Too Hot to Eat
August 2, 2022
Sometimes it’s even too hot to cook. But, you have to eat, right? When I ran across this recipe it ticked all the right boxes… simple, fresh and summery. While a hot August night calls for something refreshing, this New Potato Salad with Soft Green Herbs fit the bill. Add a bit of grilled protein and finish with some cool seasonal fruit and your done. All that’s left is to sit back, relax and count the Fireflies.
A pound and a half of boiled new potatoes and 2 cups of assorted soft green herbs ( I used mint, dill, chives and parsley ) is the start. Blitz up a dressing of green onion, the juice and zest of a lemon, a splash of olive oil and a little salt and pepper. Toss it all together gently. It’s that simple.
photos: gp
If you can still open a can…
June 15, 2020
you’ve got this. OK, a recent twister not only tore up the neighborhood, but the snapped poles and downed lines left us without power for several days. Still, ya gotta eat, right? And, without refrigeration you need something that will hold up pretty well. This simple Summer salad fits the bill. Have it by itself for lunch or pull out the grill and serve it alongside some grilled chicken sausages or burgers for dinner. In this particular case my Covid-19 pantry had all the usual suspects…green beans, kidney beans, garbanzos, green pepper and red onion. After draining, add the beans to a bowl with 1/2 cup of diced red onion and 1/2 of the green pepper diced. Toss with the simplest vinaigrette of lemon juice, olive oil, a crushed clove of garlic, a good pinch of kosher salt and freshly ground pepper. After a quick toss, cover until ready to serve and adjust the S & P if necessary. With tonight’s dinner covered all there is to do is wait.
photos:gp
simplequietmodern 