Cool Cooking for Hot Nights

After six months of stews, soups, and roasts, I welcome the switch to the simple, no-fuss meals of summer. My summer meal repertoire incorporates the A-to-Z seasonal flow of fresh and local produce, starting with asparagus’ arrival in spring and ending with the prolific zucchini available now through the end of Minnesota’s growing season.

Once the outside temperature rises, I fire up the grill to keep the heat out of the kitchen and the clean-up to a minimum. The following recipes are from my collection of tried and true family favorites. The recipe sources are credited where possible; but this collection is truly that — recipes clipped from the newspaper, magazines, and other printed material over the years.

Main course salads

Salad greens with grilled vegetables can’t be beat. Any firm vegetable grilled becomes a mellow, roasted enhancement to salad greens.

There’s no trick to grilling your favorite vegetables: slice the vegetables, spray or brush with olive oil, and roast directly on a grill over moderate heat or in a vegetable pan on the grill. Some suggestions: Vidalia onions, eggplant, bell peppers, zucchini, asparagus, new potatoes, and portobella mushrooms.

Top your greens and grilled vegetables with cooked shrimp, chicken, or favorite meat alternative for a main course. Make your own dressing or try Brianna’s Blush Wine Vinaigrette as a sweet and tangy complement to the grilled vegetables.

-by Karen Kloser, a freelance writer based in St. Paul, will on occasion, if it’s too hot to cook, make reservations.