Summer meals thread(13 Posts)
Every summer I struggle to know what to make for lighter evening meals when shepherds pie and sausages and mash don't seem as appealing as on a cold February evening.
However I'm making the effort this year and this week I will be making:
pork kebabs with moroccan couscous
goujons of sole with lemon pea puree
thai beef salad
cannelini bean and chorizo salad with the left over chicken from the nigella recipe
What are your summer recipes for lighter evening meals?
My basic summer meal is [thing] + green salad + baguette/no-knead bread
The green salad is some or all of the following: exciting lettuce, ripe avocado, cucumber, salad onions, fresh herbs (dill/basil/mint/tarragon), cheese (feta/blue cheese pre-pregnancy/crumbly goat's cheese), nuts (pine nuts/walnuts/pecans). Dressing with mustard, balsamic, olive oil, salt/pepper.
The [thing] could be:
Grilled lamb chops with feta
Pork steaks cooked with a creamy marsala sauce
Chicken thighs roasted with garlic and herbs, or capers, garlic and prunes/apricots
Minute steak with peppercorn sauce
Mushroom stroganoff on toast
Broad beans fried with bacon
Salmon fillet baked in the oven with a breadcrumb or pesto crust
Cod fried gently in butter and parsley
A couple of german sausages with sharp mustard
Roasted halved tomatoes with garlic and oregano and melted cheese on top
All of these things sound yum.
Roasted cod on puy lentils with rocket salad
Marinated chicken breasts on the BBQ with green salad
Lamb, cherry tomato and halloumi brochettes on the BBQ with green salad
Warm salad with white beans, chorizo, prawns, sundried tomatoes and leaves
Roasted vegetable cous cous with feta and pine nuts
Quiche with salad and new potatoes:
(eg: Bacon and spinach quiche
Smoked salmon, lemon and spring onion quiche
Leek and gruyere quiche)
Pasta with sundried tomato and green olive sauce, parmesan, green salad
Schtum I like the way most of yours also end with "and green salad".
Those all sound delicious. I ahve another meals there to plan for a month, thanks! DH makes amazing quiche so I must as him to make one next week.
Tonight we're having a Thai vege curry and a mango and chilli salad.
Tomorrow we're having a baked risotto with lots of lovely green vege - asparagus, artichokes, broad beans etc and a rocket salad.
On Thursday we're having baked Camembert and dippy things and lots of salad.
On Friday - leek and cheese quiche, new potatoes and salad.
So basically - we're having a lot of salad!
I made this recently and it was delicious, light and simple to sling together.
This is the problem I find as all summer foods seem to use prime cuts which are the expensive bits. I'd like to know what to do with stewing beef/lamb/pork etc. Chicken is easy - I use a lot of thighs anyway and you can do nice sauces.
I also like the long slow cook in the oven dishes as so busy with young children/farm/business I like preparing some meals in the morning.
Salads are nice but no good for young children and my OH needs good substance so spuds/rice/pasta.
I cring at the thought of BBQ season - expensive and hate the endless burger/sausage thing. Like the ideas of quiche.
Bacon I know what you mean- summer does lend itself more towards the prime/leaner cuts of meat. What about pork ribs done on the bbq? You can marinade in the morning and then cook in oven or bbq and serve with salad/rice.
Sweet and sour pork with noodles can be done with cheaper cuts and more summer-y than a casserole.
lamb- a tagine with couscous?
About three nights a week during the summer we have a fruit and parma ham salad - good combos are melon, mozeralla and parma ham with a dressing of lemon juice, olive oil and honey, or use figs or peaches instead of the melon.
Another good salad is rocket leaves with watermelon and then blend/mash together goat's cheese and cream cheese/mascarpone and put a few blobs around, then sprinkle chopped walnuts. Great combo and needs no extra dressing.
bacon what about various types of summery pasta then - use the time while the pasta's boiling to throw together the topping/sauce, even less time needed if you use fresh pasta.
Summer toppings for pasta I might make:
Bacon, cream, peas, parmesan cheese (leeks optional)
Fresh tomatoes, garlic, olive oil, basil
Fried courgette, mint, garlic (great with stuffed fresh ravioli/tortellini)
Broccoli, crumbled sausage, white wine, butter
Diced chicken breast, garlic, rosemary, basil, a little cream
Tortellini or fried gnocchi, butter, sage
Prawns (or crab), chili, coriander, garlic
Orzo or shells mixed with feta, olives, diced peppers, salad onions and dill, dressed with oil and vinegar and served room temp
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