Hot Weather Cooks
When opportunity comes knocking I am usually skeptical. This, though, was an opportunity that I couldn’t pass up- a fast trip to the Fancy Food Show in New York City. The show is the one-stop Mecca for new food products for nearly all aspects of the food industry. Being me, I never got out of the Italian Pavilion. I only had one day, so if you have any taste at all, you’ll understand. With the city weather reaching the “heat advisory” stage, it got me to wondering how to eat well in this weather. Surrounded by the world’s finest olives, artichokes and tomatoes the answer was obvious -- the artful use of the condiment.
If you want great flavor fast, search out a great ready-made product of pesto, or bruchetta mix that will boost the flavor of your everyday turkey slices in the refrigerator. You could also go with the trend and try vegetarian. Look for some preserved vegetables like roasted red peppers, eggplant, or mushrooms. The Italians are great at preserving the harvest in herbed oils.
They make pesto out of pistachios, artichokes, eggplant, and peppers –almost anything from the garden that comes with abundance. So, my suggestion to you this week is not to cook, but to just assemble. With so much emphasis on fresh and local this is a healthy meal that New Yorkers, Vermilionites, and the trendiest chefs can appreciate. All the ingredients can be found in our local stores and farm markets. If you are not familiar with some of them, take a chance and try one, you won’t get anywhere unless you do.
Any of these combinations can be made into a sandwich, salad, or vegetarian entrée, simple by how you assemble it. The idea here is to use a little imagination. Try roasted red peppers, basil pesto and good cheese—provolone slices, or fontina cheese grated over the top of the salad. This makes a great open- faced sandwich toasted in the toaster oven. Add the pesto to good olive oil and wine vinegar for quick pesto vinaigrette. If you need some protein use beef sliced from the deli with this combination.
Olive and tomato bruschetta spreads are popular and widely available. A little less well known than these ready-made products have great potential as a base for a quick pasta sauce or sandwich spread. Toast whole grain bread and top with deli turkey slices, spread with a little seasoned ricotta cheese (salt, pepper, oregano) top with an olive bruschetta spread, and toast again. Serve this with fruit on the side.