Sweet & Savory Kitchens

Aunt Suzy says

The heat that has been plaguing the rest of the country has finally caught up with us here in the Upper Midwest.   On Sunday it was mid-90’s with bright sun and humidity, so Randy and I decided to make a variety of salads for our main meal.  We split the cooking, which allowed us time to play a cribbage game – one of our favorite things to do on a Sunday afternoon.

 These salads are either no-cook or minimal cooking, like sauteeing a few items.  Two of the salads are from a previous post – Tuna with Roasted Peppers and Pine Nuts, which includes a link to the Morrocan-inspired Carrot Salad with Feta from Smitten Kitchen.  (The carrot salad uses Harissa.)  I am excited to have recently purchsed a new-fangled Julienne Peeler, which I think makes for a crunchier and lighter carrot salad than a box grater.   We also made White Bean and Arugula salad from Mark Bittman’s great 101 Salads N Y Times article from last summer.  (If you need salad ideas, check this out!)  And lastly, we made one of our favorites, Zucchini Carpaccio with Arugula and Shaved Parmesan.  All made more delicious with the refreshing French rose wine we served wtih the meal.  So if it’s hot where you live, stay cool with one or more of these delicious salads!