Keep cool with these no

by: Eliza Green

Posted: Aug 28, 2023 / 09:47 AM PDT

Updated: Aug 28, 2023 / 09:47 AM PDT

BAKERSFIELD, Calif. (KGET) — Most people enduring the heat of summer can empathize with the added challenge of cooking on the oven or stove when it means increasing the temperature of your home– and likely increasing your air conditioner’s energy usage.

Richard Yoshimura, a local chef, joined 17 News at Sunrise as we prepare to endure the last few weeks of summer to share some hearty recipes that will fill you up while keeping you cool.

The first dish, a Panzanella Salad, is a central Italian dish that uses crunchy bread alongside fresh summer ingredients, combined with a tangy dressing.

Ingredients:

2 1/2 pounds mixed ripe tomatoes – cut into bite-size pieces2 teaspoons salt12 ounces rustic sourdough bread – cut into 1 1/2–inch cubes (about 6 cups bread cubes)2 tablespoons + 1/2 cup extra-virgin olive oil, divided1 small shallot – sliced2 medium cloves garlic, minced (about 2 teaspoons)1/2 teaspoon Dijon mustard2 tablespoons red wine vinegarFreshly ground black pepper1/2 cup (1/2 ounce) packed basil leaves, torn by hand6 ounces mozzarellaParmesan for shaving

Directions:Cut the bread and set aside to dry out, preferably over night. Place chopped tomatoes in a strainer set over a bowl and season with 2 tsp of salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Remove strainer with tomatoes from bowl with tomato juice. Add garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup olive oil. Combine the remaining ingredients to the bowl and toss. Season to taste with salt, pepper and olive oil.

Yoshimura also shared a recipe for a cold ramen salad called Hiyashi Chuka. The dish is easily customized to use fresh ingredients that you happen to have on hand.

Dressing:1 teaspoon ginger – grated4 tablespoons soy sauce3 tablespoons rice vinegar (unseasoned)1/4 cup water2 tablespoons sugar1 tablespoons roasted sesame oil¼–½ teaspoon Japanese chili oilToppings:2 eggs – your choice – hard boiled, soft boiled, scrambled or a thin unfolded omelette cutinto ribbons1 English cucumber1 tomato4–6 slices ham12 pre-cooked shrimpNoodles18 ounces of ramen noodles1½ teaspoon toasted white sesame seedsPickled red ginger (beni shoga), to taste

Prepare the noodles – follow the manufacturers directions on the package. This can be done using a microwave. Once cooked, plunge the noodles in ice water to chill, then drain the water. Combine all the ingredients for the dressing and whisk together or shake in a jar with tight fitting lid. Toss the noodles with the dressing and top with your preferred toppings.

You can add substitute anything else if you’d like. Yoshimura suggests a few additional options of corn, seaweed, edamame or scallions.

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