It was about 90 degrees in the Bay Area today and I really didn't feel like cooking. So I've made a variation on C's Orzo Salad that requires even less cooking. I'm calling it On-the-fly Orzo Salad, and it's at the bottom of C's Orzo Salad page. Fresh berries and maple yogurt for dessert. Instead of cooking onions and corn, I'm using fresh mozzarella balls, red peppers, cucumbers, a jar of marinated artichoke hearts, the last of the roasted tomatoes, fresh basil and a little bit of balsamic vinegar.
Banish the Bottle Teriyaki Chicken, musubi, Ponzu parmesan yaki corn, and kai choy sauteed in the teriyaki sauce. Kai choy is in season and the hot weather will either wilt it or turn it to seed, so we'll be eating a lot of it this week.
Nakayoshi Gakko Somen Salad. Both my kids have after-school sports on Wednesdays now, so it has to be something that can be made well in advance. Another great hot weather meal salad.
Amped Up Macaroni and Cheese and the other half of double batch of From Scratch Pork Loin that I made a couple of weeks ago and froze.
Fish and rice. Omi's Shoyu Fish, rice and more kai choy.
Snacks and lunch food
Decidedly vegetable based for my voracious teenagers. Fresh black-, blue- and straw-berries. Fluffy Wheat Bread, Steve's Hummus, roasted cauliflower with curry (as suggested from Facebook), Baba Ghanouj and more Roasted Tomatoes.
Fresh vegetables, in-season berries and warmer weather. Finally on our way to summer.
Eat Well. Be Well.