What's for dinner in the summer?
 

I thought it would be fun to see what people are doing with warm weather eating.

Thursday night was a zucchini feta frittata with fresh dill.

Last night I made a fabulous saute of fresh chard, lots of garlic, cannelini beans, a squeeze of lemon juice, and a sliced tomato tossed in at the last minute. I served it over raw zucchini spirals with a small handful of rf cheese (definitely would have been pasta in the old days).

Tonight we are having a Mexican broccoli & black bean salad and veggie burgers.

My grill is finicky and I'm trying to get it working properly. For now it's just meals that don't take long to heat.

Have to admit... During the summer, I buy things to go on the grill. It's too hot to use the oven for sure! Tonight, we're having pork chops and zucchini on the grill and three bean salad. Yum!

Where I live, it's summer most of the year. It's also Air Conditioning most of the year, so I'm ok using the oven or the grill year round. In the heat, though, lighter meals are more appealing. There are few days year round when a stew or other hearty dish doesn't seem like it would sit heavily.

That being said, a big piece of roasted/baked lean meat is great. It means you can have cooked slices of something cold for future meals with little effort. Or have it as toppings on a big salad.
Grilled chicken breast, London Broil, beef or pork loin, steak, lean pork chops, are great for salads or served originally hot with two side veggies, especially if one is cold.
Shish-ka-bob with lots of veggies.
Veggies grilled in slabs (eggplant sliced, half peppers, zucchini or yellow squash sliced lengthwise, onion slices, tomatoes sliced in half, thirds or quarters), sprayed with olive oil, seasoned lightly and grilled until they soften and have grill marks. Mmmmm.
Leftover veggies, chilled, on top of salad greens, with leftover cold meat, a couple olives, some feta cheese, mmm.
Pre-cooked shrimp, thawed in running water, dusted with Old Bay Seasoning on top of salad.
Quick stir fry with fresh vegetables, leftover meat or thawed shrimp, ginger, soy sauce & garlic.
Tuna or chicken salad with light mayo, little mayo, or made with an olive oil based dressing.
Take your whole grain (couscous, brown rice, whole wheat pasta), cook it ahead of time and chill it. Stir in several chopped vegetables and an oil based dressing and you have a tasty side dish.
Yogurt with chopped cucumbers, let site for the flavors to blend makes a nice dressing. Look for raita recipes.

Next time you buy fresh herbs, for about the same price you can buy the plant (in my grocery anyway). Plant it in the ground near your grill, or several herbs in a large pot - even on an apartment balcony. Then use snips of fresh basil with halved cherry or grape tomatoes and shredded mozzarella with a touch of olive oil. Add mint to your raita or iced tea.
Use raw cabbage in your salads. Raw it can be spicy.
You can microwave a wedge of fresh cabbage for a minute or so and have a sweet side dish.

:sunny:

I'm going to try the Ezekial pasta for the first time tonight. I'll add a little olive oil, garlic, fresh basil, tomatoes, feta and black olives.ETA-and pine nuts. For added protein I have precooked chicken slices. I bought raw organic chicken from Costco and cooked it all at once for use later.

Of course, a huge fresh salad which is all my organic greens from the CSA. I bulk it up with cabbage, cauliflower, zucchini, and cucumber.

I was thinking of you, Cyndi. I would like to make my own dehydrated soup mix. I'd like to do a vegie combo, and a bean mix, but haven't had inspiration regarding the spices yet.

Grilled anything with veggies done the same way. I also do 3-bean salad, tabbouleh, couscous salads and cacik or gazpacho....simple and quick and prepped in the cool of the morning.

Ruth... Please share your gazpacho recipe. I had a cold tomato/basil soup years ago and still remember how wonderful and fresh it was.

I grilled shrimp marinated with lime juice and then chilled them and mixed them with mango and cilantro. Not bad but it needs some veggies. I love the idea of 3 bean salad. I'll have to make that this week.

Chelby - if you like avocado I have a really tasty avocado gazpacho recipe I'll dig it out and post it

I would love to have the avocado recipe!
and what is the spiral zucchini idea?

I would love the 3 bean recipe also.I am assuming its just beans, oil and vinegar.And maybe onion.Am I missing anything.Do you add splenda?

Rikki - It's a raw foods thing that Cat recommended. It makes spirals out of raw veggies. I think it will also be good for sweet potato fries and salads. Right now I'm obsessed with the zucchini "noodles" though. I can't believe how perfect they are in the summer. I didn't heat them at all but next time will try a very quick saute in olive oil spray just for comparison. I have this one: http://world-cuisine.com/store/index...7331-pA4982799 but there are quite a few variations.

harrismm - I don't use sweetener in my bean salad, though I know a lot of people do. I use seasoned wine vinegar, lots of oregano, and a little EVOO. I mix whatever beans I have around, sweet onion, sometimes a little green pepper or celery. I'm a flexible cook ;)

My new favorite easy salad is one my Mom makes every time I visit (since I started SBD anyway!). It's just raw broccoli & cauliflower, sweet onion, & halved grape tomatoes with a good Italian dressing. I prefer her homemade dressing but any acceptable bottled dressing would work. Let it marinade a few hours or overnight. We go through several bowls when I visit.

