Conscious Choice: Summer Cooking

July 1996 | Cooking with the Seasons

Summer Cooking

by Susan Epstein

It was 12 years ago this month, while bicycling through the Loire Valley of France that one of my fellow travelers said, “I feel like we’re in Illinois.” I didn’t appreciate the meaning of the remark until I moved there. I think her observation is especially true in the late summer months, when the flat farm lands are lush with green plants and produce. We look forward to them gracing our tables, but sometimes we get stuck about how to fix something. The abundance of the food can be intimidating.

Recently I have been asking people what they wanted from a cooking lesson or a cookbook. Almost everyone of them said, “the recipes need to be quick and easy.” Well, as anyone who is serious about cooking wholesome vegetarian food knows, it takes time to prepare and time to plan meals if they are to be satisfying.

A key to preparing food is to think ahead of time. If you’re making grains or beans, make extra. They take the most time and require soaking. In the summer you really want to cut down on heating up the kitchen except when necessary. It may sound a little oversimplified but give yourself something to work with the next time you need to put together a fast meal. Vegetarian cooking has two sides to it: the long and slow, and the fast and easy. One follows the latter only if you’ve prepared ahead of time.

With all the fresh greens and vegetables available in the summer it will be easy to put together a satisfying meal within minutes. For breakfast you can use the extra grains, like barley and brown rice, for a quick energy boost. Just add cinnamon, raisin, maple syrup, milk, or rice dream and you have a fast and great breakfast.

Now that the markets are brimming with fresh greens there are lots to choose from for a quick salad or soup. A daily helping of one of the following greens lightly steamed (3-5) will give you a rich supply of vitamins and minerals, fiber and most of all...aliveness! Bok choy, chinese cabbage, mustard greens, radish greens, beet greens, turnip greens, watercress.

If you take the following precautions and store them properly they will last for 3-4 days. Once they are washed, dry them thoroughly and store in a open ended plastic bag layered with paper towels. Do not wash the produce if you do not plan on using it right away.

Greens with pasta are a wonderful combination, especially spinach or watercress. Sauté the greens in extra virgin olive oil add some minced garlic and/or green onion and then toss with your choice of pasta. To add some texture you can use chopped walnuts. For another light easy meal prepare a large green salad of mixed lettuces, red onion, rings of fresh green pepper, and fresh homegrown tomatoes. Sprinkle the salad with extra virgin olive oil and apple cider vinegar, or other vinegar, and serve with your favorite bread.

Corn, a summer staple, can be prepared in a number of ways. My favorite is steamed in a little water or grilled. When grilling the corn, some preparations need to be made beforehand. The entire cob must be soaked for at least one hour in a basin of water. You can then put the corn on a hot grill outside and cook for at least 30 minutes. The corn should be turned frequently and sprinkled with water to keep it moist and steamy inside the cob.

Corn chowder, corn salads with barley, corn pancakes with fresh tomato salsa black beans and avocado dip. Cilantro, a popular herb with summer vegetables, also goes well with the corn flavored pancakes and can be used in the salsa as well as the avocado dip.

There is something special about eating vegetables picked in season. Bringing it all together, you can use some grains prepared ahead of time with some pre-washed fresh steamed greens, sliced homegrown tomatoes, and some corn and have a simple and satisfying meal. This meal will take at the most about 15 minutes to prepare.

Summer Style Cooking
In warm weather, use more expansive cooking methods, to help lighten up and relax:

steam, quick-boil, or make salads
serve cool or warm temperature
eat lighter—more upward-growing foods
choose soft, leafy greens
use less salt
enhance with vinegar, lemon fresh ginger, parsley, or other fresh herbs

There are so many vegetables available this time of year that you just need to have fun with them and experiment. Don’t be shy about combining favorites toss your favorite vegetables together or with a grain or pasta and enjoy!

Corn Chowder
4 ears corn
1 stalk celery chopped
1/2 c onion minced
1/2 c green pepper minced
1t garlic minced
1T sweet red pepper chopped
1/4 t thyme
1-1/2 qts. water
1 cup soy milk opt.
sea salt and black pepper

Directions: Take a sharp knife and remove kernels from the corn by holding corn straight upright and running knife down each side until clean (save the cob). Add corn and cobs to the water and other vegetables (you can saute the celery, onion, garlic and green pepper in a little oil first if you prefer then pour water over them and add corn and cobs) this will give a richer flavor but also adds more fat and calories. Cook the above ingredients together for 30 min. then add the sweet red pepper, sea salt, thyme, and pepper. Add soy milk if you want some extra protein. Ladle two cups of soup into a blender zap then return to the soup for a creamier consistency.

Pasta With Greens
1 lb pasta cooked (penne, spirals, or gnocchi)
2T extra virgin olive oil
1 lb greens (watercress,spinach, chard, kale, etc.) steamed and chopped
1 bch green onions
2T garlic minced
1/2 c celery
1/2 c green peppers (opt)
1c zucchini (thin circles or diced) opt.
1/2 c walnuts (chopped)

Directions: Cook pasta according to directions, undercook a little because you’ll add to sauteed vegetables. Prepare vegetables by heating oil, then adding garlic, onion, celery, zucchini, and green pepper; sauté together for about five minutes then add chopped, cleaned greens, cook together uncovered for five more minutes stirring; you can also add walnuts, pepper and salt. Toss with cooked pasta and serve.

Spinach and Strawberry with Honey Dressing
6 ounces fresh spinach (about 6 to 7 cups) torn into bite-size pieces
1 cup strawberries thickly sliced
1T sesame seeds toasted
or 1/4 c chopped pecans
1 small red onion, thinly sliced

Honey Mustard Dressing
2T apple cider vinegar
2T brown rice vinegar
1T honey
2t dijon mustard
Sea salt and pepper to taste

Directions: Wash and dry the spinach thoroughly. Whip together the vinegar, honey, mustard, salt and pepper; add to the spinach and toss lightly. Add strawberries and opt. ingredients toss lightly.

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