Summer Dinner 2011
Corn, Tomato, & Arugula Salad
- 1 T olive oil - 1 large shallot, diced (about ¼ cup) - 4 ears corn (about 4 cups), cut off cob - ¼ cup water - 1 T champagne vinegar (may substitute apple cider vinegar) - ¼ pint cherry tomatoes, halved - 1 cup arugula (may substitute spinach) - Sea salt & pepper, to taste
Serves 5 Miso-Glazed Salmon
- 1/2 cup white or yellow miso - 1/3 cup mirin or dry sherry - 1/4 cup sake or dry white wine - 3 tablespoons light brown sugar, firmly packed - 2 tablespoons soy sauce - 4 salmon fillets, skin removed (about 1 1/2 lb total weight) 1. Marinate the fish: In a shallow glass or ceramic dish just large enough to hold the salmon fillets in a single layer, stir together the miso, mirin, sake, brown sugar, and soy sauce. Add the salmon to the marinade and turn to coat. Let stand at room temperature for 10 minutes, turning the fillets occasionally. Alternatively, cover and let marinate in the refrigerator for up to 2 days. 2. Cook the fish: Preheat the broiler (grill). Remove the fillets from the marinade, reserving the marinade. Place the fillets on a foil-lined rimmed baking sheet or broiler pan. Place under the broiler and broil (grill) until the edges of the fillets turn opaque, about 3-4 minutes. Carefully turn the fillets and brush with the reserved marinade. Broil until the salmon is slightly charred on the outside and just cooked throughout, 3-4 minutes longer. (Williams Sonoma) Oven Ratatouille
1 large eggplant (about 1 pound), cut into 1" cubes 1 T olive oil 2 small yellow onions, cut into medium size pieces 4 large cloves garlic, minced (1 T) 1 1/2 tsp sea salt 1 red bell pepper, cut into large pieces 1 medium yellow summer squash (about 1 pound), cubed 1 medium zucchini (about 1 pound), cubed 4 ripe plum tomatoes, coarsely chopped 2 bay leaves 1/2 cup white wine 2 T fresh parsley, chopped 1/4 cup fresh basil, chopped 1/4-1/2 tsp ground pepper 1 tsp lemon juice 1. Preheat the oven to 400 degrees. 2. Put the eggplant, oil, onion, garlic & 1 tsp of sea salt into a heavy casserole. Toss the ingredients so that everything is evenly coated. Bake, uncovered for 30 min. Stir 1-2 times to keep veggies from sticking. 3. Reduce temperature to 350 degrees. Add the remaining 1/2 tsp salt & all the remaining ingredients except the lemon juice. Stir to combine. Cover the pot. leaving a small vent for the steam. Bake for 30 min. 4. Add lemon juice & salt and pepper to taste. Remove bay leaves before serving. Serves 6 (Wholehearted Cooking) Blueberry-Peach Crisp
- 10 oz. fresh or frozen blueberries - 1 lb. of fresh or frozen peach slices - 1/4 cup apple juice Topping: - 1/2 cup almonds - 1/2 cup rolled oats - 1 cup pitted dates - 2 Tbsp apple juice - 1/2 tsp cinnamon 1. Preheat oven to 350F. Place blueberries in the bottom of a square 8-inch baking plan. If you are using frozen, make sure they are completely thawed and drained of excess water. Place peach slices on top of blueberries. If they are frozen, make sure they are also thawed and drained of excess water. Drizzle 1/4 cup apple juice over fruit. 2. Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon. After running the food processor for a minute and the dates have blended with oats and almonds, add apple juice and mix well. 3. Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve warm or cool. (www.whfoods.com) |
Nutrition Facts:
Calories/serving: 96 % Carbs: 60% % Fat: 33% % Protein: 7% This salad is a great summer-time salad that is light and refreshing. Try getting ingredients at the farmer’s market to enhance the nutritive value. This is sure to be a summer-time favorite salad. It is a good source of Vitamin C, thiamin (B1), and folate. It is also low in cholesterol and sodium. Nutrition Facts:
Calories/serving: 368 % Carb: 26% % Fat: 28% % Protein: 46% This main course is a good source of niacin, vitamin B6, folate, calcium, phosphorus, potassium, and manganese. It is an excellent source of protein, omega 3 fatty acids, vitamin A, vitamin C, vitamin K, vitamin B12, and selenium. For those needing to watch their sodium, it is high in sodium. Nutrition Facts:
Calories/serving: 156 Protein: 4 grams Fat: 4 grams Carbs: 25 grams This recipe is a great way to use the bounty from your garden or the farmer's market. This is low on the glycemic index and in cholesterol. It is very high in vitamin A, vitamin C, vitamin K, vitamin B6 and manganese. It is also a good source of dietary fiber, thiamin, folate and potassium. This will freeze well so you can get the summer time feel when the thermometer drops. Nutrition Facts: Calories/serving: 185 % Carb: 66% % Fat: 25% % Protein: 9% This dessert is low in saturated fat and very low in cholesterol and sodium. It is a good source of dietary fiber and a very good source of manganese. However, there are a lot of calories from sugar so have this only as an occasional treat. |