So besides delicious fruit, my *favorite* part of summer produce is...fresh tomatoes! And mostly, I make them into tomato sandwiches.
Basic Tomato Sandwich:
Coat white bread with mayonnaise. Slice a tomato and arrange it on bread. Liberally apply salt and freshly ground pepper. Eat delicious sandwich! :D
Use Challah bread, Ciabatta bread, or even whole wheat pita bread instead of white rolls.
Use Miracle Whip rather than mayo. Basically, I figure whichever people prefer is what will be in their fridge ;).
Use a slice of mozzarella cheese instead of mayo, and add fresh basil. I guess this would be a caprese sandwich!
Add a fresh avocado instead of mayo. Salt the avocado as well as the tomato. Mmmmm, delicious reminders of Ethiopia! Not that fresh avocados grow around here, but they are in season...somewhere...at least. And this is the vegan variation to get around the egg in mayo and the milk in cheese.
On no account should the salt or pepper be neglected ;)
I am all in favor of quick, easy desserts with no baking in the summer time :) This one takes about 10 min. to prepare.
Buy a small angel food cake :P. Cut it into bite-sized chunks. Layer 1/2 of them in the bottom of a clear glass bowl. Rinse off fresh blueberries (1 pint should do it), and cover the layer of angel food cake. Juice half a lemon, and drizzle lemon juice over blueberries. Coat with half a small tub of Cool Whip. Repeat, and garnish with remaining fruit (or red raspberries, if you have those).
Like I said, very simple! Of course, one could make one's own angel food cake and whipped topping. Maybe I'll try that some time.
We had this all the time in Ethiopia. Of course, the Spanish volunteer made it, and it was delicious! I love it :)
Lots of variations exist and work for this. I made it tonight, and here's what I used:
5 fresh tomatoes, diced
1 1/2 cucumbers, peeled and diced
1 onion, diced
1 yellow pepper, diced
2 cloves garlic, minced
(vinegar) left that out this time
1 1/2 tsp sea salt
3/4 tsp freshly ground pepper
fresh basil, garnish
Put everything in a bowl. Attack it with an immersion blender until it resembles soup. Chill in fridge (even better overnight). Serve with bread.
Other recipes I've been making:
Baked Zucchini w/ Parmesan: http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/
Pickled Cucumbers: http://www.pauladeen.com/recipes/recipe_view/aunt_peggys_cucumber_tomato_and_onion_salad/
Another recipe with a zillion variations; when I lived with Austrians, it usually had pumpkin seed oil added to it - kurbiskernol! The trick is to squeeze out the cucumber slices before adding them so they'll absorb the vinegar.
Tabouleh is on the agenda for next week: http://mideastfood.about.com/od/soupssalads/r/taboulehrecipe.htm
I usually use cucumber in mine, and sometimes substitute couscous for wheat bulger (they're sort of the same). The prep is easy - just have to let the couscous sit for an hour in the fridge after adding hot water, then fluff with a fork. Just mix in all of the other chopped ingredients and then....eat :)
If anyone has any summer recipes they'd like to share, I'm all ears! :D