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Old 05-05-2006, 10:48 AM   #1
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Simple Sides for Summer

Please add some of your favorites if you wish to.

Asparagus dressing
1 T. dijon mustard
1/2 cup vinegar
2/3 cup olive oil
salt and pepper

Steam asparagus. Combine dressing ingredients and toss with the cooked asparagus.

Beet Salad
Roasted beets
1 T. lemon juice
1 oz. white wine vinegar
1 T. honey
1 oz. dijon mustard
1 t. dried thyme
4 oz vegetable oil
salt and pepper
feta cheese
lettuce mix of your choice

After beets have cooled add the lemon juice, vinegar, honey, mustard, thyme, and salt and pepper. Slowly drizzle in oil while whisking. Place beets and cheese on top of lettuce and drizzle with dressing.

Marinated cucumber salad
2 large seedless cucumbers sliced paper thin
1 red onion sliced paper thin
4 T. vinegar
1/2 t. salt
2 T. sugar
fresh dill
dollop of yogurt

Combine vinegar, salt, and sugar. Remove some moisture from cucumbers by laying them out and sprinkle with a little salt. Put onions and cucumbers into vinegar mixture. Let sit for about 1 hour to 1 1/2 hours. Strain out liquid. Serve with fresh dill and a dollop of yogurt on top.

Oroz with golden raisin vinegarette
1 pound orzo
1-1/2 cups diced vegetables
1 cup golden raisins
1/2 cup white wine vinegar
1 cup olive oil
1 cup water
1/2 cup onion
3 teaspoons dijon mustard
2 teaspoons salt
1 teaspoon pepper

Blanch orzo in boiling, salted water until done. Cool under running water and strain. Add your favorite diced vegetables, peas, or whatever you like. Season with salt and pepper.
Combine all ingredients in a pot. Bring to a boil. Let simmer for 60 seconds. Puree and chill. Add to salad and mix thoroughly.

Roasted Pepper Salad
6 bell peppers (assorted colors of red, green, and gold)
1 to 2 green onions, sliced
1/3 cup sliced imported black olives such as kalamata
2 Tablespoons capers
2 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano
3 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
2 garlic cloves, minced
Coarse salt and fresh ground black pepper to taste
1/2 cup diced feta
Grill or broil bell peppers until blistered and slightly charred all over. Place in a bag or in a lightly covered bowl to cool, then peel off charred skins. Trim and remove seeds. Cut bell peppers into thin strips and place in a large bowl.

Toss in the green onion, olives, capers, basil and oregano. Whisk together the olive oil, vinegar, garlic, salt and pepper and toss in. Cover and refrigerate to cool, or up to 24 hours. Sprinkle with feta to serve.
(Recipe curtesy of southwest foodie)

Vidalia Onion Casserole
I have posted this before, but since we have some new members I will post it again since it is my favorite. Since posting this I have tried it with just regular sweet onions and it worked just as well.

5 vidalia onions, sliced as thin as possible
1 stick land O' lakes butter, land O' Lakes works the best
1/2 cup fresh parmesan cheese grated, more to your taste
20 Ritz crackers, crushed

Melt butter. Saute onions in butter until very limp. Sometimes I have to do 2 batches to get all of the onions. Layer in casserole dish, the parmesan cheese, onions and ritz, ending with ritz on top. Adjust cheese to your taste. bake at 325 for 30 minutes.

Black Beans with Cilantro Pesto Rice
Cilantro Pesto
1/3 cup pine nuts, toasted
1/2 cup freshly grated parmesan cheese
2 large garlic cloves
1 1/2 cups packed fresh basil leaves
1 1/2 cups packed fresh cilantro leaves
1 cup packed fresh parsley leaves
2 T. lime juice
3/4 cup olive oil

Beans and Rice
1 pound dried black beans
1 ham hock
4 cups water
2 cups long grain rice
1/4 cup butter, softened
2 1/2 t. creole seasoning, divided use
1/8 t. cayenne

