Use summer's fresh bounty

Barbecue Chicken Salad

(Makes 4 servings)

Ingredients

2-1/2 cups rotisserie chicken, shredded

1/2 cup plus 2 tablespoons barbecue sauce of your choice

1 head of green lettuce (approx. 8 cups lightly packed)

1 cup black beans, drained and rinsed

1 cup canned whole kernel corn or Southwestern corn, drained

1 cup grape tomatoes, halved

3/4 cup chopped cilantro, finely diced

Living

BY JULIE HUDSON

AAs we continue into the hottest part of the summer, August always reminds me that change is about to happen. Daily routines will become more structured, and schools will reopen. Labor Day weekend will mark the close of summer as we transition into early autumn with the start of football. Although summer is nearing its end, fresh produce continues to be plentiful in gardens and at farmers markets. I share with you some of my favorite recipes of summer 2023 that incorporate fresh vegetables.

1/2 of a medium red onion, diced

1 large ripe avocado

Optional Ingredients

Shredded cheddar cheese and tortilla strips or chips

1 or 2 large limes (2 tablespoons lime juice and 1/2 teaspoon zest)

2 tablespoons dry unprepared ranch mix

1/2 to 1 full jalapeno, seeded and chopped

1 teaspoon minced garlic

1/2 cup regular full fat mayonnaise

1/2 cup buttermilk

Salt and pepper to taste

Directions

Fresh Green Bean Salad

(Makes 6 servings)

Ingredients

1 pound fresh green beans, trimmed

1/2 teaspoon baking soda

2 cups cherry tomatoes, halved

1/4 red onion, sliced

1/4 cup feta cheese

1/4 cup toasted almonds

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper

Directions

Fill a saucepan with water and stir in baking soda. Water should cover beans plus 1 inch. Bring water and baking soda to a rolling boil. Cook green beans four to five minutes or until tender and crisp. Drain green beans and place in ice bath until cooled down. Combine olive oil, red wine vinegar, Dijon mustard, salt and pepper in a small bowl. Add green beans, tomatoes and red onion and allow to marinate at least 30 minutes. Top with Feta cheese and almonds just before serving.

To prepare the dressing, combine cilantro, lime zest, lime juice, dry ranch mix, jalapeno, garlic, mayonnaise, buttermilk, salt and pepper into a blender. Blend until smooth. Store in a jar and in the refrigerator.

Chop the lettuce into small bite-sized pieces.

Thinly slice or chop avocado and toss with lime juice to avoid browning.

Using tongs, gently toss shredded chicken in barbecue sauce until chicken is coated.

Assembly

Add lettuce to large bowl or plate. Top with black beans, corn, tomato, cilantro, red onion and avocado. Add tortilla strips and shredded cheddar cheese if desired. Drizzle dressing over salad. Gently toss.

Chicken or Tuna Niçoise Salad

(Makes 4 servings)

Ingredients

1 pound red or golden potatoes, sliced 1/3-inch thick

2 tablespoons dry white wine

10 ounces fresh thin green beans or haricot verts, trimmed

4 large eggs, boiled, peeled, sliced in half

1/4 cup white wine vinegar

1/2 shallot minced

2 tablespoons Dijon mustard

1 tablespoon chopped fresh thyme

Freshly ground pepper

3/4 cup olive oil

8 cherry tomatoes, halved or quartered

1 head Boston lettuce, leaves separated

6 radishes, trimmed and quartered

2 5-1/2 ounce cans Albacore tuna or 2-1/2 cups rotisserie chicken, or 4 fresh grilled tuna steaks

1/2 cup kalamata olives

Directions

Steam green beans until tender; then, cool down in ice bath. Drain and pat dry.

Bring sliced potatoes to simmer in a pan of water for about five minutes until tender. Drain potatoes and place in bowl. Drizzle with 2 tablespoons white wine.

Prepare dressing by whisking white wine vinegar, shallot, mustard, thyme, 1/2 teaspoon salt and pepper to taste in a bowl. Whisk in the olive oil slowly.

Toss sliced tomatoes in a small bowl with salt and pepper to taste. Add 1/4 cup of the dressing to the potatoes and toss.

Divide the lettuce among four plates. Arrange potatoes, green beans, radishes, eggs and meat of choice on top. Pour any juices from the tomatoes into the dressing; then, add the tomato to the plates. Drizzle the dressing on the salad and top with olives.

Cinnamon-Sugar Zucchini Bread

Ingredients

3 cups all-purpose flour

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 eggs

2 cups granulated sugar

1 cup canola oil

2 teaspoon vanilla extract

2 cups grated fresh zucchini

Directions

Preheat oven to 325 degrees Fahrenheit. Spray two standard loaf pans with nonstick spray. Cut two pieces of parchment paper the same width as the bottom of loaf pan and 10 to 12 inches longer. Line each pan with one of the strips, so the ends of paper extend beyond the ends of the pan. Lightly spray with nonstick cooking spray. Combine flour, cinnamon, baking soda, baking powder and salt in medium bowl. In a large bowl, whisk eggs, sugar, oil and vanilla until smooth. Add dry ingredients to wet, stirring until just combined. Stir in zucchini and mix well. Pour into prepared loaf pans and bake for 60 to 65 minutes. Let cool in pan for 10 minutes; then, remove loaves from pans using parchment paper slings. Cool completely on wire racks. Optional: Brush tops of warm loaves with melted butter while they are hot and sprinkle with a mixture of 4 teaspoons of sugar and 1/2 teaspoon cinnamon.

Mediterranean Quinoa Salad with Roasted Summer Vegetables

Ingredients

1/3 cup uncooked or 1 cup cooked quinoa

1 small eggplant, diced

1 small zucchini, diced

1 small yellow squash, diced

Sliced kalamata olives

3 to 4 tablespoons olive oil

Salt and pepper

1-1/2 to 2 tablespoons lemon juice, to taste

1 clove garlic, pressed or minced

1/2 cup halved grape tomatoes

2 tablespoons chopped fresh basil, optional

2 tablespoons chopped fresh mint, optional

Roasted pine nuts or walnuts

Directions

Preheat oven to 425 degrees Fahrenheit. Combine eggplant, zucchini and squash, tossing with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast on baking sheet until vegetables are soft and begin to turn brown. Cook quinoa according to package directions with water or broth. Toast pine nuts or walnuts until lightly brown. Whisk lemon juice and garlic. Add 2 remaining tablespoons olive oil. Combine all ingredients together. Serve at room temperature or chill in refrigerator. Store in airtight container for five days.