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The Cookstr Weekly: Cool Off! Refreshing Recipes to Round Out Summertime

August 24, 2012

As the last few weeks of summer persist, and our air conditioners and sandals are showing signs of wear, turn to refreshing dishes that satisfy. Citrus fruits work well in both sweet and savory dishes, while basil and ginger add exhilarating notes to grilled dishes and salads. Look also to Vietnamese, Thai and Indian cuisines for inspiration: they have mastered the balance of spicy and cooling elements that can be spot-hitting in hot weather. Jamie Oliver’s recipe for Chargrilled Marinated Vegetables makes a light summer meal on its own. Toss blackened bell peppers, eggplant, zucchini, fennel and baby leeks with fresh basil oil. Serve with mozzarella and crusty bread at room temperature for a memorable antipasto supper.

More Refreshing Recipes from Cookstr:

Chefs’ Tips & Tricks: Barbecued Salmon with Pickled Cucumber 

“Salmon is the red meat of the fish world, able to handle the kind of hearty preparations you’d usually reserve for chicken or steak. Take barbecue sauce, for example. Put it on fillet of sole, and the fish’s flavor is smothered under the sauce’s acid, heat, and sugar. Put it on salmon, as I have here, and the sharp sauce provides a welcome counterbalance to the salmon’s richness, and the pickled cucumbers add some refreshing crunch.

A note of caution: Before you use a store-bought barbecue sauce in this recipe, check the label to make sure that it doesn’t have a ton of sugar in it. A sweet barbecue sauce (and many of the store-bought brands are very sweet) would make this dish too heavy.” – Sara Moulton

While you’re getting in the final hot dogs and hamburgers of the season, don’t forget to roll out some pizza dough for a smoky, savory treat. This pizza focuses on the earthy flavors of wild mushrooms, warmed by Camembert, thyme and roasted garlic – just right to usher you into autumn.

 

“This pizza is a mushroom lover’s dream and showcases them with an accent of garlic and cognac, because, in the world according to Elizabeth, less is more. …The delicate, earthy tones of the mushroom medley are a natural for the barn-yardy aromas (and that’s a good thing!) of a red burgundy.”  

– Elizabeth Karmel and Bob Blumer

2 Comments leave one →
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