Chelby - A couple of cold soup recipes from my favorite cook book author: http://vegkitchen.com/recipes/cold-soups.htm I'm going to try that bean recipe this week.

I'll get that avocado gazpacho recipe up as soon as I'm awake enough to read it ;)

Harris, I do use a little Splenda in my 3 bean salad. Yesterday, I used a little lemon herb seasoning. It was really good.

Cyndi, I would love the avocado soup recipe. Yum!

3 bean salad, 7 - layer salad, salade nicoise, tuna couscous salad - we like cold stuff in the summer, or anything grilled.

:sunny:
Mmm.....everything sounds good and healthy. Schmoodle, what are your 7 layers?

I'm looking for a SB cole slaw. I'm having cravings.

Tonight, we have the oven on. Cooking everything at once. Baked chix and turkey/buffalo meatloaf for our picnic tomorrow, ezekial pizza for dinner and sweet potato salad, also for our road trip picnic.

we had beef fajitas - i just has the steak and fixings no wrap.
Cole slaw sounds so good. Is there a recipe for SB cole slaw.
take care
Sophie

We had komatsuna with a tahini, soy & lemon sauce. I always want more of the sauce but not more of the tahini so I mixed some chick peas in with the food processor. It was perfect - lots of sauce without lots of fat. Yum. Veggie burgers on the side. Since starting SB it's all about the veggies first. We ate two large bunches of greens with a burger each.

http://www.3fatchicks.com/forum/showthread.php?t=48876 is a really good recipe for Overnight Slaw. There is also a South Beach Cole Slaw recipe from the Quick and Easy cookbook. Often I combine the two.

Lexxis, it depends on what I have on hand, and it's not always exactly 7 layers. Usually though it's some variation of, lettuce, then sliced onion, bell pepper, celery, fresh garden peas (raw or lightly steamed), chopped hardboiled egg, lowfat grated cheese, and crumbled turkey bacon on top. It's a classic Southern pot luck recipe, and usually it's topped with a cup of mayo mixed with 1/2 cup sugar, but I skip that part and just dress with whatever.

Grilled Sausage and Peppers PAsta for DH soo good!

Sauteed vidalia onions and squash with shrimp and a caprese salad. Fruit for dessert! I found a sugar free "mix" in strawberry flavor to mix with creme cheese..going to mix it with greek yogurt instead to put on top of the fruit.

Yesterday we had two- bean and vegetable burritos.

Tonight we are having crust-less quiche. I got the recipe from a friend, but haven't tried it yet. Its one of those recipes where you can add whatever you have on hand or leftover.

Tonight it will be oven-roasted veggies over artichoke pasta, thanks to Cottage. I'll have strawberries and yogurt to round off the meal.

Last night we had grilled flank steak and sauteed zukes. I have a feeling we'll be eating LOTS of zukes this summer. I don't mind, they're so yummy. DH and kids had a baguette with it and some French cheeses for after.

I have no ideas for tonight, and I really need to get to the store and to the creamery.

Tonight I'm making a saute of Gimme Lean, peppers, mushrooms, eggplant (the last of last year's dehydrated eggplant), onions & tomatoes over zucchini spirals. I'm addicted to the spiral thing. For lunch I made a very quick saute of zuke spirals with red beans in lots of garlic and a little evoo. It's my new favorite kitchen toy :)P

Cyndi, Mmmm..are some of the Gimme Lean products better than others? I checked out your spiral unit. I have one that does apples and potatoes but yours is very nice and high tech.
Me, I'm going to make a healthy Carrot Cake for tomorrows dessert. Haven't located a recipe yet, but I will. Haven't planned the main course yet-but its on the grill for sure.
Tonight, is special. We're headed to our favorite local spot. It's king crab night, AYCE, but I just taste the crab as my favorite is the peeler shrimp with a large salad and vegies. It's so nice when you can stay OP and have a spectacular dinner out.

We prefer the sausage flavor. It also has better carb numbers which matter around here (DP is diabetic). Mostly I just like the taste :) I have been really craving carrot cake. I was going to get a piece for my birthday and discovered the Co-op changed bakeries and no longer had the really good, dense carrot cake with cream cheese frosting. I've been feeling cheated ever since ;) Will you sahre the recipe if it's good?

We've been working in the yard and garden all afternoon, so it's just going to be a simple supper tonight. I bought some wonderful cheeses at a cheese factory Ruth took me to (spent a small fortune there, too), so I'm having melted goat feta cheese with avocado and tomato on whole grain artisan bread with a spinach and red onion salad.

How did you like that pasta dish, Ruth? Did you chop avocado over it just before eating it?

I grilled some catfish with some herbs from the garden, then put leftover sauteed shrimp/onions/squash from other night on top. And of course, more tomatoes with garden basil and fresh mozzarela! We'll probably be eating tomatoes every night while we can still get the great ones.

hehe, I read that as some catfish from the garden. I know it hasn't been that wet in LA :rofl:

Doing the pasta dish tonight, Cottage, plus a green salad. Last night I did veggies, Triscuits and hummus as I was pooped. It'll be strawberries and yogurt for dessert.

