What do you do when it's just too hot to cook - plus it cost to much to cool off a kitchen after turning on the stove or over. Answer - Salads and grilling outside.
Today I got all the vegtables ready, having Reg's garden is so much better than running out to the market, and put a bag of Reg's homemade Italian Sauage out to defrost. While Reg grilled the Sausages outside on the grill I quickly sauteed in olive oil 2 chopped cloves of garlic with 1/2 of one of Reg's sweet onions from the garden. Then I added some chopped cauliflower and brocolli, Reg's cherry tomatoe's (it's what I had on hand, peppers and zuchini would have been good too) and just sauteed them slightly, then tosed them into a deep bowl. In the same pot I had used to sauteed in (the fewer the dishes to wash the better) I quickly boiled some water, then cooked about 1/2 of a box of angel hair pasta.
While waiting for the pasta to cook I cut up a dozen or so fresh basil leaves, also from Reg's garden, and threw them into the bowl. When the pasta was done I saved about 1/2 cup of the pasta water, drained the rest, and added the pasta to the bowl also. I tossed all this with some olive oil, then added some soft Mozzarella cheese cut in small chunks and some largely grated parmesan cheese and a few tablespoons of the pasta water and "Voila" (yes a French word for an Italian dish - but I have not entirely crossed over yet) a perfect Italian dinner, pasta and sausage.
I also have been making a different cold Italian salad a couple of times a week. I buy a 1/2 pint at DelFalco's, then I take it home and fiddle until I have made a salad as good or, as Reg has told me, better than bought at the Italian store.
