News Taffy

Summer time should be easy, light and fun so my food menu changes with the season. Today is the first full day of summer and you know the temperature has already heated up so why heat up the kitchen? My next two posts will have menu ideas and recipes for lighter eating, and easier food prep.

First rule of summer eating: take advantage of farmers’ bounty! Hit the local farmer’s markets and stock up on vegetables and fruits at their peak. Few dinners are as simple as BLTs. Yes, the cardiologist’s family eats bacon on occasion and what better time than with vine ripe local tomatoes? If you use the microwave to cook the bacon, dinner is a breeze to fix. Have some nice cantaloupe or watermelon on the side.

Second rule of summer eating: forget the heavy foods that take a long time to cook! I’m going to share a fish recipe that our family loves and cooks in a flash. Tilapia is a very mild white fish that can be prepared many ways. You can use most any white fish in this dish however.

Pan Seared Tilapia

INGREDIENTS
*1 fillet per person
*salt and pepper to taste
*1 Tbsp. flour
*1 to 2 tsp. paprika
*1 Tbsp. olive oil
*2 Tbsp. butter
*1/4 cup sliced almonds (optional)
*1 tsp. dried parsley

DIRECTIONS
Heat oil and butter in a large skillet over medium high heat. Mix salt, pepper, paprika and flour in a flat dish. Dredge fillets in flour mixture and place in hot skillet. Cook fish 4 to 5 minutes, turning once, or until fish flakes easily with a fork. Sprinkle with parsley. Remove fish and keep warm. Add almonds to the pan and cook, stirring frequently, until nuts are lightly toasted. Serve fish with nuts sprinkled on top.

Third rule of summer eating: cook outside and avoid heating up the house! Serve the fish with some grilled vegetables and you have a nutritious, delicious dinner. You can grill most any vegetable you can think of with great success. You may find that those picky eaters suddenly like grilled vegetables. Here is my recipe for simple grilled vegetables. Start with this and try various seasonings.

Grilled Vegetables

Select several vegetables such as zucchini, carrots, potatoes, asparagus, onion or bell pepper. Wash, peel and slice in fairly large chunks. Place in a large bowl and drizzle with olive oil, salt and pepper to taste. Oil a grill safe pan and transfer vegetables to it. Heat the grill to medium high heat and place pan on grill. Grill for about 20 to 30 minutes, stirring the vegetables occasionally to prevent burning. Done when vegetables are tender.

The price of fish has risen quite a bit over the last couple of years but try to eat fish at least once a week. It is so good for you and low in fat, plus so easy and fast to cook. Clean up that grill and get to the farmers‘ market for some good summertime food.

Enjoy,
Lisa