ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Wednesday, June 26, 1996 TAG: 9606260006
SECTION: EXTRA PAGE: 10 EDITION: METRO
SOURCE: BEVERLY LEVITT SPECIAL TO THE ROANOKE TIMES
With summer temperatures soaring, it's almost too hot to eat. And it's definitely too hot to cook! Fortunately, if we plan carefully, we can make a variety of dishes without turning on the stove. Many recipes simply involve purchasing, or better yet, picking from your garden the brightest, freshest produce and combining it in appetizing ways.
Imar Hutchins' new book, "Delights of the Garden: Vegetarian Cuisine Prepared Without Heat" ($15.95, Main Street Books, Doubleday), takes appetizing noncooked cuisine to new heights. Theorizing that heat destroys nutrients, Hutchins offers more than 100 recipes based on the raw-foods menus of the restaurants he co-owns in Washington, D.C., Atlanta and Cleveland.
The recipes are basically uncomplicated and, as expected, use lots of fresh, low-fat and healthful ingredients. They also are surprisingly versatile, including appetizers, entrees, soups, cakes and pies - all uncooked, unless you want to nit pick over the occasional use of hot water. Indexes of nutrients, vitamins and minerals add helpful resource information.
...If you don't want to forgo cooking altogether, you'll find ideas that require minimal cooking in two free brochures. Send a business-size, self-addressed, stamped envelope to Dole Classic and Special Blend Salad Recipe Brochures, P.O. Box 9042-N, Clinton, Iowa 52736-9042. Send your name and address to StarKist Consumer Relations, One Riverfront Place, Newport, Ky. 41071.
As a rule, you'll find that fruits and vegetables with a high water content, such as melons, berries, cucumbers, tomatoes, lettuce and celery, are best in hot weather. Keep sumptuous summer produce chilling in the refrigerator for easy, refreshing snacks.
Cold fish has great appeal; summertime and poached salmon are synonymous. The white meat of poultry, served cold in salads, sandwiches and alongside marinated vegetables, is a treat. And salads ... salads ... salads.
The only dish possibly more refreshing is chilled soup - gazpacho, cucumber, vichyssoise and anything from the berry family.
A pitcher of invigorating homemade lemonade or iced tea should be but a few steps away. But remember, sugar makes us feel hotter, so cut down on your normal amounts. Fruit juice or concentrate is a satisfying substitute. And save your spicy recipes for the winter months.
Hot-weather dishes beg to be served outside on the patio, with cool breezes blowing, citronella candles burning to repel pesky critters and maybe a telescope on hand to survey the summer stars and sky.
Beverly Levitt lives in Malibu, Calif., where it's often too hot and sometimes just too beautiful to cook |- Food editor Almena Hughes contributed information to this story CAESAR SALAD with ALBACORE
CEVICHE
FAVORITE PEANUT BUTTER SPREAD
TUNA TORTILLA ROLL-UPS
GARDEN LOVER'S SALAD
NO BAKE OAT TREATS
LENGTH: Medium: 65 linesby CNB