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This week was another scorcher, except now we’ve got the dreaded humidity involved too! I love grilling and smoking food but frankly, grilling out in 90-plus degree temperatures isn’t pleasant.

I decided to go with some light, cooler fare this last week in my prep at home, and I’m brining some of those recipes here. Things that you can beat the heat with and things that won’t sit in your stomach and feel heavy and gross after eating. Essentially, we’re avoiding the meat sweats here and going with salads and cool desserts. 

I also am trying to keep these salad recipes simple. There is a lot of them out there that have a lot of ingredients, but 95 degrees makes you not want to get in your car and shop or spend a bunch of time prepping either.

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SPINACH APPLE SALAD

1/2 c. Toasted walnuts or toasted pecans

3/4 c. Balsamic vinaigrette dressing

1 apple

1 ripe pear

3 c. baby spinach leaves

3 c. baby mixed greens

Core the apple and pear, cut them into thin slices.

Place the greens on serving plates and top with apples, pears, and walnuts. Pour over the dressing and serve. 

This makes either four light salads or two hearty salads. There’s sweetness to this salad, and if you serve it immediately, it should have a nice, cooling texture, but a good crunch with the toasted nuts.

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This next recipe I didn’t discover until a couple of years ago. I just had never had Cucumber Salad, but oh boy.... now I make it a couple times a summer because it’s easy, and when it’s fresh our of the refrigerator, it doesn’t get any cooler, fresher, tangy or tasty than this one.

                                    

CUCUMBER SALAD 

2 large, thin cucumbers

1 small yellow or white onion

2 tbsp. chopped fresh dill (optional)

1/2 c. white vinegar

1 to 2 tbsp. granulated sugar

1 tsp. kosher salt

Fresh ground pepper

Slice the cucumbers as thin as possible. Peel and thinly slice the onion into half moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using).

In a small bowl, mix the white vinegar, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. Cover and refrigerate for at least one hour.

Stir again to evenly mix the dressing. Then serve with a slotted spoon. Store refrigerated for up to seven days.

For the dill, it will give another dimension to the flavor. A little bit of a herby taste, but it doesn’t overdo it either, and the salad is still wonderful without it, so I left it as optional.

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 CHICKEN CAESAR BAUGETTE

2 8-ounce boneless, skinless chicken breasts

2 tbsp. plus 1/2 teaspoon olive oil, divided

Kosher salt and pepper

1 lemon, halved

1 baguette, halved crosswise and split open (leaving hinge intact)

1 small clove garlic

1 tbsp. mayonnaise

2 tsp. Dijon mustard

2 tsp. anchovy paste

4 oz. romaine heart, leaves separated

2 ribs celery, very thinly sliced

1 oz. Parmesan cheese, grated (1/4 cup)

2 Roma tomatoes, sliced

Heat grill to medium.

Rub chicken with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Grill until instant-read thermometer registers 165°F, 8 to 10 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing.

While chicken is grilling, grill lemon halves and baguette, cut sides down, until charred, 2 to 3 minutes. Transfer to cutting board. Rub cut side of baguette with garlic clove.

Squeeze 2 tablespoons juice from grilled lemon halves into small bowl and whisk in mayonnaise, Dijon, and anchovy paste, then gradually whisk in remaining 2 tablespoons oil until thoroughly incorporated.

In large bowl, toss romaine and celery with 1/4 cup dressing and 1/4 teaspoon pepper to coat, then toss with Parmesan and another 1/4 teaspoon pepper.

Drizzle remaining dressing on baguette and layer with sliced chicken, salad, and tomatoes. Cut each in half to make 4 sandwiches.

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PEACH & 

PROSCIUTTO 

FLATBREAD

1 lb. pizza dough

3 peaches or nectarines, each pitted and cut into 8 wedges

1 tsp. olive oil

Kosher salt and pepper

2 tbsp. fresh lemon juice

2 tsp. chopped tarragon

3 oz. Gruyère cheese, grated 

2 c. baby arugula

4 oz. thinly sliced prosciutto

Heat grill to medium. Divide pizza dough in half and shape each piece into a 5- by 14-inch rectangle. 

Toss peaches with oil and 1/4 teaspoon each salt and pepper. Grill dough and peaches until lightly charred, 3 to 5 minutes per side. Transfer peaches to large bowl and pizza dough to cutting board. 

Toss peaches with lemon juice, tarragon, and pinch each salt and pepper. Sprinkle Gruyère over dough and grill, covered, until melted, 2 to 3 minutes. 

Add arugula to peaches and toss to coat. Top cheesy pizza dough with prosciutto and peach-arugula salad. 

TFD: Life is a gamble from minute to minute so play it today for all there is in it. The flick of an eye lash, the quirk of a smile. A good deed here and there makes it all worthwhile. So make life a garden for everyday and gather your rosebuds while you may.

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