Good recipes to share with friends.
As the season changes and the air warms up, I start leaning toward dishes that require less heat to make. Come summer, I’ll be eating practically everything raw to avoid the oven and stove. which, sadly, limits the number of cookies and cakes I can make so salads abound.
Luckily, summer is also the time when many of the fruits and vegetables can be picked up fresh from the farmer’s market: lettuces, cucumbers, corn, peas, beans, peppers, zucchini, eggplant and more. What’s your favourite summer vegetable (or fruit)?
Personally, I have never “got” tomatoes. This is certainly a recipe where cherry tomatoes would fit quite well, but I couldn’t bring myself to add them. From time to time I’ll have them, but I’m never really excited about a tomato.
Here’s a strange, summer-sounding song to start you off making this recipe. I’ve always related these big fuzzy guitar sounds (a.k.a. shoegaze and dream pop) to summer, probably because it’s what I love listening to on road trips, which commonly happen in the summer. It’s the sound the blaring sun makes as it drenches the world in light and warmth. Beliefs are a band from Toronto; this song, “Lilly”, comes off their first and only album (so far):
Maybe I’ll bring a small bowl of this salad on my next road trip. It’s great for potlucks, but it would work equally well for nibbles on the highway.
One In A Millet Salad
Makes 15-20 small side helpings