Late Summer Bounty

Some of us are mourning the end of summer (yours truly) and some of us are jumping for joy now that the kids are back in school.   Our son just went back to college and I had to borrow a gas mask from the Navy Seals to even enter his room to clean, so I feel your joy. 

Perhaps it may take a week or two to organize again, after all the pool-park-zoo days, but you are going to reclaim your refrigerator. And when you do, the produce is bountiful and waiting for you. Oh yes, I know we have all been eating the fabulous Indiana corn, beans, and tomatoes, but now you will have more time to make a few more intricate and grown up side dishes.  Don’t get scared, vegetables are never complicated; that is the beauty of them.  But you can combine and spice, cut and chop to your heart’s content. These are great ideas to go with the Summer Fete list of main courses I wrote about in the last article.  What, you don’t save them all?  I’m hurt. They are posted online at newssentinel.com if you need to reread anything.

 1. Potato Salad.  I recently ate (devoured) a version of potato salad in which I fell in love.  My mom made delicious potato salad and I always felt I must make hers or it wasn’t right.  But I am sure she would understand as I finally expand my repertoire, at this tender age. The new discovery had a myriad of colored potatoes and types:  purple (my fav), red skin, new, butter--- all with their skins on.  Also included were green beans, cut up in about ½ inch pieces. Red onion was in there as well.  So I was seeing color and texture, which translates to freshness as far as food is concerned.  When you make this kind of potato salad, where the actual potatoes are the stars, leave the skins on for color and also for protection from the boiling water, cutting them after they are cooled.   Cook until they are for tender, but no more because you want  them to hold their shapes and not be mushy when you cut them.  You are not making mashed potatoes, right?    In this salad, the green beans were very soft, but I would switch to haricot verts and have them crunchier in my version.  This dressing was more like a German potato salad dressing, with vinegar.  It was light, refreshing and yummy.

2. Asian Slaw.  I am all about Asian slaw this summer.  I cannot get enough. Google Asian Slaw and you will bring up lots of recipes.  I have a favorite, but I add a few things to it to La Dolce Vita it. I like a little bit of peanut butter mixed in the dressing sometimes, and sometimes not.  The key is using sesame oil and rice vinegar. Domestic vinegar and balsamic will not do. I know it is customary to use black sesame seeds, but your guests will fear that they will get stuck between their teeth, so use plain. They may still get stuck, but no one will know!  Purple cabbage is the key here.  So bright and fresh, it is a beauty to look at on your table or buffet.  We have all winter to eat a tossed salad (which I adore), so now is the time to amp it up.

3. Quinoa Salad.  Save it for winter.

4.  Watermelon Salad.  Big and bountiful, there is more to watermelon than just slices.  While I love the purity of unadulterated watermelon, there are some interesting, delicious recipes out there. Goat cheese goes well with watermelon.

5. Grilling it all.  Nothing is safe from the grill these days! Try grilling your corn, straight on the racks.  Oil your grill first to clean it, though.  Grill your eggplant, even stone fruit, like peaches.  And the baskets are ingenious for holding all your mixed, late summer veggies to grill.  But you knew that.

6. Foil.  I am still keen on the Boy and Girl Scout way of putting things in foil, brushing with olive oil and cooking them.  Ok, I know the boy scouts buried their foil-wrapped food in the coals, but we can adapt their ideas for a gas grill, n’est pas?

Here is my Asian slaw recipe. 

Asian Slaw 

1 Head Purple Cabbage

1 jicama

4 Carrots

1 Bunch Scallions

Cilantro 

Dressing

1 chili or jalapeno, seeded, and minced(leave the seeds and ribs on for more heat)

2” fresh ginger root, minced

1 garlic clove,  minced

2 T cilantro, minced

3T sesame seed oil

¼ C rice wine vinegar

1 T peanut butter

Lime zest

Toasted peanuts and sesame seeds for garnish

Chop the cabbage.  Peel and chop the jicama into thin julienne strips.  Chop the carrots into coins. Chop the scallions into coins, white and most of the green part, until it gets floppy.  Chop the cilantro.

Add these ingredients all together.

For the dressing, add the ingredients.  Toss the veggies with this and add the peanuts and sesame seeds.  This is super with grilled chicken or thinly sliced steak over it for a main course.

Please let me know your favorite way to use the bounty of summer.  I love new ideas.