A simple summer spread

A friend of mine recently asked me where I get my ideas for easy dinners. The inspiration comes from a number of sources. I try to keep my pantry stocked and the fridge loaded with summer fruits and vegetables. Television cooking shows help me make dinner decisions, as do cookbooks and whatever looks tempting in the market. Often my husband, Edward, will ask for a specific dish, especially if I have not prepared it in a long time.

I like to put my own spin on ingredients when putting together seasonal meals. Substitutions are fun; so is adding an ingredient I have on hand that I know will enhance a dish.

A number of years back with the Italian BYOB explosion, tri-color salads became all the rage. Chefs used red, white and green (the colors of the Italian flag) as salad ingredients and tossed them in a light vinaigrette. Most chefs used romaine, endive and radicchio. I’ve made this salad at home and have fun finding different green ingredients.

Vitello tonnato is the perfect example of an al fresco dish. This classic cold Italian recipe is made with veal and topped with a tuna sauce. A number of years ago, I substituted chicken cutlets for the veal and came up with a tasty variation. Jersey tomatoes are red, ripe, juicy and delicious. I have not made broiled tomatoes in some time, but know they will go well with the chicken and tuna sauce. Leeks are among my favorite vegetables and they can be served hot, room temperature or cool. Braised leeks marry well with the chicken entreé and tomatoes.

Dessert has to be something with peaches because I always have a bowl full of them on my kitchen counter. Ina Garten, better known as The Food Network’s The Barefoot Contessa, poached some peaches and topped them off with a splash of Cointreau. You can top them off with Champagne or sparkling wine, if you like.

Here are some easy recipes for a summer dinner:

Tri-Color Salad

Ingredients:

1 large head of escarole, separated into leaves and thoroughly washed and drained
1 small head of radicchio, sliced
1 small head of Treviso, sliced
2 heads of Belgian endive, sliced
1/2 cup olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Directions:

Pat the escarole leaves dry with paper towels. Tear into bite-size pieces and place in a serving bowl. Add the radicchio, Treviso and endive. Toss well.

Whisk together the olive oil and lemon juice. Pour over the salad. Add kosher salt and freshly ground black pepper, to taste.

Serves four.

Note from Phyllis: Treviso is a cousin of radicchio and is named for a town in Italy. It looks like Belgian endive, but has the deep red-purple color of radicchio. You can use any green in this salad – Romaine or Boston lettuce are good choices, as are baby spinach leaves or arugula. You also can make your own mix of salad greens.

Chicken Tonnato

Ingredients:

2 large whole boneless, skinless chicken breasts, each cut in half
2 (8-ounce) cans imported Italian tuna, packed in oil
2 heaping tablespoons of capers, thoroughly rinsed
1 tin of anchovies
Hellmann’s mayonnaise, to taste

Directions:

Place the chicken in a frying pan. Cover with cold water and bring to a boil. Lower to simmer and cook for about 10 to 15 minutes, depending on the thickness of the chicken. Check for doneness after 10 minutes to prevent overcooking.

Remove the chicken from the pan, pat well with paper towels and set aside. When cool, cover with plastic wrap and place in the refrigerator.

Place the tuna, with its oil, in a food-processor bowl fitted with a steel blade. Process until smooth. Add the capers and anchovies and process until they are incorporated into the tuna.

Place the tuna mixture in a mixing bowl and add enough mayo to bind the tuna. The tuna sauce should be smooth like a spread. Cover the bowl and place in the refrigerator.

About 30 minutes prior to serving, remove the chicken and the tuna mixture from the refrigerator.

Place the chicken on four plates. Top with the sauce and serve.

Serves four.

Broiled Tomatoes

Ingredients:

2 large ripe tomatoes, cored and cut in half
1 cup bread crumbs
2 tablespoons Parmesan
1 tablespoon olive oil
Basil leaves, freshly snipped
Kosher salt and black pepper, if desired

Directions:

Preheat the broiler.

Place the bread crumbs, Parmesan, olive oil and basil in a bowl and blend well. Taste to see if a dash of kosher salt and black pepper are needed.

Place the tomatoes on a cookie sheet. Top each with the bread-crumb mixture. Place under the broiler for about five minutes or until the cheese begins to bubble.

Serves four.

Braised Leeks

Ingredients:

4 leeks
1/2 cup olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Directions:

Cut each leek lengthwise, then run under cold water to remove any grit or sand.

Place in a frying pan. Cover with cold water and bring to a boil. Reduce to simmer and cook for about five minutes.

Drain the leeks and pat dry with paper towels. Set aside to cool.

Place the leeks in a serving dish, cover and refrigerate.

When ready to serve, remove from the refrigerator. Whisk together the olive oil and lemon juice. Pour the dressing over the leeks and top with kosher salt and freshly ground black pepper, if desired.

Serves four.

Peaches in Champagne Sauce�

Ingredients:

4 ripe peaches
Champagne or sparkling wine
Slivered toasted almonds

Directions:

Place the peaches in a saucepan. Cover with water and bring to a boil. Cook for one minute. Remove the peaches with a slotted spoon and allow to cool. When cool enough to handle, gently peel off the skin.

Slice the peaches. Place in a serving bowl and refrigerate.

When ready to serve, pour some Champagne or sparkling wine over the peaches and top with the almonds.

Serves four.

Note from Phyllis: Champagne or sparkling wine goes well with this, but you could also top this dessert with a liqueur of your choice, such as Cointreau and Grand Marnier. A scoop of vanilla ice cream on top of the peaches can be a delicious variation.