FAST SUMMER MEALS
MEAT I
mea
i t have t
doesn’t have to
mean a hot kitchen
Thin strips offish
sizzle up fast in a
skillet. Grilled chops
0
and tuna-veggie
2
.
sandwiches skip tne
stove altogether.
APPLE BACON BURGER ( i)
For the burgers, mix
l/2
lb. of
Italian
sausage
with
V i
lb.
ground beef
and
1 cored and finely chopped
green
apple.
Shape into burgers. Grill
directly over medium-high heat 4 to
5 minutes per side or until no pink
remains. Make a tangy-sweet spread
by stirring together 2 tablespoons of
mayonnaise,
1 tablespoon of
Dijon-
style mustard,
and
honey
to taste.
Slather on a
toasted bun
and top with
a burger. Core and slice 1 additional
green apple.
Pile on top of the burger
with
crisp-cooked bacon.
TUNA FOCACCIA (
2
)
Mash and stir one 3-oz. package of
cream cheese
with 2 tablespoons of
Asian sweet red chili sauce.
Spread on
the inside of 2 halved and split
California or Mediterranean-style
pita
bread rounds.
Drain one 12-oz. can
solid
white albacore tuna
and add to a bowl.
Flake with a fork and mix with one
thawed 12-oz. ba
gfrozen edamame
blend vegetables.
(We used a mix of
edamame, corn, and red pepper.)
Spoon into pita halves. Serve with
additional red chili sauce
for dipping.
CRISPY FISH + PEPPERS (
3
)
Rinse 1 lb. of
fresh small fish fillets
(grouper, catfish, or tilapia) and pat
dry. I
11
a shallow dish, whisk together
3/4 cup
buttermilk,
1
egg,
and 1 teaspoon
Cajun seasoning.
Place 1 cup
all-
purpose flour
in another dish. Dip fish
in buttermilk mixture then flour;
repeat. Carefully add fish to hot
vegetable oil
and cook until golden
(3 to 5 minutes per side), working in
batches and adding more oil if needed.
Drain on paper towels. Pour oil from
skillet; wipe clean with paper towel.
Add 1 or 2 sliced
miniature sweet
peppers.
Cook 2 minutes. Sprinkle
over fish and pass
lemon wedges.
ALL RECIPES SERVE 4
