It's all in the lack of planning

If you look at the last few recipe ideas and the two that follow here, you'll note that a lot the ingredients over lap or are used in different ways. There is a method to this. All of these ideas can be meals for a few days in row after a big trip to the grocery or market. No one likes to have to shop everyday (well, there are some of us!), so planning out a couple days in advance really helps. There is no need to for specific recipes to plan for, just pick up a bunch of the fruits, veggies and meats that you love. Have a couple ideas of what sounds good. Take a look at the weather before shopping. If it's going to be sunny and hot, you might want grab grillable goodies for some outdoor cooking and a couple melons in case cookies and cake don't sound good. If rain is in your forecast, grab some things you might want around if you want to make a soup. Maybe a can of strained tomatoes or a pint of cream to finish a soup. You'd hate to have to run to the store when it's raining tomorrow. And if you don't use the cream in soup, whip it for strawberry shortcake the next day. No harm no foul

Having a nice base panty of dried spices, olive oil, different vinegars, canned goods and grains allow you to go with the flow of what's in season or what the weather's like. I like to have red wine, balsamic and rice wine vinegars around. Canned corn can always find it's way into a meal year round. Same with a can of stewed or diced tomatoes. I always have dried chili flake, black peppercorns and bay leaf. It's also nice to have some rice, pasta or corn meal around. I like to have a box of Jiffy Corn Bread mix. You can used it for a quick side or for frying veggies or fish. Cost a buck or two and holds indefinetly.

It's always a good idea to have a second idea on the ingredients you buy. Food is expensive, no use throwing away something that has a second use. That half loaf of baguette makes great croutons for a salad. Little extra yogurt sauce? Drizzle a little on your eggs benedict as a Greek "hollandaise" substitute. Hot Day? Puree those cucumbers with some of the mint from your garden and that melon you bought for a little summer soup or even a fruity pre-bar-b-que cocktail. Rainy Northwestern Summer night? Stay in and make pita-pizzas with all your leftovers.



These are Pita Pizzas. I just have some whole wheat pita breads that I brushed with a little olive oil where the crust would be. Use can find a huge selection of pre-made pizza sauce near the canned tomatoes and pasta sauces. You can put whatever toppings you feel like. One of these has some shredded mozzarella and fresh feta on top of spicy italian sausage, arugula and diced peaches. It's an interesting combination of salty, spicy and sweet. The other is a supreme pizza with shredded and fresh Mozzarella and Feta on top of marinated artichoke hearts, arugula, roasted red pepper, tomatoes and spicy sausage with a little pinch of chili flake for heat. The pita bread crisps up nicely in a 400 degree oven. Bake them on a non-stick sheet tray until the crust turns barely brown and the cheeses start to melt.

More Summer Food: Quick Salad Ideas

Here's a couple quick simple salad/appetizers ideas with summer produce:

Carprese Salad with Heirloom Tomatoes, arugula, Mozzarella cheese and Basil:




For the vinagrette, add 1 part aged Basalmic Vin to 2 parts extra virgin olive oil. Whisk in a small amount of whole grain mustard for some complexity and depth. Season with salt and black pepper.

I like to place a nice bed of arugula on the plate to display the Tomatoes and cheese. A chiffonade of basil on top brings it all together.

To get the maximum flavor out of the tomatoes, season the wedges with a little salt and leave at room temp for 10-15 minutes before assembling the salad.

Summer Vegtable Pasta Salad




I like to use traditional rattatouie veggies for this dish. Eggplant, zucchini, squash, red pepper and onion. Saute all the veg in extra virgin olive oil with just a pinch of red pepper flake for a little spice kick. The trick to getting the consistencies right it to either sauté everything seperately or two add in ingredients in the order they cook. Start by sweating the onions, then the peppers, egglant, squash and zucchini. If you sauté the veggies seperately, under-cook them a bit and reheat them all together to get the flavors to become one.

Add all the veggies to some warm pasta noodles and toss with a little splash of balsamic and pinch of fresh herbs. Mint and Basil are good for these veggies.

Enjoy!!!

It's Summer and I'm cooking: Lamb and Chicken Pijitas

The temperature is right for clean, health, flavorful summertime cooking. Whenever the hot months role around, it always puts me in the mood for bright mediteranean food. A trip to the market will reveal sweet tomatoes, glorious stone fruit, fresh cucumbers and of course an abundance of deep green herbs. Since so many people like to keep it on the lighter side when the mercury rises, here are some hot food with cool flavor ideas.

Seeing nice cucumbers and dill in grocery aisle makes me think lamb. Most people associate lamb with over-cooked meals at home and mint jelly. Lamb can be on the lighter side if done right. Lamb's flavor, to me, is less "meaty" and more diverse. Chicken is also a good stand-by for summer. Why not both? There's no rule that says one meat per dinner! Goes great for what I call Lamb and Chicken "Pijitas." Tender pieces of meat like mexican fajitas, but with a mediteranean twist on the garnish and served with toasted Pita bread instead of tortillas.

Start with a quick yogurt-dill sauce. This can be done with fat-free yogurt for a dieters delight. Place one cup plain yogurt in a bowl. Add in a dallop of mayo for a thicker spreadable sauce. Add in small pinches of ground cumin, ground corriander and ground fennel seed. You can use the pre-ground that you find in the spice aisle. For a bit more complex flavor, toast whole cumin, corriander and fennel in a pan then grind the spices with a mortal and pestal. This really brings out the essential oils in the spices. Next, add in a mix of finely chopped Dill, Mint and Basil. Omitting or adding anything won't make or break it. Even lavender or fennel top could add an interesting twist. Squeeze the juice of half an orange in the yogurt. Work it until it's nice and encorporated.

You can take this sauce and thin it out with a bit more lemon and orange juice to use as a marinade on the lamb and chicken. it makes for a very subtle herb touch to the meat.

The "Pico de Gallo" of the pijitas also has a greek feel. Dice up a couple heirloom tomatoes, half of one cucumber and add in half as much halved red grapes. If stone fruit are good in your market, you can add in diced plum and peach to the salad. Add in a pich of chopped Dill. Work in salt and pepper along with a squeeze of lemon and orange juice and a quick splash of red wine vinegar for some bite and some extra virgin olive oil to bring it all together. It's best to make this first and let it stand at room temp while you cook. it helps 'marry' the flavors a little.

Sauté up the lamb and chicken and serve with the yogurt sauce and some fresh Feta cheese crumbles!