I don’t tolerate heat terribly well, and the thought of making a hot dinner in the middle of summer just sucks the life out of me.
Instead, we often fall back on this very easy supper: Cold + Grill
That means my Tall, Dark, and Slightly Neanderthal husband will go sear something over flames (tonight it’s kosher beef franks; other nights we might opt for some really great regional brats or keilbasa; yet others it might be grilled chicken, pork, or beef.)
While he’s doing that, I round up every cool and fork-free food I can find. It all gets set out on the counter, and everyone crafts their own plate, according to their own appetites and desires. Tonight’s layout included:
- Grilled kosher franks (which were really, really, really lovely slathered with good mustard!)
- Raw carrots
- Raw celery
- Raw cauliflower
- Raw broccolli
- Raw cucumber
- Sliced apples
- Sliced cheese (Colby Jack and medium Cheddar tonight)
- Sour cream ranch dip
- Peanut butter (for carrots, celery, and apples… if you’ve never had peanut butter with carrots or apples, you are missing out, and should rectify that some time in the next 24 hours.)
- Dill pickles
With lovely cool water to drink, it’s a lighter meal, doesn’t heat the kitchen a speck, and very easily tailored to individual wants and needs. Each ingredient stores well in the fridge (chuck it all in zip-log storage bags!), and can be found very inexpensively this time of year, too, which helps the budget stretch to things like the odd “Out To the Dairy for Ice Cream Before Supper” moments, in which I love to startle by-standers by saying to my children, in a very firm and no-nonsense tone of voice, “Now, you eat all your ice cream, or there will be no supper for you!”
And did I mention that it doesn’t heat up the kitchen a speck? That’s very helpful.
More summer standby menu ideas to come! I smell a rainstorm, and need to rush outside and greet the thunder.
I rebel against installing my AC… for awhile, at least.