What’s your favorite healthy summer meal?
I have written before about one of the many banes of my existence: figuring out what to serve for dinner. In the summer, what with all the reduced wearing of clothes and all, it seems important to add a low calorie component to the equation.
Oh, and it also seems wise to think about the summer meal in a way that doesn’t require us to heat the oven to the “gates of hell” setting. (And what does the Barber family have planned for tonight? Pizza. Crank it up, Lucifer.)
You’ve GOT to have something to help me out here – family recipes… Epicurious finds… an enduring love affair with Mark Bittman?
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“I drink the 6-pack”… good enough for me…
I’m just making sure I don’t get dehydrated.
Bruce, you live in the Elm City now so when you think summer you should think: AMALFI. One of my favorites is Spaghetti ala Limone. Try this:
1 pound of spaghetti
3 big lemons
2 shots of limincello
1 tbsp butter
2 tbsp olive oil
1/4 cup shredded pargmagian cheese
1 tbsp riccota
heat btter and olive oil in pan, when pan gets hot add 1 shot of limoncello, do the other shot yourself. Then add zest of 3 lemons and lemon juice and simmer. Boil pasta al dente and add to lemon sauce, add cheese and dollop of riccota, salt and pepper and garnish w/ lemon slide. Serve w/ Arugula salad and a large glass of white wine.
Now THAT’S good eatin’. (And drinkin’.)
Yowza.
Just has a great summer lunch. Took a small zucchini, a small summer squash and a garlic clove, all thinly sliced. Add to a skillet in which you have melted a waltnut sized spoonfull of butter. Stir veggies till coated with butter. Add 1/4 cup of water and cover tightly, cook 10-15 min till veggies are soft. Add salt and pepper.
I like to kick back with a cold diet coke or O’Douls amber and down this chow.
I find that during the summer, dinner preparation starts to go later and later until I say “screw it I am having a vodka cranberry and calling it a day.”
Vodka and cranberry juice – that’s two “food groups” right there!