dinners in this heat wave

[Anonymous]

Grilled chicken salad

[Anonymous]

If I am home, I cook early in the day and serve these dishes at room temperature:

https://www.foodnetwork.com/recipes/food-network-kitchen/gemelli-with-pesto-potatoes-and-green-beans-3622504

https://www.saveur.com/article/recipes/torta-salata-di-zucchine-e-cipolle-zucchini-onion-and-ricotta-pie

https://www.recipetineats.com/lentil-roasted-eggplant-salad/

[Anonymous]

Hummus

[Anonymous]

Google cold soups. There are tons. Figure out which ones appeal to you.

[Anonymous]

Anonymous wrote:I’ve been thinking about making (artificial) crab salad. It’s wonderfully refreshing. Although I seem to have lost the “recipe”, so I don’t have exact measurements, it is easy enough to prepare “to taste”. Here are the ingredients:

chopped artificial crab meat
chopped green onion
grated cheddar cheese
sliced black olives (drained)
ranch dressing (you can use bottled, but making it from the packets is better)

I serve it with low-salt wheat thins.

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A great dessert for the heat that kids can basically make themselves is frozen yogurt pie:

Mix 2 single serve containers of fruit yogurt with one tub (8 oz.) Cool Whip. If desired, you can add jam for extra fruit flavor. (Note: yogurt containing gelatin will result in a spongey, Chiffon-like? pie. I prefer using yogurt/Greek yogurt that doesn't contain gelatin.)

Spoon into graham cracker crust. (Please note that the foil pie tin the crust comes in can have sharp edges.)

Cover and freeze.

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While I’ve never made it, tabouleh salad is fantastic when the weather is hot. I think I’ve seen it in grocery delis, and if you can find it, it would be a marvelous side for that rotisserie chicken.

Made crab salad Saturday night:

Duke’s mayonnaise
Lemon juice from a large lemon
Capers
Celery
Old Bay
Served over Bibb lettuce
Hushpuppies

[Anonymous]

I just chop a bleepload of veggies, cook some grains, pasta, and throw out a huge variety for “bowls” - not necessarily salad, but DIY grain bowls or pasta salad. I’ll air fry some tofu or other protein, put out some other preotiwn sources like chickpeas or -*gasp* deli meat. Once everything is prepped, which does take a little bit of time, it can feed in decent variety for several days.

Soba is great, as is chilled tofu with a spicy sauce with sesame oil, chili, scallions, and shredded vegetables.

[Anonymous]

Eggs on the pavement.

[Anonymous]

Used the rice cooker. Leftover meat, beans, guac etc to make chipotle-style bowls.

[Anonymous]

Steamed and cooled artichoke with cold soba noodles (and kids added sardines, because it's really good with soba).

[Anonymous]

Prosciutto and burrata salad

Hot dogs

[Anonymous]

Anonymous wrote:Panzanella is my absolute favorite summer meal.

This is a great suggestion. Made it tonight, delicious!

[Anonymous]

Deborah Madison's Lentil Salad with Mint, Roasted Peppers & Feta Cheese

https://food52.com/recipes/38561-deborah-madison-s-lentil-salad-with-mint-roasted-peppers-and-feta-cheese

To limit the time at the stove I use roasted red peppers from a jar.