Who wants to turn their oven on these hot evenings?
Not me that's for certain.
I would prefer an easy to make, and eat, salad in a chilled bowl
along with a glass of beautiful pale pink rosé.
Above, just a Caesar salad with additions - farm fresh boiled eggs, potatoes,
radishes, finely chopped scallions. Homemade croutons and an extra
crunchy slice of grilled bread rubbed with olive oil and garlic.
I toss my croutons and sliced bread together in the same skillet for ease.
Tip: If you shop at LIDI try the cheese rolls from the bakery.
Just one will serve two and give you enough croutons, plus two slices,
and they are delicious. They are also fabulous for panini
sandwiches, light and crispy - cheese and tomato with
some fresh torn basil is my favorite.
Orzo with Roasted Vegetables
Oven roast your vegetables, chopped in 1" cubes, for about 30 minutes on a
cooler day - preferably early morning when heat from the oven is tolerable.
I love eggplant, red and orange bell peppers, zucchini and red onion.
Boil and drain your pasta at the same time then by evening when constructing
your bowl, everything will be cool, no heat required.
If you would like to have the complete recipe go here to Sprouted Kitchen
where Sara has adapted Ina Garten's original Roasted Vegetable Orzo recipe - and
of course I then tweaked my own version. You will love what Sara comes up with in
her kitchen, and if you don't already follow her, you should!
Happy days in a cooler Summer kitchen. . . . . . yes, today is
the first day of Summer!
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