Tonight we're thinking we'll dine on the deliciousness of Evergood Kielbasa (gluten free!), prepared to bursting on the grill, and some chicken covered in barbecue sauce. Along with this will be some cooked, but cold, bite-sized red potatoes, well-seasoned.
Cooking gluten free during the summer is going to be a stretch. Since we regularly have almond poppy seed muffins or peanut butter bars on hand, I think I'll do my baking late at night, when my screen door can smack against the door frame in the cool night breezes.
I threw together this salad tonight to go with our barbecue meal. I just can't stand to turn on the oven.
Cucumber Apple Slaw with Honey Balsamic Dressing
1 cucumber, shredded
1 tart apple, shredded
2 tablespoons balsamic vinegar
2 tablespoons honey
slivered almonds
With a vegetable peeler, shred the cucumber. Place it on a paper towel for 10 minutes to drain. Shred apple. In a bowl, combine balsamic vinegar and honey and stir. Pour over vegetables, and toss. Top with almonds and a pinch of salt.
I'm with you. I hate turning on the oven when it's hot. We've had some hot days, but it hasn't stayed that way for good yet. The cucumber and apple slaw sounds delicious.
ReplyDelete