Comments on: Favorite Quick Summer Dishes?

By: Swirling Notions » Good to Go

Swirling Notions » Good to Go — Fri, 20 Jun 2008 22:33:08 +0000

[…] ProYou’ve got the crostini made, the panzanella pulled together, and the strawberries sliced and ready to go. Now it’s time to get this show […]

By: lia

lia — Fri, 27 Jul 2007 23:25:00 +0000

Great grauc recipe foodette–thanks! Little miss Noe loves avos, so we always have a bunch around nowadays. You’ve inspired me to make a GROWN UP dish with them this weekend!

Brian, I’m so glad you liked both recipes. It’s always fun for me to see what personal touches people are giving them.

Cheers!
Lia

By: Brian

Brian — Fri, 27 Jul 2007 05:01:28 +0000

Lia, great recipes, both were delicious..our tomatoes are just coming in and what a great way to showcase them. I’d never used kale before and it was great in the pasta. I used red pepper flakes instead of the red chile flakes recommended, I think that was OK. And, I admit we were too lazy to remove the crust which was fine just the same. I was thinking of toasting the bread cubes for an added crunch. Of course we washed it down with some WINE! Crios Torrontes this time which was different, but I was wishing I had some Rose’ on hand!! Next time.

By: foodette

foodette — Thu, 26 Jul 2007 19:46:43 +0000

Oops - forgot to add a tsp of dried oregano (Mexican oregano if you got it)!!

By: foodette

foodette — Thu, 26 Jul 2007 19:45:39 +0000

My favorite summer recipe is guacamole. Super easy and a delicious way to eat up lots of CA avocados. My recipe:

5 ripe avocados
juice of two limes
two roma tomatoes, seeded and chopped
1/2 onion, diced
1 clove garlic, minced
1-2 jalapeno or serrano chilis - seeded (if desired) and minced
1 handful cilantro leaves, chopped coarsely
salt, pepper, and hot sauce, to taste

Peel, seed, and chop the avocados. Put in the bottom of a large bowl and douse with the lime juice. Mix well to ensure avocados pieces are fully covered with lime juice. Add all other ingredients, one at a time, mixing each one in thoroughly. Doing this will mash the avocados naturally, creating a smooth texture with a few delicious lumps. Cover and refrigerate for two hours. Serve and enjoy!

By: lia

lia — Wed, 25 Jul 2007 23:44:28 +0000

Hey Eric! So glad you liked the panzanella. Your tweaks sound delicious. We’ve done it with olive bread, foregoing the olives, and that was fabulous too. I like the rosemary twist, though, we’ll have to try that.

Christopher sends a hi back . . . and I’m sending jealous vibes that your tomatoes are already ripe. Ours are alllmmmmoooost there.

Cheers,
Lia

By: Eric Jensen

Eric Jensen — Wed, 25 Jul 2007 01:54:51 +0000

Just enjoyed your Super Simple Panzanella with two slight changes - no olives and I used a rosemary bread that worked really well with it. Our garden is bursting with more tomatoes than we’ll ever know what to do with, but it’s our summer passion and we love these months when we have so many different varieties of tomatoes. Hope you’re doing well with Noe and tell Chris I said Hi. Thanks for the great recipe.

By: lia

lia — Mon, 23 Jul 2007 18:38:42 +0000

Hi Suzuka, and thank you for the recipe! I agree, coleslaw is a total summer staple. I’m always trying to get the right mix of creaminess and tang, sweet and salty, and it can be tough. Yours looks like a winner . . . can’t wait to try it!

Now . . . how ’bout that black bean and corn salad . . .

By: Suzuka

Suzuka — Sun, 22 Jul 2007 02:36:00 +0000

My favorite summer side dish is coleslaw. I’m simply obsessed with it. Here’s my favorite recipe (though I love trying different versions)

1/4 c. fat-free milk
1/4 c. low fat mayo
2 Tbls vinager
1 Tbl lemon juice
1 1/2 Tsp onion powder
1/2 Tsp celery seed
About 1/2 Tsp salt (eyeball it)
4-6 packets of Splenda (or sugar–a couple Tbls to taste)
1 package of tri-color coleslaw (about 8 cups)

Mix all together and there you have it! Yes, my favorite summer side dish…or, wait, what about a black bean and corn salad? Mmm.