By Semi-Popular Demand ...
Green Chicken Salad ...
Have husband or other operative grill extra boneless, skinned chicken breasts when you're cooking out. Or purchase at deli. (Use before chicken turns green.)
This may sound wrong, but the receipe is for one (half) breast per person.
Cut chick into chunks. Per (half) breast, add:
One rib of celery, chopped
a dozen or so green grapes, halved
Add as much green chile jabanero sauce as you think is a good idea
Some good grinds of mixed pepper corns
Just enough mayo to hold it together
Insert into pita bread halves lined with alfalfa sprouts
Serve with a BIG slice of honeydew melon to continue the green theme or, in this season, a sweet canteloupe slice.
I'm Too Hot To Cook Pasta Salad (for two)
Boil up some pasta -- I prefer ziti ( like, #2) because it holds it shape well
Drain and cool pasta, slick with olive oil. Grind in some good mixed pepper.
Add one small jar marinated artichoke hearts, mostly drained, and cut up
Add one small jar roasted peppers, mostly drained, and cut into dice or strips
The mostly drained part is important, because the lingering marinade flavors the salad.
Add ripe olives, halved or not (it's too hot to halve) about a dozen or so.
Shake in a bit (or more) of dried tarragon. And (here's the secret) a little bit of turbinado sugar.
Mix around. A good addition is chunks of feta cheese if it hasn't gone green on you in the fridge. Otherwise, bag the cheese. (It's too hot to shop.)
Now, chop up a tomato and mix with some chopped fresh basil and a tiny bit of Kosher salt. Insert tomato mixture into leftover pita pockets with the leftover alfalfa sprouts.
So now you all know what I've been not cooking this week.