Beans must be soaked overnight in water 2 inches higher than the beans, or use the quick soak method on package. In a blender, mix cooled pine nuts with remaining pesto ingredients. The following day when ready to prepare, drain beans. In a covered kettle, add 2 inches of cold water to drained beans and ham hack. Simmer beans until tender, about 1 to 1 1/4 hours. Drain beans, discard ham hock and keep beans warm. While beans are simmering, in a large heavy skillet bring 4 cups of water to a boil and stir in rice and 1/2 t. creole seasoning. Cook rice covered over low heat, undisturbed 18-20 minutes or until water is absorbed and rice is tender. Fluff rice with fork and add to beans. Stir in butter, pesto, creole seasoning and cayenne. To make a little spicier add some more cayenne.

This dish looks great in a hollowed out pineapple.

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Old 05-05-2006, 11:29 AM   #2
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Wow! Great looking recipes. I especially like the sound of that roasted pepper salad.

Here's one we enjoy in the summer:

J.R.'s Pasta Salad

1 lb tri-color rotini, cooked & drained
1 can artichoke hearts, drained and coarsly chopped
green and/or black olives, sliced
1/2 cup chopped sweet onion
1 sweet red pepper, coarsly chopped
1 sweet green pepper, coarsly chopped
salami or pepperoni, juilienned
1 pint fresh mushrooms, sliced
1 can diced tomatoes including juice
1 packages zesty italian dressing, prepared
salt, pepper

Mix first 8 ingredients together. Add generous amount of Italian
dressing, and salt & pepper to taste, remembering that the pasta will
absorb a lot of seasoning. Refrigerate at least 4 hours before serving.
It's actually better the next day.

You may vary the ingredients as you wish: blanched frozen peas, broccoli
florets, small cubes of mozzerella cheese, sundried tomatoes or tuna are
all good additions.
Any substantial pasta such as shells, bow ties or penne may be
substituted for the rotini.
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Old 05-05-2006, 02:10 PM   #3
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I love watermelon during the summer. So cool & refreshing. This could be an appy, a side with grilled steak, or serve on mixed greens with a few crab cups as a salad.


Watermelon Crab Cups

4 watermelon cups (see below)
1/4 cup mayonnaise
1/4 cup sweet pickle relish
1/2 tsp. minced fresh dill
1/4 cup chopped celery
1/4 cup chopped scallions
1 hard-boiled egg, chopped or grated
1/2 lb. cooked crabmeat, rinsed and picked over for shells

Watermelon cups - Cut 3" tall and 3 inch wide cylinders of seedless watermelon. Hollow out cylinders to form 'cups' reserving the watermelon from the center for another use.

Keep cups on a paper towel until ready to fill and serve. The cups can be made ahead and covered on a tray and refrigerated until ready.

Filling - Mix together mayo, relish, dill, celery, scallions and hard-boiled eggs. Fold in the crab. Fill the watermelon cups with crab mixture.
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Old 05-06-2006, 09:52 AM   #4
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Location: Melbourne
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This has to be one of my favourites. More salads at my site http://www.cookingdownunder.com
Cheers
Pat


Tomato and Mozzarella Salad




6-8 medium tomatoes
1 125g buffalo mozzarella
handful of fresh basil
Marlborough sea salt
Freshly milled pepper
Extra virgin olive oil
Juice of one lemon

Slice the tomatoes and cut the mozzarella into uniform slices. Arrange alternate slices of tomato and cheese in concentric circles on a platter or in a dish, interspersing with basil leaves.
Sprinkle with the lemon juice and season with salt and pepper. Drizzle over some olive oil.
Allow to sit for an hour and serve at room temperature.
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Old 05-06-2006, 10:07 AM   #5
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abj, must give your beet salad a try. Thank you.

Forgot about one of my faves, Insalata Caprese. Add some rotini or ziti and chill. Goes with everything.

