There is something so cool about the “Summer Solstice” or the first official day of summer. The new season officially came in at 6:28 am central time today! How appropriate that I am planning my cold food meals on the first day of summer.  One of the things that I take advantage of on these hot days is not turning my oven on…cold, light foods are so appealing to my palate right n0w.   From cucumber  salads to chopped artichoke, garlic, and tomatoes to  mozzarella, tomato, basil drizzled with olive oil.  The base of my lunch and dinner is usually mixed greens: radicchio, arugula, red and green romaine, mizuna and mache leaves.   It truly is a brevy of colors and textures on a plate.  The leaves are truly delicious with a light, sheer coating of balsamic viniagrette and a honey dijon concoction…   

Here’s a quick meal that I whip up in the heat:  In a salad bowl throw in some greens – whichever you prefer, chop up come marinated artichokes, cherry tomatoes, a clove of garlic, a couple of basil leaves and toss into the bowl.  Add a pinch of salt and pepper – no dressing required because the artichoke marinade coats the whole vegetable mixture.  It’s tasty with chopped tofu or a hard-boiled egg,  pulled chicken breast or a liberal spoonful of black, kidney or soy beans.   Enjoy!

What types of quick, easy and cold foods do you enjoy in the heat?  I’d love to know…