Okay, the weather has finally flipped. Summer is really here – and light meals are the name of the game. These recipes are perfect for long, slow summer days. They can be put together quickly meaning you can spend most of the day outdoors. Enjoy!
Rosemary Skewered Tuna
(Salmon or other hearty fish may be substituted)
15 rosemary sprigs
¼ cup olive oil
1 ½ tablespoons fresh lime juice
2 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
2 teaspoons ground ancho chili powder
½ teaspoon salt
15 cherry tomatoes
Fresh ground black pepper to taste
1-pound tuna cut in 1-inch pieces
Lime wedges, for garnish
Remove the leaves from the bottom half of the sprig. Set aside. Chop enough of the leaves that were removed to make 1 ½ teaspoon of fresh rosemary.
Combine olive oil, lime juice, garlic, cilantro, ground ancho chili, chopped rosemary, salt and pepper in a medium bowl. Add the tuna and tomatoes and toss until coated. Let stand for five minutes.
Skewer a piece of tuna, followed by one tomato, and then another piece of tuna onto each rosemary sprig.
Heat a large cast iron pan, grill pan, or the barbeque on high heat. Add the skewers and cook for approximately one minute per side or until the tuna is cooked through but still rare. Garnish with lime wedges and serve.Lemony Green Beans
1 pound fresh green beans
5 cloves garlic, chopped
2 shallots, chopped
2 teaspoons canola oil
1 ½ tablespoons lemon juiceKosher
salt and pepper to taste
Trim the green beans. Bring a pot of water to boil and add the green beans. Boil for 4 minutes (not more) and immediately drain and rinse under cold water.
Heat the oil in a sauté pan. Sauté the garlic and shallots for 4-6 minutes or until soft. Add the green beans and stir. Add the lemon juice and stir. Cook for 1 minute and remove from the heat. Add the salt and pepper to taste. Serve warm or at room temperature.Summer Asparagus Salad
1 pound asparagus, trimmed (use just the stalks from the green asparagus
or better yet, use white asparagus and you have eliminated any bug
1 teaspoon kosher
¼ teaspoon pepper
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon capers
In a medium-sized pot, cover asparagus with water and bring to a boil.
Boil for 5 minutes and drain. Immediately cover with ice cold water and
Toss with salt and pepper and store in the refrigerator. Whisk together red wine vinegar, olive oil and mustard.
Just before serving, drizzle dressing on top of asparagus (or toss it all together – your choice) and sprinkle with capers.
No-Bake Chocolate and Peanut Butter Oatmeal Bars
No-bake is the key to summer desserts.
9 ounces chocolate wafers (about 40 wafers) or tea cookie or pareve oreo type cookie, finely ground (2 cups)
1 ½ cups old-fashioned oats
1 ¼ cups confectioners’ sugar
¼ teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) margarine, cut into small pieces
1 cup chunky peanut butter
¼ cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 ½ ounces bittersweet chocolate, melted
Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt margarine in a
medium saucepan over medium heat, then add chunky peanut butter and ¾
cup smooth peanut butter, whisking until well combined.
Add peanut butter mixture to wafer mixture, stirring until combined.
Transfer to baking dish, and use the bottom of a measuring cup or an
offset spatula to firmly press mixture into an even layer. Refrigerate
for 30 minutes.
Pour melted semisweet chocolate over chilled mixture and using an offset
spatula, spread into a thin layer that covers the entire surface.
Refrigerate until hardened for at least 15 minutes.
Heat remaining 3 tablespoons of smooth peanut butter in a small saucepan
until runny. Drizzle peanut butter over chilled chocolate.
Drizzle melted bittersweet chocolate over peanut butter. Refrigerate
until hardened, about 15 minutes. Use parchment to lift out chilled
block of bars.
Run a sharp knife under hot water, dry well, and cut into 24 squares,
wiping knife between cuts. Let bars stand at room temperature for 10
minutes before serving. (Sliced bars can be refrigerated for up to 1
week or frozen for up to 1 month.)For more great kosher recipes go to: www.gourmetkoshercooking.com