Wednesday, July 13, 2011

’Cause it’s supper time

Man, we had some hot weather this past week—Im talking hot-at-night weather. Insomnia hot. Stifling bedroom, fan-essential, Carly Simon greatest hits hot. Too hot to cook, one might say. Light summery suppers, aren’t they the best? I can’t seem to get away from cooking at all, but we’ve had some pretty good low-cook meals as of late. 
May I suggest tzatziki for your hot summer evenings? This cool cucumber dip is tangy from lemon and Greek yogurt, while a finely chopped spring onion bulb and lots of fresh dill add great flavor. 
Paired with roasted, pickled golden beets and warm naan, this meal is refreshing and perfect with a glass of prosecco. Take off your pants, put on that Game of Thrones marathon, and dine in style. Classy style.
Are you willing to turn on your stove? Then try this: market vegetables over quinoa.  Stir fresh pesto into cooked quinoa to boost flavor of the grain base, top with green beans and cauliflower sautéed with garlic, and crisp, salty bacon. 
Mix an egg into the leftover quinoa to make a delightful savory pancake. Yes, that’s one pancake. We didn’t have much leftover. Because it was delicious.

(I tried to link to Carly Simon’s “Two hot girls (on a hot summer night)” for you all (you are welcome) but couldn’t—can you believe no one has put up a youtube of it?!)

Pickled beets
(You will need to turn the oven on for this one, take a cool tub in the meantime. But the beets make a lovely chilled snack and are a nice addition to assorted dinner platters.)

Coat three medium beets in olive, salt and pepper. Roast in 400-degree-ish oven for 45 minutes (-ish… beets are hard to pin down) or until tender. Cool slightly, remove peels, and slice. Mix ¼ water, ¼ white vinegar, 1 teaspoon salt, and 1 teaspoon sugar in a large bowl. Add beet slices, cover and store in fridge for at least an hour to pickle.


  1. Need this. All of this. Stat. Especially the quinoa concoction.

  2. The pesto-quinoa is delicious. Sampled it on a very hot Sunday.