Summertime

and the livin’ is easy….Who wants to cook?? I mean really cook, over the stove, in the oven. So here are a couple of recipes that minimize the heat and maximize the flavor.

Thai Sesame Edamame

• 3 T. water
• 4 cups edamame pods (I use a package of TJ’s frozen fully cooked edamame)
• 1 T. brown sugar
• 1 T. dark sesame oil
• 1 T. rice vinegar
  

  Cooking Light July, 2016 Photo by Jennifer Causey

• ½ t. kosher salt
• ½ t. freshly ground black pepper
•  1 t. toasted sesame seeds

Mix the brown sugar, sesame oil, vinegar, salt and pepper together in a small bowl.

Bring 3 T. water to a boil in a large skillet over medium high heat. Add edamame; cover and cook 2 min. or until pods are thawed.

Add the brown sugar mixture to the skillet and cook, uncovered until the liquid evaporates and the pods are coated.

Place in a bowl and sprinkle with sesame seeds.

Summer Squash Carpaccio

Using a mandolin, thinly (1/16 inch) slice one medium yellow squash and one medium zucchini lengthwise. Arrange a few slices in a single layer on a plate. Sprinkle with minced shallots and chopped mixed herbs. Drizzle with lemon juice and olive oil and season with salt and pepper. Repeat in layers. Top with grated pecorino. Let marinate 20 minutes.

Recipe courtesy of Food Network Magazine- Photo by Antonis Achilleos

Variations and suggestions:

• Use minced scallions or chives instead of shallots.
• For the mixed herbs try mint, parsley, oregano in equal amounts; or try cilantro, oregano, and chives.
• If using dill be sparing with it unless you really like dill.
• Use garlic infused extra virgin olive oil.
• Make in advance and marinate in refrigerator for several hours.

Cucumber-Tomatillo Gazpacho

I made this recipe recently and people who like tomatillos liked it a lot. I discovered I don’t particularly like the taste, preferring the traditional tomato gazpacho. Thus I am not saving this recipe but thought you might like to check it out.