Flavors from Your Summer Pantry
Have you ever noticed how subservient we are to the power of the sun? Year after year, those of us who live in North America pattern our daily living around that glowing sphere in the sky. Just think about how we respond to the sun each season of the year. In the autumn, we treasure the clear, crisp afternoons; we gain respite from the sun's blaring, heated rays. During winter, we dream of the time when the sun unleashes its heating power upon the land. When spring arrives, we leap in anticipation over the arrival of the summer solstice. Come July and August, however, we stand back and watch green blades of grass turn to corn-colored straw and remark at the ripples of heat and humidity dancing over asphalt roadways. Then, we announce, "Gosh, it's hot out here."
So we adjust to summertime's game plan. We raid our wardrobe for loose-fitting, light-colored clothing. We congregate under shade trees or spend our quiet moments in the coolness of a breezy front porch. Most importantly, though, we change the type of foods we eat. In place of hearty beef stews and roasts, we discover the beauty of a simple salad and taste the grilled-to-perfection goodness of hamburgers and steaks. Winter's chill is but a distant memory now that these sun-drenched summer days bring a brimming bounty of edibles from fields and gardens.
In the summertime, great-tasting meals are easier than ever to prepare if you build them around a few versatile ingredients and delightful flavor boosters. Just pick up some of these ingredients from the supermarket (and, if you have one, a garden) and keep them on hand in your pantry. Then, the next time you want to add some dash and excitement to your summer meals, rely on them to add bold, lively accents.
Roasted Red Sweet Peppers
Searching for a last-minute supper suggestion? Try using roasted red sweet peppers as a savory topping for cold meat sandwiches or broiled chicken. To roast peppers, place them on top of a gas flame or under a broiler. Turn the peppers occasionally, and roast until the skin of the peppers is completely charred and blackened. Place the peppers in a paper or plastic bag or wrap them in a covering of paper towels and let them stand for 5 to 10 minutes. Carefully rub off the skin, halve the peppers, remove the seeds, and cut the peppers into strips to use as sandwich or meat toppings.
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