When you’re hot you’re hot — and we’re super hot here in Southern California. The temperature this morning at the coast was 85 degrees and climbing. Another day indoors is probably best, but we’ll see how it all unfolds. This summer has been a weird one. It has been mostly cold, or should I say, cooler than most summers, but now it’s hotter than ever, and we’re supposed to keep our temperature inside at 78 degrees, so there’s no rolling black outs. I’m trying my best not to turn on the oven and stick to the stove top or outdoor grill for cooking, but with fall just around the corner — it’s getting tough. While inside, you may want to browse the internet for Labor Day weekend sales. Williams Sonoma is having a warehouse sale, so if you’re looking for some cooking supplies for the upcoming holiday season — you may want to stock up. If you’re into dishware like me, maybe take advantage of the tent sale at Farmhouse Pottery.
This week, I’m totally keeping it cool. Monday is a holiday and my Farro, Tangerine and Leafy Greens with Tahini Vinaigrette goes so nicely with grilled foods. On Tuesday, we’re still going to enjoy those Mexican flavors, but in tostada form. So, it’s grill-time with these – Grilled Chicken Tostadas. Hump Day we’re making an old recipe, that’s one of my favorites – Slow Cooker Ginger Chicken. It’s prepared with mostly pantry ingredients and dinner will be done before sunset. Thursday is fish night and my Crispy Skinned Salmon with Agrodolce Kumquat Compote may sound fancy, but it’s super simple to put together. If you can’t find kumquats, oranges work beautifully. On Friday, it’s cocktail time and anything frozen sounds pretty darn good — Frozen Watermelon Strawberry Margaritas, will surely hit the spot. By Saturday, it’s supposed to be getting cooler and I’m sure you’re ready to bake. My Mixed Berry Buckle is my dad’s favorite and I think you’ll love it too. Stay cool, and hydrate.
Monday – Nutty farro, mixed with leafy greens and slices of tangerines in a creamy tahini vinaigrette.
Tuesday – Easy grilled chicken shreds so nicely for a crunchy tostada with creamy slaw on top.
Wednesday – Slowly cooked chicken in a gingery sauce that’s all made in your slow-cooker.
Thursday – Crispy salmon made in a skillet and topped with a sweet and sour kumquat compote. You can always substitute oranges of any kind.
Friday – Cheers!
Saturday – Luscious berries baked with a sweet crumbly topping until it buckles.