At the start of summer, when the weather breaks into beautiful hot and sunny days, the last thing I want to do is miss it by preparing dinner. There's a reason summer food is usually quicker and easier than winter's: no one wants to be inside! In my search for a quick and easy meal at Whole Foods, I was delighted to find Thai marinated chicken kabobs on sale for half price, and decided to build a meal around them. I went with a pretty traditional summer BBQ menu: kabobs, salad, and corn on the cob... but everything took on a slightly Asian theme. The influence was subtle, but made the meal interesting enough to be different from the norm. You'll find the "recipes" below.
|Mixed greens, cucumber, red bell pepper, shredded carrots, black sesame seeds, and ginger soy dressing.|
|Cumin-dusted corn on the cob: butter uncooked ears of corn, and sprinkle with cumin and dried basil. Wrap each ear in foil, and bake in the oven at 350 degrees for 30 minutes.|
|Kabobs: what could be easier? Already marinated, already assembled. I cooked mine on a George Foreman, but if you are lucky enough to have a grill, have at it.|