Summer’s a coming. It is here! Or at least it feels like it. The weather has turned humid and muggy and sunny and green and the school children are getting restless (the teachers and staff too! Trust me – I work at a school.) But it is beautiful this time of year where I live. I am loving the views!
Now I love cooking and baking, but when it gets hot and you have no central air I can lose my energy for cooking, especially in a hot kitchen. When I think of a good summer recipe, I think of something that is quick, fresh-tasting, and doesn’t require the oven. When you don’t have an outdoor grill, these recipes can be hard to come by. Sometimes I sacrifice one night of oven cooking for several nights of tasty leftovers, but other times it is just not worth it.
Here is a summery flavored side salad or main dish that works well in the summer heat and can be changed to suit your tastes too. You can skip the cooked veggies and throw in raw ones instead (cucumbers, red peppers, shredded carrots) and you can even try quinoa instead of couscous. If your garden has overgrown with fresh basil, make your own pesto! If you just want dinner in 10 minutes, use the store bought kind or the batch you saved in the freezer from last month. If nothing else this simple recipe can be a go-to when you are out of ideas and out of time. Throw in some leftover chicken (or even store-bought rotisserie chicken) and you’ve got a meal. You’re welcome. (Another cookbook checked off the list! By the way, this cookbook was first published in 1977 so if it looks a little old fashioned, that’s why.)
from Betty Crocker’s Cook it Quick!
1 cup uncooked couscous
1 T. olive oil or vegetable oil
1 medium zucchini, cut into 1/4 inch slices
1 medium yellow squash, cut into 1/4 inch slices
1 red bell pepper, cut into 1 inch pieces
1 container (7 oz.) pesto (homemade or store-bought)
2 T. balsamic or cider vinegar
Cook couscous according to package – for 1 cup you will boil 1+1/4 cup water, remove from heat, add couscous, cover and let absorb the water (off heat!) for 5 minutes. Fluff with a fork immediately and set aside.
Meanwhile heat oil in a 10-inch skillet over medium high heat. Add zucchini, squash, and red pepper and cook about 5 minutes or until crisp-tender.***
Toss couscous, vegetables, pesto, and vinegar in a large bowl. Serve warm or cool.
***Alternative method: Now I don’t know about you, but when I try and saute a large amount of vegetables in a 10 inch skillet for 5 minutes until “crisp-tender” I end up with somewhat softened vegetables and maybe a little browning. I found that this amount of time and vegetables in this size pan leaves no room for crisp or tenderness and even leaves some of the veggies raw from not enough heat exposure. If you don’t mind running the oven I recommend roasting the veggies, well spread out on a sheet pan or two. It does not require as much stirring, and you can walk away from the hot oven for at least a little bit of time while they cook. Cut the veggies into sticks, cubes, or slices (so long as they are all even-ish in size), toss with oil, salt, and pepper and spread out on parchment lined sheet pan. Roast at 425 degrees, stirring once toward the end until they are lightly browned and beginning to caramelize.