Last week's menu was so fabulous, I just have to share it.
- Chef salad with mixed greens, hard-boiled egg, avocado, tomato, radishes, and Cobb dressing; pumpkin muffins
- Avocado-tomato-cheese-spinach panini; tomato and red pepper soup; watermelon
- Thai red chicken curry; brown rice; watermelon; salad with mixed greens, beet greens, tomato, pasta spirals, and radish
- Tomato-mozzarella salad; artisan bread baked in a slow cooker; corn on the cob; marble cake
- Jambalaya (subbing red beans for chicken); salad with mixed greens, radishes, and carrots
- Homemade pizza with mushrooms and red peppers, grapes
I used to dislike summer cooking, because it often entails more chopping than cooking, and I like to cook and bake. Also, I love soup. Soup is not very summery.
But summer cooking is growing on me. It's a good chance to have simple meals, and lots of raw fruits and veggies. I like that I can finish a main-dish salad early and not have to worry about keeping it hot. I like making my own dressings and shaking them up in a jar. I like finding recipes that are satisfying on a hot day—recipes that feel light and fresh. I like finding new ways to cook things that won't heat up the house, like making bread in the slow cooker.