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This summer has been particularly harsh when it comes to high temps, and although we all had a pleasant Karl Oskar Days and the few days after, more 90+ degree days are on the horizon, and it’s come like clockwork the last three years.

So,  much like the last couple of years we’re going to fill the column this week with light, easy fare that will not take much effort and perhaps even cool you down a bit.

Nobody wants to hover over a 400 degree grill or a smoker wrapping meats when it’s hot and sticky, so we’re going to avoid that and stick with the fresh stuff!

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The first recipe does include a steak, but it’s done in the oven and it’s done in less than 10 minutes, so you’re not lording over a hot grill.

STEAK, PEACH & WATERCRESS SALAD

1 lb. hanger steak, trimmed

Kosher salt and pepper

2 tbsp. olive oil

1 1/2 tbsp. sherry vinegar

3 peaches, pitted and cut into 1/2-inch wedges

1/4 c. toasted walnuts, roughly chopped

2 oz. blue cheese, crumbled

2 tbsp. chopped chives, plus more for serving

1 bunch upland cress

Heat broiler. Season steak with ½ teaspoon each salt and pepper and place on broiler-proof rimmed baking sheet. Broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.

Meanwhile, in large bowl, whisk together oil, vinegar, and ¼ teaspoon each salt and pepper. Add peaches and toss to combine. Fold in walnuts, cheese, chives, and steak. Then fold in cress. Serve topped with additional chives if desired.

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Chickpeas are underrated, especially in the summer.  This one may have an interesting sound to it, give it a shot!

                                    

CHICKPEA SALAD WITH SMASHED CUCUMBERS

12 oz. cucumbers

Kosher salt and pepper

2 tbsp. fresh lemon juice

1 tsp. honey

2 tbsp. olive oil

1 tbsp. capers, drained and roughly chopped

1/4 tsp. dried oregano

1/2 very small red onion, finely chopped

1 jalapeño, seeded and finely chopped

1 15-ounce can chickpeas, rinsed

12 oz.  mixed cherry and grape tomatoes (halved or sliced)

1/2 c. flat-leaf parsley, chopped

Crumbled feta cheese, for serving

With side of large knife, bash cucumbers slightly to crush, halve lengthwise, then cut each into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.

Meanwhile, in large bowl, whisk together lemon juice and honey to dissolve. Whisk in oil, capers, oregano, and 1/4 teaspoon each salt and pepper. Add onion, jalapeño, and chickpeas and toss to combine. Let sit at least 10 minutes. 

Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing, along with tomatoes and parsley, and toss to combine. Serve topped with feta if desired.

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BLT PASTA SALAD

1 lb. pasta

2 tbsp. olive oil

1 red onion, sliced

Kosher salt and pepper

8 slices cooked bacon, chopped

1 pint cherry tomatoes, halved

2 c. baby arugula

Cook pasta per package directions.

Meanwhile, heat oil in medium skillet on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.

When pasta is cooked, drain well and add to bowl with onion and 1/2 tsp each salt and pepper and toss to combine. Fold in bacon, tomatoes, and arugula.

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CREAMY CORN PASTA WITH BACON AND SCALLIONS

4 slices bacon

Kosher salt

6 ears corn, shucked

12 oz. orecchiette pasta

1 oz. pecorino cheese, finely grated, plus more for serving

2 scallions, thinly sliced

1/2 c. basil, torn, plus more for serving

Cook bacon in a large skillet on medium until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Break into pieces when cool.

Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.

When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, ¾ cup pasta cooking water, and ¼ teaspoon salt; puree until very smooth.

Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

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SHAVED ZUCCHINI AND PROSCIUTTO GRILLED PIZZA

1 1/4 lb. pizza dough

4 tbsp. olive oil, plus more for greasing

1/2 c. marinara sauce

3/4 c. shaved pecorino cheese

2 medium zucchini, trimmed

1 jalapeño chile, thinly sliced

1/4 c. packed fresh mint leaves, torn

2 tbsp. fresh lemon juice

2 oz. thinly sliced prosciutto, torn into strips

Remove pizza dough from refrigerator at least 30 minutes before cooking. Heat grill on med. Lightly brush clean grill grates with oil.

With floured hands or rolling pin, on lg. sheet lightly floured parchment paper, stretch and roll pizza dough into 13-inch round. Generously brush top of pizza with 2 tablespoon oil.

Using parchment, place dough, oiled side down, on grill. Remove parchment; cook 2 minutes or until bottom is crisp and charred. Flip dough and top with sauce and 1/2 cup cheese; cover and cook 1 minute, until dough is lightly charred on bottom.

With vegetable peeler, shave zucchini into long, thin slices. In medium bowl, toss zucchini, jalapeño, mint, lemon juice, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Top pizza with zucchini mix, prosciutto and remaining 1/4 cup cheese.

TFD: When the weather is hot, keep a cool mind. When the weather is cold, keep a warm heart.

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