KATHY’S HOME & GARDEN TIPS – COOL MEALS FOR HOT DAYS
The entire Midwest, Chicago
included, is in the middle of an immense heat wave. Heat indices are not
expected to be under 100 for at least the next five days. Cool recipes are
wanted here. I use an indoor grill pan
when it's too hot to grill outside.
Cut chicken breasts into tenders, about the size of your
finger. Marinate in your favorite Italian dressing. Or you can go Greek by
combining olive oil, lemon juice and oregano. Grill quickly, serve warm on
romaine leaves, grape tomatoes and black olives with extra dressing. WARNING-do
not use marinate
from raw chicken on the salad. Always make extra for table use. Sirloin steak
works well here too.
Go meatless and Greek style again. Toss garbanzo beans with
chopped onions, celery, pitted kalamata olives and crumbled feta cheese. Dress
with olive oil and red wine vinegar. Sprinkle with dried oregano. Cut pita
bread into quarters, brush lightly with olive oil and grill quickly. Serve with
garbanzo salad.
We've had a few tomatoes from the garden and
sometimes we just slice them and eat with Italian dressing for a light and cool
supper. Finish with colorful, sweet and cool melon balls.
Add halved cherry tomatoes, black olives, salami and
mozzarella cubes, and chopped celery to cooked and chilled bowtie pasta. Again,
Italian dressing works well or just about any non-sweet Italian style
vinaigrette.
Even though grilled cheese is great in winter with a bowl of
hot soup, they also work well as hot summer fare. Try different cheeses besides
American. Sharp cheddar, Swiss, Muenster, or Colby jack all work well
individually or combined. Here's another place for sliced homegrown tomatoes.
There are few things better than a grilled cheddar, Swiss and tomato! I could
eat them every day.
So be a little creative this hot summer and think beyond
salad.
KATHLEEN WEAVER-ZECH
& DEAN'S TEAM CHICAGO
