, the use of a Sprite was a brilliant and easy shortcut. It tastes great and we use frozen strawberries instead of the ice.
1 can lemon-lime soda or diet lemon-lime soda, chilled
Juice of 1 lime
8 strawberries, cleaned and frozen
1 cup ice
Blend all and serve as a slush. Add a slice of lime or fresh strawberry as garnish, if desired.
Jonathan’s Grilled Chicken Thighs
Jonathan Lee is our fun neighbor. He and his wife, Davetta, always enjoy a good cookout. He is the official grill master of his household, and I can see why he gets that title. His simple but delicious recipe for grilled chicken thighs is terrific.
The best thing about cooking chicken thighs, is that they are almost impossible to mess up. They are very difficult to overcook because of the dark meat and have a great flavor. They remain juicy even after having been kept in a warmer drawer or oven for several hours before serving.
Many times, I will cook them the night before. Store them in the refrigerator, and then chop them up and serve them cold or room temperature the following day.
1 large package, boneless skinless chicken thighs
1 small bottle Italian dressing (Jonathon recommends using Wishbone)
1 tablespoon Lawry’s Season Salt
1 tablespoon garlic powder
Marinate overnight or at least eight hours. Grill on low for about 10-15 minutes turning often until meat is completely cooked. Allow chicken to rest at least 15 minutes before cutting.
Marinated Chickpeas
and Salad
A friend let me borrow a delightful book that described the life of a personal chef who spent one summer aboard a mega yacht that traveled from the South of France all the way down the Italian coast.
The chef prepared light but traditional Italian foods that utilized the ingredients they would pick up at ports. This salad was one of the recipes he included in the book. It is easy and only gets better with time.
I have made it using canned chickpeas but also dried that I soaked and cooked. The dry takes a little bit more effort but is just as good.
2 tablespoons minced red onion
1/2 teaspoon minced garlic
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/3 cup olive oil
2 cans chickpeas, drained and rinsed
1 medium carrot, grated
1 tablespoon fresh parsley, chopped
2 cups of your salad of your choice, fresh arugula, or romaine hearts are great choices
2 cups of sliced grape tomatoes
Add first five ingredients to a bowl and allow to sit for about five minutes. Whisk in olive oil.
In a separate bowl, combine chickpeas, carrots, and parsley. Mix with dressing and refrigerate two to three hours or overnight. When ready to serve, toss with salad and tomatoes.
Grilled Eggplant Baba Ghanoush
Over the last several summers, we have had relatively good luck growing eggplants. I love baba ghanoush which is often simply described as hummus made using eggplant instead of the chickpeas. In the summer, I use my grill to cook the eggplants and get them good and blackened. I like to leave some of the charred skin on the eggplants giving the dip a good smoky flavor.
1 large eggplant, pricked several times with a fork
1/4 cup fresh tahini paste
3 garlic cloves, peeled and smashed
1/4 cup fresh lemon juice
1 tsp salt
1 tablespoon olive oil
1 tablespoon fresh parsley
1 teaspoon ground cumin
Grill eggplant on all sides until it has many black spots and blisters on the flesh and feels very soft. Once eggplant is thoroughly cooked, transfer it to a baking sheet to cool until it is able to be handled. Peel and mash all pulp and seeds. Feel free to include a little bit of a charred skin for a smoky flavor.
Mix remaining ingredients in the food processor and allow to rest at least an hour before serving. The flavors improve with time.
Chargrilled Flatbread
I love making fresh bread, but the summer is not the time for heating up your oven. Your grill can be a perfect spot for these super easy and quick flatbreads. It is basically just pizza dough that is brushed with olive oil. It makes a great addition to the salad and baba ghanoush.
Combine 1 cup warm water, 1 tablespoon sugar, and 1 package (or 2 1/4 teaspoons) yeast. Allow to proof until foamy, about five minutes. In the stand of a mixer or food processor, combine 3 1/4 cups bread flour and 1 tablespoon coarse kosher salt.
Add 2 tablespoons olive oil to yeast mixture once it has proofed, and then add to flour mixture. Pulse or knead on low until dough comes together and forms a ball. You can add a little more flour if necessary.
Turn dough out on a floured surface and knead by hand until you have a ball. Allow dough to rise covered in an oiled bowl for about 2 hours. The dough should double in size. After the dough has risen, punch down and divide into 4-6 small balls. Cover and allow to rise again.
After second rise, roll each dough ball into about a 10-12” circle and brush with olive oil. Put dough on a cookie sheet. Repeat process with remaining dough, brushing each with olive oil and keeping each separated with parchment paper or wax paper.
When you are ready to eat, preheat one side of the grill to medium or high and leave the other side off. Clean and oil the grates after the grill is hot to minimalize sticking. When grill is hot, carefully place one piece of dough over hot side and close lid to cook for about two to three minutes. Crust will bubble underneath. Use tongs to flip crust. Brush with olive oil and cook another two minutes, or until cooked. Remove from grill and serve warm.
Grilled Peaches
Summer and peaches go together. Peaches are one of the rare fruits I only eat when in season. That means summertime is pretty much it for me and peaches.
Please be sure to get good local fresh peaches and if they do not smell like a peach, then pick another dessert. They need to be slightly firm and the pit needs to be able to be easily removed.
4 ripe but firm peaches, halved and pitted
2 teaspoons canola or other neutral oil
1 teaspoon coarse kosher salt mixed with 1 teaspoon brown sugar
Vanilla ice cream, or fresh whipped cream
Preheat a grill to medium heat. Brush the cut side of the peaches with a little oil and grill, cut side down for about three to four minutes until char marks form. Carefully flip over peaches and grill for about two to three additional minutes.
Remove and set aside cut side up. Sprinkle with a little salt/sugar mixture and top of a scoop of ice cream or fresh whipped cream.
Lisa can be contacted at LisaIreland-2013@gmail.com .
