What's in Season in Summer?
It's now summer (in the northern hemisphere) and our thoughts are turning to warm weather. The great chefs know that one of the secrets of cooking great meals is to serve fresh, in-season fruits and vegetables. In the northern hemisphere, most of what is currently in season is coming to us from local growers in our area.
Some of the fruits and vegetables that may now be in season where you live (assuming you live in the Northern Hemisphere) are:
Click on one of the above links for information and recipes.
Brew Burgers Serves about 4
For the sauce:
1/4 cup beer
1/4 cup prepared steak sauce
For the burgers:
1-1/2 pound ground beef
4 slices sweet onion
4 slices Swiss cheese
4 crusty white or whole wheat rolls, split lettuce
In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside (you could alternately heat ingredients on a stove top).
Lightly shape ground beef into four 3/4"-thick patties. Place patties and onion on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning.
Approximately 2 minutes before burgers are done, brush generously with sauce and top with cheese.
Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches and serve.
Note: Recipe of the National Cattlemen's Beef Association.
Shrimp Enchiladas Verde
hrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
1. Preheat oven to 425ºF. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2-1/2 minutes.
3. Spread ¼ cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Makes 8 servings.
Active Minutes: 20
Total: 45 minutes
To Make Ahead: Prepare through Step 2, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
Per Serving: 320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.
Nutrition Bonus: Fiber (28% daily value), Vitamin C (25% dv), Calcium (20% dv), Iron (20% dv).
Apple Pineapple Slaw
3 cups shredded cabbage
1 cup chopped canned pineapple, drained
1 cup diced apples
1 cup mini-marshmallows
1/2 cup chopped celery
1/2 cup mayonnaise
Line a salad bowl with whole leaves of lettuce. Combine cabbage, pineapple, diced apples, marshmallows, celery and mayonnaise in a mixing bowl until mayonnaise coats all ingredients. Transfer salad to lettuce-lined bowl. Toss apple slices in lemon juice and garnish the slaw with the apple slices.