Taste of the Season: Summer
Fresh ideas for cool dinners
You really can feed the family without getting behind the range
Who wants to cook when it's 90 outside? With a bit of planning, you really can feed the family without getting behind the range. Salads and sandwiches have grown up into fabulous meals and, coupled with chilled soups, you can leave your stove idle this summer.
Salads--not just a side
These days, salads are much more than a wedge of iceberg lettuce, two slices of cucumber, and a tomato. Warm summer evenings are a great time to experiment with composed entree salads. And remember: there is brilliance in simplicity.
Enjoy savory sandwiches
Next, entree sandwiches are a wonderful but undervalued meal in warm months--and a cool breeze to make.
Chill out with a summer soup
Last, but not least, chilled soups are very popular in other countries and now catching on here. During summer months they are refreshing and filling, and last all week in your refrigerator. Although some chilled soups need to be cooked first, like the classic vichyssoise (potato and leek) soup, many chilled soups can be made in the blender within minutes.
Voila! Dinner is done and your stove is cool (and so are you).
Best bets for the season
Chef Steve Petusevsky is a syndicated columnist and cookbook author who only eats salads, chilled soups, and sandwiches until the ambient temperature falls below 75.