School may have started but the heat is not letting up. When the heat index is at its peak it’s hard to work up the motivation and energy to crank up the oven or stove in order to get dinner on the table. When the temperature outside cranks up, I turn to methods that do not add significant heat to the house but make use of the bounty of fresh food available. My goals are simple, reduce time in the kitchen, use up my fresh from the farm produce and make sure the family actually wants to eat it.
Grill fresh veggies
I use the grill as much as possible in the summer and into the fall. I am sure I do not need to bore you with all the great reasons for using a grill, so I won’t. We use it to cook a variety of meat but also love it for vegetables. Grilled zucchini is amazing but so is corn (see below for my favorite how to method). The grill can also be used to make grilled personal pizzas and even deserts (grilled fruit anyone). Check out this link for ideas on grilling pizza https://www.simplyrecipes.com/recipes/how_to_grill_pizza/ . Once you have the crust set go beyond pepperoni to fresh cheese and veggies of your choice.
Make it hands off: pressure cook it
If rain makes grilling a chore, I use my pressure cooker to make “sandwich” staples like BBQ Pulled Pork (check out my go to recipe at https://forktospoon.com/instant-pot-pressure-cooker-easy-bbq-barbecue-pulled-pork/). A pressure cooker does not heat up the house, and really does most of the work for you, making it an easy option for the summer. Yes, we do skip most of the soups, stews and other “hot” fare but we use it to make melt in your mouth ribs (without hours in the oven) and French dip sandwiches among other things.
Keep it fresh: skip the stove
Lastly, I like to use my cutting board and bowls, rather than the stove, for our summer sides. Salads, made mostly with lettuce, are a nice start. Unfortunately, lettuce is not a fan of hot weather either. When the heat sets in, lettuce starts to bolt (not literally, it essentially starts to set up a central stalk and “flower” leading to bitter leaves and poor growth in general) and the local supply dwindles. No worries, it makes an appearance in early fall as the temperatures fall. In the mean time other great “salad” crops start to bear fruit and herbs add to the harvest options.
Hearty salads provide an option to combine fresh veggies and some staples for a filling side. No need for a pasta or rice side dish when you have a hearty option that does not require cooking. My favorite revolves around chunky pieces of tomato, cucumber with fresh basil. You can add so many things to this simple base, to make a salad you can sink your teeth into. Pick any combination of ingredients from below, chop them into chunky bite size pieces, drop in bowl, season lightly and enjoy.
- Tomato, cucumbers, corn, green onions, avocado, shredded cabbage, broccoli, cauliflower, shredded carrots, peppers, summer squash, peas, green beans or fresh beans
- Chickpeas, beans, olives
- Fresh mozzarella, feta cheese, sharp cheddar, asiago, shaved parmesan
- Apples, peaches, blueberries, dried cranberries, strawberries
- Fresh herbs like basil, oregano, chives, parsley, mint
- Lettuce is optional
- Dressing – I like to stick to a little bit of good quality extra virgin olive oil, lemon juice, salt and pepper. The flavors of in season veggies do not need much “dressing” to shine
The lists above are just ideas so feel free to add your favorite veggies, fruit and pantry staples. Ultimately a hearty salad will be as unique as your taste buds and the contents of your veggie drawer.
Fresh food recipe ideas
If you want more specific ideas and recipes check out these
- Caprese Salad – https://www.cookingclassy.com/caprese-chicken-and-avocado-chopped-salad/
- Chickpea salad – https://www.skinnytaste.com/chickpea-salad/
- Mediterranean Salad – https://thesuburbansoapbox.com/mediterranean-chickpea-salad-recipe/
- Apple and Cranberry Coleslaw – https://jodezehomeandgarden.com/apple-cranberry-and-almond-coleslaw/
Local growing season is a time to enjoy the freshest produce around, whether you grow it yourself or find it at a local farm. Enjoy your local favorites but do not be afraid to experiment with new veggie and fruit options when available. Local farmers are more than happy to tell you about varieties you are not familiar with and even share ideas for preparing them. Visit a farm market, stand or farmers market near you and see what gems you can find.
Grilled corn
Cut off tassel end of corn (the silks) with a sharp knife. Do not peel. Soak whole corn in cold water for about 45 minutes to an hour (even 30 minutes will do). Place whole corn, husk and all, on grill and grill, turning occasionally, for 20-25 minutes. Remove from heat and let rest and cool for about 10 minutes before peeling. Be careful the corn inside will be very hot. We like it plain, since in season corn is so delicious on its own, but you can dress and season as you desire.
Grilled Pizza Topping Ideas
Go beyond cheese and pepperoni and try some new fresh toppings on your grilled pizza. Think chunky, fresh mozzarella with fresh basil leaves. Fresh peppers, zucchini and even broccoli (steam broccoli florets for a few minutes before placing on pizza) make great pizza toppings as do fresh tomatoes. The heat of the grill cooks the pizzas fast so your fresh toppings will still retain some crunch. Spinach (chop into small pieces and steam lightly before using), artichokes and feta cheese sprinkled among the mozzarella makes an excellent grilled pizza.
These are just some simple ideas for easy hot day meals. Eating deliciously does not require a culinary degree. Eating healthy does not require sacrificing taste. Food is meant to be enjoyed and fresh local ingredients do not require much “work” to make a satisfying meal. There are many ways to enjoy eating healthy my programs help you discover the ones that fit your life. Check out the currently available programs and deals on the Programs and Services tab. You can also preview course content and register on my online school dashboard.