Two hot weather recipes

Easy veggie curry

This is my stand-by ‘formula’ meal for when I’m at a loss for what to cook but want to eat something easy and filling. We make quick curries out of all kinds of vegetables year-round, but here’s a combination that would be delicious using this week’s vegetables. You can prepare as much or as little of this dish as you like. I like to make big batches, because leftovers taste so delicious!

In a wide pot, sauté chopped garlic in oil/butter. Before the garlic begins browning, add vegetables: chopped cauliflower, chopped summer squash and zucchini, peeled and chopped eggplant, and whatever else you have on hand that would be tasty (cabbage, peppers, onions, etc.). Add more oil/butter if necessary to prevent sticking and sauté veggies on medium heat for a few minutes. Add a can of coconut milk and curry powder, salt and pepper to taste. Simmer veggies until tender and flavors have blended (30-60 minutes), stirring occasionally.

Serve over brown rice or quinoa and top with yogurt, feta or fresh goat cheese. Great with cucumbers and/or flat bread on the side.

“Real” Caesar Salad
Adapted from The Joy of Cooking

This is the original preparation method, invented in 1924 by Caesar Cardini at his restaurant in Tijuana, Mexico. Although it takes some time to prepare, the resulting salad is fresh and savory. We’ve been eating this lately as the centerpiece to our meals with just some bread on the side or topped with chicken or chunked tuna. It’s worth trying at least once. (And of course you can take a short-cut by buying prepared croutons, but these are quite simple and yummy.)

Preheat the oven to 350°F. In a small saucepan on medium heat, heat until butter is melted: 2 tablespoons butter, 2 tablespoons olive oil, 2 cloves garlic (halved), and salt and pepper to taste.

Remove from heat and let stand for 10 minutes. Discard the garlic. Toss the butter mixture with 3 cups ½-inch cubes French or Italian bread. Spread on a baking sheet and bake, shaking the pan once or twice, until golden brown, 12 to 15 minutes.

Mash together in a small bowl until a paste is formed: 4 cloves peeled garlic and ½ teaspoon salt. Whisk in: 2 teaspoons fresh lemon juice, 1 teaspoon Wortchestershire sauce, salt and pepper to taste, 2 to 4 anchovy fillets (rinsed, patted dry, and mashed to a paste). Add ½ cup olive oil in a slow, steady stream, whisking constantly.

Wash, dry and tear romaine leaves from one head. Toss in a salad bowl with the croutons and dressing and 2 large eggs (boiled gently for 2 minutes or added raw). Sprinkle with Parmesan cheese shavings. Serve immediately.