Anyone have any good cold-food recipes? It's 90 degrees and HUMID here and I don't have AC. I want some ideas on stuff to make over the weekend. Bonus points if it requires little cooking. I have a ton of pasta here, so pasta salad recipes would be welcome - even if that does involve having boiling water sit on the stove.
Here's one I made last week and we really liked it. Good alternative to hummus.
Feta, Walnut and Herb Salad
(I wouldn't consider this a salad, more like a nice cold dip for pita chips, carrots, etc.)
2 Tablespoons each of fresh mint, parsley, and basil
7oz feta cheese
7oz of shelled walnuts, chopped
6 scallions
1 clove of garlic
Half-teaspoon of salt
pepper (to taste)
1 Tablespoon lime juice
1/4 cup olive oil
Throw it all into a food processor and blend until it becomes a grainy paste.
(From Nigella Lawson's Forever Summer)
It was really good! Let it sit in the fridge for a day and get nice and cold and allow the flavor of the herbs to come out. I discovered that the walnuts and feta I bought came in 6oz packages so I used 5 scallions instead and I have to admit I didn't bother with actually measuring out the lime juice and olive oil. I always eyeball stuff like that in these kinds of recipes.
Ok! Someone else's turn!
Here's one I made last week and we really liked it. Good alternative to hummus.
Feta, Walnut and Herb Salad
(I wouldn't consider this a salad, more like a nice cold dip for pita chips, carrots, etc.)
2 Tablespoons each of fresh mint, parsley, and basil
7oz feta cheese
7oz of shelled walnuts, chopped
6 scallions
1 clove of garlic
Half-teaspoon of salt
pepper (to taste)
1 Tablespoon lime juice
1/4 cup olive oil
Throw it all into a food processor and blend until it becomes a grainy paste.
(From Nigella Lawson's Forever Summer)
It was really good! Let it sit in the fridge for a day and get nice and cold and allow the flavor of the herbs to come out. I discovered that the walnuts and feta I bought came in 6oz packages so I used 5 scallions instead and I have to admit I didn't bother with actually measuring out the lime juice and olive oil. I always eyeball stuff like that in these kinds of recipes.
Ok! Someone else's turn!
