It’s been unseasonably hot here. On the one hand, I love it. We’ve been wearing full-on summer clothes, sipping lemonade and lounging around drinking wine on the patio into the wee hours of the night. It’s fantastic!
That said, I find carbs are the downside of heat wave weather. While you can grill a few lamb chops or a steak in less than 10 minutes in the relative cool of the shady side of the house, boiling pasta, rice and potatoes is just no fun in this kind of weather. So, this week, I’ve started a new trend at our house: bread as a plate.
As you can see by the picture above, I’m using flat breads to cradle a tomato and cucumber salad tossed with pesto and balsamic vinegar. In some ways it’s like a deconstructed bread salad – perfectly delicious and perfectly easy and cool to make.
What hot weather cooking strategies help you make it through heat waves? Do you get up early to boil potatoes, pasta and grains to use later in the day for salad bases or do you just resort to the deli for their ready-made versions?
