How to Keep Cool

Yes, I know it hasn't been oppressively hot lately, at least not in New York- but it's hot enough that I sure don't want to turn on the stove. Mark Bittman wrote this article for the New York Times a couple weeks ago and I because I couldn't stop thinking about it, I just printed off a copy to hang on my fridge until the weather cools. Who knew there were this many easy salads to make? Hope you find something you like!


The Minimalist- Recipes for 101 Simple Salads for the Season
Some highlights from the article that I will be sure to try:

10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

15. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.

30. Fast, grown-up potato salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc., all welcome, too.

44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.

49. Toss greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette. Sell for $14 a serving.

75. The Little Italy salad: Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.

87. Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.

95. Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.