Even leftover grilled chicken, pork or shrimp would be delicious. I like that I can add whatever vegetables are in the crisper. Lately I’ve been crushing hard on this noodle salad with spicy peanut sauce. Their flavour really does perk up the pasta salad. Use this time to look around the fridge and see what needs using up, and be sure to take snippets of fresh herbs growing on your patio. The pasta is an excellent base for whatever add-ins you like. Just drain, rinse, toss in a little oil and refrigerate until you’re ready to make the salad. Use the cool morning hours to boil the pasta before the house gets too hot. Nicoise and Cobb are two favourites around here, but I’m also a fan of pasta salads. Then there are the big composed salads, bursting with protein, vegetables and carbs. This advertisement has not loaded yet, but your article continues below. There’s usually a plate of sliced bocconcini cheese and cherry tomatoes, drizzled with good olive oil and balsamic vinegar. I like to marinate cubes of feta in olive oil and herbs. Serve on large platters alongside fresh baguette slices, plenty of fresh-cut vegetables, and fruit. Just raid the deli and get a good selection of cold cuts, cheeses, olives, marinated artichoke hearts, nuts, hummus and other dips. I’m also a huge fan of grazing boards for summertime suppers. You can also cook baked potatoes inside the slow cooker - just wash and prick with a fork, rub with oil, season with salt, wrap in foil and cook on low for eight hours or high for three to four hours. You can have one dandy of a meal the first night (served with a big salad and bread), then with the leftovers use the meat for tacos, wraps, sandwiches, quesadillas, etc. I am good friends with my slow cooker and, during a heat wave, I’ll cook up meaty things like pulled pork, whole chicken and beef roast. I don’t have those last two appliances but, by all accounts, you can cook some tasty things in them while not releasing too much heat inside the house. Hot tip: get a slow cooker, air fryer and/or Instant Pot. Over the years I’ve mastered a few tricks on how to keep eating delicious things while trying to stay cool. Activate your Online Access Now Article content If you are a Home delivery print subscriber, unlimited online access is included in your subscription.
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