For most of my life, hot meant summer and summer meant ice
cream. This summer, I’m trying something different. This year, I’m going hog-wild
for fresh fruits and vegetables!
On Tuesday, I made my
favorite green bean salad in herb Dijon vinaigrette. Plus, I’ve got Brussels
sprouts and carrots in the fridge, waiting for roasting – and I will roast
them, heat wave or no! I’m also thinking that I need to buy cauliflower (to be
roasted with garlic and paprika) and kale (for a luscious kale and mango
salad). We had corn on the cob on Tuesday too, and even though corn is really
best considered a carb, fresh, local corn is a summer luxury for those of us
who live in the Northeast. I decided I was worth it!
On the fruit front, I made an apple salad this week. When I
came across this recipe, it was billed as an “autumn salad,” but it’s pretty
good in the summer too. The recipe goes like this:
2 Granny Smith apples, washed but not peeled, cut into bite-size pieces
2 large celery stalks, finely chopped2 large scallions, finely chopped
1/2 cup dried cherries
1/2 cup chopped walnuts
3 tbsp walnut oil
1-1/2 tbsp sherry vinegar
Salt & pepper to taste
Combine all ingredients, toss until everything is coated,
and marinate for at least a few hours. This salad tastes better the second day
and even better the third day.
With all of this fruit and veggie goodness, who has time to
obsess about creamsicles?
