Good old days and the Summer

Every summer is an exciting season for Minnesotans. Most of us are busy in the summer with gardening herbs and flowers. Planting herbs are always handy for the home cooks. When home-grown herbs are available, it is easier for me to plan for the meal.

In summer, we have local "farmers' markets" which are in town weekly basis. As I can get fresh vegetables, I usually make this particular mixed vegetable salad as a side dish. And it is also a healthy option for a low-calorie diet. By paring that dish with chicken curry and coconut rice make a perfect meal.

One memory of that dish come to my mind because today is full moon day. Once on the full moon day, when we were little, my mom took us to a traditional religious occasion at the big monastery with our late grandaunt. My mom brought big food carrier of home cooked food for the large group of people who were praying and fasting for the day. Mom said this was the good dish suitable for such functions. A childhood sweet memory associated with this occasion is making of new friends there and playing around the temple. But sadly, I never saw them again as that was my only trip there.

The beauty of this dish is that there is no need to include any specific vegetable. It consists of leafy vegetables, green beans, and shoots. The basic ingredients are cabbage, green bean, water spinach (On Choy in Chinese), bamboo shoots, okra(lady's finger), cauliflowers and of cause roselle leaves too. That roselle leaves make that dish more appetizing and hint of tartness like salad dressing.

Burmese Style Mixed Vegetable Salad (Thanut Soan) 4 servings

Ingredients

1/2 cup  Boiled blanched chopped cabbage
1/2 cup  Boiled blanched sliced okra
1/2 cup  Boiled blanched chopped Long bean ( can substitute with green bean)
1/4 cup  Boiled sliced bamboo shoots
1/4 cup  Boiled roselle leaves.
1/2 cup  Boiled blanched Cauliflower
2 Tbsp   Crispy Shallot onion oil
1 tsp      Salt
1 tsp      Fresh squeeze lemon
1 Tbsp   Toasted sesame seeds ( coarsely ground )
1 Tbsp   toasted peanut ( Finely pounded)
3 counts Roasted dried Red pepper. (To Garnish)

Instruction

1. In the bowl, Add the onion oil, Lemon Juice, salt together and mix.
2. Then add all the blanched vegetables, grounded peanut and sesame seeds in the same bowl.
3. Mix all the ingredients together. Add salt to your own taste.

(Note: We may add other variety of vegetables)

Summer Salad with Grilled Fish

As we stayed in the United States for a long time, we found out that some kinds of food are more compatible and even healthier choice for an aging appetite. We choose not to eat much meat on a daily basis. Grilled fish is one of our choices for the summer because we can grill outdoors.

There is not much of a childhood memory but I miss my time together with my parents when they were here with us. When my mom and dad visited here, I was the one responsible for their lunch and dinner. One of the dishes I made was grilled Fish with Salad. Since then I love to make this meal frequently. It is also comforting meal option for either lunch or dinner. My dad also like to have this type of salad frequently. And this recipe is easy to fix if we have the ingredients ready.

We could use freshly made seasoning such as garlic, rosemary, cumin, chili powder if we have time to chop up all these herbs. But for a quick fix meal, we may use both mixture of (lemon pepper dry seasoning) and (rosemary, garlic seasoning) together with olive oil.

Grilled Salmon Summer Salad ( 3 Serving)

3 pcs     Salmon Fish Portion 1/4 lb ( either skin on or skinless)

(Seasoning Mix)

3 Tbsp   Olive Oil
2 Tbsp   Lemon pepper seasoning( any brand)
2 Tbsp   Rosemary, garlic and Pepper ( seasoning mix or fresh)
1 tsp      Chili Powder
1/2 tsp   Cumin Powder
1 tsp      Salt
1 Tbsp   White Wine

( For the salad)

5 count      Strawberry( Thinly Sliced)
1/2 Cup     Grapes Tomatoes ( Cut Half)
1/4 Cup     Thinly Sliced Sweet Onion
1/4 Cup     Soy Beans ( From boiled Edamame Bean )
1/4 Cup     Cucumber ( Thinly Sliced)
2 to 3 cups Cut Artisan Romaine Heart

( For the Dressing)

3 Tbsp   Miso Bean Paste
2 Tbsp   Light Soy sauce
1 tsp     Sugar
1 tsp     Sesame Oil
1 tsp     Toasted Sesame Seeds
1 tsp     Mirin
2 tbsp    Apple Cider Vinegar
Salt to taste

Instructions

( Fish Prep.)
1. Clean the fish if it is skilled on the skin. Wash and let it dry in the strainer.
2. In the mixing bowl, add all the seasoning ingredients together then Mix with the fork or whip.
3. Add the fish portions in the bowl and mix it thoroughly with seasoning. Then cover the bowl and chill it in the fridge. ( Chill Overnight for the better result but optional)

( Salad Prep)

1. Spread out all the green leaves and another salad fixing ( from the list ) equally in each individually each salad Plate ( Make 3 plates)

( Dressing Prep)

1. In the prep bowl or glass jar, add all the dressing ingredients in it and mix it with the whip.

( Fish Grilling)

1. On the hot grill with the temperature of 400 degrees F, put the fish with the skin side down on the grill.  Covered the grill and wait for 3,4 min. then flip the fish to the other side
2. Grill the fish on the other side and cover 3,4 min.
3. When the fish meat starts turning red roasted color, it is ready to serve.

( To Fix the Plate)

1. Place each piece of the grilled fish in each plate that is prepared ahead of time.
2. Pour the prefer amount of dressing on top of the salad leaves.
3. Enjoy together with warm grilled fish with the fruit salad.
( We may add other fruit option such as apple and grapes)
( Note: Paring with white wine will be the perfect meal. )