The title of this post could be “It’s just too dang hot” or “Eating without Cooking: A Summer Campaign”
It’s HOT now. That’s 85-90 temperature range where we were hovering last month? Psh. For amateurs. Our heat index is hovering near 110 every day. It’s above 90 by 10:30 a.m. IT’S HOT, FOLKS.
Did I mention that our AC completely died at 10:00 a.m. a few weeks ago, on one of the hottest days yet, as Mark lay trapped on the couch with a broken ankle waiting for surgery and I stared at two toddlers, innocently waiting for me to serve their every need and entertain their every whim.
Now I know EXACTLY how the pioneers felt. All we needed was a bear scratching at the window to complete the picture.
My point is, I feel like turning on the oven, at this point, is simply tempting fate. It’s just too hot. I don’t want to add extra heat, or touch anything hot, or eat anything hot (grill excepted). Also, did I mention that Mark has a broken ankle? He’s recovering from surgery nicely, but he’s supposed to keep all weight off of his foot which means that dinner time finds me – solo. Very solo. Not the eating part, just the cooking and cleaning part, which can be tricky.
Also? BRING ON ALL OF THE SALADS. We are basically subsisting on protein-packed salads at this point. This one was a total winner. Healthy? Check. Easy? Check. Possible to re-create for leftovers without too much hassle? Check. Instagrammable? Check Check. Miles and Violet even ate bits of it (although hard-boiled eggs are not their favorites, but adding pesto has helped encourage them over this hump in the past. As has making something completely different, like a hot dog. #lazymomdontcare)
Here’s the only salad you may ever need again during these dog-day months. Dinner will be extra simple if this is eaten outside.
3 hard-boiled eggs
2 cups leafy greens (kale, at least by itself, is going to be too hefty. Mix in some spinach, arugula, butter lettuce – you get the picture).
1/2 lb little pretty potatoes (steakhouse will work)
Generous handful of cilantro
2 tbl chopped dill (ish)
3 stalks of chives
Coarsely ground sea salt
Bring a pot of water to a boil. Boil the potatoes for about 20 minutes (depending on their size – mine were steakhouse and 20 worked well). Let the potatoes cool. (This is a good time to peel your hard-boiled eggs). Wash all of the produce and pat dry. Distribute the leafy greens between two plates. Slice the potatoes thinly in half, quarters, rounds, thirds – whatever makes sense visually for the size and shape of your potatoes and distribute over the greens. The point is to spread out the “potato-y-ness” and expose the texture inside.
Slice the peeled hard-boiled eggs and arrange over the potatoes.. Toss chives, cilantro, and dill generously over the plate. Add a small sprinkle of coarse sea salt (one or two quick twists of the grinder should do the trick) and a bit of pepper.
The salads can chill like this for a bit if you’re not ready to eat. When you’re ready to eat, add the dressing – don’t be stingy. Enjoy!