When it’s too hot to cook…
|August 5, 2012||Posted by Lauren Keating under Cooking For One, Greek/Mediterranean, Light, One Pan, Quick Weeknight Meals, Salads, Sandwiches, Summer|
The thermostat says says its currently 86 degrees in our house. I swear that the kitchen is a good 10 degrees more than that. I attempted to make risotto and salmon tonight, but standing over the stove made me feel like my face was going to melt off. I gave up and had a grilled chicken wrap instead.
If you’re in the same boat, here are a few meals that I’ve enjoyed in the past few days that didn’t require much time or effort in the kitchen. (In short, meals that tasted awesome but didn’t make me want to die.)
Clockwise, from top left:
1) Baby romaine dressed with my favorite citrus vinaigrette – juice from half a grapefruit and half an orange, 2 tablespoons olive oil, a splash of white vinegar, and some cracked black pepper – and topped with store-bought rotisserie chicken, thinly sliced radishes, halved grapes, an apple cut into matchsticks, diced avocado, and blue cheese crumbles (I used my favorite, Kerrygold Cashel Blue)
2) Whole grain English muffins topped with fresh tomato and basil from the farmer’s market, mozzarella and aged cheddar, and crushed red pepper flakes. Baked for 8 minutes at 350 degrees – in the toaster oven to avoid heating the house any more than necessary. (I made Shawn’s with tomato sauce instead of fresh tomato and added turkey pepperoni)
3) Wild rice cooked in chicken broth with a pinch of saffron, chilled and tossed with grapes, feta, red onion, and red wine vinaigrette. (I wanted to make this with quinoa instead of rice, but I was all out.)