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DiggSummer Sabbath Recipes
Great food ideas for the summer picnics parishes are so good at. This article appears in the Sabbath edition of Trinity News. To receive a free subscription to the print edition of Trinity News, send your mailing address to news@trinitywallstreet.org. (Please note that in doing so, we may use your email and mailing addresses to inform you of special parish events and resources available on this website).
By Eliza Shallcross
GRILLED ZUCCHINI AND PEPPERS
Although not quite in the league of the loaves and the fishes,
this recipe can be expanded almost infinitely to feed any size crowd. The balance of ingredients can also be changed to suit the tastes of
individuals. Many small children won’t eat anything that has touched a pepper, but will enjoy just the zucchini. You can make up foil packets that
have only zucchini just for them. This recipe was originally taught to me by Beth Lucas, a member of St. Luke’s Episcopal Church in Metuchen.
For every four servings, you will need:
2 small zucchini
1 red bell pepper
1 yellow or orange bell pepper
1/4 to 1/2 cup bottled Italian dressing
1 square of aluminum foil, approximately 12 inches
by 12 inches
Slice the zucchini. Core and slice the bell peppers. Place in
mixing bowl and mix with Italian dressing. Place foil square
(or squares) flat on counter and fold up sides so that each is
somewhat bowl-shaped. Divide the vegetable mixture among
the foil “bowls.” Fold foil over top of vegetable mixture, but
do not seal. Leave packets partially open so that the vegetables
will vent as they cook. Transfer packets carefully to a hot
charcoal or gas grill and cook until vegetables are soft. This
can be done alongside any meats you may be serving.
FUSION PASTA SALAD
One of the most appealing elements of modern American
cuisine is the way it incorporates elements from many cultures.
Soy sauce, sesame oil, and rice vinegar — once only found in
Asian cuisine — are now readily available in many supermarkets.
Traditional macaroni salad, in itself a fusion of various
European cultures, gets a new twist when you add an Asianderived
dressing. This recipe is also adaptable. Other vegetables, such as steamed
asparagus (cut into one-inch lengths after cooking) or small
florets of steamed broccoli, can be substituted for the peas. While
it serves 4 to 6 as a side salad, with enough willing helpers it
can be expanded to feed many more at a communal meal.
8 ounces dried buckwheat soba noodles or whole wheat
spaghetti (traditional spaghetti can also be substituted)
4 ounces sugar snap peas or snow peas
1 carrot, peeled and julienned or grated
2 ounces roasted red pepper strips from a jar
2 tbsp. rice vinegar
2 tbsp. reduced-sodium soy sauce
4 tbsp. dark sesame oil
1 tbsp. grated or finely chopped ginger
Cook the pasta to taste. Drain and run quickly under cold
water. Blanch the whole sugar-snap or snow peas in boiling
water until bright green but still crisp. Drain and run quickly
under cold water. Combine pasta, peas, grated carrot, and red
pepper strips in a large bowl.
Whisk together vinegar, soy sauce, sesame oil, and ginger in a
small bowl. Incorporate with pasta and vegetables according
to your taste.
