It is so hot! 100 F. What do you eat on such hot days? Do you eat hot foods? or only salads? or what?

Question

wow! so many good answers! hard to pick a favorite. if you use recipes from other sources then please give credit to the source. all of these recipes will help tide me over the summer dog days (July 15 - Aug 15) with some good old stand-bys and some new and interesting summer dishes.

Answer 1

A lot of salads....

Tuscan Tuna Salad with White Beans
Serves 2


If you can locate some the best canned tuna is packed in olive oil and comes from Spain or Italy. Your regular canned tuna will work but it won't be quite as special.

1 14-oz can cannellini beans, rinsed and drained
3 Tbsp sliced sun-dried tomatoes
1/4 cup coarsely chopped, pitted (of course!) kalamata olives
1 4-oz can tuna in olive oil, drained and broken into chunks
1 Tbsp chopped green onion
2 Tbsp white or red balsamic balsamic vinegar
2 Tbsp extra-virgin olive oil
Ground black pepper
1/4 cup julienned fresh basil



In large bowl, gently mix beans, tomatoes, olives, tuna and green onions. Stir vinegar and oil together & add. Mix gently but well adding pepper to taste; stir in basil and it's ready to serve to your lucky eaters.



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Spinach with Blue Cheese & Pecans
Serves 6

You’ve probably noticed that I don’t push “healthy” recipes but I don’t avoid them. Spinach is big on folate and the nuts are said to lower ldl’s. Can I help it if something this tasty is also good for you?


2 Tbsp extra-virgin olive oil
1 medium red onion (about 8 oz),halved and thinly sliced
1 & 1/4 lb baby spinach
2 Tbsp balsamic or sherry vinegar
1/2 cup pecans, coarsely chopped
1/4 cup crumbled blue cheese


Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.

Add vinegar to skillet, and heat just about 5 seconds and drizzle over spinach and onion. Sprinkle with pecans and blue cheese. Gently toss. Serve immediately.

Here’s to your good health.


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Goat Cheese & Walnut Arugula Salad
Serves 4

What’s not to love? Just look at these ingredients.


Dressing:

1 Tbsp chopped shallots
1/2 Tbsp chopped garlic
1 Tbsp tomato paste
1/2 C. sun-dried tomatoes
1/4 C. sherry vinegar
1 Tbsp Dijon mustard
1 C. canola oil


Salad

3 bunches arugula
1 head radicchio
2 heads endive
1/2 C. toasted walnuts
1/2 C. dried cherries
2 Ib. crumbled goat cheese

I For Dressing: Mix the first 6 ingredients in a food processor. When well blended, begin to slowly add the oil into mixture while food processor is running, blending well. Strain mixture & set aside.

For Salad: Combine all ingredients and drizzle with salad dressing. So quick. So good.



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Tomato & Cucumber Salad
Serves 4

Not a very catchy title but those are the main ingredients so why not? But when you add the rest it’s really special. (how about Mato & Cuke Special? N-a-a-a.)


1 cucumber, halved, seeded, and cut into 1-inch pieces
3 cups Italian plum tomatoes, quartered
1/4 cup chopped red onion
3 Tbsp chopped fresh Italian parsley
1 Tbsp finely chopped green pepper
1/4 cup fresh lemon juice
3 Tbsp olive oil

Mix the cucumber, tomatoes, onion, parsley, and pepper together . Toss with the lemon juice and olive oil. Let sit for 15 minutes before serving so the flavors can blend a bit. Add salt to taste, if you must.



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Spinach-Endive Salad
Serves 6

Awww, don't fret about a few bacon drippings - sounds better than "grease", doesn't it? However, if you're really fighting those LDL's, reserve some spinach, endive & onion without the bacon business.

4 bacon slices
1/4 cup balsamic vinegar
4 teaspoons Dijon mustard
1/2 cup crumbled blue cheese (optional)
1/4 medium-size red onion, thinly sliced
2 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (10-ounce) package fresh baby spinach
1 head Belgian endive, cut into 8 slices lengthwise
Crumbled blue cheese (optional)


Fry bacon in a large skillet until crisp, remove and drain on paper towels, reserving about 1/4 cup drippings in skillet. Crumble bacon, and set aside.

Combine vinegar, mustard, and, if desired, 1/2 cup crumbled blue cheese, stirring until mixture is smooth. Set aside.

Saute the onion in the drippings for a few minutes, then add vinegar mixture and over medium heat, stir to coat.

Add bacon, parsley, spinach, endive, salt, and pepper. Toss in skillet just until combined. Serve immediately.

Pass additional crumbled blue cheese for those who know how to top a salad.



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Chicken Waldorf With Flaxseed-Oil Dressing
Serves 4

Here's a quickie for the health-prone - apples, cranberries, nuts and (mm-m-m-m) flaxseed oil.


