{"id":41809,"date":"2023-07-07T01:29:14","date_gmt":"2023-07-07T08:29:14","guid":{"rendered":"https:\/\/www.jewishindependent.ca\/?p=41809"},"modified":"2023-07-06T17:23:27","modified_gmt":"2023-07-07T00:23:27","slug":"tasty-easy-summer-meals","status":"publish","type":"post","link":"https:\/\/www.jewishindependent.ca\/index.php\/2023\/07\/07\/tasty-easy-summer-meals\/","title":{"rendered":"Tasty, easy summer meals"},"content":{"rendered":"

Salad Ni\u00e7oise can be made and plated in a variety of ways. (photo from pxhere.com\/MariaPolna)<\/em><\/p>\n

Summer meals should be easy and, ideally, quick to make after a long day at work or having fun \u2013 or when it\u2019s really hot outside. When you don\u2019t want to spend a lot of time in the kitchen, salads and pasta are perfect options.<\/p>\n

SALADE NI\u00c7OISE
\n<\/strong>(6 servings)<\/em><\/p>\n

1\/2 cup olive oil
\n<\/strong>1\/4 cup vegetable oil
\n<\/strong>1\/4 cup red wine vinegar
\n<\/strong>1 tsp sugar
\n<\/strong>salt and pepper to taste
\n<\/strong>1 pound trimmed green beans
\n<\/strong>2 cups arugula (optional)
\n<\/strong>1 thinly sliced red onion
\n<\/strong>2 tomatoes cut into wedges (or equivalent in cherry tomatoes)
\n<\/strong>1\/2 cup pitted ripe olives
\n<\/strong>1 2-oz can anchovy fillets
\n<\/strong>2 7-oz cans drained tuna, broken into chunks
\n<\/strong>2 sliced hard-boiled eggs<\/strong><\/p>\n

For the dressing, place the olive oil, vegetable oil, red wine vinegar, sugar, salt and pepper in a jar, close the lid and shake vigorously.<\/p>\n

For the salad, place green beans in a saucepan with small amount boiling, salted water, cover and cook 17-20 minutes. Drain. Turn into bowl. Add half cup of dressing, toss, cover and refrigerate two hours.<\/p>\n

After the two hours, turn beans into a salad bowl or plate layered with some arugula (if using). Add a few onion slices, tomato wedges, olives and anchovy fillets. Add tuna and egg slices. Garnish with rest of onion. Drizzle remaining dressing.<\/p>\n

CAESAR ON THE LIGHT SIDE
\n<\/strong>(This <\/em>Food & Wine recipe is by Jamie Oliver. It makes 4 servings.)<\/em><\/p>\n

1\/3 cup low-fat or nonfat Greek-style yogurt
\n<\/strong>2 mashed anchovy fillets (optional)
\n<\/strong>1 minced garlic clove
\n<\/strong>2 tbsp fresh lemon juice
\n<\/strong>2 tsp Worcestershire sauce
\n<\/strong>2 tbsp extra-virgin olive oil
\n<\/strong>1\/4 cup freshly grated Parmigiano-Reggiano cheese, divided
\n<\/strong>salt and pepper to taste
\n<\/strong>1 large head romaine lettuce, torn into bite-size pieces<\/strong><\/p>\n

In a small bowl, whisk yogurt with anchovies (if using), garlic, lemon juice and Worcestershire sauce. Whisk in the oil and half the cheese. Season with salt and pepper.<\/p>\n

Toss the romaine in a large bowl with half the dressing and the remaining cheese. Serve, with the other half of the dressing on the table, for guests who would like a little more.<\/p>\n

Oliver turns this into a main course by adding broiled salmon or, if you don\u2019t keep kosher, grilled chicken breast.<\/p>\n

CHEESY MEDITERRANEAN ARTICHOKE PASTA
\n<\/strong>(8 servings)<\/em><\/p>\n

8 oz cooked and drained penne pasta
\n<\/strong>1 14.5-oz can drained diced tomatoes\\
\n<\/strong>1 14-oz can drained, quartered artichoke hearts
\n<\/strong>1 2.25-oz. can sliced, ripe, pitted olives
\n<\/strong>1\/4 cup olive oil
\n<\/strong>1\/4 cup shredded Parmesan cheese<\/strong><\/p>\n

Place tomatoes, artichoke hearts and olives in a saucepan. Add olive oil and hot pasta and warm until thoroughly heated, about five minutes. Add cheese and serve immediately.<\/p>\n

TWO-CHEESE PENNE
\n<\/strong>(4 servings)<\/em><\/p>\n

3 to 4 tbsp olive oil
\n<\/strong>2 or 3 minced garlic cloves or 2\/3 cup chopped onion or both
\n<\/strong>3 1\/2 cups or so chopped ripe tomatoes
\n<\/strong>pepper to taste
\n<\/strong>4 1\/2 cups penne
\n<\/strong>3 tbsp chopped fresh basil
\n<\/strong>3\/4 to 1 cup grated Parmesan cheese
\n<\/strong>3\/4 cup cubed mozzarella cheese<\/strong><\/p>\n

Heat three to four tablespoons olive oil in a frying pan. Saut\u00e9 garlic for 15 seconds. If using onion, saut\u00e9 for five minutes.<\/p>\n

Add tomatoes and salt and cook 10 to 15 minutes. Remove one-third of sauce to a bowl. Add one tablespoon basil to frying pan and stir it in.<\/p>\n

Bring a large pot of salted water to a boil. Add penne and cook eight or nine minutes. Drain and add to frying pan. Coat with sauce.<\/p>\n

Remove from heat and add one tablespoon basil and the grated Parmesan cheese. Mix well. Add mozzarella and toss until it starts to melt. Pour into a bowl and add remaining oil and pepper.<\/p>\n

Toss gently and add the remaining one tablespoon of basil. Serve immediately.<\/p>\n

Sybil Kaplan<\/strong> is a Jerusalem-based journalist and author. She has edited\/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Salad Ni\u00e7oise can be made and plated in a variety of ways. (photo from pxhere.com\/MariaPolna) Summer meals should be easy and, ideally, quick to make after a long day at work or having fun \u2013 or when it\u2019s really hot outside. When you don\u2019t want to spend a lot of time in the kitchen, salads […]<\/p>\n","protected":false},"author":2,"featured_media":41811,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[9540,19651,5948],"class_list":["post-41809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life","tag-pasta","tag-salads","tag-summer"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/41809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=41809"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/41809\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media\/41811"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=41809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=41809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=41809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}