The temperature has finally started to climb down from extreme humidity. During those days, the oven has been left cold. I miss it, dearly. Most of all, I want an air conditioner. Not to have an Arctic cold house, but it would be use to get rid of the damp heat. However, I will adapt to my current circumstances. Meals will be vegetarian, for cooking meat causes more unbearable heat in this top floor apartment. Surprisingly, a classic green salad was recently made; for it was so hearty that the meat wasn’t missed. Good fats, such as avocado, feta cheese and a yogurt-based dressing made a typical boring salad into an exciting feast. It was served with a rosé and whole-wheat pita bread.
1 head of romaine lettuce; cleaned and torn into pieces
1 to 2 Italian peppers; roughly chopped
3 green onions; white part finely chopped and the green part sliced
2 cups of cherry tomatoes; sliced in half
1/4 cup feta cheese; roughly chopped
1 cup kalamata olives; pitted
1 to 2 cups corn; if frozen, defrosted; if fresh, blanched
1 avocado; sliced
1-14 oz. can black beans; rinsed and drained
salt and pepper; to taste
Feta Cheese and Herbal Dressing (see recipe below)
1. Lightly toss all ingredients in a bowl.
2. Drizzle with Feta Cheese and Herbal Dressing.
Feta Cheese and Herbal Dressing
1/4 cup feta cheese
1 cup fresh herbs (basil, oregano, and mint)
The juice of one lemon
Salt and pepper, to taste
1/8 cup walnuts
1 kirby cucumber; peeled, seeds removed and chopped
1/8 to 1/4 cup Greek yogurt
2 to 3 tbsp. of white balsamic vinegar
1/8 to 1/4 cup olive oil
1. Place all ingredients, except olive oil, in a food processor.
2. As the food processor is running, slowing add the olive oil.
3. Drizzle over hearty salads or serve as a dip for chips and bread.