We’re footloose and fancy free, thoroughly enjoying the refreshing days of spring, and now as we look forward to those long hot summer days, it’s time to think about refreshing our pallets. Nothing says “Ahhhhhh” quite like an ice cold mojito! Oh, wait--maybe we should snack on something first. I know, how about a lovely cucumber sandwich?
I think I need to work up an appetite first, though. Let’s start by going to the Zucchini Festival! Oh dear, I seem to be going back in time. We should start from the beginning.
I do love spring, but I love summer even more! My favorite time of year is the beginning of summer, with the promise of a great tan and many warm evenings filled with friends, family, and fun, fun, fun! This is the time of year when the grass is still somewhat green, and picnics are all the rage! Every city has at least one festival with some vegetable as it’s Queen. My favorite is the Zucchini Festival, with all the music, food, and bricka-bracks for sale. We have a local Zucchini Festival that’s held every year around this time in Hayward, California. They always have the best live bands, and of course there’s every kind of zucchini delectable imaginable. For one, who doesn’t go ape over deep fried zucchini? Well, who doesn’t love fried anything for that matter? But there’s just something special about a big slice of zucchini dipped in batter and fried to perfection, with it’s delicious juices squishing all over the place with every bite. Mmmmmmmm. Hungry yet?
Well, now that we’ve got our appetites revved up, let’s get something to eat. Now, the question is, do we go out, or make something simply divine ourselves. When I can’t decide between two choices, there’s only one thing for a girl to do--Choose both! I love salads, and I just adore those cute little sandwiches that you cut the crust off of--you know, like how fancy people do. Anyway, how about we make a wonderfully un-boring salad first? This is my own recipe by the way.
Debra’s Deliciously Devilish Salad
Ingredients:
Green Lettuce
Baby Spinach (just buy the pre-packaged kind--so much easier)
Fresh Basil Leaves
Carrots
Tomatoes
Onion
Diced Green Chiles (I like the little cans of La Victoria--I’m no Martha Stewart)
Sour Cream
Chipotle Tabasco Sauce
Tapatio Hot Sauce
Extra Virgin Olive Oil
Your choice of meat
Music!
Now, I know what you’re thinking--this is going to be just like any other salad I’ve had, but hold on--we’re not done yet. And pretend this is Disneyland--if you’re pregnant or have heart problems, enter ride at own risk. Okay, so chop everything up how you like it. I like my onions and tomatoes cut up pretty small, but I like my lettuce in bigger pieces, and I never cut up my baby spinach leaves. But you will want to chop up your basil leaves in little pieces. And I like to shave my carrots so I have those long thin strips. So, once you have everything sliced and diced, time to get out a pan. You’ll want to cook your meat ahead of time, so let’s say you’ve already done that. Turn the stove on high and pour a little extra virgin olive oil in there (or EVOO for all you Rachel Ray fans). Throw in a generous amount of your chopped onion and add some seasoned pepper if you like, and once the onion starts to brown then throw in a little can of the diced green peppers and sauté, sauté, sauté. Oh, and if you haven’t already done so, it’s time to get the tunes going. Then add the meat that’s already been cooked so you can marry the flavors. I like to use carnitas or chicken, but seafood would work great, too. Add a few little pieces of basil. I like to get a little bit of a burnt look to my ingredients, but you do it however you like.
Get your greens, tomato, carrots, and a small amount of chopped up basil, and mix it all together into a really big bowl. Add your hot ingredients and mix that all in too. Allow the heat of the meat and onions warm up the lettuce and baby spinach. Add a dollop of sour cream and splash on the Tabasco and Tapitio--and don’t be stingy about it! And there you have it--a hot and spicy salad to start your summer off right! Share it with a special friend, and watch the sparks fly!
After that salad you can’t possibly still be hungry, but just in case you have some friends over and are forced to share, maybe you’ll be in a “the hostess with the most-est” mood and want to play Betty Crocker for the day. I said DAY, so don’t get used to it! Any-hoo, after a protein packed salad like that, now all you’ll need is a dainty little cucumber sandwich to combat that craving for carbohydrates.
