Chill out

27143937

I have become a lazy summer cook, relying on ingredients in my pantry and fridge to make my life easier. For years, I made my own chicken stock, roasted my own peppers and grated carrots by hand because the food processor does not julienne.

Currently, my pantry is stocked with cans of chicken broth, jars of fire-roasted red bell peppers, canned artichokes and an assortment of canned beans. My fridge contains bags of julienned carrots.

Several days ago, I tossed together a delicious salad with ingredients I had in the fridge. I had no lettuce, but it was fun putting together a colorful and tasty mix of bagged carrots, roasted peppers, sliced Israeli cucumbers, artichoke hearts and bits of sweet red onion. Edward and Mom loved it.

Cucumbers grown in Israel are about five-inches long, very thin and contain virtually no seeds. They are being grown in Canada for Trader Joe’s although I sometimes spot them at Reading Terminal Market.

Now that tomatoes are red, ripe and juicy, I am using them in an assortment of salads and sides. Edward, however, prefers them as a separate first course.

Making salads with pantry staples is effortless and delicious. This dish should be chilled, but bring them out of the fridge about an hour before serving and never serve them ice cold.

Ingredients:

• 6 Israeli cucumbers, peeled and sliced
• 1 handful of julienned carrots
• 1 small red onion, diced
• 1 jar of fire-roasted red bell peppers, washed, drained, dried and sliced
• 1 can of artichokes, washed, drained, dried and sliced
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup of olive oil
• Juice of 1 small lemon
• Chopped fresh dill

• Place the vegetables in a large bowl. Toss well. Add the salt and black pepper.
• In a small bowl, whisk the oil and lemon juice together. Pour over the salad. Top with the dill.
• Serves four to six.

Note from Phyllis: Substitutions provide great variation, such as sliced scallions for the red onion. If I don’t have fresh dill, I always have a jar of the organic dried variety. Top-quality dried herbs are almost as good as fresh.

Ingredients:

• 2 large red ripe tomatoes, seeded and diced
• Handful of julienned carrots
• 1 15-ounce can Great Northern white beans, rinsed and drained
• 1 small red onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup of olive oil
• Juice of 1 small lemon

Directions:

• Place the vegetables in a large bowl. Add the salt and pepper.
• In a small bowl, whisk the oil and lemon juice together. Pour over the salad and toss well.
• Serves four to six.

Note from Phyllis: Fresh basil provides a lovely garnish. Snip some over the salad just before serving.

Ingredients:

• Handful pitted black olives, such as Gaeta or Kalamata
• 1/2 pound white button mushrooms, wiped clean with damp paper towels and sliced
• Handful pitted green olives
• 1 15-ounce can of artichokes, washed, drained, dried and sliced
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup of olive oil
• 4 tablespoons white balsamic vinegar

Directions:

• Place the vegetables in a bowl and toss well. Add the salt and pepper.
• Whisk the oil and vinegar together. Pour over the salad and toss well.
• Cover and refrigerate overnight, mixing from time to time. Bring out of the fridge about an hour before serving.
• Serves four to six.

Ingredients:

• 1 pint of red teardrop tomatoes, washed and sliced
• 1 pint of yellow teardrop tomatoes, washed and sliced
• 8 ounces of fresh small mozzarella balls, diced
• Kosher salt and freshly ground black pepper, to taste
• Drizzle of olive oil
• Juice of 1 small lemon
• 6 whole radicchio leaves, washed and pat dry
• Snips of fresh basil leaves

Directions:

• Place the tomatoes and mozzarella in a bowl and toss well. Add the salt, pepper, oil and lemon juice. Gently mix to combine.
• Place the radicchio on six salad plates. Fill each with the tomato mixture and top with the basil.
• Serves six.