It’s too hot to cook. Here are 10 recipes from the Star Tribune archives to help beat the heat – Low Calorie Diets Tips

Berry sorbet or granita

When local summer berries flock to the markets, they need immediate attention. Sherbets and granitas capture that just-picked, sun-kissed flavor in icy, invigorating, refreshing treats, writes Beth Dooley. This recipe requires nothing more than a food processor, a freezer and a little bit of time – no need to preheat the oven or turn on a stove. You can vary the berries depending on the season, making them an ideal warm-weather treat throughout the summer.

Mexican street corn noodle chicken salad

Using strategies like cooking early in the day and preparing multiple meals of meat and vegetables when you fire up the grill, columnist Meredith Deeds beats the heat. In a 2018 column, alongside her beat-the-heat tips, she also offered a pasta salad recipe inspired by iconic Mexican street food elotes. You can sauté frozen kernels when candy corn isn’t available — or if you can’t wait until Minnesota’s peak candy corn season to try this recipe.

green gazpacho

Two-thirds of all watermelons sold in the US are grown in Florida, Georgia, Texas and California, and California and Arizona are the top cantaloupe producers. That explains why the majority of the melons sold in Minnesota supermarkets come from other countries. That’s a shame, wrote Rick Nelson in 2021, because nothing beats the taste, texture, juiciness and alluring scent of a locally grown melon, a late summer treat. This is where farmers like Jeff Nistler make a difference. On his family farm in Maple Plain, he grows the three staples of summer: melons, tomatoes, and sweetcorn. This recipe, found here, uses the much-maligned honeydew melon.

Shrimp salad with peas, dill and tarragon

A few summers ago, Rick Nelson became obsessed with this recipe from How to Dress An Egg, a collaboration between New York chef Ned Baldwin and longtime cookbook author Peter Kaminsky. He wasn’t alone: ​​the story was one of the most popular on our site this summer. You can find the recipe here.

Open steak and arugula sandwiches

Thinly sliced ​​steak, grilled steak, peppery arugula, and rustic bread combine to create a light meal that lifts it from ordinary sandwich status. Doing it with an open face fulfills two goals, writes Meredith Deeds. Without the top piece of bread, the sandwich feels lighter – always a plus in the summer. It also forces you to eat it with a fork and knife, which just feels more special and slows things down a bit so you can relax and enjoy the food. You can find the recipe here.

Cucumber, tomato, white bean and avocado salad

There’s not much more refreshing than pickles on a hot day (they say cool as a pickle for a reason). And they grow in abundance almost everywhere, which is why they play a key role in recipes around the world – from delicious British tea sandwiches, comforting Indian raita and flavorful Asian marinades to Greek salads with salty feta and dark vegetables. Beth Dooley offers this salad: “With lots of crunch, body and flavor, this easy salad makes a great side and filling meal.” Find the recipe here.

Strawberry Caprese Salad

Can you tell we’re looking forward to strawberry season? Typically, Caprese salad focuses on tomatoes, but author and cooking instructor Robin Asbell leans towards strawberries. “It’s not such a crazy switch since tomatoes are a fruit, is it?” she wrote in 2018. “Sure, we normally eat strawberries as a vegetable, but there’s a lot of sweet, tart and juicy fruitiness in there. Strawberries are also sweet, tart, and juicy, and play well with milky fresh mozzarella. The well-known herbal flavor of sweet basil brings out the fruit’s savory qualities and lets you know this is no dessert. You can find the recipe here.

Salad with crab, mango and avocado

Sandwiches and salads are the obvious choices when it comes to cooking without cooking, wrote Meredith Deeds. But as temperatures soared in 2017, she cooked up a dish that fit both categories while still living up to the motto “keep it cool.” “I wanted to make a seafood salad that would feel right at home on a bed of lettuce and in a sandwich bun.” And that’s how the Crab Mango Avocado Salad was born. You can find the recipe here.

summer cocktails

A repertoire of chilling cocktails – both with and without spirits – is a must. Last summer, Taste reporter Sharyn Jackson made the rounds of local bartenders and asked them to share summer cocktail recipes powered by sunshine — and fresh flowers, herbs and fruit. Try a basil gimlet, a tropical tequila, or a hibiscus orange iced tea (find the recipes here), or head to your herb garden and let your inner mixologist channel and create your own.

blueberry salad

And finally, a favorite in the metropolitan area. This salad from Yum Kitchen and Bakery first hit the menu in 2007 when the Star Tribune asked a handful of chefs for their best blueberry recipes. It became so popular that they sold the dressing by the bottle. You can find the recipe here (you’ll have to scroll down a bit).

Leave a Comment