CREATIVE COOKING IN THE SUMMER is easy, as we are able to
choose from a tremendous variety of fresh, organic and locally grown foods.
Besides the varieties in natural food stores, farmers are also offering their
produce in many outdoor “Markets.” These markets are often painted with social
and artistic activities and can be enjoyed by the whole family.
When coming back home, it is best to wash the produce, wrap
them in paper and store them in a cold place. This way they are ready to prepare
quickly throughout the week.
During hot weather we naturally want to use simple cooking
methods, such as boiling, steaming and quick sautéing, and serve dishes that
require less time to prepare. Lightly boiled vegetables or pressed salads offer
a crispy alternative to well-cooked vegetables. Corn-on-the-cob is the quickest
whole grain that can be served often during the summer, and is especially
delicious with a little umeboshi plum rubbed on it. I like to mix Corn with
Quinoa, and scallions to make a refreshing salad that cooks very quickly.
www.kushiskitchen.com
www.kushiskitchen.com
