Cool “Quick Fix” Summer Meals

Source: Linda Larsen – busycooks.about.com

Tortellini with Peas

This is one of my standby meals. I always have frozen tortellini and frozen peas in my freezer, and grated Parmesan cheese in the fridge. It’s a perfect last minute supper to make when you’re exhausted and hungry.

Prep Time: 3 minutes

Cook Time: 6 minutes

Total Time: 9 minutes

Yield: 4 servings

Ingredients:

• 4 cups refrigerated or frozen tortellini or ravioli pasta
• 2 cups frozen baby peas
• 3 Tbsp. butter
• 1/2 cup grated Parmesan cheese

Preparation:

Cook tortellini or ravioli as directed on package (you need about 36 pieces of ravioli from a 50-count bag, or two 9-ounce packages tortellini). For most types, this takes about 3 minutes.Meanwhile, place peas in a colander. When the tortellini is cooked and al dente, pour the contents of the pot over the peas in the colander (this thaws the peas to perfection). Return to the pot. Add butter and stir over low heat until the butter is melted and pasta and peas are coated. Sprinkle with Parmesan cheese and serve. 4 servings

Peach Tomato and Avocado Salad

is a gorgeous arranged salad that is so easy to make and very elegant.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 3 peaches, peeled and sliced
• 3 tomatoes, cut into wedges
• 2 avocados, peeled and cut into wedges
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar or lemon juice
• 1 tablespoon mustard
• 2 tablespoons chopped fresh basil leaves
• Salt and pepper to taste

Preparation:

Arrange peach slices, tomatoes, and avocados in a pretty pattern on serving platter. In small bowl, combine remaining ingredients; whisk to blend. Drizzle over fruit and serve immediately. Serves 4-6

Salmon Coleslaw Salad

was created when I had leftover cooked salmon fillets and slaw on hand.  I combined the two, added peas, and a new favorite main dish salad was born.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Ingredients:

• 4 cups Dilled Coleslaw (below)
• 2 salmon fillets, cooked and cooled
• 1-1/2 cups frozen baby peas, thawed

Preparation:

Combine Dilled Coleslaw and remaining ingredients and toss gently to mix.  Cover and chill for 2-3 hours before serving. You can also serve this immediately, especially if the coleslaw and salmon are already chilled because they’re left over!

Dilled Coleslaw

Use whatever bell peppers you can find in this salad. Try the new white or purple peppers! Shred or chop the cabbage, whichever is easier for you. 

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6-8 servings

Ingredients:

• 1 head green cabbage, chopped or shredded
• 1 or 2 green or red bell peppers, chopped
• 2 Tbsp. chopped fresh dill or 2 tsp. dried dill weed
• 1 cup mayonnaise (low fat is fine)
• 1/3 cup buttermilk
• salt and pepper to taste

Preparation:

In large bowl, combine cabbage and peppers. In small bowl, combine dill, mayonnaise, buttermilk, and salt and pepper and blend well. Pour dressing over cabbage mixture and toss to coat. Cover and chill 3-4 hours before serving. You can serve this coleslaw immediately if you’d like.