Curry Salad Boat (Variations)


Difficulty: Easy
Clean-up: Medium
Active Time: 30 min
Total Time: 30 min.  Can also be prepared beforehand and chilled.

Here’s another one of my favorite hot-weather recipes. It’s nutritious, tastes great, and looks spectacular, so it is also great for entertaining friends. It also requires minimal cooking skill (mostly chopping) and absolutely no finesse. I use the recipe to recycle leftover meat or substitute whatever protein I have in the fridge or pantry. The recipe is very forgiving. I make this frequently throughout the summer.

Ingredients:

For the Boats:

  • 4 large avocados or 1 small cantaloupe

For the Salad:

  • For meat lovers: 1 lb. boneless cooked chicken or other cooked meat. For vegetarians: 1-2 cans beans or cooked lentils.
  • 2-3 stalks celery, finely minced
  • 2 apples
  • 1 bunch grapes
  • Plain yogurt
  • 1-2 tsp. curry powder
  • Salt
  • Optional (for extra kick):
    • 1/4 small onion, finely minced
    • 1 clove garlic, finely minced

Directions:

  1. Dice meat (if applicable) and apples.  Mince garlic, onion, and celery.  Cut grapes in half if large.

  2. Mix all ingredients in a large bowl.  Add 2-3 large spoonfuls of yogurt to cover the salad. Add curry powder and salt to taste.

  3. To form boats, cut avocados in half or cantaloupe into quarters. Remove seeds. Scoop salad into the boats and serve. Looks spectacular!

Cooking Tips:

  • To choose ripe avocados, find ones that are slightly soft to the touch, but not mushy.
  • To choose ripe cantaloupes, look for a warm color under the gray ridges and press on the “button” on the bottom of the fruit to see if there is some give. You can also hold the cantaloupe in one hand and strike it. The deeper and more resonant the sound, the more juicy it will be.
  • Here’s a good article on how to cook lentils, if you choose to use that as your protein.

Season:

Chinese Stir-fried Baby Bok Choy


Difficulty: Easy
Clean-up: Light
Active Time: 30 min
Total Time: 30 min

Here’s another easy and nutritious dish.  The worst part of this recipe is washing the bok choy, as it often needs several rinses to get rid of all the dirt. I used to find chopping the vegetable a real pain, until my mother-in-law showed me a quick and easy way to get the job done. I love to eat this vegetable but only buy it when I know I have time to cook it within a day or two, as it does not keep very well. When shopping for bok choy, I look at the stems for freshness (they should look juicy, not discolored or cracked) and also check out the leaves to see if they look green, healthy, and mostly whole.

Ingredients:

  • 6-8 bunches of baby bok choy
  • 1-2 cloves garlic, sliced
  • 1 Tbs. oil
  • Oyster sauce (optional)

Directions:

  1. Wash bok choy thoroughly.  Cut into similarly-sized pieces.  See cooking tip below for my mother-in-law’s easy way to do this.
  2. Pour oil into wok and heat on high until oil begins to smoke.
  3. Drop garlic into the oil. The high heat of the oil will deep fry the garlic and release a strong garlic flavor that will permeate the vegetables.
  4. Immediately add bok choy and stir-fry until vegetables begin to cook (1-2 min). Add a splash of water if needed, if no water is coming out of the vegetables themselves. Cover wok with lid and simmer on medium heat.
  5. When vegetables start to become translucent but are not yet fully cooked (5-7 min), turn off the stove.  The vegetables will cook the rest of the way on their own.
  6. I sometimes like this dish with just the garlic flavor.  However, I often also add some oyster sauce to taste, about 1-2 Tbs, or 3-4 shakes of the oyster sauce bottle.

Cooking Tips:

  • My mother-in-law taught me a quick way to cut bok choy, mustard greens, and similarly-shaped small vegetables.  Using a paring knife, slice the vegetable length-wise from the bottom, through the stem.  Cut into quarters or sixths, depending on the thickness of the vegetable.  This saves the use of a chopping board and makes delightfully neat pieces.
  • I always had trouble with soggy over-cooked vegetables, until my good friend Carol taught me this little tip: always turn the heat off a wee bit early, before the vegetable is completely cooked.  Because the heat inside the vegetables will keep them cooking, by the time the dish makes it from the stove to the table the vegetables will be just right.

Season:

Roasted Corn on the Cob


Difficulty: Super Easy
Clean-up: Very Light
Active Time
: 0 min
Total Time: 30 min

All you need for this recipe is corn on the cob and an oven! Clean-up is fantastic — no dishes to wash. To choose healthy corn, peel the silk back a little to check that the top kernels are plump and not moldy.

Ingredients:

  • Corn on the cob, with husks intact. Sometimes, I pull off the silks before roasting if they look too dirty or messy.

Directions:

  1. Pre-heat oven to 350°F.
  2. Place husks directly on the oven rack and roast until corn is soft, about 30 mins
  3. Peel husks and enjoy!  Be careful not to burn your fingers.

Season:

  • According to the CUESA Seasonality Chart, corn is in season from June to October.  I usually can tell it’s time to grab some when they fall under 50 cents an ear!