Cyndi, it's so dry here (no rain to speak of since May)...Honey, if that fish was in the garden it would be jerky!.ewwwwwwwww!!!!!

Good summertime fud...
 

Hey CyndiM--Im the new guy on the block. A wee--little girl in my neighborhood calls food---fud /so I picked it up from her. On thursday I saw lots of people coming out of a grocery store with watermelons hand-n-hand---so I bet I could guess what they were thinking. My grill needs to be repaired and Im not in the mood for that so my meal will have to be inside. Im on a diet sort of created by me and at first I didnt think I could do it but--4weeks later I dont miss the beef; the cookies; the chips or the mayo. Giving up dairy too. I did learn this week they make cottage cheese out of soy now / so I have to find it now/always a hassle but I will get it. What I did in the beginning was write down anything with protein that I ate /how much a person needs depends on there physical size. So we are all different/ no chart. Today I started adding to the list calories. I have to learn as I go along. Tonight Im having cod fish; Cannellini Beans; & zucchini; sounds good to me. Ever try whole wheat pasta? I read some of the spinach pastas arent ---100% spinach made. Anyway--Have A Very Good Day----thomas

:welcome: to 3FC, Thomas. "Fud"! Cute! Thanks for the giggle.

You have posted in the South Beach Forum and it doesn't sound as if you are following that plan. Check out the rest of the Forum and you may find a place where you fit in. Perhaps Calorie Counters?

:sunny:

Tonight is Teriyaki halibut on the grill, cole slaw, "chinese style" green beans and WW carrot cake.

Cyndi, I haven't tried this GB recipe before but it looks very similar to ones we used to eat in Hong Kong. I will add a T of salted black beans because I have them. Avaliable only in an oriental store, as far as I know. The recipe suggests boiling the beans first, but I'm just going to add them raw after sauteeing the garlic mix since I like them crunchy.

Chinese style Green Beans
1 pound fresh green beans ,1 tablespoons scallions, chopped,4 cloves garlic, chopped,6 thin ginger slices , sesame oil to taste, agave for a touch of sweet,2 tablespoons soy sauce(I use Bronners), a bit of water to sauce it up.
Boil beans 3 minutes. Drain and plunge into cold water. Drain. Saute scallions, garlic and ginger in hot oil for 1 minute. Add agave and soy sauce, stir for a moment. Add beans and water. Reduce heat and stir-fry until beans are to your desired crunchiness. ETA-Think I'll cover the pan at the end to let the beans steam a bit

Carrot Cake
1 1/2 c grated carrot, 1 1/2 c grated zucchini, 1/2 c chopped nuts
Blend 3/4 c agave, 3 lg eggs, 1/2 c oil, 1 c plain yogurt, 1 t vanilla
mix, then add to liquids:
2 c WW flour, 2 t baking soda, 1/2 t bak powder, and spices (I have a pumpkin pie spice from Spice Hunter) or 2 t cinnamon and 2 t allspice.
Blend carrot/nut mix to batter and bake at 350 for 35 min.

Since I bake at very high altitude (7500 ft), I encourage you to watch your cake carefully and adjust your baking time accordingly. I make mine in a 9x12 but would work in 2 9" rounds.

Frosting: 1 8 oz pkg rf cream cheese, or neufatchel. Blend and add agave to sweeten and a little vanilla extract. I used ff cc and wasn't thrilled at the taste by itself, but once on the cake it was fine. The cake moistened after sitting overnight.

Hey! How about posting the recipes in the Recipe Section as well? I'd hate to lose them when this thread ages off.

Dinner tonight? :rofl: Roast turkey with gravy and dressing, ham, mashed potatoes, cole slaw, mixed vegetables, rolls, mixed sweet pickles, baked beans and an assortment of home made pies! Real FOOD PORN! :rofl:

I think I'll come home after we clean up and do a tofu and veggie stir-fry.

The Island Cousins are coming for an early lunch today - veggie dogs (don't tell them!), raw veggies and strawberries with ice cream for those that indulge.

Ruth

Dinner sounds like a gut bomb! :bomb: Glad to hear your going to stir fry. I guess I will branch out and post a few recipes on the recipe thread. Think I'll try the green beans first.

Debbie, your carrot cake recipe sounds very similar to mine. I always add zucchini to mine, too. :) I make a frosting with SF instant cheesecake pudding, FF Cool Whip and LF cream cheese. Thanks for sharing your recipes with us.

Ruth, I'll be thinking of you, sitting down to that big turkey feast this afternoon. :)

Jake is grilling hamburgers on the BBQ for any carnivores that show up for supper, and I'm having felafel with raita and a Greek pasta salad. Dessert is food porn - leftover blueberry cobbler and maybe an ice cream cake for the birthday boy if they come over.

Hoo-ey do I ever have to get myself back on track after this past vacation week!

I knew this would happen - we are having stroganoff with chicken seitan and mushrooms over spiraled zucchini. It's cool enough to make a loaf of whole grain bread too.