It's still summer despite people guzzling those pumpkin spice lattes and rifling through their casserole recipes. Hold on to the season with august harvests from the yard and farmer's markets. Don't put away the grill It's still barbecue season too.
You can still enjoy just picked tomatoes and peppers even though you're packing those school lunches. Use those late summer beefsteaks for those same lunches. Everyone lives a good old fashioned tomato sandwich on toast and slathered with mayo. They're also good for Saturday lunch BLT's or for a Sunday beach picnic. A quick week day dinner involves those fresh ones along with freshly picked basil in a salsa cruda. This is an uncooked sauce made an hour or two before the pasta is cooked.It's left out to marinate in olive oil at room tempeature. It's a great sauce epsecially when served with chunky pasta like rotelli. Grilled veggies can be made outdoors until the first very cold snap (and beyond if you're hardy)Think sliced bell peppers and eggplant brushed with olive oil and dusted with garlic powder, salt and pepper. Farms are still offering ears of fresh corn. Get them and create tasty Mexican street corn with them. The kernals are also good in a cold fiesta salad with diced red and green peppers. If you are in the mood for making soup then think of the summery gazpacho. This is perfect to make for the still steamy days ahead. It's combining tomatoes, cucumbers, peppers and olive oil, water and garlic in a soup that is chilled for a few hours.
You may get the urge to ditch the barbecue and make an oven roast. Think again about this unless you have really good air conditioning. We will still have ninety degree days in many parts of the US. London Broil is a winter meat that' graced many a Christmas and New Year's table but it's also a great grill meat. You could easily grill it after marinating it in a mix of olive oil, red wine vinegar and garlic. Slice it an d serve it on fremch or Italian bread for a delcious sandwich. Another fall roast favorite Cornish hens can also be grill roasted too. Rub with melted butter and lemon and add thyme to the insides for a flavorful bite. Usually both the beef and poulty are good with mashed potatoes but serve grilled baked potatoes instead. You will have to preheat the grill to 315 degrees Farenheit. ( most grills now have thermometers in them to let you know the temperature) and then rub them in olive oil and salt and then wrape them in foil. Cook thirty to forty mimutes or until a skewer pierces them with no resistance. Cut in half and serve with butter and sour cream. As far as dessert, have s'mores . These are still fun to eat and if you do want a fall vibe. sprinkle with pumpkin pie spice before you put on the top graham cracker.
Hold on to summer cooking. Make a cooling soup like gazpacho. fire up the grill Have a tomato sandwich. It's still warm weather. Embrace it.
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