Winnipeg Free Press

Winnipeg Free Press (Newspaper) - August 7, 2024, Winnipeg, Manitoba C2 ● WINNIPEGFREEPRESS.COMWEDNESDAY, AUGUST 7, 2024 ARTS ● LIFE I FOOD Five no-cook recipes for soaring summer temps Dialing down the kitchen heat I PROMISE not to start by asking: “Hot enough for you?” Because I know the likely answer is not only, “Yes, it is,” but probably, “Are you kid- ding me? What’s wrong with you?” So, yes. It is hot. It’s very hot. Are you getting to the point where turn- ing on the stove or the oven feels… not all that desirable? Me too! Before we dig into some no-cook dishes, a few rules of the road: I am assuming that for some of these recipes, you are able to buy a couple of precooked items, such as rotisserie chicken or cooked shrimp. Or that you have those leftovers around. And one thing I cannot say enough in summer — make more than you need of EVERYTHING for a meal, especial- ly simple proteins, pastas and grains. You’ll be able to repurpose them all week long, saving not only time but the need to turn on the oven. And for sure, always grill up extra vegetables, one of the best springboards for summer meals. Other items to stock up on: canned beans, hearts of palm, canned peas and corn. And, of course, loads and loads of fresh produce. Which is extra appealing and easy to find during the warmest months of the year. Keeping extra hard-cooked eggs around means you can add them to salads, or make a terrific egg salad in about 10 minutes. And a plug for fresh herbs: Once you start using them regularly, you will see how easy it is to add vibrant fla- vour to the simplest of dishes and kick up your summer cooking (or not-cook- ing) a whole lot of notches. So let’s get to it: Here are some ideas for easily assembled meals that don’t require cooking. You should consider these “recipes” templates and riff off what you have. And what you like. And what you have the stamina for. Summer Shrimp and Avocado Salad In a large bowl, combine 30 ml (2 tbsp) olive oil, 30 ml (2 tbsp) fresh lemon or lime juice, 5 ml (1 tsp) honey, 125 ml (½ cup) chopped red onion and salt and pepper to taste. Add 450 g (1 lb) of cooked shrimp, 1 diced avocado, 250 ml (1 cup) halved cherry or grape tomatoes, 125 ml (½ cup) canned or cooked corn kernels, 1 seeded and finely chopped jalapeño and a couple of tablespoons chopped scallions. Toss to coat with the dressing. Garnish with some chopped fresh cilantro, if desired. Chicken Salad with Grapes In a large bowl, whisk together 125 ml (½ cup) mayonnaise, 125 ml (½ cup) plain Greek yogurt, 30 ml (2 tbsp) milk, 30 ml (2 tbsp) Dijon mustard and salt and pepper to taste. Stir in 250 ml (1 cup) thinly sliced celery, 125 ml (½ cup), 60 ml (¼ cup) chopped fresh flat-leaf parsley and 45 ml (3 tbsp) chopped fresh dill. Dice 750 ml (3 cups) rotisserie chicken. Add the chicken and 375 ml (1½ cups) halved grapes, and mix until combined. Serve in a sandwich or pile some onto a green lettuce salad, either lightly dressed or not dressed at all (the dressing in the chicken salad will serve as a dressing for the greens). Tomato and Mozzarella Caprese Salad Slice 4 ripe tomatoes (any colour) about 1/3-inch thick. Slice 450 g (1 lb) fresh mozzarella about 1/3-inch thick. Roll up about 8 large fresh basil leaves tightly, then cut the rolled up leaves crosswise into thin slices, as thin as you like. Sprinkle those over the tomatoes and mozzarella. Drizzle some olive oil over the top, and sprinkle with kosher salt and freshly ground pepper. If you like, sprinkle the plate lightly with the balsamic vinegar as well. Chickpea Salad In a large bowl, combine 60 ml (¼ cup) olive oil, the juice of 1 lemon, 30 ml (2 tbsp) red wine or sherry vinegar, 15 ml (1 tbsp) honey, ½ teaspoon hot sauce and salt and pepper to taste. Add 2 540 ml cans chickpeas (drained and rinsed), 125 ml (½ cup) minced red onion, 125 ml (½ cup) crumbled or diced feta (optional), 60 ml (¼ cup) halved black olives, 500 ml (2 cups) halved cherry or grape tomatoes, 125 ml (½ cup) diced grilled or roasted pepper (you can also use jarred), 500 ml (2 cups) diced cucumber and 125 ml (½ cup) minced fresh parsley. Fold in 2 diced avocados. Shrimp Ceviche Cut 450 g (1 lb) very fresh peeled and deveined shrimp into 1/4-inch dice. Place in a medium bowl. Add 80 ml (1/3 cup) fresh lime juice, 15 ml (1 tbsp) honey, 80 ml (1/3 cup) minced bell pepper (any colour), 125 ml (½ cup) minced red onion and toss to combine. Marinate in the fridge for 6 to 24 hours, tossing when you have a chance. Just before serving gently stir in 1 diced avocado, 60 ml (¼ cup) chopped fresh cilantro or parsley, a dash of hot sauce and kosher salt and freshly ground pepper to taste. Serve with tortilla or plantain chips or scoop-sized pieces of lettuce such as bibb or butter. And if you want to have ice cream for dinner, that is heartily endorsed by me. — The Associated Press KATIE WORKMAN No clear consensus about effects of microplastics on human body NEW YORK — Microplastics have been found in the ocean and the air, in our food and water. They have been found in a wide range of body tissues, including the heart, liver, kidneys and even testicles. But are they actually harming you? Evidence suggests they might, but it’s limited in scope. Some researchers are worried, but acknowledge there are lots of unanswered questions. Dr. Marya Zlatnik, a San Francisco, Calif.