Outdoor Dining: Three-Course Simple Summer Meal

by Michele Cheplic | More from this Blogger

17 Jul 2008 09:20 AM

There's no better way to enjoy the dog days of summer than firing up the grill and eating outdoors. Sure, it's warm outside and in some parts of the country the mosquitoes are the size of lab rats, but in a few months you will be kicking yourself if you don't take advantage of the opportunity to bond with your family over a meal in the great outdoors.

When designing a meal to devour in your backyard, on your deck or in the park, think simple. The following recipes are not labor intensive, yet they pack a powerful punch in the flavor department.

The Tomato and Cucumber Salad is a light and refreshing way to enjoy ripe summer tomatoes and equally abundant cucumbers. Meanwhile, the rib recipe is a cinch to prepare and has a spicy kick to it. Finally, the fruit and cream dessert is a great way to incorporate fresh summer berries (or peaches or nectarines) into your daily diet.

TOMATO AND CUCUMBER SALAD

Ingredients:

1-1/2 pounds ripe tomatoes

1/2 cup torn fresh basil leaves

2 tablespoons olive oil

1/2 teaspoon minced garlic

1/4 teaspoon kosher salt

6-inch seedless cucumber

1/2 sweet onion

1/2 cup crumbled ricotta cheese

1 tablespoons sliced, pitted Kalamata olives

1 teaspoon red wine vinegar

Freshly ground black pepper, to taste

Directions:

Cut tomatoes into 1/2-inch cubes. In large bowl, combine tomatoes, basil, olive oil, garlic and salt; toss gently to mix. Let stand 5 minutes.

Cut cucumber in half lengthwise. Cut into 1/2-inch cubes.

Cut onion into 1/4-inch cubes.

Add cucumber, onion, cheese and olives to tomato mixture; sprinkle with vinegar and toss. Season with pepper; stir lightly.

Serve at room temperature. Serves 6.

EZ BBQ-Ribs

Ingredients:

3 full slabs (about 6 pounds) pork baby back ribs

Water

1 tablespoon salt, divided

3/4 cup barbecue sauce (KC Masterpiece or your favorite sauce)

1/4 cup hot sauce

2 tablespoons Tabasco sauce, or more, to taste

Directions:

Cut slabs of pork into 3 or 4 rib portions. Place in large pot and cover with water and 1/2 tablespoon salt. Bring to boil and boil 10 minutes. Drain and rinse ribs.

Place ribs back in pot and cover again with water and 1/2 tablespoon salt. Bring to boil again; reduce heat to medium and cook 90 minutes.

Combine barbecue and hot sauces, adding more Tabasco if you want the ribs spicier.

Remove ribs from pot and place on grill, basting with sauce.

Serves 10 to 12.

FRESH FRUIT AND CREAM

Ingredients:

1 cup heavy cream

1/2 cup sugar

1/2 tablespoon unflavored gelatin (1/2 packet)

1 cup sour cream

1/2 teaspoon vanilla

Your favorite fresh fruit such as blueberries, strawberries, raspberries, peaches or nectarines

Directions:

Mix cream, sugar and gelatin in a small saucepan. Cook on low heat, stirring until gelatin dissolves and mixture is smooth.

Remove from heat and let cool until slightly thick. Fold in sour cream and vanilla, blending well. Pour into custard cups and chill 1 to 2 hours, or until firm.

Top with generous amounts of fresh fruit.

Serves 6.

Related Articles:

Healthy Grilling: Super Summer Salmon Salad

Refreshing Raspberry Recipes

Make a Watermelon Ice Cream Cake and other Cool Summer Treats

Kids in the Kitchen: Sweet and Simple Strawberry Treats

Fourth of July Picnic Favorites: Super Steak Sandwiches and Strawberry Watermelon Salad

Watermelon Spinach Salad with Poppy Seed Vinaigrette

Pairing Chicken with Summer's Harvest--Peaches and Cherries

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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