Saturday, June 12, 2010

To Cook Or Not To Cook

With Vegas temperatures hitting the 100s recently, we crave foods that are cool and no cook. Here's a sample of some of the dishes I've served lately.

This Cabbage Carrot Salad contains shredded red cabbage, shredded carrots, chopped roasted almonds, sliced green onion, minced parsley and raisins. I made a vinaigrette of olive oil, lime juice, sherry vinegar and garlic with salt and pepper.

Simply chopped, ripened Peaches. Leftovers served over cottage cheese with nuts.

Chopped strawberries and avocado are delicious atop greens ( romaine and arugula here) along with roasted pecans. Cracked black pepper and a drizzle of almond oil and balsamic vinegar are all that is needed. Goat cheese would be a nice addition to a Strawberry Avocado Salad.

Potato salad updated...hariots verts are added to traditional ingredients of yukon potatoes, shallots and hard boiled eggs. Dressed with olive oil, mayonnaise, dijon, whole grain mustard and salt with pepper to make Potato Green Bean Salad.

Taking a cue from the Spaniards...roasted bell peppers, olive oil and sea salt served room temp. If you want to get fancy, add capers and some chippings of Manchego, Parmesan or Romano cheese. If you want to get more rustic, leave peppers mostly in tack after roasting and cleaning.

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