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Cool Food For A Hot Day

Cool Food For A Hot Day

Today is day 22 of summer as measured by the unofficial start on Memorial Day and ending on Labor Day.  I thought today I would create a list of summertime meals that are designed to be pleasing in the warmer weather.  In the cooler weather we gravitate towards heavier dishes that are “stick to the ribs good”.  In the summer months we don’t need anything sticking to us since it is already too hot.

Below is my list, I hope you find one idea appetizing:

  • Egg salad sandwich on a croissant is a favorite and one that my dad always requested on hot summer days.
  • Leftover chicken served cold from the refrigerator.  This may sound weird but I always liked this with potato salad or macaroni salad.
  • Cold cuts with lots of crisp lettuce.  The lettuce serves as a thirst quenching “chaser“for the sandwich.
  • A BLT on toasted bread – the juicy tomato is another take on a thirst quenching “chaser” on a hot day.
  • Gazpacho.  This is soup intended to be served cold and originates in Spain and is also popular in Portugal.
  • Grilled vegetables from your garden or local farmers market.  Even I enjoy Zucchini like this with some peppers, mushrooms and pineapple.  When the veggies are prepared like this it is a special treat on a hot day.
  • Rosa Marina fruit salad.  This is something that my wife introduced me to.  I would classify it as a dessert and it has cool whip as a base with orzo pasta, maraschino cherries, mandarin oranges and pineapples.  I have included the recipe below if you want to try this out.
  • Pasta salad or a broccoli salad with shredded carrots and raisins added in for a touch of sweetness
  • Try having sherbet or sorbet instead of ice cream, or if you can find it, Gelato. Gelato has all the taste but none of the guilt.
  • A refreshing rosé wine from Spain is always good to have around in the warmer days of summer.  It is cool and refreshing like a white wine but also has a little more flavor like a red wine since the process of making a rosé wine allows some of the grape skin to briefly “bleed” into the wine making it pink (and flavorful).

I hope you have seen something that you might want to make the next time it gets oppressive in your neck of the woods.  Have a cool week.

 

Rosa Marina Salad, recipe makes 24 servings and I would recommend that you cut it in half unless you have a lot of people to serve

1 (16 ounce) package orzo pasta

2 (15 ounce) cans mandarin oranges, drained and juice reserved

 1 (16 ounce) can pineapple chunks, drained with juice reserved

 1 (16 ounce) can crushed pineapple, drained and juice reserved

 1 (4 ounce) jar maraschino cherries, drained and halved

 3/4 cup white sugar

 2 large eggs

 3 tablespoons all-purpose flour

 1 (16 ounce) container whipped topping (such as Cool Whip®)

 Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
  2. Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
  3. Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.
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Written by pacelinebiz

June 15, 2015 at 8:01 am

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