Salad Season

Summer is upon us. It’s actually on it’s way out, but I couldn’t let the season change without sharing some samples of my staple summertime food. In the summer, I really prefer not to do anything too intensive because well, ovens are hot and with the heat rising outside, standing over the stove for too long seems absurd. Furthermore, turning on the oven and generating heat is also not conducive to the running of the AC, which is so critical in the summer. And in conclusion, I don’t really enjoy eating soups, bakes, casseroles, or any other dish that’s too hearty and HOT when it’s averaging 90 degrees outside. So, behold my bounty of salads. I let my imagination run wild with toppings, and ingredients. I use romaine, green leaf, spinach, etc for a base and just build the most beautiful bounty of fresh produce I can find right on top.

This taco salad has corn, black olives, chicken, jalapenos, tomatoes, cheddar and sour cream and salsa

This Greek salad has green olives, grape tomatoes, feta and cucumber and a dash of salt and pepper.

This beauty is full of luscious strawberries, pecans and gorgonzola (or feta) and topped with a raspberry vinaigrette.