I would rather eat an MRE right now than eat a bowl of red beans and rice or a bowl of gumbo. It is already so hot I’m keeping extra undershirts in my car for mid-day changes. The heat makes cooking in the kitchen undesirable.

Summer is the time to take advantage of fresh produce simply prepared and cold foods. The best and easiest dishes served cold (other than revenge) are salads. Once I started searching, my favorites for the most part emanated from the same person: my mother-in-law, Sandra Lee. She is a good cook and lest you think I am sucking up, no worries. It is simply that when looking for some sort of theme to all these recipes she was the common factor.

Here is a pasta salad I was presented with one of the first times I spent any significant amount of time with my then-future mother-in-law and her husband. They lived in D.C., and on a July 4th visit we ate this on their sailboat on the Potomac while watching the fireworks. I remember it well because on the way back to the dock I dropped a large boom box into the water. How is that for a first impression? This salad is, and can be different every time. The recipe is put here verbatim from Sandra.

Pasta Salad “my own”

Any pasta – 2 packages cooked

6 stalks celery

6 carrots grated

4 jars artichokes – oil and all

Thyme

Oregano and dill weed

Basil and Italian seasoning

Raspberry vinegar

Seasoned salt, pepper, lemon pepper

Lemon juice

This is a basic recipe – you can add mayonnaise, green and red pepper, olives, any fresh vegetables – broccoli is excellent as is cauliflower. “I” also sometimes add pimento, chopped. The secret of this is raspberry vinegar and plenty of spices and oil from artichokes, not too much mayonnaise. “I” have even added tuna fish for a complete meal.

She is a freak about chicken and its purity. I think that this is the key to her chicken salad which is one of the best. She soaks all chicken in water with lemon wedges overnight in the refrigerator.

Chicken Salad for 8-10

4 cups of diced cooked chicken breasts

2 cups finely diced celery

1/4 cup finely grated onion

1/2 to 3/4 cup sour cream

1/2 to 3/4 cup Hellman’s mayonnaise

2 tablespoons fresh lemon juice

3/4 tablespoon salt

1/2 teaspoon celery salt

1/4 teaspoon pepper

Dash of red pepper

1 cup toasted pecans

Combine all ingredients except the pecans. Chill thoroughly.

Here is a cold salad that was served at my wife’s 30th birthday part that still resonates with me. Don’t let the long list of ingredients scare you away.

Cold Chicken and Spaghetti

4 chicken breasts on the bone

2 teaspoons salt

1/4 teaspoon poultry seasoning

1 onion, quartered

1 rib celery, chopped

1/2 pound mushrooms

1 tablespoon lemon juice

6 oz. thin spaghetti

1/4 cup olive oil

2 tablespoons white wine vinegar

1/2 teaspoon Dijon mustard

1/2 cup chopped green onion tops

1/2 cup chopped celery

1/2 cup mayonnaise

1/3 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon paprika

In large pot, simmer chicken in water to cover with salt, poultry seasoning, onion and celery for 45 min. or until tender. Skin, debone and dice. Refrigerate 1 hour. Sprinkle mushrooms with lemon juice. Cook pasta, rinse under cold water and transfer to a 3-quart bowl. In a small bowl, combine oil and vinegar, beat well. Pour over pasta and toss lightly until well coated. Return to colander and drain. Combine chicken, mushrooms, mustard, onion tops, celery and mayonnaise. Add pasta salt and peppers. Sprinkle with paprika and refrigerate for 4 -6 hours.

Cold wild or brown rice salads are my favorite, and this one I actually ate in Cape Cod when visiting some friends of the mother-in-law.

Tucky’s Wild Rice Salad

Serves Eight

1 cup cooked wild rice

1 cup cooked orzo pasta

1 1/2 cups red pepper, cut

1/3 cup sun dried tomatoes

2 tablespoons capers, drained

1/3 cup olive oil

1/3 cup balsamic vinegar

2 tablespoons snipped basil

1 tablespoon finely chopped green onion

2 cloves garlic, minced

1/4 cup toasted pine nuts

Salt and pepper

Combine first five ingredients. In screw top jar, combine oil, vinegar, basil, onions and garlic. Cover and shake well. Pour over rice/pasta and toss to coat. Cover and chill for at least 4 hours. Stir in nuts before serving.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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