Summer seems to give us permission to do nothing without feeling guilty. I enjoy visiting with childhood friends and family members and am happy that I take that time to reconnect, not just for me, but for my children who have met cousins and made new friends.
VEGETABLE AND PASTA SALAD
1 large cucumber, chopped
8 cherry tomatoes, cut in half 500 mL
1/2 c. yellow pepper, chopped 125 mL
1/2 c. red onion, thinly sliced 125 mL
1/2 c. Feta cheese 125 mL
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1/3 c. Greek dressing 75 mL
1/2 tsp. lemon juice 2 mL
2 c. pasta shells 500 mL
Cook pasta according to the directions on the package. Drain and rinse with cold water. Combine ingredients. Refrigerate until serving. It can be made up to 24 hours ahead of time.
LENTIL CASSEROLE
My aunt, Alma Copeland, served a variation of this casserole. Serve with sliced cold meats like roasted ham or chicken and salads. Like chili, it gets better each time you reheat it.
5 slices bacon, finely chopped (optional)
1 c. onion, chopped 250 mL
1 c. dry lentils 250 mL
2 -14 oz. cans beans in tomato sauce 398 mL
1 -14 oz. can crushed pineapple 398 mL
1/3 c. ketchup 75 mL
1 tsp. mustard 5 mL
1/4 tsp. Worcestershire sauce 1 mL
1/2 c. brown sugar, packed 125 mL
1/4 tsp. salt 1 mL
1/8 tsp. pepper .5 mL
In a large saucepan, cook the bacon until crisp. Drain the fat. Add onions and saute until tender. Wash the lentils and place in a saucepan with at least three cups (750 mL) of water. Bring to a boil. Reduce heat and simmer for about 30 minutes or until tender. Drain.
Combine the ingredients in a saucepan, small roaster or a two quart (2 L) casserole. Heat on stove top or bake in the oven at 350 F (180 C) for one hour or until bubbly. You can also cook this casserole in a slow cooker on high for three to four hours or on low for six to eight. Serves eight.
FRESH SUMMER FRUIT
One of the pleasures of summer is abundant fruit. My kids love fresh nectarines, but dislike the fuzz of peaches. Both peaches and nectarines are loaded with antioxidants, vitamins A and C, potassium and fibre.
Speed the ripening process by placing the fruit in a paper bag, folding the top of the bag once over so that it is closed, but not sealed tightly. When the fruit is tender to touch, transfer it to a container or bag that seals and store in the fridge. Remove from the cool storage two hours before eating because the flavour is better at room temperature.
Source: www.ask.com.
PEACH BLUEBERRY CRUNCH
1 c. brown sugar 250 mL
1 c. flour 250 mL
3/4 c. rolled oats 175 mL
1/2 c. butter or margarine, melted 125 mL
1/2 tsp. cinnamon 2 mL
1/4 tsp. nutmeg 1 mL
4c. peeled, sliced peaches 1L
1/2 c. blueberries or saskatoons 125 mL
1/2 c. sugar 125 mL
2 tbsp. cornstarch 30 mL
1 c. water 250 mL
1 tsp. vanilla 5mL
Mix the sugar, flour, rolled oats, butter, cinnamon and nutmeg until combined. Press half of the mixture into a 9 x 9 inch (22 x 22 mL) square baking pan. Cover with the fruit. In a small saucepan, combine the sugar and cornstarch in the water. Cook until thick and clear. Add the vanilla and pour over the fruit in the pan.
Top with the remaining crumbs. Bake at 350 F (180 C) for one hour. Serve with a dollop of whipped cream or ice cream.
Note: Use any variety of fresh fruit, but adjust the amount of sugar based on the sweetness of the fruit.
POTTED PLANTS
Are the plants in your containers getting long and lanky or have they been damaged by wind or rain? Be sure to deadhead plants as soon as they are done flowering, because it frees up energy for the plant. Cut back stems that have grown longer than the others or are damaged.
With some special treatment, you should enjoy blooms again until frost.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
