summer

KNR, p. 242 “The Kerrians’ Greek Salad”

 

It’s summer. It’s hot. It’s time for salads.  🙂

There are many delicious Greek dishes, but a Greek salad can be tossed together easily and in our house, it’s a tasty partner to sandwiches. Make the salad big enough, with a lot of feta cheese on top, and it could be a meal all on its own as the temperature climbs above 90 degrees.

 

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"The Kerrians' Greek Salad"
Author: 
Recipe type: Greek
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 5 oz. bag of mixed greens or baby spinach
  • 2-3 medium tomatoes, diced, about 1.5 cups
  • 1 medium cucumber, peeled, diced, about 1.5 cups
  • 1 cup sliced black olives, drained
  • 4 oz. tomato-basil (or plain) feta cheese, crumbled
  • 3/4 cups olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 tsp. oregano flakes
  • 1/2 tsp. basil leaves
  • 1/2 tsp. lemon juice
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. garlic powder
Instructions
  1. Place greens, diced tomato, diced cucumber, sliced olives, and feta cheese into large serving bowl.
  2. Combine olive oil, red wine vinegar, oregano, basil, lemon juice, sea salt, black pepper, and garlic powder in a separate bowl and whisk until well blended.
  3. Pour dressing over salad and toss to coat evenly.

Serve with a frosty beverage and enjoy!

 

 

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KNR, p. 175 “Kerrian’s Summer Salad Platter”

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We do a lot of grilling when the temperature rises, but every once in a while, it’s too hot to even turn on the grill. Who wants to stand over hot coals when the heat index is over 100 degrees? Not me, thanks.

So we came up with a sure-fire, never fail summer salad platter. It takes about 10 minutes for the prep, requires no cooking and it’s pretty tasty. And, it’s a definite plus when there are no bodies found on the deck because of the heat.

 

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"Kerrian's Favorite Summer Salad Platter"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 2 cups mix of red and green butter lettuces
  • Whole large tomato - it should fill your hand
  • One 5 oz. can tuna, Albacore or Tongol packed in water
  • 1/3 cup diced celery
  • 1/4 cup Hellman’s mayo
  • One small yellow squash - washed, but not peeled
  • One small zucchini - washed, but not peeled
  • English seedless cucumber, washed and peeled
  • Slices of yellow and red bell peppers
  • Russian, Thousand Island, or Ranch salad dressing
Instructions
  1. Arrange the lettuce leaves on a dinner plate, covering the entire plate.
  2. Core the tomato, then slice it from top to bottom into eight sections - not quite cutting through, so that the sections are still attached at the bottom. Place in center of plate.
  3. Thoroughly mix tuna, celery and mayo together and place in center of the tomato.
  4. Slice yellow squash and place on dinner plate.
  5. Slice zucchini and place on dinner plate.
  6. Cut cucumber into bite-sized chunks and place on dinner plate.
  7. Cut red and yellow bell peppers into bite-sized pieces and place on dinner plate.

 

Serve with your favorite salad dressing and stay cool.

SummerSaladPlatterIMG_5542_2
The recipe is for one hearty appetite, but can serve two if you add bread to the menu.  🙂

 

*Photos by Patti Phillips

 

 

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KNR, p. 260 “Summer Macaroni Tuna Casserole”

 

We don’t grill on rainy days during the summer, but sometimes we want a hearty meal without heating up the oven. Sheila’s mom taught this recipe to her when she was learning how to cook. Easy, tasty, foolproof, and ready a few minutes after the macaroni is done. If you want to serve it absolutely cold, it takes a little longer, but we never wait that long.

Sheila laughed and pronounced it dead-body-proof as well, since she practiced the recipe on her mom and dad several times as a teen, and they lived.

 

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"Summer Macaroni Tuna Casserole"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 8 oz box small elbow macaroni uncooked – about 2 cups
  • 1/2 teaspoon butter/margarine for macaroni water
  • 1 teaspoon sea salt for water
  • 2 5oz cans tuna
  • 1 8oz can very young small sweet peas
  • 1 cup mayo
  • 1/2 cup crumbled, seasoned croutons
Instructions
  1. Fill 4 quart pot halfway with water and bring to a boil.
  2. Add teaspoon sea salt to water or to taste.
  3. Add uncooked macaroni to water, and return to boil.
  4. Add teaspoon margarine to water (keeps macaroni from sticking to itself).
  5. Boil for 8-10 minutes until ‘al dente’ (firm), stirring occasionally.
  6. Pour into colander, drain well, and return macaroni to the pot.
  7. Drain water/oil from the tuna cans and add tuna to the macaroni pot.
  8. Drain liquid from peas and add to the macaroni pot.
  9. Add mayo to the pot and lightly toss all ingredients together.
  10. Arrange contents of pot in serving dish and sprinkle crumbled croutons on top.
  11. Chill in refrigerator for up to an hour and serve.

Note: The versatility of this dish is that it can be served hot as well. The prep is exactly the same, except that once the ingredients are combined in the pot, they should be transferred to a baking dish. Bake at 350 for about 30 minutes or until heated through.

Tastes great hot or cold, but in the summer, we always serve it cold.


Enjoy!

 

*Photos by Patti Phillips

 

 

 

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