Beat-the-heat recipes

Kyle’s Kitchen

Here’s a different take on classic chicken salad with grapes with some interesting flavors.

Curried Chicken Salad 1 pound chicken breasts or 2 cups cubed cooked chicken 1/2 cup red grapes 1/3 cup sliced almonds 1/4 cup celer y diced, approximately 1 large stalk 1/4 cup green onions diced 1/4 cup granny smith apple diced For the dressing

1/3 cup mayonnaise 2 tbsp sour cream 1-1/2 tsp curry 1 tsp turmeric 1/2 tsp ground ginger 1/4 tsp salt Poach chicken by adding chicken breasts to a pot of water and bring the water to a boil. Reduce to a simmer and cook for 10 - 15 minutes until chicken is fully cooked to at least 165.

Meanwhile, add all dressing ingredients to a bowl and mix well and set aside. Chop celery, green onions, and green apples and add to a medium-sized bowl with grapes.

Heat a small pan over medium heat and toast almonds for 1-2 minutes, turning often to ensure they do not burn and add to the bowl with celery, onions, grapes, and apples.

When the chicken is done, cube and add to a bowl. Add dressing and mix well.

Serve in sandwiches with crackers, or in lettuce wraps.

—kwc— Cacio e Pepe is a classic Italian pasta dish which literally means cheese and pepper. In this recipe those ingredients are used on fresh asparagus.

Cacio e Pepe Roasted Asparagus 1-1/2 pounds thick asparagus spears 2 tbsp unsalted butter, melted Kosher salt and freshly- ground black pepper 3 tbsp freshly-grated Italian Pecorino cheese 1 tbsp freshly-grated Italian Parmesan cheese 1 lemon, quartered Fleur de sel Preheat the oven to 450 degrees.

Place 12 cups of water and 2 tablespoons of salt in a large pot, cover, and bring to a boil. Remove and discard 1½ inches from the woody ends of the asparagus. Peel the bottom 2 inches of each spear with a vegetable peeler (see note). When the water boils, add the asparagus and blanch for 3 to 4 minutes, until al dente. Drain.

Transfer the asparagus to a 10 x 12-inch rectangular baking dish. Add the butter, 1 teaspoon salt and ½ teaspoon pepper and toss to coat the asparagus. Arrange the asparagus decoratively in the dish, sprinkle with the Pecorino and Parmesan, and roast for 5 minutes, until the cheese melts. Squeeze on some lemon juice, sprinkle with fleur de sel, and serve hot.

—kwc— I think I like using mint in the summer months more than any other time of year, and this fruit salad sounds very refreshing for a hot day.

Pineapple Melon Mint Salad

4 cups fresh seedless watermelon, cubed approx 1 mini watermelon 2 cups fresh cantaloupe, cubed approx 1 melon 2 cups fresh pineapple, cubed 1/4 cup fresh lime juice 3 tbsp honey 1/4 cup fresh mint, minced pinch kosher salt Add the fruit to a large bowl.

Whisk together honey and lime juice in a small bowl. Pour over fruit and mix well. Add mint, mix again, and then add pinch of salt and mix. Refrigerate until ready to serve.