It’s summertime, and the eating is oh so easy

I love summer. I live for summer! As a kid, I kept a calendar on which I heavily crossed out the days of June. I put a huge heart around the last day of school and another, bigger one, around the first day of summer. By that day, we would be happily moved into the house of one of my two uncles who had houses right on the beach. My happiest days were ahead of me, and the summer loomed long and glorious.

I somehow never lost that idea of crossing off the last days of school and even did it for the kids on the huge family calendar that we posted on our kitchen wall. That last day of summer meant so much to me — perhaps even more than it did to my children who seemed to care only that the end of school was coming. Sadly, those beach houses are long gone.

One of the things I loved most (and continue to love) about summer is the lack of pressure to always be on time, to eat meals on time, to go to bed on time and to wake up on time. I sent my kids to camp for part of each summer, but we also had plenty of time to enjoy the spontaneity of ice cream for dinner, late nights trying to catch fireflies … or walking on the beach, family vacations that meant PB&J sandwiches in the car, and long rides to surprise destinations anywhere along the east coast and more.

In summer, for the most part, we could avoid living by the clock. We could eat dinner anytime we felt like it. If we were at the beach, we could snack until late afternoon and then eat something later in the evening. Bedtime could be far more flexible even if, on occasion, we knew we would pay the price for an overly late curfew. But with kids spanning 11 years, the littlest one learned to sleep anywhere!

Summer eating is healthier eating, and my kids made the most of the season. Planting the garden meant that we would have green beans and rhubarb, broccoli and snap peas, carrots and cabbages and zucchini and so much more. And, finally in mid-summer, tomatoes and sweet corn arrived.

The added freedoms of no homework or early rising times meant we could eat later (or earlier) and eat whatever we decided, making meal prep a lot of fun. At the last minute I could decide to grill burgers or make a huge salad or even call some friends for an impromptu pizza-making party.

Summer eating was then, and still is, the best. It is the freshest produce, the most delicious fruit, hand-picked berries, the joys of grilled foods and, of course, fresh, homemade, farmstand ice cream that shout summer is here, let’s have fun!

Stay safe, eat well, and enjoy this sweetest and seemingly shortest, most wonderful, season of the year.

Apple Jicama Salad with Citrus Dressing (Pareve)

Citrus Dressing

3 Tbsp. freshly squeezed lemon juice

1 to 2 tsp.) honey or agave nectar, more or less to taste

1 tsp. grated lemon zest

3 Tbsp. freshly squeezed orange juice

1 tsp. grated orange zest

1/4 cup extra-virgin olive oil

Salt and pepper to taste

1/2 tsp. dried thyme leaves

4 Granny Smith apples (any kind you like will work)

1 to 2 large jicama

1/2 to 1 cup shredded carrots

1 to 2 cups grapes, halved

Grate the lemon and orange zest into a small bowl. Juice the lemon and orange and add the juices to the bowl. Add the sweetener to taste and add the thyme. Season with salt and freshly ground black pepper, mix well, taste, and adjust seasonings. Drizzle in the olive oil and whisk to emulsify.

Wash and dry the apples. Cut them in half and remove the core. Place them, cut side down, and thinly slice each half. Then cut the slices in half. Place in a large bowl. Peel the jicama and cut into three or four pieces, each about 1-inch wide. Place the slice flat on the cutting board and cut into thin slices. Cut the slices into matchsticks and add to the apples. Cut the grapes in half and add to the bowl. Shred the carrots in a food processor and add to the bowl.

Toss gently. Add the dressing and toss. Serves 6 to 8.

Gingered Sweet and Sour Lentils (Pareve)

A friend gave me a version of this recipe years ago, and it has evolved to this current version. The fresh ginger really adds a nice bit of warmth to the flavor. These are great warm or cool.

1/4 cup tamari sauce

2 to 4 large fresh bay leaves

1 onion, grated (I process it in the food processor until the pieces are tiny — fewer tears) 

1 small garlic clove, grated or processed with the onion

1 Tbsp. onion powder

1/2 cup Canola oil or extra to virgin olive oil

1/2 (scant) cup red wine or garlic wine vinegar

3/4 cup honey

2 to 3 Tbsp. unsulfured molasses

1/2 tsp. powdered ginger

1/2 tsp. grated fresh ginger, more to taste

1/2 tsp. allspice

4 cups water, you may need more

3 cups brown lentils, rinsed

Rinse the lentils and set aside. Remove any sticks or small stones you may find.

Place the rest of the ingredients in a 4-quart pot. Whisk well to blend completely. Add the lentils. Bring to a boil, stir once or twice, and then cover. Reduce the heat to a gentle simmer for 1-1/2 to 2-1/2 hours. Stir several times and add more water if needed. Turn off the heat and let stand for 20 to 30 minutes, stirring several times. Remove the bay leaves before serving. Adjust seasonings.

Delicious over rice for a complete protein. Serve hot, warm or chilled. Serves 8 to 10.

Roasted Corn, Beans, and Pepper Salad (Pareve or Dairy)

6 to 8 ears fresh sweet corn

1 red bell pepper

1 green bell pepper

Olive oil for drizzling

1 sweet onion (Vidalia)

1/2 red onion

1 can white beans, rinsed and drained

1 can black beans, rinsed and drained

1 can red kidney beans, rinsed and drained

1 can chickpeas, rinsed and drained

1/2 cup extra virgin olive oil plus more for roasting

1/8 to 1/4 cup wine vinegar

1 tsp. sugar, to taste

2 to 3 scallions, white and green, sliced thinly

2 to 3 radishes, thinly sliced and slices cut into matchsticks

Salt and pepper, to taste

Garnish: Basil leaves, Chives, Scallions

OPTIONAL: Crumbled feta cheese or grated Parmesan cheese

Preheat the oven to 425 degrees. Cut the corn kernels from the ears of corn and place them on a foil lined rimmed baking sheet. Toss with 1 tablespoon olive oil.

