Summer Cooking While The Kids Are Away

By Naomi Ross

A fully stocked refrigerator may be the norm for keeping our families well-fed throughout the year. But when the kids depart for camp, these routine shopping and cooking habits get tossed in the air. When summer arrives, my “revolving door” household suddenly comes to a halt as I wonder why I have so many extra leftovers. Then I start the mental shift required to plan and cook like an “empty-nester” (at least for a little while).

Cooking smaller meals can be a real adjustment. It means buying less and scaling down the amount we make, whether by halving recipes or seeking out those with smaller yields. “Empty-nest cooking” can also mean a refreshing break from catering to the palates of the unadventurous, picky eaters in the family. Love artichokes but your kids won’t touch them? Now’s the time to dust off those recipes you wish you could get away with serving during the rest of the year! Veal or lamb chops may be economically unfeasible for a large crowd, but they are certainly a treat for two.

And lastly, if healthy cooking presents a challenge during the school year, during the summer you can incorporate fresh greens, whole grains, and healthy vegetables. During the year, many of us straddle the great divide between feeding our families what they want to eat versus what we know is good for us. No one wants to cook twice, and there are times we end up compromising on our nutritional choices because we run out of time or energy. Embrace this time to cook simple, healthful choices that would ordinarily generate push-back from the kids. The house may be quiet now…but not for long!

Here is a healthy dinner salad—easy to scale up or down!

Grilled Steak and Portobello Salad

Serves 2-4

Ingredients:

1/4 cup balsamic vinegar

1/2 tsp. thyme

1/2 tsp. salt

Freshly ground pepper, to taste

1/3 cup olive oil

1/2 lb. kosher strip steak or fillet split steak

2 large Portobello mushrooms (caps only)

1 pkg. baby arugula

1-pint grape tomatoes, halved

1 small cucumber, sliced

Purchased or homemade creamy balsamic OR pesto dressings, for serving

Directions:

Mix together balsamic vinegar, spices, and oil in a wide bowl or container until blended. Add steak and mushrooms to the mixture; turn to coat. Cover with plastic wrap and refrigerate. Marinate for at least 2 hours or overnight.

Preheat grill to high. Carefully oil grates to prevent sticking (I rub grates with an oil-soaked paper towel with tongs.) Remove steak and mushrooms from the marinade (discarding marinade) and place on the grill directly over the heat. Grill steak on each side for about 5 minutes and mushrooms on each side for about 3-4 minutes, turning once. Transfer to a plate or cutting board. Allow steak to rest for 5-10 minutes before slicing.

Place arugula in an even layer on a large serving platter (or divide among plates). Thinly slice steak across the grain and transfer to the center of the greens. Thinly slice mushrooms and place on either side of the steak. Garnish with grape tomatoes and cucumbers. Dress with your choice of creamy balsamic or pesto dressings. Serve immediately. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY.  She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022.  Follow her at @naomirosscooks on Instagram/FB/TikTok or visit her website: NaomiRossCooks.com.