I do love spring, but I love summer even more! My favorite time of year is the beginning of summer, with the promise of a great tan and many warm evenings filled with friends, family, and fun, fun, fun! This is the time of year when the grass is still somewhat green, and picnics are all the rage! Every city has at least one festival with some vegetable as it’s Queen. My favorite is the Zucchini Festival, with all the music, food, and bricka-bracks for sale. We have a local Zucchini Festival that’s held every year around this time in Hayward, California. They always have the best live bands, and of course there’s every kind of zucchini delectable imaginable. For one, who doesn’t go ape over deep fried zucchini? Well, who doesn’t love fried anything for that matter? But there’s just something special about a big slice of zucchini dipped in batter and fried to perfection, with it’s delicious juices squishing all over the place with every bite. Mmmmmmmm. Hungry yet?
Well, now that we’ve got our appetites revved up, let’s get something to eat. Now, the question is, do we go out, or make something simply divine ourselves. When I can’t decide between two choices, there’s only one thing for a girl to do--Choose both! I love salads, and I just adore those cute little sandwiches that you cut the crust off of--you know, like how fancy people do. Anyway, how about we make a wonderfully un-boring salad first? This is my own recipe by the way.
Debra’s Deliciously Devilish Salad
Ingredients:
Green Lettuce
Baby Spinach (just buy the pre-packaged kind--so much easier)
Fresh Basil Leaves
Carrots
Tomatoes
Onion
Diced Green Chiles (I like the little cans of La Victoria--I’m no Martha Stewart)
Sour Cream
Chipotle Tabasco Sauce
Tapatio Hot Sauce
Extra Virgin Olive Oil
Your choice of meat
Music!
Now, I know what you’re thinking--this is going to be just like any other salad I’ve had, but hold on--we’re not done yet. And pretend this is Disneyland--if you’re pregnant or have heart problems, enter ride at own risk. Okay, so chop everything up how you like it. I like my onions and tomatoes cut up pretty small, but I like my lettuce in bigger pieces, and I never cut up my baby spinach leaves. But you will want to chop up your basil leaves in little pieces. And I like to shave my carrots so I have those long thin strips. So, once you have everything sliced and diced, time to get out a pan. You’ll want to cook your meat ahead of time, so let’s say you’ve already done that. Turn the stove on high and pour a little extra virgin olive oil in there (or EVOO for all you Rachel Ray fans). Throw in a generous amount of your chopped onion and add some seasoned pepper if you like, and once the onion starts to brown then throw in a little can of the diced green peppers and sauté, sauté, sauté. Oh, and if you haven’t already done so, it’s time to get the tunes going. Then add the meat that’s already been cooked so you can marry the flavors. I like to use carnitas or chicken, but seafood would work great, too. Add a few little pieces of basil. I like to get a little bit of a burnt look to my ingredients, but you do it however you like.
Get your greens, tomato, carrots, and a small amount of chopped up basil, and mix it all together into a really big bowl. Add your hot ingredients and mix that all in too. Allow the heat of the meat and onions warm up the lettuce and baby spinach. Add a dollop of sour cream and splash on the Tabasco and Tapitio--and don’t be stingy about it! And there you have it--a hot and spicy salad to start your summer off right! Share it with a special friend, and watch the sparks fly!
After that salad you can’t possibly still be hungry, but just in case you have some friends over and are forced to share, maybe you’ll be in a “the hostess with the most-est” mood and want to play Betty Crocker for the day. I said DAY, so don’t get used to it! Any-hoo, after a protein packed salad like that, now all you’ll need is a dainty little cucumber sandwich to combat that craving for carbohydrates.
| Cool as a Cucumber Finger Sandwich Ingredients: White Bread (with the crusts cut off) Cucumber Lettuce Tomato Onion Swiss Cheese Mayonnaise Mustard Music! |  |
This time make sure you’ve got some toe-tapping music on before you begin--okay, now begin. This one’s super easy. Who wants to waste a beautiful day inside cooking? Not me! So, let’s take this party outside! That’s right, grab your stuff and move in on outside. Like I said, this one’s a no-brainer! Just slice up some cucumber, tomato, and onion, slather some mustard and mayonnaise on two pieces of white bread (don’t forget to cut off the crusts), add some lettuce and a slice of Swiss cheese, cut into cute little squares, and voila!
Boy, after all that hard work (wink, wink), I think I’m ready for some spirits. And I don’t mean my dead grandmother, Cecilia! On the other hand, that woman really knew how to party, so she’s definitely invited!
Photography by Jeanine Brown
Boy, after all that hard work (wink, wink), I think I’m ready for some spirits. And I don’t mean my dead grandmother, Cecilia! On the other hand, that woman really knew how to party, so she’s definitely invited!
Photography by Jeanine Brown
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