The recent silence from this blog is very sad indeed, but I do have a reason! It's just a little thing that's taken up the past month and then some... a minute undertaking called a cross-country move (whew, for the second time this year!). :) Now that I've made it to the other side, the blogging shall resume.
Having gone from living through an "unusually hot" Summer in the Deep South, to a breezy, cool Bay Area Summer, I have to chuckle when someone here says it's "far too hot to do anything" (which, of course, often includes cooking!); so below is just one of many ideas on how you can beat the heat and still enjoy a delicious meal.
Bring on the Chef Salad!
There are numerous ingredients that can go in this kind of main dish (seriously, you can add basically whatever takes your fancy!). The key is for it to include a balance of healthy fats, protein, and other nutrients, so that everyone leaves the table feeling full of an absolutely scrumptious dinner (and not asking for the next course, i.e. "Where's the meat?!").
My salad consisted of the following:
- Arugula and Romaine lettuce
- Deli ham (diced)
- Salami (diced)
- Tomatoes (sliced)
- Olives (sliced)
- Parmesan (grated) and fresh Mozzarella cheeses
- Artichoke hearts
- Bell peppers (diced)