Even though summertime ushers in longer daylight hours and warmer temperatures, it can also seem like a prized possession. Sunny summer afternoons should not be spent standing in a long line at a busy grocery store or attending to pots and pans on top of a hot kitchen stove. When friends drop by for lunch, or your relatives pay a visit for brunch, don't panic; take a relaxed approach to summertime dining.
The secret to casual summer meals is advance preparation. Lemonade and iced tea are easy to make when you have plenty of pre-squeezed lemon juice in the refrigerator. All you need is a few minutes with a pitcher and spoon. Soon, you'll be stirring up some refreshing drinks to serve guests on any steamy summer day.
In mid-summer, farmers' markets, farm stands and gardens groan with the overflow of fresh vegetables. Why not put some of this surplus to use in a light and tasty salad (like the Italian Antipasto Salad printed below)? To further streamline mealtime preparations, you can slice, shred and chop your vegetables ahead of time and store them in containers in the refrigerator. Then, when you're ready to sit down at the table, all you have to do is assemble your salad.
RECIPES
FRUIT AND CHICKEN-SALAD TORTILLAS
This dish tastes best when using homemade chicken salad. The choice of fruit can vary depending on the type of fruit in season at the farmer's market or grocery store.
SERVES 4
Ingredients:
- 4 (10-inch) four tortillas
- 8 ounces store-bought or homemade chicken salad (recipe follows)
- 4 tablespoons yellow or Dijon mustard
- 1/2 bunch (1 1/2 cups) lettuce leaves, washed well and dried
- 2 nectarines, apples or peaches, sliced into thin wedges
Directions:
1. Place 4 flour tortillas in a microwave for 15 to 20 seconds to heat them. (If using an oven, place tortillas on a baking pan in a 350 degree Fahrenheit oven and heat them for 2 to 3 minutes.)
2. Remove tortillas from microwave or oven. Cover the surface of each tortilla with 1/3 to 1/2 cup chicken salad, 2 to 3 teaspoons mustard, 1/4 cup lettuce leaves, and 2 to 3 wedges of fruit. Fold the sides of the tortilla together to secure the filling. Serve immediately.
HOMEMADE CHICKEN SALAD
MAKES 8 OUNCES
Ingredients:
- 3 whole boneless and skinless chicken breasts (about 4 1/2 pounds)
- 3 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 cup mayonnaise
- 2 tablespoons chopped celery
Directions:
1. Heat the oven to 325 degrees Fahrenheit. Sprinkle the chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle the olive oil over the chicken. Place the chicken breasts in a 9-by-13-inch baking dish. Bake the chicken until the meat is firm to the touch and the juices run clear when the chicken is poked with a sharp knife, about 1 hour to 1 hour and 20 minutes.
2. Transfer the baking dish to a heatproof surface to cool completely, about 20 minutes. Cut the chicken meat into large bite-size pieces, and place the chicken pieces in a medium-sized mixing bowl.
3. Combine the chicken meat with the mayonnaise, celery and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Stir well to combine, but do not break up the chicken pieces. Store the chicken salad in a covered container in the refrigerator until ready to serve.
ITALIAN ANTIPASTO SALAD
Serves 4 to 6
Ingredients:
- 1 pound rotini pasta
- 1/2 pound prosciutto ham, thinly sliced into 1/2-inch pieces
- 1 cup Sicilian black olives, halved
- 3 plum tomatoes, peeled, seeded and chopped
- 1 cup extra-virgin olive oil
- 1 1/2 cups (6 ounces) freshly grated Parmesan cheese
- 1 cup mixed chopped fresh herbs, such as thyme, parsley, or cilantro
Directions:
1. Cook pasta according to package directions. Drain cooked pasta, and add to a medium-sized mixing bowl. Combine pasta with sliced prosciutto ham, olives, tomatoes and olive oil. Cover and refrigerate until serving.
2. When ready to serve, toss salad with Parmesan cheese and chopped herbs.