1/2 cup walnuts
2 Tbsp olive oil
2 Tbsp flaxseed oil
3 Tbsp cider vinegar
1 tsp honey
Coarse salt and pepper to taste 2 Granny Smith apples cored and cut into 1/4-inch wedges
1/2 cup dried cranberries
2 ribs eatery, thinly sliced
1/4 small red onion, finely chopped
3 cups thickly shredded cooked chicken

Preheat the oven to 350°. Toast the walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside.

While the nuts are roasting, in a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and two tablespoons of water. Season to taste with salt and pepper.

Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates. Top with walnuts. Find out how good something this healthful can taste.


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North Shore Chicken Salad
Serves 4

This is wonderful chicken salad but not the kind you spread. This is hardy food, the kind your family and/or guests can't get enough of. But be firm - one salad per customer.


Vinaigrette:

1 clove garlic, minced
2 Tbsp plus 1 & 1/2 tsp extra-virgin olive oil
1 tablespoon plus 1 & 1/2 tsp wine vinegar



1 tablespoon walnut or pumpkin seed oil
1 teaspoon dried herbes de Provence
1 tsp fresh lemon juice
1/4 tsp salt
Freshly ground black pepper


Salad:

2 cups coarsely chopped skinless roasted chicken (leftover or deli-purchased)
1 ripe mango, peeled, pitted, and diced
6 cups torn mixed greens
1 avocado


To make vinaigrette, whisk together garlic, vegetable oil, vinegar, walnut oil, herbes de Provence, lemon juice, salt, and pepper to taste in a small bowl.

To make salad, toss together chicken and mango in a large bowl. Add all but 2 tablespoons vinaigrette to chicken mixture. Toss well. Taste and adjust seasoning.

Add remaining vinaigrette to chilled greens. Toss until coated. Taste and adjust seasoning.

Peel, pit, and dice avocado. Divide greens among 4 chilled plates. Mound chicken salad on each. Garnish with the avocado.

Oh, boy!



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Basil, Bean and Tomato Salad
Serves 4

Instead of using mixed beans feel free to just use your favorite single bean with this recipe. Or if you have a favorite married bean use that.



1/2 Cup fresh basil leaves
3/4 lb. cherry tomatoes, halved
1 14 oz. can mixed beans
Salt & Pepper


Reserve the smallest basil leaves for garnish. Tear the rest into pieces and heat them in a saute pan for a minute or so in the oil.

In a hurry? During that minute open the beans and put them with the halved tomatoes in a bowl.

When the leaves are just starting to darken add them and the oil to the beans and tomates, stir them around and let them marinate for 20 minutes or so. In a REALLY BIG HURRY? Even without marinating this sallad will taste great.

Before serving add the uncooked basil leaves and with 5 minutes of work and 20 minutes of relaxing (or preparing one of our super-fast main dishes) you've made a really special opener for your meal.

Tomato & Cilantro Salad
Serves 4


A tasty salad with a knockout look in a flash.



4 Firm ripe medium-sized tomatoes
1/2 Cup cilantro, finely chopped
1 Clove garlic, minced
1/2 tsp. sugar
1/4 Cup olive oil
1 Tbsp. wine or tarragon vinegar
1 Tbsp. Dijon mustard (optional)
Salt & pepper



Slice stem end from tomatoes. Make vertical slices 1/2 inch apart, NOT cutting all the way through. Stuff finely chopped cilantro(use your mini-processor briefly) between each slice.

Place tomatoes in a shallow serving dish.

Combine the other ingredients, mixing well and pour over the tomatoes. Garnish with cilantro leaves. Serve at room termperature.



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Parisian Salad
Serves 2 (double for 4)

A very simple, very attractive salad which should come together in a few minutes.




8 Slices tomato
8 Slices cucumber
8 Slices hard-boiled egg
4 Olives
1 Tbsp. parsley, finely minced
Vinaigrette dressing


Deal out the slices and the olives evenly (you know, like on Texas Hold 'em) on two salad plates arranging in the way you feel is most attractive - have fun!

Dribble (that's a little sloppier than "drizzling") the dressing over your finished product and serve.



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Spuds & Cluckers
Serves 6

This is a great warm weather combo. The chicken is from the supermarket rotisserie or if you have one of those machines you see on Sunday morning tv spin your own while you're relaxing after a busy day.



1 Rotisserie chicken (herbed, barbecued - your pick)
1 lb.Small new potatoes (halved) or little red b-size (whole)
1/4 cup olive oil
2 Tbsp tarragon vinegar
1 tsp French mustard (Optional)
2 Tbsp chives or parsley, chopped


IMPORTANT POINT! When cooking quick, plan a little. In this case, start the potatoes to boiling first thing since that determines how quick you’ll put this dish on the table.

While they are boiling cut good-sized chunks of meat from the bird and place them in a serving bowl to await the spuds and dressing.

To create the dressing combine the remaining ingredients in a shaker and - that’s right - shake.

