Archive of ‘Summer Recipes’ category
Luci loves bananas. Since we buy so many, they inevitably go bad. The moment they turn soft and start smelling overripe, I take off the skin, cover them in Saran wrap, and pop them in the freezer. Frozen bananas make a good snack in summer, and a good salve for teething toddlers all year around.
Last week, I noticed we had an abundance of frozen bananas, and decided it was time to create a new recipe, so I came up with this idea for a peach banana cobbler. I’m still working on the recipe, but my family loved my first attempt. If you try it, I welcome your comments. The fruit is already sweet, and I only add a little brown sugar. I also keep the topping light, so the focus is on the ripe summer flavor and not the crust.
If this cobbler is not enough feast for your eyes, here’s some banana art that may do the trick.
I love this recipe!
Including prep time, you can make it quickly, and it travels well in the summer heat, so it’s perfect for a picnic or a bar-be-que.
The trick is to sautee the garlic until it’s crisp, and transfer it to a plate so it doesn’t burn. The garlic chips stand up well to the spinach, and don’t get soft if served the same day.
The lemon zest on top adds another layer of fresh flavor, not to mention a splash of color.
The best part? You only need 1 tablespoon of olive oil for the whole dish, and it serves 3 – 4.
It’s Friday, and the first day of summer.
This week I’m bringing you great summer recipes that are simple, easy, and healthy. Here’s a delicious glaze I use for fish. It’s pictured here on mahi mahi, but it goes well on any full bodied white fish or salmon.
Yes, this is a short entry. It also won’t take long to cook this simple recipe.
Brush over fish and prepare as desired. It works well when grilling, broiling or sauteeing. I sauteed this mahi mahi with a drop of olive oil over medium heat for five minutes on each side. I brushed the glaze on just before cooking, and then again after I turned the fish.
Don’t forget about the super moon this weekend!
A Greek salad should be so easy to make, right?
Combine slices or chunks (depending on your preference) of cucumber, red onion, tomato and olives, add the feta, and pour on the dressing. It’s so easy, right?
Not if you prefer your dressing homemade, as I do. Bottled dressings are good in a pinch, but I prefer the homemade version every time. I like knowing exactly what’s in my dressing, and one made from scratch tastes a lot fresher. Please forgive me, Paul Newman.
There’s a Greek restaurant we go to often. The food is good, but more importantly, they are very kid-friendly in there. It might be because the place is so loud, but they never notice when Luci screams across the table. They also happen to have an abundance of high chairs that aren’t broken. Again, in New York, this is unusual. You’d be surprised at how many restaurants don’t have high chairs, or have the same three broken ones that have been sitting around since the seventies. It’s their way of telling you your child is not welcome, without saying a word. Very clever, those little restaurants.
The Greek place we like has a good Horiatiki salad. That means Greek salad to those of you who don’t speak Greek. Okay, I don’t either, but like my Hindi, I’m fairly conversant in Greek about vegetables and desserts. I could hold my own at the farmer’s market in Athens if I had to.
Anyway, I’ve been obsessed with the feta at this restaurant ever since they opened. One day, on an early morning walk with Luci, I saw them unloading large tins of it, and I’ve been ordering it on Amazon ever since. (I swear it really was a walk and not a reconnaissance mission.)
Their dressing, on the other hand, has been much tougher to decode. There’s a blend of herbs in there that’s been hard to sniff out. After many attempts, I think I finally nailed it. Since I’ve made it very clear that I dislike when anyone hoards a recipe, I’m going to share this dressing with you. You can also use it on any fresh summer vegetables or avocado. I even put it on grilled corn.