our taste: SUMMER FOOD IDEAS
Freshen up warm-weather cuisine
When the weather is warm, many people are inspired to expand
their culinary horizons and look for foods that are light, fresh and
satisfying.
Although warm-weather cooking may call to mind backyard
barbecues, there is much more to seasonal dining than char-
broiled frankfurters and beef patties. Taking a fresh approach to
cooking can yield a number of new and innovative meals.
Pastas and casseroles
Cool down
When the temperature is high, few people want to fill their
stomachs with heavy, hot foods. Instead of cooking up a batch
of stew, reinvent recipes for a warm-weather spin. For example,
experiment with chilled soups. Borscht is a beet-based soup of
Eastern European origin that is very often served cold. Other
vegetables or fruits can be pureed and served as a cold sum-
mer soup. Gazpacho, a Spanish tomato-based soup, is the most
widely known cold soup. However, cucumber- and avocado-
based soups and creamed vegetable soups also can be enjoyed
chilled.
Embrace salads
While salads may be relegated to side dishes for most of the
year, they tend to take center stage when the weather is warm.
The addition of fresh berries, grapes or raisins can lend a dif-
ferent flavor to salads. Think about topping salads with grilled
fish or chicken to add more substance to salads serving as entire
meals.
Rather than using heavy dressings that may end up covering the
delicate flavors of lettuce leaves and other greens, use vinai-
grettes made from citrus fruits to add both sweetness and tartness
to dishes.
Savory sandwiches
Who says sandwiches are only for lunch? When the weather is
warm and families are busy hurrying here and there, sandwiches
make for fast and portable meals.
Grilled vegetables paired with grilled mushrooms can make
Salads are a summertime staple. Freshen them up with
different ingredients to expand your culinary horizons.
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hearty, satisfying sandwiches that are relatively low in calories.
Previously grilled chicken can be shredded and turned into
chicken salad when mixed with Greek yogurt and apple cider
vinegar. Even standard cold cuts can be given a new twist when
turned into cold-style reubens by being topped with cole-slaw or
chilled sauerkraut on gourmet slices of herbed bread.
SUSHI
Made Fresh Every Day!
ENJOY!
225 East Spring St.
Weatherford, TX 76086
817-594-9390
www.albertsonsmarket.com
Much as warm-weather soups can be served cool, so can pastas
and casseroles. Pasta is a versatile food that can be paired with
traditional salad ingredients or mixed with vegetables or dress-
ings to make a variety of different dishes.
Baked casseroles can be served at room temperature for pot-luck
meals in the yard or brought along when visiting friends and
family. Chunks of mushrooms, summer squash, eggplant and
garlic can be sauteed and baked together to make a hearty and
flavorful vegetable casserole.
Seafood
Lobster, shrimp and clams can be harvested from the coast and
then cooked on the grill or over an open fire. For those who
want chilled seafood, opt for shrimp cocktail or head out for a
sushi and sashimi meal at a local restaurant.
Warm-weather dining means exploring different flavor options to
find lighter fare.