Stepping into the kitchen when the thermometers nearing triple digits is no one’s idea of a good time. Of course, a family’s got to eat. Lucky for you there’s a way to keep cool, keep your cool and get it all done without ever turning on the stove. In fact, there are plenty of ways to provide tons of flavor without fire. Here are some secrets to summertime’s simply scrumptious cuisine.
Slice it right: Foods taste different depending on the way you slice them. Many raw vegetables that are hardly palatable in thick chunks are perfect with just a drizzle of olive oil when sliced paper thin. Experiment with fennel, radishes and celery root and you’ll see the dramatic difference a sliver can make. Try our Grilled Scallops with Fennel Slaw and you’ll see how cool it is to be a cut above.
Do the salsa: It’s no coincidence that we’ve imported the idea of salsas–cool, fresh veggie sauces–from some of the hottest countries in the world. Look to fresh tomatoes and beyond for naturally fantastic flavor. Mangos, cucumbers, corn and California Ripe Olives are all scrumptious starting points. Here’s a Mango Olive Salsa and Avocado Olive Salsa to get you started
Make it juicy: Toss fish and seafood in lemon juice or another favorite acidic liquid. Season with a little salt and watch as it cooks before your very eyes. In Mexico they call this “ceviche”, we just call it delicious! Tender proteins like these need no heat, making them perfect warm weather fare. Up the flavor with fresh herbs, green onions, avocados or California Ripe Olives and you’ll be hooked on these fantastic fish dishes.
Just blend in: Soup doesn’t have to mean a simmering pot. Break out your immersion blender, food processor or upright blender and some summer fruits or vegetables and you’re in. Great choices? Try Heirloom tomatoes, cucumbers, avocados or cantaloupe. Mix with chicken broth, sour cream or plain yogurt depending on the day. This Yellow Tomato Gazpacho is the perfect remedy for a long hot day.
Hit the shelves: When you really want to steer clear of the stove, reach in the pantry for convenient pre-cooked staples. Tuna, canned beans and California Ripe Olives are excellent tossed in salads, cold pastas and grain dishes. Just grab a can opener, mix it up and head outside. Pre-cook some pasta in the cool of the morning and you can toss together this Fusilli with Herbed Mozzarella Olives in a snap. With dishes like these the time is always ripe for a no-cook meal.
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