0 The Thinking Menu Summer's heat and bounty should influence what we eat. Annabel Cohen Special to the Jewish News S For Judy Gottlieb, life went along in a normal fashion until a health scare changed everything around her. Her illness and treatment required her to stop working, even as costs mounted. Her family, dealing with the economic downturn on their own, could offer emotional support, but not an outpouring of financial backing. Judy came to Hebrew Free Loan looking for assistance as she restructured her life. "I sat there, nervous and wondering how on earth I got there," Judy says, "but the people at Hebrew Free Loan made it so easy for me. They gave me more than money, they listened to me and made suggestions. Those people cared about me. By the time I left, I felt so much better about myself." Now feeling well and with a positive attitude, Judy says, "I can focus on other things. I have a lot more living to do." Donate to Hebrew Free Loan. It may help change the life of someone you know. Hebrew Free Loan provides interest- free loans for living expenses, medical fees and many other needs: small business start-up costs, tuition assistance, summer camp, training, and much more. If you or someone you know needs help, please click or call. www.hfldetroit.org 248.723.8184 HEBREW FREE lit LOAN hfidetroit.org volaw We Provide Loans. We Promise Dignity. 10Jewish Federation ,L4 WERE PART OF THE TEAM 1407870 A28 July 31 • 2008 ummer eating is distinctly different from other times of the year. What we consume is directly related to how we feel. I believe that summer foods should be healthy and easy to prepare. They should contain lots of just-picked pro- duce and fresh, leafy herbs when pos- sible. Foods with heavy sauces are defi- nitely out of the question. While we can still eat pasta and potatoes, they should be fresh and by all means light in mood and flavor. There is almost always a cool salad, whether it be in the green form — leafy or chopped — or with traditional bar- becue ingredients, such as potatoes. Or, it can be in the form of a soup, such as gazpacho or cold cucumber. Summer Gazpacho This recipe takes mere minutes to make with a food processor. 2 pounds very-ripe tomatoes, cut into large chunks 1 large cucumber, cut into large chunks 1 yellow pepper, cut into large pieces 4 scallions, white and green parts, cut into 2-inch pieces 2-3 cups tomato (or V-8) juice Juice of 2 limes 1/2 cup fresh cilantro leaves, chopped Hot red-pepper sauce to taste, such as Tabasco 1 cup cooked black beans, drained well Salt and pepper to taste Place tomatoes in the bowl of a food processor fitted with a steel blade. Pulse until chopped but not pureed (about 5 seconds). Pour into a large bowl. Repeat with remaining vegetables. Add lemon juice, tomato juice, cilantro, Tabasco, beans and seasonings. Stir and adjust seasonings to taste. Garnish with sour cream or yogurt if desired. Makes 8 servings. Note: The only thing to remember when making this gazpacho is to pro- cess each vegetable separately. The color and consistency of the gazpacho will be altered if everything is processed together. Whole Wheat Pasta With Lemon, Parsley And Dill Pesto 1 pound whole wheat pasta fettuc- cini 4 cups packed fresh flat-leaf pars- ley 1 cup fresh dill (larger stems removed) 1/2 cup walnuts, toasted 1/2 cup freshly grated Parmesan or Pecorino cheese 4 cloves of garlic, or more to taste 1 /4 cup extra olive oil Juice of 1 lemon Salt and pepper to taste In the bowl of a food processor, combine all ingredients except pasta and pulse until smooth, but not a paste. Adjust seasonings and pulse again to mix. Chill this pesto until about 30 min- utes before serving. Cook pasta according to package directions and drain well (do not rinse). Transfer the pasta to a large bowl, add the pesto and toss well. Serve immedi- ately. Makes 6-8 servings. Roasted Onion, Tomato, Cucumber and Basil And Avocado Salad 2 large Spanish or other mild onion, peeled and chopped I tsp. minced garlic 1 /4 cup extra-virgin olive oil 3 cups ripe, seeded, chopped toma- toes, any variety 1 cup thinly sliced fresh basil leaves 2 Tbsp. red wine vinegar, plus more to taste Kosher salt and pepper to taste 2 firm ripe avocados Preheat oven to 400F. Spray a roasting pan or baking dish with nonstick cook- ing spray. Set aside. Combine the onions, garlic and olive oil in the prepared dish and roast, uncovered, for about 40 minutes, stir- ring occasionally, until the onions are golden. Cool to room temperature (you may make the salad to this point up to a day ahead — chill until ready to use). Combine the onions and garlic with the remaining ingredients except avoca- dos in a large bowl and toss well. Dice the avocado and gently toss with the onion and tomato mixture. Makes 6 servings. Honey Lemon And Cumin Marinated Grilled Chicken 2 pounds boneless and skinless chicken breasts Marinade: 3 Tbsp. olive oil 3 Tbsp. fresh lemon juice 2 Tbsp. honey 1 tsp. hot pepper sauce, such as Tabasco 1 tsp. ground cumin 1/2 tsp. ground coriander 1/2 tsp. granulated garlic 1 tsp. kosher salt 1 /2 tsp. fresh ground pepper Place chicken in a large, zipper-style plastic bag. Combine all marinade ingredients in a medium bowl and whisk well. Pour this over the chicken, seal the bag and turn several times to coat. Chill up to overnight (no more than 10 hours). Thirty minutes before cooking, remove the chicken from the refrigera- tor. Heat grill to medium-high. Place the chicken on the grill. Discard marinade. Grill the chicken on both sides until just cooked through. Serve hot. Makes 6 servings. Roasted Mediterranean Vegetables With Radicchio 1 pound carrots, peeled and cut into 1-inch chunks 1 /4 cup extra virgin olive oil 1 Italian eggplant (about 3 /4pounds), unpeeled, cut into 1-inch chunks 1 red bell pepper, cut into 1-inch chunks 1 large onion, cut into 1-inch chunks 2 tsp. minced garlic 2 Tbsp. dried parsley flakes 1 tsp. dried thyme Kosher salt and fresh ground pep- per to taste 2 small heads radicchio, cut into 8 wedges each Preheat oven to 400F. Combine car- rots and olive oil in a roasting pan and toss well. Roast, uncovered, for 20 minutes. Add remaining ingredients, except radicchio, and toss well. Roast, uncovered, for 20 minutes more. Add the radicchio, toss again and roast for 10 minutes more. Adjust salt and pep- per and serve hot or warm. Makes 8 servings. ❑