What’s Cooking in Kelli’s Kitchen - Where's My Palm Frond?

One of the side effects of this heat dome that we are under is that nothing is cooking in Kelli’s Kitchen. I don’t want to turn on the oven. My stovetop is only minimally utilized. And it is hard to motivate myself to go outside to cook on the grill. Since Ned is not particularly interested in fanning me with a palm frond while I recline on a settee and frozen grapes do not provide enough nourishment to sustain, I have found myself pivoting to cold dinners. Fortunately, many tasty recipes fit the bill. Here are a few that you might enjoy while praying for cooler weather.

Cold Noodles with Zucchini - by Eric Kim

(this recipe is a single portion)

INGREDIENTS:

• 1 large zucchini (about ½ lb)
• Salt
• 3-4 oz dried ramen, somen, or capellini noodles
• 2 t maple syrup
• 1 ½ t soy sauce
• 1 t fish sauce
• ⅛ t garlic powder 
• 1 T avocado, grapeseed, or canola oil
• ½ c cubed ice
• Lemon or lime wedges
• green onions, thinly sliced

DIRECTIONS:

1. Trim the tips off the zucchini, then halve lengthwise and slice into ⅓” half moons. Sprinkle with ½ t salt, toss to combine, and let sit for 10-30 minutes to draw out excess moisture.
2. Bring a pot of water to boil. Cook the noodles according to the package instructions. Drain, then rinse under cold water until cool to touch. Transfer to an individual service bowl.
3. Stir together the maple syrup, soy sauce, fish sauce, and garlic powder. 
4. Pat the zucchini dry. Heat a large skillet over high, then add the oil. When you see a wisp of smoke, carefully arrange the zucchini in an even layer and season with salt. Cook undisturbed until the zucchini is browned on one side (1-2 minutes), then flip the pieces and cook until tender-crisp (about 1 more minute).
5. Transfer the zucchini to the bowl with the sauce. Add the ice, then quickly toss until the zucchini is cool. Adjust seasoning with more salt (the dressing should be salty at this stage, as the melting ice and noodles will dilute it).
6. To eat, pour the zucchini and its dressing over the noodles. Spritz with citrus, top with scallions, and eat immediately. If you would like, add more maple syrup, soy, or fish sauce.

Spicy Tuna and Avocado Tostadas - by Kristina Felix

INGREDIENTS:

• 2 cloves garlic, grated
• 1 serrano chile, minced
• 1 lime, juiced
• 2 T mayo
• Salt and Pepper
• ⅓ c cilantro leaves and tender stems, rough chop
• 1 large Hass avocado, cubed
• ½ red onion, diced
• 1 medium tomato, diced
• 2 (5-ounce) cans tuna packed in oil, drained
• 6 tostada shells
• Hot Sauce for serving

DIRECTIONS:

1. Mix the garlic, serrano chile, lime juice, mayo, ½ t salt, and ½ t pepper in a medium bowl. 
2. Add the cilantro, avocado, tomato, and red onion to the bowl with the dressing. Add the tuna and ¼ t salt and toss until combined. Adjust seasoning.
3. Divide among the tostada shells and top with hot sauce if desired.

Cold Chickpea-Tahini Soup - by Mark Bittman

INGREDIENTS:

• 1 c chopped tomatoes
• 1 c chopped cucumbers
• ¼ c chopped red onion
• ¼ c chopped pitted olives
• ¼ c chopped fresh parsley
• Salt and Pepper to taste
• 3 cups cooked or canned chickpeas
• 3 T lemon juice
• 1 T olive oil
• ¼ t ground cumin
• 1 clove garlic
• 2-3 T tahini
• ½ c crumbled feta

DIRECTIONS:

1. Combine chopped tomatoes, cucumber, red onion, olives, parsley, and a sprinkle of salt and pepper in a bowl and set aside.
2. combine chickpeas, lemon juice, 1 T olive oil, cumin, garlic, tahini, and a sprinkle of salt and pepper in a blender. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour. Taste and adjust seasoning. Pour into bowls and top with the chopped vegetable mixture, some crumbled feta, a sprinkle of cumin, and a generous drizzle of olive oil.