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Heartwings Love Notes 983 - Summer is on its way

Heartwings says, "Summer is a time to relax and recharge."

In the winter I like to make soup as well as casseroles. In summer, I don't make either of them often. When the weather is hot I scarcely feel like cooking or even eating., Beside the lovely colors and the crisp air, one of the reasons I welcome fall is that my appetite returns and with it my desire to cook. For many the presence of a barbecue or grill outdoors solves the cooking issue—food quickly cooked without heating the kitchen. However I don't think our landlord would be happy if we were to fire up a grill on our second floor wooden porch.

At different times of year different foods appeal to me. For instance, I seldom want salad in the winter. I serve it occasionally because it is good to have fresh, raw food all the year round. However, late spring and summer are often better times for me to think of serving them as well as other cold foods. One of my favorite warm weather meals is made up of a raw cabbage salad and a seafood salad made from a combination of fish precooked and flavored with crab essence sold in compressed packages—also called surimi. My cabbage salad is not cole slaw as you will see.

For the cabbage salad using a food processor or a sharp knife—depending on how much time you have, after removing the core and any large ribs, slice up half a small to medium green cabbage. Slice or chop or process a small to medium sweet onion. Sprinkle with a teaspoon or more ground garlic, and a tablespoon of dried or 2 of fresh tarragon. Add sufficient good mayonnaise and a tablespoon or so of horseradish sauce to your taste. I like rather a lot. Mix vigorously and let it stand a bit to develop flavors. Serve to 2 to 6 depending on size of cabbage.

For the seafood salad, shred or chop—your choice a large package of surimi or pressed seafood. Add ¼ to ½ sweet onion—to taste, and two ribs of celery chopped small. Mix well with ½ to ¾ cup mayonnaise, ground garlic, and horseradish sauce to taste. Use salt and pepper to your taste for both salads as well. The seafood salad keeps well, so you can use what is left for another meal. Made ahead in the cool of the day, these are nice for lunch or dinner.

May your cooking be beneficial to all.

Do you have favorite hot weather foods? Please share your choices and or recipes with me. I so enjoy hearing from readers. Write me at tashahal@aol.com and visit my web pages for more love notes at www.heartwingsandfriends.com.

 

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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