We have our first taste of summer weather this week. I doubt it will last: June in Seattle is usually a grim, wet slog. But this week is inspiring me to prepare for coming season. I just planted 10 tomatoes and 15 basils, and I'm already dreaming of late-July caprese. This weekend I made the year's first pitcher of sangria, cold-brew coffee, and simple syrup. So summer beverages are under control.
Now for summer eating. This spring we joined the local pool and signed the girls up for swimming lessons. That means that I'm out of the house from 5:00 to 6:30. I need recipes that can be prepared at noon and then reheated quickly. Or even better, served straight from the fridge. I've decided that this summer should be about durable salads. Crispy vegetables and canned legumes that can marinate in something tasty and then last in the fridge for a few days. This morning I bought Lars fried onions, pitted nicoise olives, and a jar of sundried tomatoes. And I'm making a large batch of the ultimate salad garnish: coconut "bacon." That deserves its own post.
