Lovely light summer meal

Recipe for lovely, light summer meal: easy, minimal cooking and an end result that is not heavy or filling. Pretty colors on the plate are also nice. Salads of course come to mind right away. Luckily there are all types of salads, or even side dishes that also be considered salads when served at room temperature, like the flavorful bulgur with peaches and mint from this month's Cooking Light. I used that as a wonderful side/salad to complement the delightful recipe I found for zucchini and shrimp skewers on the Door to Door Organics web site.  These just looked so fun and summery that I had to try them. I am always looking for new ways to use zucchini, and I love the idea of slicing them thin, spreading with pesto and rolling around a shrimp - like a neat little package on a skewer! I had made pesto earlier in the week so it really was so easy to throw together. However, instead of cooking on the stovetop, I roasted briefly in the oven. You could also grill these for a charming party appetizer. Bulgur is a  perfect summer grain as all it requires is the addition of some boiling water, then about 30 min waiting time for the grain to fluff up. Just add whatever fruit, veggies, nuts, cheese, herbs, etc you have around for a really delicious side/salad. This recipe smartly highlights the wonderful combination of peaches and mint as well as toasted hazelnuts; I plated it over some fresh red leaf lettuce for added crunch. Heat a loaf of crusty French bread and uncork a crisp Sauvignon blanc  to cap it off and there you go - lovely, light, summery perfection.

Zucchini & Shrimp Skewers

Ingredients

• 2 zucchini, sliced thinly lengthwise
• 18 cooked shrimp
  
• 3 tsp green pesto
• 3 tbs sliced almonds
  
• 1 dash freshly ground black pepper
• 3 tbs extra virgin olive oil
• 1 pinch salt
  

Directions

1. Spread pesto on zucchini slices, place one shrimp at the end of each slice, roll up, pierce with bamboo skewer (3-4 rolls per one skewer).
2. Sprinkle with salt and pepper.
3. Heat frying pan, roast almond slices till they turn golden. Remove from the pan.
4. Heat olive oil, fry skewers, about 4 minutes, flip and continue frying 4 more minues.
5. Serve sprinkle with almond flakes.

Recipe from Door to Door Organics Website

Courtesy of Paula - Open Source Food

Bulgur with Peaches and Mint

Ingredients

• 2 cups water 
• 1 cup uncooked bulgur
• 2 tablespoons champagne vinegar
• 2 tablespoons extra-virgin olive oil 
• 2 teaspoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 
• 1 cup diced peaches 
• 2 1/2 ounces chopped hazelnuts, toasted
• 1/4 cup small fresh mint leaves

Preparation

1. 1. Bring 2 cups water and bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.
2. 2. Combine vinegar and next 4 ingredients (through pepper) in a large bowl, stirring with a whisk until sugar dissolves. Add bulgur, peaches, nuts, and mint; toss.

Carolyn Malcoun, Cooking Light 
AUGUST 2013

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