Fresh cooking for the summer
No oven required, just taste!
August 10, 2010 13:02
1 minute read.
(photo credit: GOURMETKOSHERCOOKING.COM )
Although this week
is Rosh Chodesh Elul and Yom Tov is in the air, it’s still summer. The
kids are still home (!), the weather is still (very!) warm and the mood
is still a little lazy. This is a great time to take advantage of the
fresh vegetables of the season for some light and easy side dishes that
don’t require turning on your oven. (Just don’t tell your kids that
they’re healthy also!)2 heads fresh broccoli, cleaned, checked, dried and cut in florets with some spear attached
¼ cup olive oil
1 teaspoon minced garlic
1 tablespoon kosher salt
Heat oil in pan until hot, carefully put in broccoli. It will sear and
splatter a bit but blacken or brown immediately. Toss with tongs until
browned and cooked without overcooking (the edges should be brown but
the broccoli still fragrant green). Add garlic and salt and toss.
1-½ tablespoons oil
4-½ cups fresh corn kernels (from 4 ears)
1-½ teaspoons cumin
¾ teaspoon turmeric
½ cup chopped fresh cilantro
Salt and pepper to taste
Heat oil in large nonstick skillet over medium-high heat. Add corn,
cumin and turmeric; sauté until corn is heated through, about 5 minutes.
Stir in cilantro. Season with salt and pepper.
4 large bulbs fennel, fronds removed, chopped into quarters (it will fall apart into more pieces; that’s okay)
1/3 cup margarine
2 teaspoons sugar
1 teaspoon kosher salt
½ teaspoon pepper (if desired)
Melt margarine in a large skillet over a high heat. Add fennel and
begin to sauté. Toss in sugar and salt and continue sautéing until
slightly softened – 3 to 5 minutes. Add pepper if using.
For more great recipes, go to www.gourmetkoshercooking.com