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It is the
Saturday before the Memorial Day weekend, May 17th to be exact, and
baby, it is still cold outside! Here at my beach house at the New Jersey
shore, it feels like it could be the month of November. This morning
while walking on the beach, the wind was howling, the sea was roaring
and I was huddled in a parka with a hood pulled over my head thinking
that there is something wrong with this picture. It is springtime for
goodness sake.
I am having my
neighbors over for a party next weekend to kick off the summer season,
and I want it to warm up so that I can proceed with my plan to serve a
nice, light, warm-weather meal. I am tired of the cold weather and ready
for some easy summertime cooking!
There are so many things that I like about the warm weather. Just
putting away all of the coats, gloves, scarves and boots gives me a lot
of satisfaction. Summer is coming! Good riddance to all of these things
for yet another season. Hello to shorts, tee shirts and sandals! I look
forward to the soft wind caressing my skin and the warmth of the sun. I
am psyched to cook meals that are light and easy and therefore to
spending less time in the kitchen.
The human body expands in the heat. The summer season, which is yang,
creates a more yin body condition. That is why we feel more relaxed and
carefree in the warm weather. It is, therefore, important to cook and
eat in a way that is harmonious with the climate so that we can maintain
a healthy state of balance and enjoy the season.
I like to reorganize and thoroughly clean my kitchen at the start of
each new season. With summer approaching, the heavy dutch ovens and the
Le Creuset are put in the back of the cabinets and the stainless steel
pots and pans are moved to the front.
The pantry
is purged of anything that is not fresh, cutting boards are scrubbed and
oiled and the knives are sharpened. A new organic basil plant is
purchased and will start to grow. It will yield its bounty for many nice
pesto sauces and salads. The stage is set for a season of light, yet
bountiful fare.
Cooking is a physical endeavor and as anyone who runs a macrobiotic home
knows; it is pretty hard work to consistently hold it all together. It
is very important, especially in the summer, to make sure that you are
mentally relaxed and feeling happy about the task at hand before you
begin to prepare a meal.
A light happy
attitude while cooking will give your dishes a delicacy befitting the
season. It is a nice idea to take a short walk and breathe in some fresh
air or do some light stretches, outdoors if possible, before you start
to prepare the evening meal. When you feel centered and relaxed you work
smarter and faster. As singer Patty LaBelle says in her new book, "When
you're feeling good, your food is good".
The following menu is one that I think you will enjoy. It is a meal that
is balanced, appropriate for the summer and it is easy, easy, easy to
prepare!
Originally
published in Christina Cooks Summer 2003
Recipes
COOL SUMMER
TOFU
3 squares silken tofu
2 teaspoons fresh lime juice or rice vinegar
2 teaspoons shoyu
2 teaspoons finely chopped scallions or chives
¼ teaspoon Shichimi
Cut the tofu into ½ inch cubes. Place the tofu on a flat plate, arranged
in an attractive way. In a small bowl mix the lime juice or vinegar and
shoyu and pour over the tofu Sprinkle on the minced greens and dust with
the shichimi. Serve right away.
SPICY
COUSCOUS SALAD
4 tablespoons olive oil
5 spring onions, chopped
1 garlic clove, minced
1 teaspoon ground cumin (optional)
1 ½ cups vegetable stock
1 cup couscous
4 sun dried tomato pieces, reconstituted and chopped finely
4 tablespoons fresh chopped parsley
4 tablespoons fresh chopped mint
1 fresh green chili, seeded and finely chopped
2 tablespoons lemon juice
Salt to taste
Toasted pine nuts and grated lemon rind for garnish
Heat the oil in a saucepan. Add the spring onions and garlic. Stir in
the cumin and cook for 1 minute. Add the stock and bring to a boil.
Remove the pan from the heat, stir in the couscous and let this stand
for about 10 minutes, until the liquid has been absorbed. Place the
couscous in a bowl and stir in the tomatoes, parsley, mint, chili and
lemon juice. Season with salt and some pepper, if desired. Garnish with
the pine nuts and grated lemon rind.
Please note, that if possible, this dish tastes more delicious and the
flavors develop more fully if it can be prepared one hour in advance.
GREEN BEANS
WITH ALMONDS
String Beans (the thin kind, if available)
Almonds, toasted and sliced
2-3 tablespoons freshly chopped dill
1 ½ teaspoons olive oil
Salt to taste
Steam the beans for about 4-5 minutes, or until al dente. Stir in the
remaining ingredients and serve.
GLAZED
CARROTS WITH RICE SYRUP AND SESAME SEEDS
1 pound of Carrots
4 tablespoons olive oil
2 tablespoons brown rice syrup or maple syrup
Pinch of sea salt
1 ¼ cups of water
1 tablespoon sesame seeds, washed and toasted
Cut the carrots into oblongs and add them and ½ of the oil to the
boiling, salted water for about 5 minutes or until they are not quite al
dente. Add the remaining oil and the rice or maple syrup and cook until
a thick syrup forms to coat the carrots. Serve sprinkled with the sesame
seeds.
MELON AND
GRAPE DESERT
Organic watermelon and cantaloupe
Organic red and green grapes
Cut the watermelon into wedges. Peel and slice the cantaloupe. Arrange
on a platter, adorned with bunches of the grapes.
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