With 100-degree temperatures in this week’s forecast, and lots of days with lesser forecasted highs getting within a whisker’s length of 100, the quickest way to melt my cooking mojo is to stand me in front of a hot oven or stove. Many people tout grilling as the way through these situations, since grilling lets you cook with heat, even high heat, without heating up the kitchen. We’re doing some grilling, for sure, but I’m a bit of a perfectionist about timing my cooking so that everything is done at the same time, and I haven’t yet mastered the timing of grilling to the extent that I have stove top and oven cooking.
Professionally, I’m in a major transition period, as I wrap up a job I’ve had for 10 years and prepare to take on a big new challenge with a new employer. Let’s just say, I’ve got a lot of things on my mind right now, and the timing for cooking a hobo-style foil pack of vegetables doesn’t always grab the prime spot on my radar.
This is where cold salads come in really handy. They don’t require much, if any, heat. They can be made in advance. They showcase seasonal produce, and they are often pretty attractive. I’ve taken to
This crunchy Asian salad has been a favorite in my summer lunch lineup. The ingredients vary based on whatever is available at the moment, but it is always fresh, nutritious, and full of crunch.
