Food For Thought Refreshing and cold dinner ideas to beat the heat

August tried to pull a fast one on us by easing us in with cooler and less humid temperatures…but we are officially in the dog days of summer now. If you’re like me, using the oven is the least appealing thing right now, so I recommend trying these lighter meals served cold.

Chilled Orzo Chicken Salad

Salad:

12 oz. orzo, cooked according to package directions

2 T olive oil

1 1/2 lb. thin-sliced boneless, skinless chicken breasts, cut into 1/2-inch pieces

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 c. cherry tomatoes, halved

1 1/2 c. English cucumbers, diced

1 c. green onions, sliced

2 T parsley, chopped

2 T basil, chopped

Vinaigrette:

3 T olive oil

2 T lemon juice

1 T apple cider vinegar

1 tsp. honey

1 tsp. salt

1/2 tsp. pepper

Cook orzo according to the package directions. Drain and transfer to a large bowl; set aside.

To a large skillet, add 2 tablespoons olive oil and the chicken. Evenly season with 1/2 teaspoon salt and pepper and cook over medium-high heat for five to six minutes, or until chicken is cooked through and lightly browned. Transfer the chicken and cooking juices to the bowl with the orzo.

Add the tomatoes, cucumbers, green onions, parsley and basil. Stir to combine then set aside.

To a small bowl, add 3 tablespoons olive oil, lemon juice, apple cider vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. Taste the vinaigrette and check for additional seasoning if needed for taste.

Evenly drizzle the vinaigrette over the orzo bowl, stirring to coat evenly. Cover with plastic wrap and refrigerate before serving.

Watermelon Poke Bowls

Dressing:

2 T soy sauce or tamari

2 T rice vinegar

1 T peanut oil

1 T sesame oil

1 T minced ginger

1 lime, juiced

1 tsp. sriracha

1 T sesame seeds

Bowls:

6 c. cubed watermelon

1/2 English cucumber, halved and sliced

1 bunch scallions, sliced

1 avocado, seeded and sliced

1/4 c. pickled ginger

1/2 c. peanuts

1 c. sprouts

Make the dressing in a small bowl. Whisk the soy sauce with rice vinegar, then gradually add the peanut and sesame oil, whisking well to combine. Stir in the ginger, lime juice, sriracha and sesame seeds.

Divide the watermelon, scallions, cucumber, avocado and ginger among four bowls. Garnish each with the peanuts and sprouts. Pour the dressing evenly over the four bowls and serve.

Lemon Shrimp Zucchini Pasta

Pasta:

8 oz. spaghetti

3 medium zucchinis

1/4 c. olive oil

6 cloves garlic, grated

1 tsp. crushed red pepper flakes

1 c. packed basil leaves, sliced

1/2 c. grated Parmesan

2 lemons, juiced

Salt and pepper, to taste

Shrimp:

1 lb. cocktail shrimp, cooked, deveined and peeled 1 T olive oil

1/2 c. Panko breadcrumbs

1/2 tsp. garlic powder

Salt and pepper, to taste

Bring a large pot of water to a boil. Chop the garlic and basil, grate the Parmesan, juice the lemons and prepare the zucchini.

Trim the ends off the zucchini, then use a mandolin slicer to julienne lengthwise, creating long and thin zucchini noodles.

Transfer the zucchini noodles to a large colander. Season with 1/2 teaspoon salt, tossing to combine, then place the colander in the sink.

Boil the water and generously season with salt. Add the spaghetti and cook, stirring occasionally to prevent sticking. Once the spaghetti is al dente, reserve 1 cup of the starchy pasta water and set aside. Drain the pasta into the same colander as the zucchini. Set aside and do not rinse the pasta and zucchini mixture.

While the pasta is boiling, add olive oil to a large, nonstick skillet over medium heat. Once simmering, stir in the thawed shrimp, breadcrumbs, and garlic powder. Cook, stirring constantly, until the breadcrumbs are fragrant and the shrimp is pink. Transfer to a bowl and set aside. Wipe out the skillet with a paper towel and return to the stove.

No more than a minute before you drain the pasta, add the olive oil to the skillet and heat over medium-low. Once the oil is simmering, stir in the garlic and crushed red pepper flakes. Cook, stirring constantly, about 30 seconds. Then add the zucchini and cooked pasta to the skillet, along with basil, Parmesan and lemon juice. Toss to combine well. Add in the reserved pasta water as needed to loosen up the mixture. Cook 1 to 2 minutes longer, allowing the pasta to meld with olive oil sauce. Remove from heat.

Portion the zucchini pasta into individual bowls and top with the shrimp breadcrumb mixture and additional Parmesan if desired. Allow to cool to room temperature before serving.

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