The Summertime Anytime Cookbook

Chapter 1 sunnydays Nothing says summer like a sunny day at the beach. And though a heavenly day of sunshine and warm sea breezes needs no embellishment, a delicious meal under a cloudless sky can't hurt. When the day heats up, the biggest decision becomes whether to enjoy lunch outside or in and, of course, what to eat for dessert. The recipes in this chapter make the dilemma a little easier. Light and satisfying even on the most scorching day, recipes such as Cucumber Gazpacho, Grilled Chicken Club Sandwich, and Raspberry--Coconut Bars are a breeze to prepare, mix and match, and transport. The only imperative of a sunny day is to savor each moment and each bite, for the one sure thing is that the weather, like our appetites, will be slightly different tomorrow. Melon Agua Fresca Strawberry Limeade Pomegranate Mojito Cucumber Gazpacho Salad of Bocconcini, Cucumber, Tomato, and Olives White Asparagus Salad with Blood Orange Vinaigrette Shutters Chopped Salad Seaside Slaw Seared Tuna Salad Nicoise with Green Beans, Olives, and Sherry Vinaigrette Pizza with Arugula, Plum Tomatoes, and Shaved Parmesan Grilled Chicken Club Sandwich Grilled Snapper Sandwich with Roasted Pepper Aioli on Focaccia Grilled Eggplant and Mozzarella Sandwich on Country Bread Dungeness Crab Cakes with Avocado Tartar Sauce Oven--Dried Tomato, Mozzarella, and Vegetable Skewers Lemon--Ginger Cookies Peanut--Butterscotch Crunch Bars Chocolate--Caramel Brownies Raspberry--Coconut Bars Iced Nougat with Honey and Figs melon agua fresca On a sweltering day, serve this traditional Mexican beverage over ice for an instant cool--down. Try using your favorite fruits, such as mango, pineapple, watermelon, honeydew, and peach in place of the melon. Frozen fruits will work just fine, too (defrost them first for a smoother consistency). For extra effervescence, use sparkling instead of flat water. You can even spike this refreshing beverage with a shot of your favorite liquor (try Midori melon liqueur, a fruit--flavored schnapps, or vodka). serves four 2 cups roughly chopped cantaloupe 1 tablespoon fresh lemon or lime juice 1D4 cup sugar, or more to taste Lime or lemon wedges, for garnish In a blender, combine 4 cups cold water with the cantaloupe and puree until smooth. Pour the mixture through a strainer into a pitcher or serving container. Add the lemon juice and sugar and stir until the sugar dissolves. Refrigerate for at least 2 hours or overnight. Serve in tall glasses (preferably chilled) with the lime or lemon wedges. Strawberry limeade One blistering day last summer, my kids decided they wanted to launch a lemonade stand. All we had in the house was a bag of limes and some frozen strawberries, so we flung them together in the blender and this drink was born. Not too sugary, not too tart, it's a simple way to taste summer all year 'round. serves six Juice of 12 limes, plus 1 lime, sliced, for garnish 1 (16--ounce) bag frozen strawberries 3D4 cup sugar Pour the lime juice into a blender. Add the strawberries and sugar and blend until smooth. Add 6 cups cold water and blend again until well mixed. Pour into glasses (preferably chilled) and garnish with the lime slices. pomegranate mojito This ruby red elixir was my drink of choice during all three of my pregnancies and is still my favorite virgin beverage-it's bubbly, thirst quenching, and full of those antioxidants that are so good for us. The combination of pomegranate, lime, and mint is stellar. You can find pomegranate syrup in many supermarkets, specialty stores, and online (see Source Guide). You might also try using pomegranate juice, which is not as concentrated in flavor but delicious as well. [read more]