Summer arrives today with a blast from the tropics, so the menu theme this week is try-not-to-heat-up-the-house-with-the-oven. A couple of the dishes are perfect eaten cold right out of the fridge, which can be a refreshing way to get through this heat wave.
The first entree is Edamame Succotash with Sesame Rice Noodles. This is usually a late summer meal when the local corn is ready for harvest, but since it feels like August already, this seemed appropriate. It can be eaten hot or cold, too.
The second entree is a twist on a couple of middle Eastern standards, tabbouleh and falafel. I use quinoa instead of couscous for the grain, and the chickpea patties are panfried instead of deep fried. The cornstarch coating on the outside gives them their crispy crust.
The third entree this week is a Thai yellow curry with Tofu and veggies on brown rice. I could eat curry in any weather, and this one was particularly luscious with eggplant and zucchini soaking up the sauce.
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