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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Camp and fish for free at Oregon state parks next weekend 10 things to know for Friday SOU launches arts institute for high school students It's a family affair for these trick riders at the Expo 10 things to know for Thursday Crime, Courts and Emergency Services Emergency services Metal thieves ordered to pay $206,394 Police arrest repeat offender after 90-minute chase Report of shooting in Jacksonville was a hoax, police say Missing Ashland woman found dead Politics and Elections Case, Salmon leading in Central Point School Board race Lundberg, Mannenbach leading Eagle Point races Jackson County district election turnout under 17 percent Arthur I. 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Mangino: The promise of legal representation often not fulfilled Letters to the Editor, May 29 Michael Gerson: Religious conservatives' shifting role Granlund cartoon: FIFA corruption charges Editorials Our View: State needs to speed up retail pot timeline Our View: A fitting legacy for a wildlife champion Our View: Wine growers take note of climate change Our View: Don't siphon off prison savings just yet Other Views: PERS ruling leaves little room to maneuver Letters to the Editor Letters to the Editor, May 29 Letters to the Editor, May 28 Letters to the Editor, May 27 Letters to the Editor, May 26 Letters to the Editor, May 25 Columns Michael Gerson: Religious conservatives' shifting role George Will: The separation of campaign and state Dana Milbank: The decline of Rand Paul Kathleen Parker: It must not be easy being Bill Kristol We can reduce greenhouse gas emissions Guest Opinions We can reduce greenhouse gas emissions Guest Opinion: BLM management plans fail people and forests Guest Opinion: Medford needs SkyPark more than it needs parking Guest Opinion: Ample water? Think again Guest Opinion: Oregon mothers need much more than flowers Lifestyle Latest stories Cocktail Hour Community blog: Raise your glass to rhubarb before it's toast Atkinson film on Klamath Basin water wars to play at Varsity Get Out: Friday, May 29 Health Watch: Taking action, with skin cancer on the rise Food Community blog: Raise your glass to rhubarb before it's toast Community blog: Scallions, scapes bring more savor to rhubarb Lavender in your larder Traveling in time with Grandma Skinner's Scottish Shortbread Andrea Honaker: Getting to know rhubarb Home and Garden Betty Montgomery: Clematis is a lovely, versatile flowering vine Make herbs part of your plant world Homeowner’s insurance: What it covers, what it excludes Monarchs are disappearing, but you can help with a wildflower garden Linda Cobb: Time to make a list of spring garden chores Health Health Watch: Taking action, with skin cancer on the rise It Is What It Is: Come on body, stay with me! Community blog: It�s a Shame: How to Understand and Manage It Health Watch: How to avoid the diet rut Donna Knight: How to lessen your risk Hiking Biking Faith Religion Briefs: Friday, May 22 Religion Briefs: Friday, May 15 Religion Briefs: Friday, May 8 Religion Briefs: Friday, May 1 Milestones and Achievements New rec program targets park events Prefontaine-style running trail proposed in south Medford Bukair-Hinkle Wedding: Stephanie Anne Obad and Mark Douglass Schmor Ashland water bills could go up to fund watershed protection Columnist for a Day Rogue Healthy Aging Tempo Latest stories 5 picks for live entertainment Live Music in Local Clubs Cast of Clowns pays tribute to Grateful Dead at Brickroom in Ashland YSSO showcases Mozart, Jerry Su and Mark Jacobs 'Night Train to Memphis' Theater Oregon Cabaret Theatre stages gritty 'Cabaret' SOU presents Shakespeare's 'The Winter's Tale' OSF commissioned plays tour throughout country 'Cuckoo's Nest' is a big play, well presented 'One Flew Over the Cuckoo's Nest' Music Live Music in Local Clubs Cast of Clowns pays tribute to Grateful Dead at Brickroom in Ashland YSSO showcases Mozart, Jerry Su and Mark Jacobs The Farr Side: ‘American Idol’ could have continued much longer 'Night Train to Memphis' Community Events Camp and fish for free at Oregon state parks next weekend Backstage tours give insider's look at Oregon Shakespeare Festival It's a family affair for these trick riders at the Expo Unleash your inner cowboy at the Wild Rogue Pro Rodeo May 28-30 in Central Point Memorial Day celebrates veterans Movies Movie review: ‘San Andreas’ has its faults, but it’s a fantastic-looking disaster film What the ‘Entourage’ gang has to say about the film The ‘Entourage’ movie: Catching up with Vince, E, Drama, Turtle and Ari Interview: ‘Good Kill’ offers blistering look at ‘battlefields and blackjack’ of drone warfare Review: ‘Tomorrowland’ feels like another Disneyland staple — Dopey Dining Teapot on Wheels an outpost for Anglophiles Lavender in your larder Upscale pub fare at The Point Wine by the keg, growler, box and ammo can 6 stars of the Rogue Valley