Discussion Board

What's a good summer food that I can make on the weekends and use for my lunches all week?

Now that it is getting warmer here, my winter standby's of soups and hearty casseroles are less appealing to me. I looked through recipes for some cooler fare, but quickly became overwhelmed by the choices...so, what do you like best?

Once we get into summer and I can start harvesting tomatoes and cukes, etc. from my garden, I will do better. But, here in the in-between time, I am a bit flummoxed.

My go-to's this winter have been soups, the barley, bean casserole from the Quick and Easy cookbook, enchiladas, beans and rice with veggies, etc.

Looking for inspiration... any good ideas?

Sharon

Quinoa Tabbouleh
(great summer picnic salad)

1 cup quinoa
2 cups water
1 bouillon cube
½ tsp salt
¼ cup lemon juice
3 cloves crushed garlic
1 tsp basil
1 pint of cherry tomatoes, halved
1 cucumber, seedless, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

1) In medium sized pot, bring quinoa, bouillon and water to a boil. Reduce heat, simmer covered for 15-20 min. Cool to room temperature.
2) In a large bowl, combine all other ingredients, stir in cooled quinoa.

Hummus

1 roasted red pepper (or a handful of cilantro)
3-4 garlic cloves
2 Tbsp lemon juice
½ tsp cumin
1 can drained/rinsed chickpeas, or cannellini (white kidney) beans

1) Blend well in a food processor.

Mock Tuna Salad

1 can chickpeas, drained and rinsed
1-2 Tbsp Dijon mustard
1-2 Tbsp dill relish
¼ tsp paprika

1) Mash all ingredients together until it resembles the consistency of tuna.
2) Spread on toasted bread.

Aloha Rice

1.5 cups brown rice (cook and chill)
1 8-ounce can pineapple chunks in juice
1 red bell pepper, chopped
1 cups cucumber chopped
1 cup shredded carrots
½ cup chopped sweet onion
2 Tbsp lime juice
2 Tbsp white cooking wine or sherry
2 Tbsp fresh cilantro, chopped
1 Tbsp rice vinegar
1 tsp ground ginger

Mix all ingredients, chill for 2+ hours.

Quickest Black Bean Salad (i believe this is from Esselstyn's book)

2 15-ounce black beans, drained and rinsed well (or about 1/2 lb dry)
1 very large tomato, chopped (or about 2 cups grape tomatoes, halved)
1 16-ounce package of frozen corn
½ Vidalia onion, chopped
1 6-ounce can sliced water chestnuts, drained and rinsed
1 bunch fresh cilantro, chopped
2 Tbsp lime juice
6 Tbsp balsamic vinegar

(serve alone or with cucumber open-faced sandwiches)

Lentil Salad (from Esselstyn’s book)

1 cup brown lentils (cook for 30 in about 3 cups water)
1-2 bell peppers (red preferred), chopped
1 red or Vidalia onion, chopped
Parsley and Cilantro (probably 1-2 Tbsp each)
2 Tbsp cider vinegar
1 Tbsp garlic powder
2 Tbsp Dijon mustard
3 Tbsp lemon juice
1 Tbsp dried dill

Tastes best after it is allowed to marinate.

Oh, that is perfect! I have the lentils getting ready to make the lentil salad. I skimmed right past that yesterday when I was looking in the book. Thank you!!

Sharon