When the temperatures start rising, my desire to cook starts to dwindle. I don’t know a single reason why I should spend time and energy making my apartment hotter when we are working so hard to keep it cool.
(Side Note: In total desperation today, I decided that we needed the window air conditioner installed. I put Ewan in the carrier on my back, went down to the storage locker and started hauling it up myself. Another tenant in our building, one I had never met previously, saw me struggling and offered his help. He lugged it up the two flights of stairs and brought it into the bedroom for me. Ahhh, the kindness of strangers.)
Anyways, like I was saying. Keeping things cool.
The temperatures have been in the high 80’s for the past two few days here in Chicago. It is the mere beginning of summer and already I have my my go-to summer dinner twice.
Go-To Summer Salad
You probably don’t need a recipe for this one, and it’s probably best that you just use whatever veg you happen to have around from your csa or farmer’s market or garden. But, just in case, here’s what was in ours.
- 2 handfuls mixed salad greens
- 1 hard boiled egg, sliced or crumbled
- 6 mini tomatoes, sliced in half
- 1/2 avocado, sliced
- 1/2 carrot, grated
- Sprinkle of gorgonzola cheese
- Dressing of choice
- Put salad greens on the plate.
- Grate the carrot on top of the greens.
- Top with other vegetables and egg.
- Sprinkle with gorgonzola cheese.
- Serve with your choice of dressing.
Make your own go-to summer salad and let me know what your favorite ingredients are. It’s a great way to avoid the kitchen on these balmy summer days while still feeding your body with good, wholesome food.
And, the best thing about it, it can be baby friendly too.
His favorite, hands-down, was the avocado. Can’t say that I blame him.