food universe Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Special Sections Business Services NEWS NOW Our View: State needs to speed up retail pot timeline ... SOU launches arts institute for high school students ... Get Out: Friday, May 29 ... Our View: State needs to speed up retail pot timeline ... SOU launches arts institute for high school students ... Get Out: Friday, May 29 ... Season Stepp: A cool summer salad can help beat the heat By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted May. 26, 2015 @ 8:58 am By Season Stepp More Content Now Posted May. 26, 2015 @ 8:58 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> Hot summer months discourage a hot kitchen while an abundance of fresh, local produce encourages the use of healthy and colorful ingredients. A great compromise for this is a cool summer salad. Blending ingredients such as veggies, fruits, and grains create vibrant visual appeal but also a combination of nutrients rarely found in bland, everyday dishes. Vinaigrettes can be varied, combining different citrus juices and flavored dashes of vinegar or infused oils. Turn a blended summer salad into a more substantial meal by adding leftover meats and fish, such as shredded chicken or sliced beef, or add canned tuna, crumbled bacon, or hard-boiled eggs. Try different toppings such as sunflower seeds or toasted nuts, dried berries, or crumbled cheese. Add blanched vegetables such as green beans, snow peas and asparagus. To blanch, fill a bowl with ice water. Bring a pot of water to a boil. Add a generous amount of kosher salt. Add the vegetables and cook until bright green and tender-crisp, about 1 minute. Use a spider or tongs to remove the beans from the water and immediately submerge in the bowl of ice water. When chilled, drain from the water and pat dry with paper towels. Enjoy a few of these summer salad ideas, each involving very little cooking and feel free to get experimental and creative. Avocado, Black Bean and Quinoa Salad with Cilantro Lime Viniagrette Ingredients: 2 cups water 1 cup uncooked quinoa 1/2 red onion, peeled and thinly sliced 3 tablespoons white wine vinegar 1 lime, zested and juiced 1 shallot, peeled and minced 2 garlic cloves, pressed or peeled and grated Olive oil, about 1/2 cup 3/4 cup cilantro, chopped 2 ripe avocados: pitted, peeled, and diced 1 can black beans, drained and rinsed well 1/2 red bell pepper: ribs and seeds removed; finely diced Bring 2 cups water to a boil in a small pot. Add quinoa and a pinch of kosher salt. Stir and return to a simmer. Cover and reduce heat to low. Cook undisturbed for 10 minutes, then remove from the heat. Leave covered for another 10 minutes. Set aside. Place the thinly sliced onion in a bowl of ice water. Set aside for about 5-10 minutes. This will help remove some of the overpoweringly strong aspects while still leaving crunch and mild onion flavor. In a small bowl, combine vinegar, lime zest and juice, shallot, and garlic. While whisking, slowly drizzle in olive oil to make an emulsion. Season well to taste with kosher salt, freshly ground black pepper, and more lime juice, as needed. Stir in cilantro. In a large mixing bowl combine warm quinoa with the half of the vinaigrette. Toss to combine. Drain red onion and dry with paper towels. Add to the bowl, along with avocados, black beans, and bell pepper. Season with kosher salt, freshly ground black pepper, and more vinaigrette as needed. Poached Shrimp over Arugula, Watermelon and Feta Salad Ingredients: 1 tablespoon shallot, peeled and minced 1 garlic clove, pressed or peeled and minced 1/2 teaspoon fresh thyme leaves, chopped 1 teaspoon Dijon mustard 3 tablespoons champagne vinegar 1/2 cup olive oil 8 ounces arugula washed and spun dry 1/4 large watermelon, rind removed, seeded, and diced 4 ounces Feta cheese, crumbled Poached Shrimp (recipe follows) In a mixing bowl, combine the shallot, garlic, thyme, mustard, and vinegar. Whisk while slowly adding the oil to create an emulsion. Season to taste with kosher salt and freshly ground pepper. In a mixing bowl, combine the dressing to taste with the arugula. Place a few pieces of watermelon and a sprinkle of Feta on top. Top with two shrimp. Poached Shrimp Ingredients: 1 tablespoon lemon juice 1 tablespoon kosher or sea salt 2 sprigs parsley 4 whole peppercorns 1/2 pound (21-25 count) shrimp, peeled and de-veined Place the lemon juice, salt, parsley, and peppercorns in a medium sauté pan. Cover with 2 inches of water. Heat water over high heat to a boil, then reduce heat to low. Add the shrimp to the hot liquid. Cook just until the shrimp turn pink, about 3 minutes. Remove and drain on paper towels. Chill poached shrimp until ready to make salad. Spartanburg (S.C.) Daily Herald columnist Season Stepp can be reached at [email protected]. By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted May. 26, 2015 @ 8:58 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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