Too hot for cooking
Temperatures here in Colorado have been insane the past couple weeks. With the heat so high I have no interest in turning on the stove in my house. We’ve moved to cooking everything on our grill. Warming the taco shells on the grill didn’t turn out great for us this week. They came off the grates a bit gritty and black. We did the second batch in a pan on the grill and that was perfect.
But the absolute best meal to have in this heat is a salad. And you know how I like to make my salads interesting. I’ve found a few new ones to feature.
This Chopped Spinach and Grape Salad recipe looks great. I’m not a fan of pine nuts so I would switch those out and use pepitas (pumpkin seeds) instead. Also, I may be inclined to use blue cheese crumbles instead of the feta. Well, as I’m thinking about it, I’d probably make balsamic vinaigrette and use that instead of the raspberry. I whisk together half a cup of olive oil, a third cup of balsamic vinaigrette and a heaping tablespoon of Dijon mustard. See how easy it is to take a great sounding recipe and switch it up to make it your own?
This Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado recipe is right up my alley. I just love tossing beans into salads. Being me, I would probably just use a can of corn and not sauté any of the vegetables. I’d just chop them up and mix them all up together. Another variation on this that would be great is to add in chopped pineapple. I just learned this trick from a favorite co-worker and love it.
If I make the Buffalo Shrimp Salad with Spicy Pita Crouton, my husband will be thrilled. I’m not a shrimp fan, but he loves them. I’d make the salad exactly as the recipe details for him, then I’d cook up a chicken breast and chop it up for me. That way I get some protein too.
Hopefully the temperatures drop and our summer monsoons come soon. We can really use some help for all of the fires. Please do your rain dance and send your rain wishes our way.