No, this is not a cooking blog. But when the temp hits 109 degrees, it’s time to figure out a menu that requires the minimum amount of heat possible and is kid friendly. Brownie points if the kids can make some of it themselves!
Breakfast: Greek Yogurt topped with honeyed fruit salad (recipe follows) and granola. Dress up store bought yogurt with a citrusy fruit topping and crunchy purchased granola.
Lunch: Ham sandwiches with fig relish (recipe follows) with a side of the fruit salad and/or kettle chips. A recipe for homemade fig relish follows but any store bought kind will do in a pinch…orange cranberry relish is equally as divine. Grab some artisan bread rolls, prosciutto, provolone, goat cheese, and arugula to turn a simple ham sandwich into a gourmet lunch. If the heat doesn’t bother you, butter the bread and grill the sandwiches for a melty, cheesy, sinfully decadent summer lunch.
Dinner: Southwestern cornbread salad (recipe follows) with rotisserie chicken. Your local bakery should have pre-made Mexican cornbread so make this salad super quick. If not, you can substitute corn muffins or regular cornbread (just sprinkle some taco seasoning on top for a bit of added flavor). Grab a rotisserie style chicken and either carve it up and serve it alongside the salad or tear it into shreds and layer it into the salad.
Honeyed Fruit Salad
Adapted from TasteofHome/Annual 2001
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple chunks, drained
1 cup green grapes
1 cup halved fresh strawberries
1 medium firm banana, sliced
3 tablespoons honey
2 teaspoons lime juice
1/4 teaspoon grated lime peel
1/4 teaspoon vanilla extract
1/4 teaspoon poppy seeds, optional
Directions: Combine fruit in large bowl. In a small jar, combine the honey, lime juice, peel, and vanilla. Shake until thoroughly combined. Pour over fruit; gently toss to coat. Sprinkle with poppy seeds and serve.
Adapted from Plum Gorgeous/Andrews McMeel Publishing 2011
½ pound mission figs, coarsely chopped
½ cup sugar
½ cup champagne vinegar
1 teaspoon mustard seed
Directions: Place all ingredients in a small pan with ¼ cup water. Bring to a boil over medium heat and simmer, stirring on occasion, for 20 minutes, until it resembles a loose jam. Transfer to a glass bowl or jar and let cool. Store in refrigerator.
Adapted from Southern Living/June 2004
1 (6-ounce) pre-made Mexican cornbread loaf
1 (1-ounce) envelope buttermilk Ranch salad dressing mix
1 small head romaine lettuce, shredded
2 large roma tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (8-ounce) package shredded Mexican four-cheese blend
6 pre-cooked bacon slices, crumbled
5 green onions, chopped
Directions: Crumble cornbread and set aside. Prepare salad dressing according to package directions. Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.