We've had weeks of scorching temperatures and all I can think of is foods that cool. I know that in many countries, people eat spicy food when its hot – India and Mexico are prime examples, and Ethiopia, and…
I'm not doing anything spicy right now, just cold or cooling foods. Lunch was a tossed salad with homemade hummus, and leftover cold lentil salad.
Dinner will be tomato bruschetta and strawberry sorbet for dessert.
I can't control the heat and am indeed praying for rain, but at least I can enjoy the summer's harvest with some delicious, light fare.
Stay Cool,
Cynthia
ps – here is the tomato bruschetta recipe:
Tomato Bruschetta
in a non-reactive bowl combine:
1/4 chopped red onion
1/4 c balsamic vinegar
1/4 c olive oil
3 cloves garlic – chopped
3 tomatoes cut in small dice
1 small can chopped olives
2 t basil – minced
salt & pepper to taste
This improves with age so make it an hour or more ahead of your meal if possible. Serve on toasted bread, or even over pasta.
