Pumpkin spice and sweaters may be showing up but it's still summer. It's still hot = too hot to actually cook. Forget about firing up the oven. It's time to eat cool.
Ali Slagle , a freelance food editor wrote about this in yesterday's New York Times Foo section. AS we all know it's still too dang hot to cook and even grill. This is why we have to rely on our grocery stores and deli counters.There should be four groups. Always have raw veggies and even fruit like melon and citrus.Have prepared proteins like rotisserie chicken or charcuterie. Keep in mind that canned tuna and salmon go along way too. Other proteins include beans, hummus and tofu. Starches are a must too. Try a nice loaf of Italian or French bread. Crackers and even rice cakes make nice bases too.Seasonings and condiments are also important.Have an everything bagel spice mix as well as that summer staple olive oil, This last is great not just for salads but to drizzle on prosciutto and mortadella as they're stacked on slices of ITalian bread.
The recipe Ms Slagle gives are good.There are ricotta toasts topped with melon, corn and salami.Almonds and sherry vinegar give it crunch and zing.You could sub in marinated peppers for the melon. Another chill recipe is the everything bagel dip with raw veggies,This is a fun pool party dish, carrying nutritional weight thanks to the addition of mashed trout or salmon fillets. Greek yogurt provides the base , giving the dip a lightness. Salad lovers will enjoy the easiness of adding a shredded already cooked chicken to chopped nectarines and salad greens such as mature spinach leaves . The dressing is an easy buttermilk goat cheese and shallots. Other ideas include hearty dips made from beans or fish. Charcuterie boards offer a variety of different meats and cheeses for sandwiches. Any kindof salad is good , especially Nicoise packed with veggies and tuna. YOu could also pile it ob crispy and oiled French bread too.
It's still too hot. Don't cook. Stay cool with easy no cook meals.
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