Christine Vartanian-Datian lives in Las Vegas, I don’t need to tell you how hot it can get there. She likes to keep things cool by preparing recipes that don’t take long to make and/or won’t heat up the kitchen.
Here are two of her recipes which recently appeared in the Armenian Mirror Spectator, Chilled Summer Squash and Potato Soup, and Broccoli and Walnut, Grapes, and Feta Salad.
|Christine Datian’s Chilled Summer Squash and Potato Soup|
sliced or diced (Choose your favorite, or combine a few.)
chopped chives, basil, parsley, paprika or mint
onions, garlic, potatoes, celery and carrots in butter and olive oil for 10-12
minutes or until vegetables are tender; toss occasionally.
and bring to a boil; reduce heat and simmer for 20-25 minutes. Remove from heat
and cool for 10 minutes.
until medium smooth, but there are traces of zucchini and carrots visible.
overnight. Soup can be served at room temperature, if desired.
Top with a dollop of yogurt and sprinkle
with choice of chives, basil, parsley, paprika or mint.
|Christine’s Broccoli Salad with Walnuts, Grapes, and Feta|
10 grape tomatoes, cut in half
1/4 cup green olives, chopped, optional
1 cup walnuts halves or slivered almonds
salt and pepper, and toss with dressing.
Cover and chill for up to 8 hours, tossing occasionally.
with more walnuts or almonds, if desired.
lettuce with sliced avocados and tomatoes or fresh sliced fruit on the side.
that flavors can blend.
*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at