Two Easy Indian Summer Suppers

Labor Day has come and gone. Kids are back at school and at the office, more than two months work set aside over the summer must be tackled. Pizzas and franks, standard vacation fare, don’t cut it now that families are back on schedule.

Before the weekly shopping, make a list checking the larder for basic ingredients. This may be the first full scale shopping done since the beginning of summer. Other than salt, pepper and spices, toss out any packages with only a few tablespoons left in the bottom. This is a perfect breeding ground for mites which will invade any other open packages. Do keep jams and jellies which have become granulated – they may be used instead of sugar in a poaching syrup for fruits or compotes and those half empty bottles of salad dressing are rejuvenated with a splash of fresh lemon juice.

The two menus below are fresh and satisfying. A no-cook first course may be a glass of cool vegetable juice or a dish of mixed berries, a lime wedge perched on the side. Mix and match as desired, keeping in mind that the 4-ingredient chocolate-peanut whip is a dairy dish. Some items such as the turkey kabobs may be made ahead and cooked as needed. Don’t hesitate to pick up prepared foods such as packaged salad greens, washed and ready to use or cake and cookies. A jazzy vinaigrette will liven ordinary shredded salad greens and sliced angel food cake topped with fresh raspberries glazed with a little warm apple jelly (for the kids) or the "drunken" syrup below, makes an instant dessert. .

Menu 1

• Turkey Kabobs with Lemon Mustard

• Glazed Sweet Potatoes

• Baby Greens and Arugula with Pear Vinaigrette

• Drunken Angel Cake

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Turkey Kabobs with Lemon Mustard (meat)
serves 4

1/3 cup dijon-style mustard
3 tablespoons fresh lemon juice
3 tablespoons finely snipped chives or green onion
1 pound turkey cutlets, cut in 1-inch pieces
1 large yellow or orange bell pepper, cut in 1 1/2-inch pieces
1 large red onion, cut in 16 wedges
12 cherry tomatoes

In a medium bowl, whisk together the mustard, lemon juice and chives or green onion.

Reserve a scant 1/4 cup mixture and refrigerate. Add the turkey to remaining mixture, stirring to coat completely. Cover and refrigerate for 4-6 hours or overnight.

On eight 6-inch metal skewers alternately thread turkey, bell peppers, onion and cherry tomatoes leaving about 1/4-inch between the pieces. Grill over medium hot coals 10-12 minutes or until turkey is opaque, occasionally turning and brushing with reserved marinade or broil 3-4 inches from heat for 8-10 minutes or until turkey is opaque turning and brushing with reserved marinade.

Approx. nutrients per serving: calories – 203 protein – 26g carbohydrates – 2g

fat – 10g cholesterol – 74mg sodium – 572mg

Glazed Sweet Potatoes (pareve)
serves 4

3 tablespoons frozen orange juice concentrate
1 tablespoon margarine
1 tablespoon brown sugar, packed
1/4 teaspoon cinnamon
2 large sweet potatoes, scrubbed and halved lengthwise
vegetable oil

In a small bowl, mix the orange juice concentrate, margarine, sugar and cinnamon. Microwave at High for 1 1/2 minutes or until orange juice is thawed and margarine is almost melted. Stir and set aside. Prick the skin of each sweet potato half several times. Brush lightly with oil and wrap loosely in damp paper towels. Microwave 8 minutes on High or until barely tender. Brush cut sides with orange juice mixture. Arrange on grill along with the kebabs. Grill 5 minutes or until a knife slips out easily when inserted. Serve hot.

approx. nutrients per serving: calories – 160 protein – 2g carbohydrates – 29g

fat – 5g cholesterol – 0mg sodium – 63mg

Baby Greens and Arugula with Pear Vinaigrette (pareve)
serves 4

1/3 cup pear nectar
2 tablespoons seasoned rice vinegar
3 tablespoons olive oil
fresh ground pepper to taste
6 – 8 cups baby greens, washed and spun dry
2 cups arugula, washed, spun dry and shredded
1/2 cup broken nuts

In a small bowl, whisk together the pear nectar, rice vinegar, olive oil and pepper to taste.

In a large serving bowl, place the baby greens and arugula. Just before serving, pour the dressing mixture over and toss. Sprinkle walnuts over and serve.

