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Business & Tech

Summertime and the Cookin' is Easy

Use your barbecue and leftovers for simple summer meals.

The kids will be out of school soon, the weather is bound to warm up (yes, it will!) and lazier days are ahead. Days and evenings that we’ll want to spend less time in the kitchen while still enjoying some tasty meals.

Simple and fresh are the keys to great summertime dishes.

Fire Up the Grill

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My husband and I like to do a lot of barbecuing in the summer. He “mans” the barbie, and I make a side dish or two.

Brining, Marinating, Rubbing—or Not

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For more succulent and juicy pork or chicken, be sure to brine them. A good rule of thumb for the brine is ¼ cup kosher salt mixed with 4 cups water. Just brining the meat in the salt/water mixture will do the trick, but you can add fresh herbs, garlic, onion, wine and citrus juice—all or one—as well. Even brining for an hour helps, but several hours or overnight is ideal. Pat the meat dry before putting it on the grill.

I marinate lamb chops for 1 to 3 hours in a mixture of wine (white or red); olive oil; fresh herbs such as thyme, rosemary and lemon balm; garlic, peeled and smashed; chopped onion and a lemon cut into wedges then squeezed and dropped into the marinade.

Steaks can be marinated or dry rubbed, but if it’s a good quality steak, such as the USDA Choice at or , I like a simple seasoning of salt and pepper. (USDA Choice is the second highest quality rating after Prime, with 8 ratings total. Choice is less expensive than Prime, but has enough marbling for good taste and tenderness.)

Grilled Veggies

Grilled vegetables make a delicious and simple side dish. Eggplant, zucchini, onions, tomatoes, bell peppers (red, yellow and orange are particularly sweet and yummy), mushrooms, asparagus and corn on the cob all are good candidates for grilling.

I cut the eggplant and zucchini in lengthwise wedges, onions into large chunks, tomatoes in half if they’re large or leave them whole, and leave the peppers, mushrooms and asparagus whole. I drizzle them with olive oil, sprinkle salt, pepper and garlic powder over them, and then grill. The best way I’ve found to grill veggies is by using a barbecue basket found at . They have both the stainless steel and the black non-stick types. The vegetables will be done at different times. You can keep them warm in the oven, or they’re just as good served at room temperature.

Use Those Leftovers for Easy Cookin’

When we grill meats, we cook up extra—for instance a whole chicken, sometimes two and freeze some—and use the leftovers for dinners during the week.

Salad Central

One way to use leftover meats, fish or chicken is to make a large salad, which can be a very satisfying meal. To bulk it up, add hard boiled eggs and boiled new potatoes. Use organic veggies whenever possible. and the are good sources. I make a big salad at least once a week during the summer, so I try to keep it interesting by alternating a variety of ingredients such as apples, oranges, nuts and different cheeses. Add thinly sliced zucchini, blanched and cooled green beans, broccoli or cauliflower. English peas are in the markets now and the raw peas add a sweet, fresh crunch to salads. Use a variety of dressings as well. For instance, vinaigrettes with different flavored vinegars or citrus juice, and creamy blue cheese or yogurt-based dressings.

Taco Night

You can also use the leftover meats for tacos. They’re easy and fun. Cut up the meat and sauté it briefly (so it doesn’t dry out) with some spices such as cumin, smoked paprika and chile powder. You can chop some of the grilled veggies and stir them into the spiced meat. Grilled tomatoes and roasted corn scraped off the cob are especially good in taco meat. Prepare a tray or bowls of different toppings—lettuce, cabbage, tomatoes, salsa, sour cream, avocado, purple onion, grated cheese, chiles—and let everyone make they’re own custom taco.

Pasta Perfect

A delicious way to use the leftover grilled veggies is with pasta, and it couldn’t be easier. Chop the veggies into bite-size pieces. (If you didn’t previously grill onions, I recommend caramelizing some to add to the pasta.) Heat olive oil in a large sauté pan and warm up the veggies. Cook your choice of pasta—I love farfalle (bow tie) for this dish—drain, add to the pan and toss with the veggies until combined. You can drizzle with more olive oil and season with salt and pepper. Serve with grated parmesan or asiago cheese. This is a great vegetarian dish, or you can add some of your leftover grilled meat or even some cooked, chopped bacon.

These are just a few ideas to make your summer cooking easy and tasty!

Buon appetito, amici!

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