Now that the vegetable season is in full swing and the temps are running 95+ degrees, we are having a lot of stove-free meals. Sometimes I grill, but facing 100+ temps for the next few days, I won’t even be doing that. No, problem though. I will just put together a few fresh salads along with some fruit and voila–dinner!
Something like what I made last Friday for dinner. May0-free red potato salad with celery, onions, dill, apple cider vinegar and olive oil. Plus, a really delicious salad of super ripe tomatoes, cukes, rice wine vinegar, basil, garlic & olive oil. Add some diced watermelon and we had a perfect dinner.