When the potatoes are done add them to the chicken, pour on the dressing, give them a quick stir and your main dish is ready.

While waiting for the potatoes you also had time to microwave some string beans and open a can of cranberry sauce so you’re ready to enjoy a relaxing and nourishing dinner - and it was quick & easy, wasn’t it?



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Raisin & Broccoli Salad
Serves 6

This is another quickie that can be served immediately or stored in the fridge for later.


1/2 Cup mayo or another dressing
1 Tbsp. sugar
2 Tbsp. cider vinegar
3 Cups (1/2 lb.) broccoli flowerets
1/3 cup raisins
1/4 Cup shredded cheddar cheese
4 slices bacon, crip & crumbled
2 Tbsp. chopped red onion



Mix the sugar, vinegar & mayo in a large bowl. Add the remaining items, mix em up and it's a salad!

Personal tastes: I'd soak the raisins for 15 or 20 minutes to soften them and I'd saute the onion for a couple minutes in the hot grease after you crisp up the bacon. Um-m-m-m, good.




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Waldorf Salad
Serves 4

You might think that being named after a $300+ per night hotel this salad would have expensive ingredients, wouldn't you?

Well, this salad for four should come in at about two bucks. I don't think you can get a glass of tap water for that at the Waldorf.





1/2 Cup mayo or other dressing
1 Tbsp. lemon juice
1 Tbsp. milk
2 Medium eating apples, chopped (2 cups)
3 Ribs of crisp celery, chopped (1 cup)
1/3 Cup walnuts, chopped coarsely
Several lettuce leaves (bibb, leaf or Boston).

Mix the mayo or dressing, lemon juice and milk in a salad bowl.

Since you don't want to chop the items too finely, I'd use a chef's or good paring knife to do the chopping here. You really want bite sized pieces of the apple and celery and the walnut pieces should not be tiny.

Stir in the remaining ingredients and serve on or next to seveal lettuce leaves - on plates, of course. But you knew that.

Answer 2

during the summer your body sweats alot therefore u need to eat foods with lots of water in them, such as watermelon, salads and fruits.Also your body craves during the summer crunchy things this delicious eat ahead dessert recipe combines both things cruncky and crisp yet fruity using orange sherbet and vanilla ice cream on an unusual cookie crust that is cooked over medium heat and then pressed into a pan instead of being baked.
INGREDIENTS:
1/2 cup butter
1 cup flour
1/4 cup sugar
1/2 cup coconut
1/3 cup chopped walnuts
3 cups orange sherbet, softened
3 cups vanilla ice cream, softened
PREPARATION:
In a heavy skillet, melt butter and stir in flour, sugar and coconut. Cook over medium heat for 4-5 minutes until mixture is a medium golden brown. Make sure you stir constantly while the mixture is cooking.

Answer 3

Even though I don't like to cook when it's this hot, I do anyway. I don't make anything special...the same recipes I normally cook. We normally order pizza every other Friday...not because of the heat, but because I don't feel like cooking one more time after doing it all week. :)

When it gets this hot, I try to avoid cooking in the oven...everything I make is cooked on the stove top. It still heats up the kitchen, but boiling something doesn't make it as hot as heating the oven to 375 for 45 minutes, you know?

Answer 4

Some ppl, especially in the south, rely on the earth's hot climate to provide the fruits (foods) of the season... some ppl do not eat much meat in the winter because they say it is too heavy for them... in the hot evenings you can find plates full of lightly cooked veggies and fresh fruits in most southern homes... the most important thing you must do in the heat is to drink plenty of water...

Answer 5

Watermelon with alittle salt, cantaloupe, frozen red grapes are really yummy. I think fruit is the best on a very hot day. It's refreshing! Then there is always Hawaiian Ice but you'd have to go out in the heat to get it.

Answer 6

I'd go to a bar/restaurant, like applebees. Its always cool. I order a nice meal and also sideorder salad. and A nice summer ice beverage.

If you insist eating at home. I wouldnt eat something like cup of noodles, but something like mixed fruit salad with chicken.

Answer 7

We live on the third floor and only have one window AC so we where stuck in the living room all day. The kitchen was horrible so I decided to order out, I got a grinder.

Answer 8

In hot weather, I look for food with a high water content and low amounts of salt.

So pass the watermelon, canteloupe, honeydew, grapes, blueberries and get your nutrition without cooking!

Answer 9

I live in Japan (Okinawa), and people here are used to this heat. We eat bitter melon which naturally cools the body and increases appetite. Also lots of sushi and fresh fruits. so I suppose we eat both when it is hot.

Answer 10

I eat things like chicken salad on lettuce and crackers, fruit salads, cold cut subs, grilled foods like chicken, steak and veggies off the grill ( as long as I don't have to grill )!

Answer 11

A nice cool refreshing Chef Salad. Perfect time for it right now.