It's Too Hot To Cook

 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.

Salads With Spin

If you're in the Northern Hemisphere, chances are you're sweltering and uncomfortably hot right now. It's definitely the season for salads.They're easy to make , easy to eat and easy to put you to sleep. It's time to take this summer staple and give it a new spin.

 Home chefs and foodies have been avoiding romaine lettuce since the whole salmonella scare back in April. That's over and it's time to rediscover this tasty leaf.Romaine leaves are used mostly in Caesar salads which is a fine salad. Liven it up with un-traditional- add ins like seared scallops or crumbled bacon.Steak - always good on its' own adds an unami flavor to the mix and makes it more filling. If there's any leftover put it on a hero roll and turn it into a sandwich for the beach or the park.  Wedge salads are making a big  comeback, especially with romaine and iceburg heads. It's a nice alternative to a traditional mixed salad and makes for a filling lunch or dinner. It's quartering the heads and then pouring on the dressing. You want to use a lot of dressing so that it dribbles down into the nooks and crannies , sort of like butter seeping into an English muffin.Top with anything crumbled like bacon or soy bacon , almonds or sunflower seeds. Should any other veggie share the plate with it? Think sliced cherry or grape tomatoes for color and flavor. Another spin is roasting the wedges. Rub oil on them , season with sea salt and freshly ground pepper and place on the barbecue, roasting for thirty seconds on each side.

Another spin on salads is adding the fruits of the season. Cherries are in season right now. Those ruby red, rich in flavor gems would be perfect in a salad that features chicken or steak, To emphasize the flavor, you can also make a cherry infused  vinaigrette. Use Bing cherries , mix them with oil and apple cider vinegar and pinches of rosemary, garlic and allspice. Strawberries, good on their own, add a sweetness to a grilled chicken salad. Combine the two with red onions and almonds with torn romaine leaves as the base. You can try a peach version subbing in mixed spring greens  for the romaine. A fun variation is combining the peaches with cut nectarines.Blueberries are chock full of antioxidants and flavor. Imagine adding them to any salad. Combine them with a creamy feta cheese to balance the fruity flavor. Greens don't have total domain over salad. A refreshing one is a Neopolitan bread salad which pairs cubes of Italian bread with sliced vine ripe tomatoes.Bathe in olive oil infused with mashed garlic and basil leaves. For more bite toss in sliced red tomatoes.Broccoli and string beans make for excellent salad bases Sliced ham and shredded cheddar pair well with the first, although just a plain broccoli salad with garlic is a nice lunch. Add chopped onions to the string beans for a refreshing break from the usual mixed greens. Corn salad is both fun and tasty. It can be combined with all sorts of ingredients for a cool meal.

Liven up salads with meats and fruits for a refreshing new spin. They give a summer classic more zing and flavor. Try them for a tasty hot weather lunch or dinner.