Posted on August 18, 2022 by Hunter Hulbert - Home

For some cultures, leaning into the heat is the way to naturally cool down (generate enough spice to make you sweat, literally). For others, cooler flavors come to the rescue. No need for a passport — we will journey around the globe to explore both.

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The call of the Caribbean will be wafting over your grill. Turn the heat up by increasing the amount of peppers, or lower it by using sparingly. Just keep in mind that they are seriously hot, and gloves should be worn when cutting them. This sauce would do equally as great on any other protein or with straight-up vegetable kebabs.

2 pounds shrimp, peeled and deveined (the largest you can find works best)

1 red onion, peeled and quartered

2 cups pineapple cut into 2-inch chunks

1 green pepper, cored and seeded, cut into 2-inch chunks

2 scallions, trimmed and sliced thin

3 cloves garlic, peeled and minced

1-inch piece of grated ginger or 2 tablespoons prepared fresh ginger (available in tubes in the produce aisle)

1-2 fresh Scotch bonnet peppers, core and seeds removed (use gloves!)

Using either wooden or metal skewers, thread shrimp, pineapple, onion and peppers, alternating in a pattern.

Combine all the ingredients in a blender and process until smooth.

Marinate shrimp skewers for 1 hour in the refrigerator in a glass container or a resealable bag.

Prepare a grill or grill pan set over medium heat. Grill skewers until shrimp turns opaque, about 3 minutes per side.

Serve along with steamed rice.

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“Cool as a cucumber” is a saying that has its merits. This soup is equally light and refreshing. Who knew that cucumbers are one of the most hydrating vegetables? This British version hits all the high notes of summer.

1 onion, preferably sweet such as Vidalia, peeled and chopped coarsely

½ clove garlic, peeled and minced

5 cups chicken or vegetable broth

1 cup low-fat or fat-free sour cream

Salt and pepper to taste

In a large sauté pan over medium heat, sauté butter, onion and garlic until translucent but not browned. Remove to a blender, add remaining ingredients and blend (in batches, if necessary). Chill 1 hour or overnight.

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Cold and spicy: These noodles take a page out of a few Asian cuisines to meld into a fast summertime dinner.

HOT AND COLD NOODLE BOWL

3 garlic cloves, peeled and minced

1 tablespoon lemon grass puree (available in the produce aisle in tube form)

½ tablespoon ginger puree (available in the produce aisle in tube form)

1 cup of peanut butter (crunchy or smooth)

1 tablespoon tamari or soy sauce

1 pound cooked, shelled and deveined shrimp (can substitute cooked shredded chicken)

6 radishes, trimmed and thinly sliced

½ cup roasted peanuts for garnish

Prepare the pasta according to the package directions for al dente. When the pasta has been drained, place in a large bowl and immediately toss with the sesame oil. Allow to cool. In a large sauté pan, prepare the dressing by sautéing over medium heat the oil with the garlic, lemon grass and ginger until fragrant, about 2 minutes while stirring. Add remaining ingredients and enough water to thin the mixture out so that it has the consistency of heavy cream. Stir until the peanut butter is melted but the mixture is not boiling. Remove from heat. Pour over the pasta and toss to coat. Allow the pasta to cool to room temperature or refrigerate until ready to serve. To assemble, divide among four bowls, and add the topping ingredients.

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