Great Summertime Suppers | Print |  E-mail
Thursday, 21 June 2012 14:39

062112fNow that summer has officially arrived, it’s time to switch to those lighter California favorites for warm-weather suppers.

Here are some your family is sure to enjoy.


1/3 cup plus 1 tablespoon extra-virgin olive oil

2 slices rye bread, crusts removed, cubed

1 pound boneless, skinless chicken breasts

1/2 teaspoon each salt and pepper, divided use

4 anchovie fillets, chopped (optional)

1 teaspoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 dashes hot red pepper sauce

1 head Romaine lettuce, torn

3 tablespoons freshly grated Parmesan cheese

Heat 1 tablespoon oil in large skillet over medium-high heat. Add bread cubes and fry until lightly browned (about 5 minutes). Drain on paper towels; set aside.

Lightly oil grill rack or broiler pan. Season chicken with 1/4 teaspoon each with salt and pepper.

Grill or broil 3 inches from heat, turning once until cooked but moist (5 to 6 minutes). Cool 5 minutes then cross cut into 1/4-inch-thick slices.

Mash anchovies (if using), garlic and remaining 1/4 teaspoon salt to paste in large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 teaspoon pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil.

Add chicken and toss to coat. Add lettuce, cheese and rye croutons; toss well. Makes 4 main-course servings.


4 skinless, boneless chicken breasts

1 teaspoon olive oil

1/2 teaspoon onion powder

Pinch salt

Pinch ground black pepper

2 avocados, peeled, pitted and sliced

2 ripe tomatoes, sliced

1 (8-ounce) package Monterey Jack cheese, cut into 10 slices

Preheat oven to 350°F.

Heat oil in skillet, add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.

Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately. Serves 4.

Nutritional information per serving: 541 calories, 36.7g total fat, 122 mg cholesterol.


4 ripe peaches, peeled

2 tablespoons sugar

2 tablespoons lemon juice

2 tablespoons cider vinegar

1 tablespoon rice vinegar

1/4 teaspoon salt

1/3 cup canola oil

6 cups mixed salad greens

4 cups torn romaine

1 red onion, thinly sliced

1/2 cup thinly sliced cucumber

6 bacon strips, cooked and crumbled

1/3 cup chopped toasted pecans

Slice three of the peaches and set aside. Cut the remaining peach in half and place in a blender. Add sugar, lemon juice, vinegars and salt. Cover and process until blended. While processing, gradually add oil in a steady stream.

In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat.

Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans. Yields 12 servings.

Nutritional information per serving: 127 calories, 10 g fat, 3 mg cholesterol.


1 bunch thin asparagus spears, woody ends snapped off

3 tablespoons olive oil

1-1/2 tablespoons grated Parmesan cheese (optional)

1 clove garlic, minced (optional)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

Preheat oven to 425°F.

Place the asparagus into a mixing bowl and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes, depending on thickness. Sprinkle with lemon juice just before serving. Serves 4.

Nutritional information per serving: 123 calories, 10.8 g total fat, 2 mg cholesterol.



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