Lately I have heard many people talking about the unseasonably hot weather we have been having, and their accompanying lack of desire to get any hotter, i.e., slaving over a hot stove. Appetites can also suffer during the heat, and heavy food just doesn’t do it for me. This also poses a problem when you have been asked to “bring a salad” to a family picnic or other such event. Here’s an idea: How about whipping up a chopped salad? Ingredients can really be what you can scrounge out of your garden, what you have in the refrigerator that might be lurking from your latest trip to the Farmer’s Market. The one I’m about to show you is a big one – you may know by now that’s just the way I cook. Use as much or as little of these ingredients as possible, or pick some others. I’m not proud – this is just to get you thinking. No recipe required – we are not in the mood to follow a recipe in this heat. It would just annoy us further.
Practicing what I’m preaching, let’s see what’s in the fridge…Definitely some possibilities.
Let’s start with a base of chopped red cabbage, since lettuce can big a big old wilter when it’s sweltering outside.