Midsummer Night's Meals - recipes - includes related article on beets

Vegetarian Times, July, 1999 by Kathy Farrell-Kingsley

THREE TEMPTING MENUS SHOWCASE THE EASE OF THE SEASON

A late dinner outdoors just as it starts to cool, a lazy lunch set on the patio, a weekend beach barbecue, even an impromptu picnic in the park. This is summer dining at its best.

For most of us, the pace of life is less hectic this time of year. Maybe it's because half the office is on vacation or the kids are home from school, or it could simply be the extra hours of sunlight. Whatever causes summer's laid-back attitude, it carries over into what we want to eat as well. Who wants to climb out of their sun-drenched lounge chair to sweat in front of a stove when they could enjoy such simple fare as grilled vegetables with crusty bread or a ripe garden tomato sandwich?

The following easy menus capture the best of the season--and they won't hold you captive in the kitchen. One is inspired by the bold, radiant flavors of Mexican cuisine and the other two by those of southern France. All make use of ingredients that are guaranteed not to wither in the heat--fresh fruits and vegetables, grains and legumes--and are easy to prepare, with make-ahead options so the cook won't wither in the heat, either. Even if your schedule doesn't slow down this time of year, these dishes are so full of fresh, summery flavors, they'll make you feel like you're on a sunny vacation.

Zesty Tomatillo and Corn Soup

8 SERVINGS DAIRY-FREE

This savory, chunky soup is guaranteed to spark any flagging appetite. It's especially great for the corn lovers in the family.

1 Tbs. plus 1 tsp. vegetable oil
1 medium onion, finely chopped (2/3 cup)
5 tomatillos, husked and quartered
  (1 1/3 cups) (see glossary, p. 103)
3 medium cloves garlic, minced
5 cups fresh corn kernels or 3 (10-oz)
  pkgs. frozen corn kernels, thawed
4 cups vegetable broth
1 cup frozen peas, thawed
2 Tbs. coarsely chopped fresh cilantro
1 cup diced red bell pepper
4-oz. can chopped mild green chilies
1 Tbs. sugar
Cilantro sprigs for garnish

In large pot, heat 1 tablespoon oil over medium-high heat. Add onion, tomatillos and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Stir in 4 cups (or 2 pkgs.) corn, 3 cups broth, peas and chopped cilantro. Puree mixture using an immersion blender or in batches using a food processor or blender.

Wipe out pot, then heat remaining 1 teaspoon oil over medium heat. Add bell pepper and cook, stirring often, until softened, about 5 minutes. Return puree mixture to pot and bring to a simmer. Stir in chilies (with liquid), sugar, remaining corn and remaining 1 cup broth. Bring to a boil, reduce heat to low and simmer 15 minutes. Season with salt and pepper. (Can be prepared up to 2 days ahead; cover and chill.)

Ladle soup into bowls, garnish with cilantro and serve.

PER SERVING: 178 CAL.; 6G PROT.; 4G TOTAL FAT (0 SAT. FAT); 25G CARB.; 0 CHOL.; 129MG SOD.; 4G FIBER

Fajitas with Chipotle Sour Cream

4 SERVINGS LACTO

It's the fixin's that make fajitas so appealing. Other accompaniments you can include are grated cheese, guacamole, chopped lettuce and finely diced onions.

Chipotle Sour Cream

1 cup sour cream
  (regular or nonfat)
2 tsp. canned chipotle chilies in
  adobo sauce (see glossary, p. 103)
1/4 tsp. salt
8 (10-inch) flour tortillas
2 medium onions, thinly sliced (2 cups)
2 medium red, yellow and/or green bell
  peppers, cut into thin strips
  (3 1/2 cups)
2 medium zucchini, cut into thin strips
1 to 2 large mild chilies, such as
  poblano, cut into thin strips
  (1 3/4 cups)
2 Tbs. canned chipotle chilies
  in adobo sauce
1 Tbs. fresh lime juice
1 tsp. salt
1/2 tsp. freshly ground pepper
2 Tbs. vegetable oil
Store-bought salsa and lime wedges

Chipotle Sour Cream: In small bowl, mix all ingredients. Cover and refrigerate. (Can be prepared up to 1 day ahead.)

Preheat oven to 350 [degrees] F. Wrap tortillas in foil and heat in oven about 15 minutes.

Meanwhile, in large bowl, combine onions, bell peppers, zucchini, chilies, chipotles, lime juice, salt and pepper and mix until well combined. In large skillet, heat 1 tablespoon oil over medium-high heat. Add vegetables in batches and cook, stirring often and adding more oil as needed, until tender.

Serve warmed tortillas, Chipotle Sour Cream, cooked vegetables, salsa and lime wedges at the table, allowing each diner to assemble his or her own fajitas.

PER FAJITA PLUS 1 TABLESPOON CHIPOTLE SOUR CREAM: 289 CAL.; 7G PROT.; 11G TOTAL FAT (3G SAT. FAT); 42G CARB.; 6MG CHOL.; 544MG SOD.; 4G FIBER

Recipe adapted from Vegetarian Grilling by Andrea Chesman (Harvard Common Press, 1998).

Southwestern Rice and Black Bean Salad

4 SERVINGS DAIRY-FREE

Rice has a real affinity for the vibrant flavors of cilantro, lime and cumin. This dish makes a fantastic accompaniment to the fajitas.

2 cups cooked long-grain white or
  brown rice
1 1/2 cups fresh cooked or canned
  drained corn kernels
15-oz. can black beans, rinsed and
  drained
4 scallions, chopped
2 large tomatoes, diced
1 medium cucumber, diced
1 large jalapeno pepper, seeded and
  minced (optional)
2 Tbs. vegetable oil
Juice of 2 limes
2 Tbs. chopped fresh cilantro
2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. freshly ground pepper
1/2 tsp. salt