How about an asian slaw? Here are two good recipes:
Recipe 1 is really easy. Just mix together the following ingredients:
4 spring onions, finely sliced lengthways
1/4 red cabbage, finely sliced
1/4 white cabbage finely sliced
1/2 tin coconut milk
2 tsp wasabi
1 red chilli, deseeded and finely chopped
1 lime, juiced
1 tbsp fish sauce
handful of coriander, roughly chopped
Recipe 2 is a little more work, but not much.
6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Tostones--platanos (green) sliced on the bias, fried in hot oil, then flattened with the heel of the hand betwen sheets of brown paper (torn-up grocery sacks) and fried again till crispy. Salt immediately and eat as is, or dip in sour cream... if the oil has been infused with garlic in advance that's good too.
You could make a German potato salad with bacon. Don't know if that's too much pork.
Jicama slaw instead of cole slaw.
Tabbouleh with roast corn, chopped cucumber, other good summer veggies.
Grilled fruit would be great with this - peaches, plums, apricots, figs, pineapple all grill well. Top with ice cream. Great summer eating.
(Oops; my cut & paste got cut off for some reason. Here's the rest of the recipe):
Gradually add cream or milk, stirring until smooth.
In large pan, heat olive oil and add shallots and garlic. Sauté. Add lobster meat and cook until opaque. Remove from heat.
Drain pasta. Add to lobster mix, then add cheese sauce and salt and pepper. Mix well.
Place in a casserole dish, sprinkle with remaining Parmesan cheese, and top with breadcrumbs.
Bake at 350F for 6 to 8 minutes until breadcrumbs are golden brown.
Lobster mac & cheese.
8 oz elbow macaroni
16 oz heavy cream or whole milk
8 oz shredded sharp cheddar cheese
4 oz cream cheese
6 oz fresh Parmesan cheese, grated
4 oz Gruyere cheese, shredded
1 lb lobster meat, chopped
1/2 cup breadcrumbs
2 garlic cloves, minced
2 shallots, minced
1 Tbsp olive oil
salt and pepper to taste
Bring salted water to a boil and add macaroni. Cook 8 to 10 minutes (do not overcook). In a double boiler, combine cheddar cheese, 4 oz Parmesan cheese, cream cheese, and Gruyere cheeses and heat until blended.