Summer foods
- Thread starter Tessa
- Start date
Kateri
Member
I know exactly what you mean. It gets too hot to make things inside in the oven or on the stove, so cooking outdoors is a must. I usually make a steak salad that uses baby red potatoes and lettuce and even a shrimp salad with homemade dressing. Their light meals and don't take long to prepare which is perfect for the summer months.
Sandstarlover
New Member
I see that the last posts were last year, so I hope that no one minds if I contribute for the first time this year!
I live in Florida. Winter is done here, and Spring is upon us. While there are still some days under 80 degrees, right now we are experiencing Summer-like temperatures! I have been craving cool summer meals. Here are a few that I have prepared in the last week:
Greek Salad with Simple Greek Grilled Chicken
Fahitas on Pitas with Avocados and Mexican Rice
Humus, Left-over Pitas on the Grill with Taboulah
As you can see, I've been on a Greek kick, but the Greeks really know how to keep cool in the hot sun!
I make my own Greek salad, with Greek and black olives, cucumbers, tomatoes, red onion slivers, feta, and a standard pre-packaged salad including romaine, carrots, and red cabbage. I use a salad dressing like Ken's, but the secret to great tasting Greek dressing is: get ready - add a little of the water from the jar of Greek Olives! Really, it makes all the difference.
My fahitas are simple. I learned from the guy at my local Hispanic food store. Marinade a skirt steak with nothing but grated fresh garlic, oregano, salt, and olive oil. Slap them on a hot grill until medium-rare. While grilling, steam the onions and green peppers in the microwave for a few minutes, and then turn them on the grill as well. If you like sauce with your fahitas, I recommend buying one made by either Ortega or McCormick, mixing it up, and when you have just sliced your steak, put it all together in a pan with the green peppers and onions. Give it a quick heating, but do not allow it to sit as your meat will get tough. Pop it all in a pita and enjoy! (The pita soaks up more sauce, and doesn't drip like a tortilla!)
I love humus, but I rarely make it myself. Tribe makes a great variety of humus suitable for anyone's taste-buds. I also whip up my taboulah using the Near East brand mix. It's simple, and only requires a lemon and a tomato, although a cucumber in it is fantastic. It does take up to an hour to bulk up after you add water to the mix, so start a little early and just pop it in the fridge. The salad is so cool and refreshing, I've eaten it on its own as a main course.
I live in Florida. Winter is done here, and Spring is upon us. While there are still some days under 80 degrees, right now we are experiencing Summer-like temperatures! I have been craving cool summer meals. Here are a few that I have prepared in the last week:
Greek Salad with Simple Greek Grilled Chicken
Fahitas on Pitas with Avocados and Mexican Rice
Humus, Left-over Pitas on the Grill with Taboulah
As you can see, I've been on a Greek kick, but the Greeks really know how to keep cool in the hot sun!
I make my own Greek salad, with Greek and black olives, cucumbers, tomatoes, red onion slivers, feta, and a standard pre-packaged salad including romaine, carrots, and red cabbage. I use a salad dressing like Ken's, but the secret to great tasting Greek dressing is: get ready - add a little of the water from the jar of Greek Olives! Really, it makes all the difference.
My fahitas are simple. I learned from the guy at my local Hispanic food store. Marinade a skirt steak with nothing but grated fresh garlic, oregano, salt, and olive oil. Slap them on a hot grill until medium-rare. While grilling, steam the onions and green peppers in the microwave for a few minutes, and then turn them on the grill as well. If you like sauce with your fahitas, I recommend buying one made by either Ortega or McCormick, mixing it up, and when you have just sliced your steak, put it all together in a pan with the green peppers and onions. Give it a quick heating, but do not allow it to sit as your meat will get tough. Pop it all in a pita and enjoy! (The pita soaks up more sauce, and doesn't drip like a tortilla!)
I love humus, but I rarely make it myself. Tribe makes a great variety of humus suitable for anyone's taste-buds. I also whip up my taboulah using the Near East brand mix. It's simple, and only requires a lemon and a tomato, although a cucumber in it is fantastic. It does take up to an hour to bulk up after you add water to the mix, so start a little early and just pop it in the fridge. The salad is so cool and refreshing, I've eaten it on its own as a main course.
oportosanto
Member
No question that in the summer the best thing are cold foods, so nothing like a fresh salad to go along a bbq. 