Thank you, Mr. Willis Carrier…
…for inventing modern-day air conditioning! When it is as hot as it has been in Phoenix over the last couple of weeks (up to 120°F/48°C) it doesn’t matter if it is “a dry heat” as Arizonans like to point out. To me – the Central European that I am and always will be – it is freakin’ sweltering and I certainly never get tired of complaining about it. The last thing I want to do in this weather is turn on the oven or stove. Instead, I gravitate towards light and easy summer salads that are quick to make – like this one with watermelon, arugula, feta, red onion, almonds and mint. It may sound like a weird combination but this refreshing salad definitely hits the spot when you’re hot and hungry!
Mr. Healthy Haus requested I make a pesto.
Sure, let’s give it a whirl! Pesto is simple and versatile. It can be enjoyed as a dip, spread, condiment, pasta sauce and probably a million other things.
Besides basil and pine nuts, a traditional pesto typically contains parmesan cheese. However, since I have temporarily cut dairy from my diet, I wanted to come up with a vegan version that was equally as good as (if not better than) the Italian classic. Usually, when I say vegan, my husband’s eyes glaze over. But not this time! This vegan dish is rich, vibrant, and flavorful and can be made in ten minutes or less.
Who doesn’t like a quick, light and versatile “pasta” dish?
In fact, this is is a true chameleon of a meal. You can make it gluten free, vegan, vegetarian, or carnivore – however your little heart desires. This simple dinner made of hearty mushrooms, nutty arugula, fresh herbs and tangy lemon will be served in 30 minutes tops. Cook this tonight and thank me later!