you eat cold food, that's what! above is something i threw together: pesto potato salad with sauteed garlic scapes, and sun dried tomatoes. it was really easy. clean, quarter, and boil some red potatoes. drain and toss with your favorite pesto recipe, and add some chopped sun dried tomatoes and garlic scapes-(my new favorite ingredient!) sauteed in some olive oil. let the flavors meld overnight in tha fridge.
this is a take on the "mediterranean artichoke salad" from gary null's power foods. i added some shredded carrots and olives to salad and served on a bed of spinach and romaine hearts. when i found out yucca flowers were edible, i couldn't resist the decoration. the flower itself isn't that flavorful, fyi.
spring rolls! this combo is swiss chard, carrots, avocado, and sunflower seeds. i served with a quickie thai peanut dip made from some pb and mae ploi sauce.
spring rolls filled with sauteed garlic scapes, mushrooms, and broccoli in hoisin sauce. this did require cooking. it wasn't hot that day.reader question: share your fun summer recipe ideas. smoothies don't count! they're delicious, but anyone can make a smoothie.
13 comments:
végé pasta salad and tabouli! I know its kinda run of the mill but a picnic of hummous, pasta salad, pita and tabouli is great. I like to put chick peas, orange peppers, corn, cucumbers, veg cheese, and italian dressing in mine. I could eat it all summer!
Your spring rolls are BEAUTIFUL! All of your dishes are beautiful, actually, but those really caught my eye. Everything looks so fresh and lovely, perfect summer food. It has already reached 120F here, with nearly 100% humidity, so believe me, I am on the lookout for cool and crisp meals. Thanks for the ideas!
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