Approx. nutrients per serving: calories – 206 protein – 2g carbohydrates – 7g

fat – 20g cholesterol – 0mg sodium – 150mg

Drunken Angel Cake (pareve)
serves 4

1/4 cup sherry
2 tablespoons Sabra or other orange flavored liqueur
2 teaspoons lemon juice
4 (1-inch thick) slices angel food cake
cinnamon

In a cup, mix the sherry, Sabra and lemon juice. Set aside. Place angel food cake slices in toaster oven or toaster to toast lightly. Place one slice on each of four dessert plates. Drizzle with sherry mixture. Dust with cinnamon and serve.

For a dairy meal: top with a dollop of whipped cream or ice cream.

approx. nutrients per serving: calories – 110 protein – 2g carbohydrates – 20g

fat – 0mg cholesterol – 0mg sodium – 214mg

MENU 2

• Salmon, Galician style

• Summer Stewed Vegetables

• Fried Polenta with a Handful of Herbs

• Rich Chocolate Peanut Whip

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Salmon, Galician style (pareve)
serves 4

Galicia tucked away in the northernmost corner of Spain is famous for seafood cooked in hundreds of different ways. Any fish may be substituted for salmon. Kirsch (from the German word for cherry) is a clear brandy distilled from cherry juice and pits. Do not substitute the sweet, red cherry liqueur.

1 1/2 cups water
1/4 cup kirsch
2 bay leaves
1 small onion, sliced
4 cloves
2 thin slices unpeeled lemon
4 (about 6 ounces each) salmon steaks

In a shallow pan or skillet, combine the water, kirsch, bay leaves, onion, cloves and lemon. Bring to simmer over medium heat. Add the salmon steaks in one layer, spooning some of the liquid over. Return to simmer, Cover and cook for 10 minutes, depending on thickness. When done, flakes should be opaque when separated with the point of a knife. Remove from heat. Transfer to a serving dish pouring the liquid over. Refrigerate for 4-6 hours or overnight before serving.

approx. nutrients per serving: calories – 296 protein – 28g carbohydrates – 0g

fat – 15g cholesterol – 84mg sodium – 84mg

Stewed Summer Vegetables (pareve)
serves 4

1 tablespoon olive oil
1 medium onion, sliced
2 small zucchini, cut in 1-inch lengths
1 baby eggplant, trimmed and cut in 1/4-inch slices
1 cup fresh corn kernels
1 (14 1/2 ounce) can diced tomatoes
1/4 cup shredded basil leaves
1 1/2 teaspoons minced garlic
2 teaspoons balsamic vinegar
salt and fresh ground pepper to taste

Heat oil in large skillet over medium heat. Add the onion, zucchini and eggplant. Saute 8-10 minutes until vegetables are tender. Add the corn, canned tomatoes, basil, garlic and vinegar. Bring to simmer over high heat. Remove from heat. Season to taste with salt and fresh ground pepper. Serve hot or at room temperature.

approx. nutrients per serving: calories – 122 protein – 4g carbohydrates – 20g

fat – 4g cholesterol – 0mg sodium 168mg

Fried Polenta with a Handful of Herbs (pareve)
serves 4

A spoonful of pesto may be used to "sandwich " the fried polenta instead of fresh herbs.

Pesto usually contains parmesan cheese making it diary. Prepared polenta is available in the dairy case of most supermarkets.

3-4 tablespoons olive oil
8 (1/2-inch thick) slices prepared polenta
about 1/3 cup mixed, chopped fresh herbs (eg. basil, dill, parsley)

Heat oil in a large, non-stick skillet over medium heat. (if you have only a smaller non-stick skillet, cook in two batches). Place the polenta in skillet in one layer. Cook 4-5 minutes on each side or until nicely browned. Place four slices on a heated platter. Sprinkle with fresh herbs and top with remaining slices as in a sandwich. Serve hot.

approx. nutrients per serving: calories – 170 protein – 1g carbohydrates – 10g

fat – 14g cholesterol – 0mg sodium – 157mg

Rich Chocolate Peanut Whip (dairy)
serves 4

2 rounded tablespoons chocolate spread (Nutella)
2 rounded tablespoons creamy peanut butter
2 cups frozen non-dairy whipped topping, thawed
2 tablespoons chopped peanuts

Place the chocolate spread and peanut butter in a microsafe bowl. Heat at High for 40 seconds or until spread and peanut butter is soft. Stir to blend. Let cool for 5 minutes . Beat in the whipped topping until no white traces remain. Spoon into demitasse cups or small custard cups. Sprinkle with chopped peanuts. Chill and serve.

approx. nutrients per serving: calories – 342 protein – 6g carbohydrates – 25g

fat – 25g cholesterol – 0mg sodium – 33mg

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