With the long days of summer, the sun beating down and temperatures in the 80s and 90s, August in Tahoe is hot, often too hot to cook. With some planning there are numerous ways to beat the heat, eat healthy and cool the body down.
Turning on the oven to cook dinner heats up the house and can add to an already toasty situation. One solution is to eat out, there are plenty of local restaurants with outdoor seating and lake view perches that can offer a breeze and reprieve from the heat. There are also a number of markets that have prepared foods with no cooking involved, just pick it up and take the goods to go. But if you want to make your own meals here are some tips and recipes to keep you cool.
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“Try grilling in the morning when it’s a bit cooler and consider meals that can be eaten chilled or at room temperature.”
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Salads, salads, salads
Salads rule in the summer. There are so many ways to prepare and enjoy salads as a main course. The kitchen sink salad is a personal favorite, especially if you have leftovers and don’t want to waste them. Start with mixed greens and fresh herbs, add leftover rice or pasta and cooked vegetables, toss in some nuts and seeds, top with your favorite dressing and this meal is ready to go. It is satisfying and cooling.
Chilled quinoa salad with roasted beets, cherry tomatoes, celery, carrots and scallions tossed with fresh lemon juice and olive oil, a dash of salt and pepper, fresh parsley and some feta cheese is easy to prepare, nutritious and high in protein. Serve it over a bed of fresh spinach, chopped kale of favorite salad greens and you have a one-bowl dinner.
Tomatoes are the best in summer. Whip up a tomato salad, refreshing and simple to make. Slice up a beautiful, ripe heirloom tomato with fresh water mozzarella, top it with basil and drizzle some cold-pressed olive oil and balsamic vinegar for yet another simple side. Tahoe Oil and Spice in downtown Truckee has a wide variety of flavored oils and infused vinegars to help get creative with salads.
Grill in the morning
While grilling in the summer is a ritual, sometimes standing over a hot grill at dinnertime can be a miserable endeavor. Try grilling in the morning when it’s a bit cooler and consider meals that can be eaten chilled or at room temperature. Grilled vegetables marinated in olive oil and balsamic are tasty on seasoned rice, grilled shrimp and steak salads are scrumptious on a summer night and grilled chicken or salmon added to salads over veggies are delicious chilled or at room temperature.
Vegetable noodle dishes
Want to impress your guests? Vegetable noodle dishes are creative, fun to make and are unique signature dishes. A vegetable spiral cutter is the way to go and it’s much easier than a traditional peeler. The key to these dishes is that it’s all about the sauces.
Recipes like carrot noodle primavera with basil pesto, cucumber noodles with Thai curry cilantro dressing, sweet potato noodles with peanut sauce or golden beet noodles with goat cheese and vegetables or zucchini spaghetti with no-cook heirloom tomato marinara and basil sauce are light fare and can be made in less than 30 minutes.
Add chicken, meatballs or shrimp to any of these dishes and, voila, you will amaze your family and friends with a scrumptious meal. And there are even some fruits that can be spiraled for a fun fruit salad as a side.
Keep it raw
Raw Lemon Mint Cashew Cheese is easy to make and serves as a great dip for crudités or salad dressing. Chilled soups in the summer are the rage – gazpacho, carrot, coconut and ginger, and beet soup are not only healthy, but also nutritious and flavorful.
Infusing water with cucumber, watermelon and mint help to bring the temperatures down while helping stay hydrated. Enjoy the summer and keep your cool with your culinary creations.
Priya Hutner is a writer, health and wellness consultant, and natural foods chef. Her business, The Seasoned Sage, focuses on wellness, conscious eating and healthy living. She offers healthy organic meals for her clients. She may be reached at pria78@gmail.com or visit theseasonedsage.com. Visit TheTahoeWeekly.com to read more.
Priya Hutner shares her recipe for Lemon Mint Cashew Cheese
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