Summer Foods

When the temperatures get HOT I eat cool foods.  I won't cook lasagna, hearty stews or soups until the first frost. It gives me something to look forward to eating in the cool months.   During the summer, I eat a lot of main dish salads of all kinds.; grilled tuna on a bed of lettuce greens, tabbouleh (or "tabbouleh-sa" ),  Salade Nicoise, or many others.  A platter of cheese, olives, tomatoes, and bread are sufficient some evenings.  Here are a few summer salads:

Tabbouleh-sa (Lisa) 3/4 cup boiling water 1/2 fine bulgur 1/2 cup minced parsley 1/2 cup finely chopped green onion 1 cup diced tomato 1 cucumber, seeded and diced 3 tablespoons olive oil  2 tablespoons lemon juice, or to taste (I add more :D) 1 tsp. sea salt, or to taste Pepper to taste chopped green and Kalamata olives to taste 1/4 cup chopped celery 1/2 cup canned artichoke hearts (not marinated) Pour boiling water over the bulgar, cover, and let stand about 30 minutes until tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil, lemon juice, salt, pepper, Add to Bulgar mixture and mix well.  Chill. Serve and enjoy. (4 servings)

Cannellini bean salad.

1 can (16 oz) cannellini beans, rinsed and drained

2 green onions, sliced

1 Roma tomato, diced

2 ribs celery, diced

Dressing Ingredients

2 Tablespoons fresh Italian parsley, chopped

1 Teaspoon lemon pepper

1 garlic clove, minced

Juice of 1/2 lemon

3 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Red Wine Vinegar

1 Teaspoon dried oregano

1/8 Teaspoon cayenne pepper (I don't think the Greeks use much of cayenne pepper, but I like it)

Combine beans, celery, onion, tomato, and celery in glass bowl 

Put dressing ingredients in a bowl and mix until combined. 

Pour over salad, toss gently, and refrigerate for a few hours.