Summer Salads

Imagine a hot summer day. You've mowed the lawn and done the laundry and there just isn't time to get in the pool. You definitely don't want to be in the house heating up the stove or oven and even normal heavy grill fare seems unbearable. How about just sitting out back on this hot summer evening and eating a cool salad that is both tasty and filling. Here are three to choose from. The cucumbers, mint, basil, and kale all came from Dewdrop Farms in Springboro.

• Cucumber Salad with Chile, Mint, and Basil
• Crispy Kale Salad with Lime Dressing
• Grilled Peach and Mozzarella Salad

Preparation Notes

You can avoid using the stove (and heating up the house) for the reductions by using the small side burner that comes with most gas grills. It would finally give you a reason to use it...

Cucumber Salad with Chile, Mint, and Basil
4 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1/3 cup white wine vinegar
1 tbsp lime juice
1 tbsp fish sauce
2 seeded and minced Thai or Serrano chilies
2 tsp peanut oil
2 tsp sugar
1 tsp salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup coarsely chopped peanuts, toasted

Evenly spread cucumber slices on a cookie sheet covered with paper towels and chill in refrigerator. Reduce vinegar to 2 tbsp (approximately 4-6 minutes on medium-low heat). Allow to cool and then whisk in lime juice, fish sauce, chilies, oil, sugar, and salt. Add mint and basil and toss with cucumbers. Let stand 5 minutes and re-toss. Sprinkle with peanuts. Serves 4-6.

Crispy Kale Salad with Lime Dressing

1-1/2 tbs light brown sugar

1/4 cup lime juice

3 tbs fish sauce

1 tsp minced garlic

1 jalapeno, thinly sliced

24 small kale leaves

1 tbs extra virgin olive oil

3 cups mixed herbs (such as cilantro, mint, and basil)

3 cups mixed shaved vegetables (such as carrots, beets, and radishes)

2 cups pea tendrils, watercress, or baby arugula

2 cups thinly sliced kale leaves

1 cup thinly sliced cucumber

Preheat oven to 250. In a bowl, microwave sugar and 2 tbs water on high until dissolved (about 30 seconds). Cool. Whisk in lime juice, fish sauce, garlic, and jalapeno. Gently toss small kale leaves with oil, salt, and pepper. Arrange in single layer on baking sheet and bake until crisp (about 30 minutes). Mix remaining greens and cucumbers and toss with 6 tbs of dressing. Divide among plates, top with crispy kale chips and drizzle with remaining dressing. Serves 4-6.

Grilled Peach and Mozzarella Salad

5 peaches (not white)

3 green onions, sliced

1/4 cup fresh cilantro, chopped

3 tbs honey

1 tsp salt

1 tsp lime zest

1/2 cup lime juice

3/4 tsp ground cumin

3/4 tsp chili powder

1-1/2 tsp tequila

1/3 cup olive oil

6 oz watercress or baby arugula

3/4 lb fresh mozzarella cut into 16 1-inch slices

extra cilantro for garnish

Peel and chop 1 peach. Cut remaining into 1-inch thick rounds. In food processor, combine shopped peach, green onions, cilantro, honey, salt, lime zest, lime juice, cumin, chili powder, and tequila until smooth. Add oil and pulse until emulsified. Brush both sides of peach rounds with dressing and grill over medium high heat 3-5 minutes on each side. Arrange greens on plates, top with peach rounds and mozzarella slices, drizzle with remaining dressing, and garnish with cilantro.

Back to the Grill

We haven't grilled out as much recently and since it has been getting warm in the house I decided it would be a good idea to avoid turning on the oven.

• Chicken with Orange-Honey Glaze
• Grilled Mixed Vegetables with Potatoes

Basic Preparation

I've written a lot in the past about using fresh ingredients as a way to improve the quality of what you make at home. The same can be said for grinding your own spices. With a small, inexpensive spice or coffee grinder you will be impressed with the improved flavor of the spices you use.
When cooking foil wrapped vegetables on the grill, especially potatoes, be sure to get the foil well sealed to allow the heat and steam to build up. If you don't, you are likely to find the starchier veggies underdone while the others may dry out. Never allow glazed meats to cook glaze side down or the sugar in the glaze will crystallize and burn before the meat is cooked through. If you want a little crystallization, apply the glaze at the end and cook with the lid up for a couple of extra minutes when the meat is nearly done.

Chicken with Orange-Honey Glaze
4 servings

3 cups orange juice
5 fresh thyme sprigs
1/4 cup clover honey
3 tbs spicy Hungarian paprika
1 tbs ground cumin
1 tbs dty mustard powder
2 tsp ground fennel seeds
2 tbs canola oil
4 boneless, skinless chicken breasts
Kosher salt and pepper

Combine the juice and thyme in a medium saucepan and boil over high heat until reduced to about 1/2 cup. Remove the thyme sprigs and whisk in the honey and 1/2 tsp salt and 1/4 tsp of pepper.

Stir together the dry spices and 1 tsp each salt and pepper. Brush both sides of the chicken with oil and rub generously with the spices.

Place the chicken on a medium-high grill for about 4 minutes. Turn over and apply the glaze to the top only. Finish cooking for another 4 minutes and until the internal temperature is at the correct temperature.

Drizzle with more glaze before serving.

Grilled Mixed Vegetables with Potatoes

4 servings

4 medium potatoes, sliced, peel on

12 asparagus spears, cut into thirds with the woody part discarded

2 Roma tomatoes, sliced

1 small onion, diced

1 clove garlic, minced

assorted fresh or dried herbs

extra virgin olive oil

salt and pepper

Place the vegetables in a large, shallow bowl and drizzle with olive oil. Toss them with the herbs and the salt and pepper. Place in a piece of aluminum foil about 2 feet long and seal well. Cook on medium-high grill about 20 minutes.