Recipes with Julie Van Rosendaal: Dinner when it's too hot to cook

When the temperature hits 30 levels, cooking dinner won't be excessive in your listing of stuff you need to do — apart from ordering takeout or resorting to deli chickens.

I typically simply assemble grazing platters, and cobble collectively substances from the fridge and pantry to snack on — maybe some hummus, pitas, cucumbers, feta and olives— or eat a bowl of granola, yogurt and berries for dinner like I typically do at breakfast.

Should you're searching for choices that require minimal warmth and do not have to be served sizzling, listed here are a number of concepts that will help you via what specialists say could also be a very sizzling summer season. 

Pappa al Pomodoro (Tomato + Bread Soup)

Pappa al Pomodoro makes use of stale bread or bread heels by softening it in tomato soup till it has a porridge-like consistency.

Like porridge, you possibly can regulate the feel as you prefer it. Toast the bread for extra flavour and construction, or simmer the bread within the soup to interrupt it down even additional.

If it is chilly exterior, I wish to sprinkle it with cheese and run it underneath the broiler to soften — it turns into one thing paying homage to lasagna you possibly can eat with a spoon. This may additionally make a improbable automobile for a ball of burrata.

Pappa al Pomodoro makes use of any stale bread you will have hanging round your own home. (Julie Van Rosendaal)


  • olive or vegetable oil
  • 1 shallot or half a small onion, chopped
  • 1-2 garlic cloves, crushed
  • salt and pepper, to style
  • 1 28 oz (796 oz) can tomatoes, in any kind (diced, complete, puréed)
  • 2-3 cups rooster or vegetable inventory
  • a handful of contemporary basil
  • 2-3 slices good however stale bread, torn or cubed
  • grated Parmesan, for serving


Warmth a beneficiant pour of oil in a big saucepan set over medium-high warmth and prepare dinner the shallot and garlic for a couple of minutes, sprinkling with salt, till gentle.

Add the tomatoes and inventory, a number of torn basil leaves and a giant grind of pepper. Deliver to a simmer and prepare dinner for 10-Quarter-hour, till the tomatoes are very gentle. Should you like, blitz with a hand-held immersion blender, proper within the pot, till it is partially or absolutely pureed, nonetheless you prefer it.

In case your bread may be very sturdy, otherwise you'd prefer it to interrupt down lots, add it and simmer a bit to melt the bread, which will even thicken the soup.

Alternatively, put the bread into shallow bowls and pour the soup overtop.

Serve topped with Parmesan cheese, a drizzle of olive oil, when you like, and extra contemporary basil.

Serves: About 4. 


I like tostadas. They are often made with any variety of substances (it is a good way to make use of leftovers!) piled onto a crisp fried corn tortilla.

You may have all of the substances readily available within the fridge, and prepare dinner as many tortillas as you want. Let everybody load theirs up and sit exterior within the grass and don't fret about making a large number.

Notice: All the things does not should be sizzling, both. It is all simply high quality at room temp. 

Julie Van Rosendaal says these tostadas could be made with any variety of substances. (Julie Van Rosendaal)


  • canola oil, for cooking
  • contemporary corn tortillas
  • black beans (elective)
  • finely chopped onion (white, inexperienced, purple and even shallot)
  • grated or crumbled Cotija cheese, cheddar, feta or goat cheese
  • the rest you want in your tostada: leftover roasted rooster, cooked shrimp, scrambled or fried egg, crumbled sausage
  • chopped contemporary radish, tomato, peppers, corn or different veggies, or leftover roasted squash or different veg
  • sizzling sauce, guacamole, salsa or different accompaniments
  • Cilantro-lime sauce:
  • ½ bunch cilantro
  • ½-1 very ripe avocado (elective)
  • juice of 1 lime
  • 1 jalapeño pepper, seeded and chopped
  • 1 garlic clove, peeled
  • 1/3 cup mayonnaise, bitter cream, plain yogurt or a mixture


Set a heavy skillet over medium-high warmth and add about half an inch of canola oil.

When the oil is sizzling — the sting of a tortilla ought to sizzle when dipped in — fry the tortillas for 1-2 minutes. Flip with tongs or a slotted spoon as wanted, till golden and crisp. Switch to a paper towel-lined plate. 

In a blender, pulse the cilantro, lime juice, jalapeño, garlic, mayonnaise and a pinch of salt till clean.

To assemble the tostadas, spoon some beans, cheese and different toppings onto every tortilla, and drizzle with cilantro sauce.  

Wild Rice Salad

When it is sizzling, I wish to prepare dinner up a batch of grains within the morning and maintain them within the fridge: barley, farro, quinoa, wheat berries, wild rice.

All are good sources of protein and can maintain for a number of days, and are nice for constructing salads that may hand around in the fridge all week, with out wilting.

I like to contemplate flavours and textures when including issues to it: candy, tangy, briny, acidic, gentle, chewy, crunchy, crisp. Undergo your fridge and pantry and use what you will have.

I used Lakeland Wild Rice, which is grown in Alberta, round a number of lakes in Athabasca. I purchased it at Moonstone Creation in Inglewood.

This wild rice salad is an effective supply of protein on a sizzling day. (Julie Van Rosendaal)


  • 1 cup wild rice
  • 1-2 celery stalks, chopped
  • 2 inexperienced onions, chopped
  • small handful contemporary flat-leaf parsley, chopped
  • 1 pint strawberries, hulled and halved
  • ½ cup crumbled feta or gentle goat cheese
  • small handful toasted pecans or walnuts, chopped (elective)
  • Dressing:
  • ½ cup canola or olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tsp grainy mustard
  • freshly floor black pepper


Deliver 3½ cups of water to a boil, add the rice and prepare dinner for 40-45 minutes, till tender.

Drain any extra liquid and switch to a bowl to chill. As soon as cooled, add the celery, inexperienced onions and parsley and toss to mix.

Add the berries, feta and pecans or walnuts and toss gently.

In a small jar or bowl, combine or shake up the dressing substances; pour overtop and toss gently to mix.

Serves: 6.

  • Try Julie Van Rosendaal's full interview on the Calgary Eyeopener beneath: 

    Calgary Eyeopener8:43Julie Van Rosendaal

    Our meals information Julie Van Rosendaal shares some cool meals concepts to beat the warmth. 8:43

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