Cut the peppers in half and remove the seeds and white membrane. Finely dice the peppers. Place the diced peppers on another foil-lined, rimmed cookie sheet and drizzle with 1 tablespoon olive oil. 

Place in the oven and roast until some of the kernels and the edges of the peppers begin to char, 5 to 15 minutes. Watch carefully and stir the veggies one or twice. Use a silicon spoon or spatula to avoid tearing the foil. Remove the veggies from the oven and let cool. Place in a large bowl.

Finely dice the onions and add them to the bowl. Drain and rinse the beans and add them to the bowl.

Mix the olive oil, vinegar, sugar, salt and pepper together in a small bowl. Whisk and taste. Adjust seasonings. Pour over the salad and toss well.

Mince the basil, scallions, and chives, as much of each as you like, add to the bowl and mix. Refrigerate.

Mix before serving. If you like, add the crumbled cheese just before serving. Serves 8 to 12.

Easy One-Bowl Greek Salad with Grains (Dairy)

I love to make salads in a large bowl by making the dressing first, adding the veggies and tossing. One bowl. No mess. The barley adds a great chewiness to the salad.

2/3 cup Extra Virgin Olive Oil

4 Tbsp. white vinegar

1 tsp. sugar more to taste

1/2 tsp. oregano, more to taste

1/2 tsp. dried thyme, to taste

2 Tbsp. garlic wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 clove garlic, finely minced or pressed through a garlic press

Salt and freshly ground black pepper to taste

1 cucumber

4 cups mixed baby field greens

3 cups baby spinach

1 pint grape tomatoes

1 pint black olives

1 bunch scallions, sliced

1 red onion, cut into slices and broken into rings

Shredded carrots and purple cabbage

4 to 6 ounces feta cheese, crumbled or cut into small cubes

1 cup cooked barley, chilled

OPTIONAL: 1 jar pepperoncini, drained; 1/2 to 1 tsp sumac seasoning

Place the first nine ingredients in a large bowl and whisk to mix. Add sumac, if using, and mix well. Set aside.

Peel and slice the cucumber and add that Add the field greens and spinach and toss. Add the tomatoes, olives, scallions, shredded carrots, and purple cabbage. Add the dressing and toss gently, but thoroughly.

Add the feta and toss gently. Place the barley on top and garnish with the pepperoncini. This is great with any grilled fish or with a good grilled steak (without the cheese, of course!). Serves. 4 to 8.

Real Lemonade with Raspberries or Watermelon (Pareve) 

2 cups Simple Syrup (see note)

2 to 3 cups freshly squeezed lemon juice or a mix of lemon and lime

1 to 2 pints fresh raspberries OR

Watermelon to equal 1-2/3 cups puree, seeds discarded

Water to taste (about 4 to 8 cups)

3 to 4 lemons, sliced

NOTE: To make Simple Syrup, place two cups sugar and two cups water in a heavy saucepan. Bring to a boil and boil until all the sugar is dissolved, brushing down the sides of the pan, about 2 to 3 minutes. Allow to cool. Pour into a container with a tight-fitting lid, and store in the refrigerator for up to two weeks.

Add the syrup to the lemon juice and stir. Pour into a large pitcher, at least 3 quarts. Add cold water to taste, using less for strong lemonade and more for a milder drink. Puree the raspberries in a blender and strain through a fine mesh sieve. Add the puree to the lemonade. For watermelon lemonade, remove any seeds and puree watermelon in the blender. Add the puree to the lemonade.

Slice the lemons and add them to the filled pitcher. Refrigerate, pour over ice and garnish with lemon slices or fresh mint sprigs.

For a real treat. Freeze the glass for about 15 minutes. Wet the rim of a glass with a wedge of lemon and swirl it in a bowl of sugar. Fill the glass with ice and lemonade and garnish with lemon slices or fresh mint. Makes about 2 to 3 quarts.

Best Ever Pareve Double Fudge Brownies (Pareve)

This recipe has been in my family for four generations. Perfect for a barbecue or lactose-free diets. My great aunt claimed to have created it when Crisco was invented because she needed pareve desserts. But, at one time she claimed she invented it because she could not afford butter!! Wherever the truth lies, these are delicious and addictive. Eat them when they are warm and please don’t overbake! 

2/3 cup non-hydrogenated solid shortening or unsalted pareve margarine (the shortening makes them denser and chewier

4 squares unsweetened chocolate

2 cups sugar

1 cup flour

12 to 16 ounces pareve chocolate bits    (I use 70% to 82% cocoa solids)

4 extra-large eggs

2 tsp. pure vanilla extract, generous

OPTIONAL: 1 cup chopped walnuts (I am a purist: chocolate all the way, no nuts!)

Melt the shortening and chocolate together in a small pan over very low heat just until the chocolate is melted. Remove from the heat and let cool.

Cream the eggs, sugar, and vanilla in the electric mixer, on medium speed. Add the chocolate mixture slowly, while the mixer is running on the slowest speed. Remove the bowl from the base and scrape off the beaters.

Add the flour and stir with a fork until blended. Stir in the chocolate bits and nuts, if desired, and pour into a greased and floured (I use unsweetened cocoa powder instead of flour) 9x13 baking dish. Bake at 350 for 30 minutes, until a tester comes out barely clean. The top of the bars will look shiny Makes about 24 bars.