A fellow blogger, Big Mama, expressed the thoughts and feelings that have been running through my head every evening for the past week or five: who can think about cooking when it's 100 degrees or more outside?
Because the summer in Texas this year has come early and is oppressive.
Can't wait to see what the thermometer will be reading come August.
My first choice for dinner is usually popsicles and/or ice cream. Fortunately the high price of dairy and my concern that my husband get some kind of vegetable in his daily diet have thus far prevented me from going with the first choice.
However, I do have an excellent option for these hot summer days that includes not only veggies, but pasta and cheese. (In my book, if it has cheese in it, it will be a hit.)
Garden Pasta Salad
1 c. Miracle Whip
1/4 c. chopped parsley
1 tsp dried basil
1 garlic clove, minced
1 8 oz. block mild cheddar cheese, cubed
2 c. broccoli flowerets, cooked
1 c. cooked tricolor corkscrew noodles (4 oz.)
2 tomatoes cut in thin wedges, or grape tomatoes
1/2 c. chopped walnuts
Combine first four ingredients. Add all other ingredients. Mix lightly. Chill.
(You can add some pieces of chicken breast meat to the salad to satisfy those family members who insist on meat at every meal, but I suggest throwing the chicken out on the grill to avoid any more heat in the kitchen.)
(Oh, and you can just pop the broccoli in the microwave for a couple minutes to cook it.)
Serves 6
It's cold, it's easy, and it has cheese. What more could you ask for?
Other than some ice cream or popsicles, that is.
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1 comment:
Looking forward to trying your recipe! Thanks for sharing : )
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