First Tuesday Recipes for August

The summer is flying by! In my neck of the woods, this is the best time of year for sweet corn, watermelon, peaches, and of course, tomatoes straight from the garden. I love all the fresh produce that’s available in the summertime. It makes for healthy eating this time of year. Today I’ve got three great recipes for you!

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The first one comes from reader Darlene Foster, who tells me that this is a delicious and easy dish that she often shares at barbeques and  potlucks. I can’t wait to try it. She found this Arabian Gulf recipe from Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum.

Rice Flavored with Cardamom

4 tablespoons butter

1 1/2 cups slivered almonds

1 cup rice, rinsed

1/4 cup raisins or chopped dates

2 1/2 cups water

1/2 teaspoon ground cardamom seeds

1/2 teaspoon cinnamon

salt to taste

1/4 teaspoon nutmeg

1/8 teaspoon cayenne

2 tablespoons finely chopped parsley

 

Melt butter in a frying pan and sauté almonds until they begin to brown

Add rice and stir fry for another 3 minutes.

Stir in remaining ingredients, except parsley, and bring to a boil

Cover and cook over medium low heat for 25 minutes

Turn off heat and allow to steam for 30 minutes

Stir, place on serving platter and garnish with parsley

Serves 6

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Watermelon Ice

1/3 c. water

1/2 c. sugar

1 3-pound piece chilled watermelon

1 T. fresh lemon juice

In a small saucepan, sinner water with sugar, stirring until sugar is dissolved. Transfer syrup to a bowl set in a larger bowl filled with ice and cold water. Stir syrup until cold. Discard rind from watermelon and cut fruit into 1-inch chunks.

Place watermelon, syrup, and lemon juice in a blender and purée. Pour from blender into a fine sieve over a 9-inch square baking pan. Press hard on the solids, then discard remaining solids.

Cover mixture and freeze until frozen, 6-8 hours, and up to 2 days.

Just before serving, scrape watermelon with a fork to break up crystals and lighten the texture. Serves 6.

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Zucchini and Tomato Sauté

1/2 t. olive oil

1 c. chopped onion

1 lb. zucchini, sliced about 1/4 to 1/2 inch thick

1/2 t. salt

1/8 t. freshly ground black pepper

2 c. cherry tomatoes

1 oz. crumbled feta cheese

2 t. chopped fresh dill

Heat oil in a large non-stick skillet over medium-high heat. Add onion and sauté for 3 minutes. Add zucchini and salt and pepper and sauté for 3 minute. Add tomatoes and sauté for 4 minutes. Remove from heat; stir in cheese and dill. Serves 4.

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Many thanks to Darlene for submitting her recipe this month! Please remember that I love to include recipes from readers, so just drop me a note and I’ll put your recipe(s) in a post.

Until next time,

Amy

First Tuesday Recipes for July

The dog days of summer are officially here!

This is normally the time of year for grilling and no-cook dishes, but I invented a sandwich that I want to share with you. It requires actual cooking, but it’s delicious.

Sausage Sandwich Divine

4 long hot peppers

olive oil

salt and pepper

1 pound sweet or hot Italian sausage, cut into 1/2-inch thick rounds

2 large red peppers, seeded and sliced

1 onion, sliced

1 small can mushroom stems and pieces, drained

1 6-oz. can tomato sauce

4 torpedo-style rolls

8 slices Provolone cheese

Preheat oven to 425 degrees. Cover lipped baking sheet with foil. Place long hots on the foil, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes. Set aside.

In a Dutch oven, cover bottom of pan with olive oil and heat over medium-high. Add sausage, red peppers, and onion. Cook until sausage and vegetables are cooked through, stirring often.

Preheat the broiler.

Slice long hots lengthwise and crosswise, then add them to the sausage mixture along with the mushrooms and about half the can of sauce (save the rest of the sauce for another use, or use more of it with the sandwiches, if you’d like).

Cook mixture until heated through.

While the mixture is cooking, split the rolls and place them under the broiler for a couple minutes, until they’re just turning golden. Watch the rolls carefully!

When the rolls are lightly golden, remove them from the oven. Using a slotted spoon, place about 1/4 of the sausage mixture down each roll. Cover mixture with two slices of Provolone and put the sandwiches, open-faced, under the broiler. Broil for just a minute or two, or until the cheese has melted. Serve hot.

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Here’s a nice, cool one that’s good to take to July 4th and other summer parties and potlucks. This salad goes by lots of names and it’s pretty popular.

Carolyn’s Salad

1 box pistachio instant pudding

2 8-oz. cans crushed pineapple, undrained

1 8-oz. container whipped topping (I use Cool Whip)

8 oz. cottage cheese

1 c. miniature marshmallows

Combine pudding mix and pineapple in a medium bowl. Stir until well blended.

Combine remaining ingredients in a large bowl. Stir until well blended. Add pistachio mixture to whipped topping mixture and stir until everything is blended. Place in a 13×9″ pan and chill.

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And another cool salad for hot summer days. Pair this with grilled chicken or other light main course.

Almond-Raspberry Salad

8 c. Romaine lettuce, torn into bite-sized pieces

1 c. fresh raspberries

1/2 c. sliced almonds, toasted

1/2 c. seedless raspberry jam

1/4 c. apple cider vinegar

1/4 c. honey

2 T. plus 2 t. canola oil

In a large salad bowl, gently toss the lettuce, raspberries, and almonds. In a blender, combine the remaining ingredients; process until smooth.

Pour over salad and toss gently until coated; alternatively, serve salad and pass dressing.

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Enjoy!

I’m always looking for recipes from other people. If you care to share a favorite recipe, send it along and I’ll put it in a post.

Until next time,

Amy