The way I deal with summer meals at my house is using sauces.
FRESH PINEAPPLE SALSA
Preparation time: 15 minutes
Yield: 6 servings
1/2 ripe pineapple, peeled, cored, cut into small dice, about 1 1/2 cups
1 jalapeno pepper, partially seeded, minced
1/3 cup each: finely diced red pepper, thinly sliced green onions, fresh lime juice
2 teaspoons each: chopped cilantro, honey
1/8 teaspoon salt
1. Combine all ingredients in medium bowl; toss well to mix. (Can be made several hours ahead and refrigerated. Let come to room temperature before using. Drain off some of excess liquid.)
Nutritional information per serving: 37 calories, 9 g carbohydrates, 0 g protein, 0 g fat, 0 mg cholesterol, 25 mg sodium, 1 g dietary fiber, 0 g saturated fat, 5% calories from fat.
Nutritional analysis by Jodie Shield
TWO-MINUTE RED ONION, TOMATO AND CAPER PASTA SAUCE
Preparation time: 15 minutes
Cooking time: 2 minutes
Yield: 2 servings
1 tablespoon olive oil
1 large red onion, cut into 1/2-inch dice, about 1 1/4 cups
1 large tomato, split diagonally, seeded, cut into 1/2-inch dice, about 1 1/2 cups
1 tablespoon drained small capers
2 teaspoons balsamic vinegar
1/4 teaspoon each: sugar, salt
Red pepper flakes to taste
3 tablespoons julienned basil leaves
4-5 ounces pennette or penne pasta, cooked according to package directions, drained, rinsed, tossed with olive oil and grated Parmesan cheese
1. Heat oil in 10-inch, non-stick skillet over high heat. Add onion; cook, stirring constantly, until edges are scorched, about 1 minute. Add tomato, capers, vinegar, sugar, salt and red pepper flakes; stir well. Cook about 30 seconds. Remove from heat; stir in basil and adjust seasoning.
2. To serve, toss with pasta. Adjust seasoning. Serve hot, warm or at room temperature.
Nutritional information per serving: 352 calories, 61 g carbohydrates, 10 g protein, 8 g fat, 0 mg cholesterol, 465 mg sodium, 8 g dietary fiber, 1 g saturated fat, 22% calories from fat.
Nutritional analysis by Jodie Shield
STRAWBERRY SAUCE WITH BALSAMIC VINEGAR AND ORANGE ZEST
Preparation time: 20 minutes
Cooking time: 2 minutes
Standing time: 15 minutes
Yield: 6 servings
1/2 cup sugar (or less if strawberries are very sweet)
4 teaspoons orange zest
2 teaspoons balsamic vinegar
2 pints strawberries, washed, hulled
1. Mince sugar and zest in food processor fitted with metal blade or in blender; set aside 3 tablespoons. Puree 1 pint strawberries with remaining sugar zest; transfer to small saucepan. Bring to boil over medium-high heat; reduce heat to low and simmer 2 minutes. Set aside to cool.
2. Slice remaining strawberries and place in small bowl; gently toss with reserved sugar zest and vinegar. Let rest at room temperature until sugar is dissolved and mixture is juicy, about 15 minutes. Fold into cooled sauce. (Can be made several hours ahead and refrigerated. Before using, let rest at room temperature 15 minutes.)
3. To serve, use as sauce on fresh berries and cut up fruit, ice cream or sorbets, cakes and puddings.
Nutritional information per serving: 99 calories, 25 g carbohydrates, 1 g protein, 0 g fat, 0 mg cholesterol, 1 mg sodium, 3 g dietary fiber, 0 g saturated fat, 4% calories from fat.
Nutritional analysis by Jodie Shield
