Red brightens midsummer recipes

Recipes :


TUNA, GREEN BEAN, POTATO & CHERRY TOMATO SALAD
Makes 4 to 6 servings

• 1 pound green beans, stemmed and steamed until tender-crisp

• 3 California white potatoes, peeled, cubed and steamed until tender

• 2 tablespoons red wine vinegar

• 1/4 cup extra virgin olive oil

• Salt, pepper, to taste

• 1/4 medium red onion, chopped, optional

• 8 to 10 ounces canned tuna, packed in olive oil

• 8 large cherry tomatoes, cut in halves or quarters, depending on size

                  1. Put the beans and potatoes into a serving bowl.
                  2. Whisk together oil and vinegar, adding salt and pepper to taste. Set aside.
                  3. Drain tuna, break into chunks with a fork. Add to the bowl with the beans and potatoes. Add the onion, if using. Toss gently.
                  4. Refrigerate 30 minutes. Remove from refrigerator and bring to room temperature, sitting on the kitchen counter 20 minutes. Add tomatoes. Toss again before serving.

AVOCADO VICHYSSOISE WITH ROASTED RED PEPPER

Makes 4 servings
To peel and seed an avocado, rinse 20 seconds under running water. Then cut around it the long way; the seed will stop the knife at the center. Twist the two halves apart as if unscrewing a jar. Then cut into the large seed with a knife so that the knife sticks; twist the knife and the seed will come loose. Cut across the flesh in a grid pattern; hold and pull the skin and the interior flesh will fall out.
You can change up the garnish for peppadew peppers or a chopped red chili pepper, if you like heat. On a hot day, I like this soup over ice, but it just as good hot or at room temperature.

• 2 tablespoons unsalted butter

• 2 leeks, white part only, coarsely chopped

• 3 large potatoes, e.g. California whites or Yukon golds, peeled and coarsely chopped

• 4 cups chicken or vegetable stock

• 2 avocadoes, peeled, seeded, chopped

• 2 teaspoons lime juice

• 1/4 cup cream or half and half, optional

• 1 roasted red pepper, finely chopped from the jar is okay

                    1. Melt the butter in a large heavy pot. Add the leeks, and cook, stirring about 2 minutes over medium heat. Add the potatoes; continue cooking, stirring about 3 minutes longer. The leeks should be tender.
                    2. Add the stock to the pot. Bring to a boil, lower the heat to a simmer; cover, and cook until everything is very tender.
                   3. Take the pot off the heat and let it cool. When the mixture is cooled, add the avocado and lime juice. Puree with a stick blender or in a food processor. Refrigerate until cold.
                   4. Ladle into serving bowls set in another bowl of ice. Garnish with chopped roasted red pepper.