Favorite 10-Minute Recipes for Summer

By Wen Zientek-Sico

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Tuna, Tomato, and Cannellini Bean Salad
No-cook main dish salads are a staple in my household during the summer. Our kitchen is always the hottest room in the house, and using the oven or stove increases the temperature substantially. Which makes recipes like this one a blessing. It is quick, easy, and inexpensive to throw together. It is wonderful for casual entertaining served with some fresh crusty bread and sliced fruit.

Ingredients:
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons olive oil
15 ounces drained and rinsed cannellini beans
7 ounce can drained and flaked tuna
3/4 cup halved grape or cherry tomatoes
1 bunch minced scallions
1/2 cup minced basil
4 minced garlic cloves
8 cups washed and torn salad greens

Preparation:
Mix together the vinegars and oil in a small bowl. Season to taste with salt and pepper. Add the beans, tuna, tomatoes, scallions, basil, and garlic and mix well. Add the salad greens and toss well before serving.

Makes 4 servings

Preparation time: 10 minutes

Grilled Bruschetta Loaf
I like nice and easy side dishes, and grilled bread is something so easy and a dish that everyone just seems to inhale like it is going out of style. They do the same thing with bruschetta…but it takes so long to make each bruschetta that it isn't practical when serving a crowd when you are short on time. This recipe is, and tastes marvelous. The key is to use your favorite good quality Italian dressing for great results.

Ingredients:
1 long loaf French or Italian bread, halved lengthwise
1 cup Italian dressing
4 sliced plum tomatoes
1 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
1/3 cup minced fresh basil

Preparation:
Brush the cut side of the bread with the Italian dressing. Grill cut side down for 3 minutes. Layer the tomatoes over the bread and top with the cheeses. Return to the grill and grill cheese side up for another 2-3 minutes or until the cheese melts. Sprinkle with the fresh basil and serve hot.

Makes 6 servings

Preparation time: 5 minutes

Strawberry-Cantaloupe Salad with Marshmallow Dressing
I have to admit to being a bit skeptical of my husband's liking for cantaloupe and marshmallow cream, but it actually is surprisingly good. Add some strawberries and a few more simple ingredients and it becomes great! You can also skewer the melon and berries and use the sauce as a dipping sauce rather than making it a salad.

Ingredients:
1 large ripe cubed cantaloupe
1 pint hulled and halved strawberries
3/4 cup marshmallow cream
2 tablespoons freshly squeezed orange juice
Freshly grated zest from one orange
Pinch salt

Preparation:
Toss together the cantaloupe and strawberries in a large bowl. In a small bowl mix together the marshmallow cream, orange juice, orange zest, and salt until smooth. Pour over the cantaloupe mixture. Serve immediately, or chill for up to 6 hours before serving, tossing well before serving.

Makes 8 servings

Preparation time: 10 minutes

Belgian Waffle Sundaes
These fast and easy sundaes bring back fond memories of pajama parties and lazy Sunday mornings. Wonderful for a dessert or as a really indulgent breakfast, these sundaes are truly scrumptious. If you are ambitious you can use your favorite homemade waffle recipe in place of the frozen waffles.

Ingredients:
1/2 cup raspberry jam
6 frozen Belgian waffles
1 pint vanilla ice cream
2 cups raspberries
1 cup whipped topping
1/4 cup chocolate syrup

Preparation:
Melt the jam in a small pan on the stove or in the microwave until smooth. While the jam is melting, heat the waffles according to the package directions and place a waffle on each plate. Top each waffle with a few scoops of the ice cream. Sprinkle the raspberries over top, and drizzle with the melted jam. Top with a few tablespoons of the whipped cream and drizzle the chocolate sauce over the whole sundae.

Makes 6 servings

Preparation time: 10 minutes