Two Day Magazine

Because who wants to spend time in a hot kitchen?

As we hit the dog days of summer, keeping cool is a major priority. Nobody wants to spend too much time in the kitchen when you could be spending that time with you special someone.  

So, as the temperature rises, keep it cool in the kitchen with some suggested meals that are easy and delicious (and don’t involve the oven!)

Couscous with Beans, Olives and Tomatoes

Ingredients:

• 1 cup(s) plain couscous

• ½ teaspoon salt

• 4 ripe plum tomatoes

• 12 large basil leaves

• 2 green onions

• 1 can of beans (Preferably garbanzo beans.)

• ½ cup seasoned olives (*None available? Add crushed red pepper flakes, a dash of olive oil, regular green olives and toss.)

• 1 teaspoon virgin olive oil

• 1 tablespoon fresh lemon juice

Directions:

• In covered 2-quart saucepan, heat 1 1/2 cups water to boiling over high heat.

• Remove saucepan from heat. Stir in couscous and salt; cover and let stand 5 minutes.

• Meanwhile, cut coarsely chop tomatoes.

• Cut thinly slice basil and green onions.

• Drain and rinse the beans.

• Fluff couscous with fork and transfer to large serving bowl.

• Gently stir in the tomatoes, sliced basil, green onions, beans, olives and lemon juice.

This dish is perfect for last-minute dish if you want a “wow” response.  Change it up by scooping out centers of 4 large ripe tomatoes and fill with couscous mixture or serve on a bed of lettuce or fresh baby spinach.

Grilled Vegetables Salad

*The secret to this quick dish is slicing those vegetable large and about a 1/8 inch thick.   

Ingredients:

• 1 teaspoon virgin olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground pepper

• 2 medium zucchini, cut diagonally into 1/4-inch-thick slices

• 2 baby eggplants, cut diagonally into 1/4-inch-thick slices

• ½ cup of olive oil and whole grain mustard mixture

• ½ cup of mint leaves

Directions:

• Preheat pan to medium-high heat or heat up your grill.

• In a large bowl, combine 1-teaspoon of olive oil, salt, and pepper.

• Add zucchini and eggplant and toss until coated.

• Combine whole grain mustard, mint leaves, basil and a ½ cup of olive oil in a large bowl.

• Toss the vegetables again in the mustard mixture.

• Grill vegetables 8 to 10 minutes, turning occasionally, until zucchini and eggplant are tender.

• Arrange all vegetables on the top of a bed of fresh romaine lettuce leaves.

These are two quick, nutritious and delicious meals to beat the heat and spend more time with those you love and less time sweating in the kitchen!

Enjoy!

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Steve Bland is a locally-based Pittsburgh chef who is known for his delicious, seasonal cuisine. Find him on Facebook and tell him ways you beat the summer heat!