Rotini with Tomatoes and Artichokes

1 jar of marinated artichoke hearts
1/2 cup chopped onion
2 cloves garlic, minced
1 can Italian style stewed tomatoes
1 cup dry pasta, rotini

Pour a little of the oil from the artichokes into skillet, turn heat to med-high. Add onion and garlic and cook til onion is transluscent. Add stewed tomatoes and marinated artichokes (with liquid). Bring to boil, add pasta. Reduce heat and simmer 8-10 minutes or til pasta is tender.

Serves 4-6
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Old 05-06-2006, 11:39 AM   #6
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Here's a few of my faves:

TOMATO, FENNEL AND WATERCRESS SALAD W/FENNEL-TARRAGON VINAIGRETTE
6 servings

2T white wine vinegar
4 tsp. fresh tarragon
2tsp. Dijon mustard
1 tsp.fennel seeds crushed
5T olive oil
3 cups watercress - sub out arugula and/or baby lettuce salad if you like
2 fennel bulbs,sliced
1 lbs. tomatoes in wedges

Whisk vinegar, mustard, fennel seeds, tarragon, salt/pepper; add oil and whisk. Mix watercress, fennel and tomatoes and toss with vinaigrette.

********************************


Succotash Salad

1 pkg. frozen baby lima beans
1 pkg. frozen butter peas or butter beans or crowder peas
1 pkg frozen baby sweet corn (I use the white and yellow mixed)
1/2 cup each minced green, yellow and red bell pepper
1/2 cup chopped red onion or scallion

Dressing -

1/3 cup sherry or apple cider vinegar
1 tablespoon honey
1 tsp salt, 1/2 tsp pepper
2 cloves minced garlic

Whisk all that up well to dissolve the honey and salt, then add 2/3 cup olive oil, and whisk to emulsify. Pour over the veggies, toss well, cover and let sit overnight


*****************************************

NOODLE SALAD WITH JADE SAUCE
4 servings

lb. spaghettini
1 cup sliced cucumber
1 tsp. sugar
1 cup red pepper, julienned
1 carrot julienned
1T sesame seed
1/3 cup cilantro
tsp. salt
1tsp.garlic
1tsp. minced ginger
2tsp. Dijon mustard
2T rice vinegar
3T oil
cup sliced scallions

Cook noodles, drain and cool. Combine noodles, scallions, cucumber, carrot, julienned red pepper, and toasted sesame seed.
In food processor, process sugar, cilantro, salt, garlic, vinegar, mustard, ginger till well mixed; add oil slowly while processing, til well blended. Pour sauce over noodles and toss.

***********************

JAPANESE SEAFOOD PASTA SALAD
8 oz. vermicilli
cup sliced water chestnuts
cup minced parsley
2 carrots shredded
1 medium cucumber, thinsliced
1 cup snow peas,julienned
cup scallions, thin cut on sharp bias
2 cups chopped shrimp, simmered in sake and water (you could also add scallops, or jumbo lump crab)

Cook vermicilli, drain; add everything else and chill.

Dressing:
cup Japanese rice wine vinegar
2tsp.soy sauce
3/4 cup light olive oil
tsp. sesame oil
salt/pepper
1tsp. grated ginger
tsp. grated garlic
1 tsp. sugar
cup toasted sesame seeds

Mix vinegar, garlic, sugar, soy sauce, ginger; whisk; whisk in both oils; add sesame seeds and salt/pepper to taste.
Pour over salad, and toss to cover lightly.


Happy summer, everyone!
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Old 05-08-2006, 12:40 AM   #7
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I love this recipe because it is simple, quick and can be made with common ingredients that can be found in most pantries. I have also added shredded cooked chicken and toasted almonds to this recipe.

Asian Cabbage Salad

1/2 head cabbage, shredded
1 bunch green onions, sliced
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons toasted sesame seeds
Ground pepper to taste

Place shredded cabbage and sliced green onions in medium sized bowl. Whisk together sesame oil and rice vinegar. Pour oil/vinegar mixture over cabbage and onions. Add sesame seeds and pepper. Toss until all ingredients are well coated with dressing.
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