Cool Dining For Hot Nights (p.8)

By Stacey Moritz

Summer is in full swing and the heat is on! The last thing you likely want to do on a warm evening is spend time over a scorching stove or sit down to a meal piping hot from the oven. When the weather is hot and sticky, we crave anything that is cool and refreshing. With all the fresh ingredients readily available at the local farmers’ markets and grocery stores, there’s no need to rely on your cold weather stand-bys. So head to the patio and get that grill going!

By this point in the season, you’ve probably fired up your grill quite often, but are you getting the most out of your time over the coals? With a little bit of planning, you can have the grill working overtime, so you don’t have to! When planning your next trip to the barbecue, take a few minutes to think about your meals for the next few days. By adding a few extra pieces of chicken, steak, vegetables, and shrimp to the grill, you’ll have the main ingredient for some fabulous feasts that will be quick, fresh, and easy.

SUMMER SALADS
With the steamy weather here, who doesn’t like to lighten up a bit? Salads always fit the bill and I just love to get creative with them. One of my current favorites is a grilled chicken version topped with fresh berries and goat cheese (see recipe on the next page). But there are many other great ways to use grilled items in a salad that are anything but boring.

• Sliced grilled steak, paired with yellow and red grape tomatoes, assorted leaf lettuce, red onion, crumbled blue cheese, and toasted walnuts, makes a hearty and delicious dinner that even your meat eaters will love.

• Grilled chicken is a terrific and versatile addition to any salad. While a good Cobb or Chef salad is always yummy, shake things up a bit by pairing them with chicken, fresh berries, toasted pecans, red onions, and a raspberry vinaigrette.

• Feeling like Asian food tonight? How about mixing chicken with a blend of shredded napa cabbage and romaine lettuce, mandarin oranges, toasted sesame seeds, and fried wonton strips, drizzled with a sesame-soy dressing?

• For a Mexican fiesta, pair grilled shrimp with lettuce, black beans, roasted corn, charred cherry tomatoes, tortilla strips, and a cumin-lime vinaigrette.

• Couscous or quinoa with diced grilled vegetables, toasted pine nuts, and a light toss with vinaigrette makes an appetizing vegetarian meal or terrific side dish to a juicy steak.

TASTY ALTERNATIVES
For another great use for leftover grilled goodies, look no further than tortillas, breads, and whole grain wraps. The very same ingredients that go in your salad bowl are just as tasty all wrapped up. Instead of a shrimp and black bean salad, wrap it in a tortilla and drizzle with cilantro-lime-sour cream. Leftover steak just needs some tomato, red onion, and horseradish cream added to tickle your taste buds. Lightly toasted or grilled ciabatta bread topped with grilled vegetables, fresh mozzarella, or goat cheese is a great lunch or dinner alternative.

EASY APPETIZERS
Having friends over? If so, there’s no need to slave away in a hot kitchen when you could be enjoying their great company instead. Any of the aforementioned ideas are company-ready when you add just a few accoutrements. My favorite go-to summer appetizer is the antipasto platter. A pretty tray adorned with cured meats, cheeses, roasted and pickled peppers, and artichoke hearts, along with hummus and Crostini, creates a beautiful presentation – and there is not a pan in sight! Bruschetta, made with fresh tomatoes, garlic, and basil and served with pita chips or grilled bread, is like a burst of summer in every bite. Cold cucumber dip with crudités or a simple romesco dipping sauce for cold shrimp keeps everyone cool and happy.

SCRUMPTIOUS STARTERS
Start your meal with a cold soup like gazpacho or cucumber. You can begin (or end!) your meal with a delicious fruit soup like mango or strawberry. Get really creative and swirl two soups together, offered in margarita glasses. Papaya and raspberry soups offer a stunning visual and tasty arrangement. For something fun and whimsical, concoct a few different choices and present them in pitchers, allowing guests to help themselves or pass them in shot glasses around the patio for a delicious and different hors d’oeuvre.

DELECTABLE DESSERTS
For a really cool ending to your meal, slip your spoon into a refreshing granita served in an attractive glass. Or whip up a grown-up shake made from vanilla ice cream and Chambord, topped with raspberries and shaved white chocolate. Chocolate ice cream blended with Kahlua and topped with a Heath bar is sure to be a crowd favorite as well. Serve these tasty treats in tall parfait glasses with iced tea spoons. Keep it even simpler by serving a fruity selection of sorbets, garnished with the zest of your favorite citrus fruits and a couple of mint leaves.

With a little planning and creativity, your warm weather dinners can be fresh, delicious, and ready in no time. Summer is here to stay for awhile, so get out of the kitchen and enjoy it!

Stacey Moritz is co-owner of The Lemon Tree, located at 113 S. White St. in downtown Wake Forest (919-521-5806), a gift shop featuring handmade and locally designed items and custom embroidery. Stay tuned for the café set to open in summer 2010.

GRILLED CHICKEN SALAD WITH BERRIES AND GOAT CHEESE

INGREDIENTS
Red and green leaf lettuce, washed and dried (or your favorite blend of baby greens)
Grilled chicken, cubed
Red onion, thinly sliced
Fresh raspberries, strawberries, blackberries, and/or blueberries
Plain goat cheese
Coarsely chopped pecans, lightly toasted
Balsamic vinaigrette

DIRECTIONS
Top lettuce with grilled chicken, followed by red onion.

Lightly drizzle your favorite balsamic vinaigrette on top.

Sprinkle the assorted berries, followed by crumbled goat cheese over the top, and sprinkle with the toasted pecans.

If serving a crowd buffet style, use your prettiest glass salad bowl or large deep platter for the best presentation. If serving individually, I like to prepare each salad on the plate.