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COOL IDEAS FOR WARM WEATHER By Sheilah Kaufman
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It's hot, it's humid, and the heat index is off the wall. Who wants to even think about cooking?????????? Perhaps something light, with quick preparation would fit the bill. And since there is an abundance of fresh fruits and vegetables, let's go with some healthy vegetarian dishes. The new VEGETARIAN TIMES COMPLETE COOKBOOK (Wiley Publishing) has more than 600 fresh and inviting recipes to help you make the most of the new trends and freshest flavors in vegetarian cooking. Whether you are a vegetarian, a vegan, or simply a cook who wants to try new dishes and discover ideas for meatless menus, this book will be a mainstay in your kitchen. From appetizers to desserts, informal lunches to holiday feasts, 30 minute recipes to sure kid-please, it has it all. Lots of information on tips, nutrition, and 16 lovely full color photos.

SUMMER GARDEN PASTA SALAD

This elegant salad stars ultra-fresh, just picked vegetables, accented by Gorgonzola cheese and lemon juice.

• 2 tablespoons plus 1/ 4 cup olive oil
• 9 oz fresh angel hair pasta
• 1/ 4 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon grated lemon zest
• 1 teaspoon minced garlic
• 1 teaspoon granulated sugar, or to taste
• salt
• freshly ground black pepper
• 3 medium-sized tomatoes, cut into 8ths
• 1 zucchini, thinly sliced
• 1 yellow summer squash, diced
• 1 bunch scallions, thinly sliced
• 2 tablespoons fresh basil, julienned
• 1/ 2 cup chopped fresh parsley
• 4 oz crumbled Gorgonzola cheese
• 3 tablespoons capers, drained

Heat a pot of lightly salted water and the 2 tablespoons of oil over medium heat and when boiling, cook the pasta according to package directions, Drain, quickly rinse under cold water and set aside.
Combine remaining 1/ 4 cup of oil, juice, mustard, zest, garlic, sugar, salt, pepper in a bowl, beating well. Add the pasta while still warm, and too to combine well. Set aside.
Put the tomatoes, zucchini, squash, scallions, basil, parsley, cheese and capers in a bowl, toss. Add to the dressed pasta, and toss again before serving, making sure vegetables are well distributed. Serves 6.

GINGERED GREEN SOUP

• 1 cup chopped onion
• 1 cup chopped celery or fennel
• 1 cup peeled and cubed potatoes
• 1 small zucchini, chopped
• 1/ 3 cup uncooked rice
• 1/ 8 teaspoon white pepper
• 1 bay leaf
• pinch of dried thyme
• pinch dried basil
• 4 cups chopped string beans
• 1/ 4 cup chopped fresh parsley
• 3" piece fresh ginger, peeled and grated
• salt
• freshly ground pepper
• 2 - 3 tablespoons garnish of choice: chopped fresh chives, mint, cilantro, scallions or basil leaves

Combine onion, celery, potatoes, zucchini, rice, white pepper, bay leaf, thyme, basil and 7 to 8 cups of water in a large pot. Bring to a boil, reduce heat to medium low and cook until potatoes are tender, for about 15 minutes. Add beans and cook, uncovered, until tender, for about 10 minutes. Add parsley, remove and discard bay leaf.

Put soup in food process or blender in batches and puree until smooth (Remember to remove core from lid so steam can escape), adding water if necessary.

Press out ginger juice through a strainer into a small bowl. Add 2 to 3 teaspoons of the juice to the soup. Add salt, pepper and garnish. Serve hot or cold. Serves 6.

APRICOT ALMOND SORBET

• 3 cups apricot nectar
• 2 cups dried apricots
• 2 cups almond milk
• 1/ 2 cup almond or canola oil
• 1/ 3 cup honey
• 1 tablespoon vanilla
• 1 teaspoon almond extract (optional)

Put the nectar and apricots in a 2 quart saucepan and bring to a boil. Cover and set aside for 1 hour. Put the soaked apricots and remaining ingredients in a food processor or blender and puree until smooth. Taste and adjust sweetness if needed.
Pour the mixture into the ice cream machine and freeze according to directions. If you don't have one, pour the mixture into a glass baking dish and freeze. When frozen, scrape into the processor or blender and process until smooth. Refreeze, process again, and freeze until serving time. Serves 6.