-based obstetrician who has stud- ied environmental toxins and pregnan- cy, has seen studies raising concerns about microplastics’ impact on the health of babies and adults. But it’s a young research field, and it’s not something she generally dis- cusses with patients. “I’m not entirely sure what to say yet,” Zlatnik said. Here’s a look at what’s known so far: What are microplastics? Plastics are man-made materials — many of them derived from oil or other petroleum products. They can break down into smaller particles through exposure to heat and weather and even animal digestion. Researchers have increasingly been interested in microplastics, which can be as wide as a pencil eraser or as small as a fraction of the width of a human hair. Nanoplastics, another area of study, are even smaller. These minuscule plastics have been detected in air, water and soil, in milk, and in bottled and tap drinking water. They also have been found in a variety of foods, including salt, sugar, honey, rice and seafood. Are there microplastics in you? Most likely yes. There is scientific debate about how much people inhale and ingest, and it can vary on what they eat and drink and where they live, researchers say. Some Australian researchers, on behalf of the World Wildlife Fund, cal- culated in 2019 that many people each week consume roughly five grams of plastic from common food and beverages — the equivalent of a credit card. That estimate is not universally embraced by researchers, but is com- monly mentioned in news articles. Researchers are still trying to understand exposure levels, but study after study is finding signs of plastics in body tissues. “Microplastics have been measured in pretty much all of the body tissues that have been evaluated,” said Tracey Woodruff, a University of California at San Francisco researcher. Scientists have even reported find- ing them in the penis, in ovaries and in placentas. Will microplastics hurt you? That’s still being sorted out. A 2022 World Health Organization report concluded there was no clear risk to human health, based on the available evidence. There’s also not an obvious signal of widespread public health impact, at least in terms of mortality. Cancer, heart disease and stroke death rates have been falling, not rising. But researchers only started mea- suring plastics in the human body — and trying to assess the health effects — in recent years. Some of that work is only coming to fruition now. It makes sense that microplastics are harmful because they contain toxic chemicals, said Woodruff, who was part of a team that reviewed nearly 2,000 studies about microplastics at the request of California legislators. It may be, for example, that micro- plastics play a role in rising occurrenc- es of some cancers in younger people, she said. Available information indicates plas- tics can spark inflammation and cause other problematic changes in the body that can raise the risk of heart attack and stroke. A small study in the New England Journal of Medicine earlier this year suggested, but did not prove, that pa- tients with evidence of plastics in their arteries were at greater risk of death from heart attacks and strokes. But an expert not involved in the re- search suggested the study may have overstated any effects. “Even though there’s a lot we still don’t know about microplastic parti- cles and the harm they cause to hu- mans, the information that is available today is in my mind very concerning,” said Dr. Philip Landrigan, of Boston College. What can you do about microplastics? There are ways to reduce potential mi- croplastics exposure, researchers say. Take your shoes off before you go in the house to avoid tracking in plas- tics-laden dust (not to mention germs, dirt and other debris) throughout your home. Eat foods — especially fresh fruits and vegetables — that you prepare in the home. Don’t microwave a meal in a plastic tray, no matter what TV dinner in- structions might say, Woodruff said. And opt for reusable stainless steel or glass water bottles, rather than disposable plastic ones. Zlatnik, the obstetrician, noted that families with limited incomes may have bigger things to worry about. “If someone is worried about where their next meal is going to come from, I’m not going to give them advice to keep their leftovers in glass containers and to not microwave in plastic,” she said. — The Associated Press MIKE STOBBE ANDREW SELSKY / THE ASSOCIATED PRESS FILES Plastics can break down into smaller particles via exposure to heat, weather and digestion. PHOTOS BY CHEYENNE COHEN / THE ASSOCIATED PRESS LEFT: The shrimp ceviche can be served with tortilla or plaintain chips, or even ‘scoop-sized’ pieces of lettuce. The chickpea salad recipe will spice up your palate without turning up the heat in the kitchen. ;