Hot...Hot...Hot

This was a week of very hot weather. Heating up the kitchen just did not sound like a good idea. So this week-end primarily cold foods were featured. Here is what was on the table:

Spicy Avocado-Cucumber soup
Green Tea Watermelon Super Punch
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
Antipasto on Toasted Pretzel Bread Crostini
Caramel Apple and Brie Skewers

The first thing early Saturday I toasted the pretzel bread, cooked the tortellini and grilled the Portobello caps so that the rest of the food could be prepared without turning on the stove.

The soup could not have been easier. Everything goes into the blender and then into the refrigerator to chill. Into the blender goes a cut up English cucumber, chopped avocado, green curry paste, a bit of sugar, lime zest, a seeded chopped jalapeno pepper, unsweetened coconut milk, and lime juice. Coconut flakes and chopped chives are used to garnish. The soup is a wonderful color and very refreshing. A cold soup on a hot summer day really hit the spot.

The punch was another dump everything into the blender drink. Ice, cubed watermelon, Greek yogurt, lime juice, agave nectar and chopped fresh pineapple. The recipe called for unsweetened matcha green tea powder, but a $20 for a very small package, I substituted ground green tea leaves and Chai Seeds. This drink is a very pretty pink and healthy.

I let the previously grilled mushroom caps come to room temperature while I prepared the filling of chopped grape tomatoes, minced garlic, diced fresh mozzarella and minced basil leaves. The caps are drizzled with EVOO and salt and pepper are added and then filled. I liked these a lot. Not quite a finger food, but close.

The antipasto was marinated in Balsamic vinegar, grated Parmesan cheese, minced basil, Dijon mustard, EVOO, honey and pepper. The marinade is put in a zip lock bag along with drained, quartered artichoke hearts, cooked cheese tortellini, chopped red pepper, grape tomatoes, pitted olives, and diced deli ham. Refrigerate for at least 4 hours and drain off the marinade. Spoon on to the toasted pretzel bread and garnish with chopped basil. These were great with the soup. I will take some to work as a salad for lunch.

Last but not least, dessert. I'm not a big dessert person, but these sounded good and they were. Place on a skewer, Granny Smith apple chunks and cubes of Brie. Drizzle with hot caramel ice cream topping. Garnish with chopped nuts and dried cranberries. YUM!

Next weekend is expected to be hot again, so look for more cold food. Have a great week and keep cool.