Easy summer dishes a la Katie Lee

I stumbled across this video of Katie Lee from today's morning show on CBS - poor Harry sliced his finger on her mandolin, but even blood and gore didn't divert me from Katie's task at hand - to provide three great no-cook dishes to serve in the summer time!

The three recipes (and the mandolin video) can be found on Katie's website but are also below.  With sweet corn, ripe red tomatoes, zucchini and peaches in full summer season right now, you must try these recipes - all are great for a picnic or a summer BBQ or an easy weeknight dinner for your family.

I really like her first recipe, which is quite similar to the one my friend Tina shared with me earlier this summer.  Feel free to add cut up mozzarella and red pepper flakes and add those in to make it your own!

No Cook Tomato Basil Pasta Salad

1 pound fusilli
1 pound ripe tomatoes, diced
Handful fresh basil, chiffonaded
2 garlic cloves, minced
1/2 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 Tablespoons Parmesan, grated

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve 1 cup pasta water.

While the pasta is cooking, in a large bowl, combine tomatoes, basil, garlic, oil, salt, and pepper. Add pasta and pasta water and toss to combine. Top with Parmesan and serve.
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Those of you who follow me regularly know that zucchini has been my go to summer vegetable.  It's really versatile and so good for you.  This recipe looks fun - just don't slice your finger on a mandolin! (you can make thin slices with a regular 10" knife pretty easy, or even use a vegetable peeler for long thin slices).  You can easily replace mint with basil or other fresh herbs of your choice.

Zucchini Carpaccio

1 zucchini
1 teaspoon fresh mint, minced
Juice of 1/2 lemon
Extra-virgin olive oil
Kosher salt and freshly-ground black pepper

Use a mandolin to slice the zucchini paper thin. Arrange zucchini pieces, each piece slightly over-lapping the next, on a serving platter. Scatter fresh mint over the zucchini and drizzle with lemon juice and olive oil. Sprinkle with salt and pepper. Refrigerate until serving.
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Fresh corn is so sweet and inexpensive right now.  Feel free to add cilantro for amazing southwest flavor!!

Raw Corn and Black Bean Salad

4 ears of corn, cut from the cob
1 can black beans, drained and rinsed
1 red bell pepper, diced
1/2 red onion, minced
1 jalapeno, minced (seeds removed if you want it less spicy)

Lime vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey
Salt and pepper

In a large bowl, mix corn, black beans, bell pepper, onion, and jalapeno. Toss with vinaigrette and season with salt and pepper to taste.

To make vinaigrette: whisk all ingredients together until emulsified.
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This dessert is simple and can be enjoyed on the porch in the early evening... I would probably use less sugar if the fruit is really ripe and in season.

Ice Cream w/ Stone Fruit

2 peaches, peeled and sliced
2 nectarines, sliced
2 plums, sliced
1/4 cup sugar
Vanilla ice cream

In a medium bowl, combine fruit with sugar. Refrigerate for two hours, until the juices from the fruit have become syrupy. Serve over ice cream.
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Do you have a farmer's market near you?  Consider trying a new fruit or vegetable and getting to know the local farmers.  You may find a new favorite summer treat!

Chow for now! :)