We are having something of an unprecedented heat wave here on the East Coast (and it's not even officially summer). Yesterday it was 96 degrees and they are predicting that it will top out right around 100 degrees today (and with the humidity, that means it feels more like 105). I have a brisket in defrosting in my fridge, but the last thing I want to do is turn my oven on long enough to get it cooked (it will just have to wait until Wednesday, when the heat breaks).
On nights like this, I turn to cool summer greens from the fridge and cans from my pantry. I always keep black beans, pickled beets, garbanzo beans, artichoke hearts and tuna in olive oil in the kitchen cabinet, so that I can augment veggies with much-needed (at least for me) protein. I create a table top salad bar with the beans, tuna, diced tomato, sliced cucumber, grated cheese, carrot rounds and anything else I can find and go to town. If you need a carb with your meal, add some crackers or bread from a local bakery.
That's my basic meal for those nights when I can't bear to heat up my apartment. How do the rest of you beat the heat in the kitchen*?
*I know that those of you out on the West Coast are freezing and still wearing your winter coats. What are you eating these days?
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Reader Comments (Page 1 of 1)
6-09-2008 @ 6:21PM
Wyn said...
I much prefer to grill. That way my kitchen stays nice and cool.
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6-09-2008 @ 6:53PM
Lzbeth said...
Weather Report from the *Wet* Coast : rain, rain and more rain. But it's not cold either, so running to comforting hot food isn't appealing either. Though strawberries are here, and I'm seriously contemplating those mini pies in a jar, or a strawberry-rhubarb compote mentioned earlier on the site.
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6-09-2008 @ 7:38PM
amanda Louden said...
Non-lettuce salads keep for a few days in the fridge too. Which makes them great for lunches on the go, or a quick side dish.
www.mydailydiner.com
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6-09-2008 @ 11:10PM
KF said...
I live in the valley in Northern California, outside of San Francisco, and we had a week of 100 degree plus weather for a solid week -- in May. It's been very warm ever since.
Like you, I keep the makings of salads on hand most of the time, as well a fruit bar. Lots of fresh fruits. Last night for dinner, I peeled and ate an entire mango and the contents of a can of tuna, lightly tossed with dressing, and celery.
My mother, growing up, had what we knew was on the menu for most 100 degree days: A cold can of wild salmon, flaked and put into a silver dish, a few tomatoes, sliced and sporting a glob of Best Foods Mayo and Seasoning Salt, a tray of hard boiled, sliced eggs with salt and pepper, and a basket of saltines. This was our hot weather meal, and as simple as it sounds, it sure seemed elegant. I suspect that's because it's simple and clean, and she used our best dishes and served fresh, cold iced tea as well.
I think I want that meal right now, in fact.
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6-09-2008 @ 11:13PM
KF said...
Oh shoot and how can I forget -- a chilled can of asparagus with that salmon plate. We were a 1960s modern family, so canned salmon and asparagus were quite normal, and fresh was not. Now I'd substitute fresh asparagus, but still, that's a great hot weather meal.
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6-10-2008 @ 12:07AM
STH said...
Here in eastern Washington state, it's been unseasonably mild and cloudy (more like typical Seattle weather than the hotter Junes we get here in the high desert). But my CSA boxes have mostly been lettuce and spinach, so I've been eating lots of salads; I've never been a big salad-eater, but I'm enjoying it more than I thought I would. It's a pretty quick meal when I get home tired and hungry in the evenings. And the weather isn't so hot that I can't roast some asparagus to go with the salad. Yum!
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6-10-2008 @ 12:30AM
lizzy said...
I live in San Diego and we have been having 3 days of warm weather and 3 days of chilly rainy weather, strange weather patterns for us but while its chilly I like to make a big batch of chili thats comforting when its cold out and it lasts me several days so when it gets warm out I can eat it cold with tortilla chips
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6-10-2008 @ 2:46AM
olaamigo said...
Lizzy, that sounds like a clever idea. Chili's great like that. Versatile and healthy. Love it.
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6-10-2008 @ 6:49AM
Sally said...
KF's hot weather dinner sounds delicious.
One of my favorites is an Israeli or Greek salad, sometimes with chickpeas added, maybe hummus and pita (or another good bread). Possibly some grilled fish or chicken. Fresh fruit for dessert.
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6-14-2008 @ 5:10PM
eightnull said...
On hot days I make a simple Greek village salad of cucumbers, tomatoes, onions, a few kalamata olives, lots of fresh dill, feta, and a vinegar and olive oil dressing. When it's not so hot, I add grilled chicken and maybe a fresh, crusty roll on the side. It keeps well in the refrigerator, so you can chop one night and eat it later as a sides or another meal.
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