Sunday, July 21, 2013

It's Gettin' Hot in Here

It.Has.Been.Hot. lately you guys! .. alright, it hasn't been as hot as it's going to be in a couple weeks (the triple digits are about to happen any minute now..) but it's still been hot enough to make everyone cranky and uncomfortable and cranky.
It's been hot enough that you've got to wonder how we ever manage to want to eat a casserole... or a roast ... or anything coming out of a crock pot, during the course of the year. The thought of ingesting anything heavier than a margarita  a glass of sangria  a beer in a frosty mug a shrimp cocktail with a bloody mary ...... for breakfast... makes your eyes cross.
Lots of salads are happening around here these days. Don't let yourself get in to a rut with the salads. Just because you're eating nice and light and fresh, doesn't mean you have to sacrifice flavor.
Here are a few of my go-to's

Mushroom & Celery Salad w/ Shaved Romano Cheese
Thinly slice mushrooms & celery. Chop & add Italian parsley. Squeeze fresh lemon juice. Salt & Pepper to taste. Shave Romano to garnish. Let this one sit for a while to allow the flavors a chance to come together.

Roasted Beet & Mandarin Orange
(...don't start with me. you'll like beets... try it.)
Roast fresh beets (Don't be crazy and try to do this inside. It's hot enough. Do this on the grill). Peel & cut up beets, toss with mandarin slices. The picture above has Parmigiano Reggiano shaved on top, but I often use Feta instead.  The dressing is simply a bit of olive oil, salt & pepper and a little bit of lime.

Deconstructed Guacamole
Tomatoes, Cucumbers, Red Onion, Avocado, Radishes (...I know there are no radishes or cuc's in guac.. but I like the crunch in my salad).
Cut everything up, chop some cilantro, mix with fresh lime juice, salt, pepper. Serve in a taco bowl.
If you're feeling fancy you can also add shrimp

Now you've got your salads for the week.... so obviously you deserve a big 'ole chunk of this.. what?!  It's fruits!

No comments:

Post a Comment