The things we do.
I am very lucky to have a kid who really likes to eat. And has a very fertile imagination.
Since most of my stuff, including the vast majority of my kitchen stuff, is packed neatly in a box I haven't been doing much cooking. That, and the oven in the rental house wavers between 50 and 100F too hot. And the kitchen is right beside Harry's room (and his door doesn't close all the way, old houses you know).
But I digress.
I haven't been doing much cooking and I'm getting twitchy because I haven't had anything to share. So I made a great summer appetizer that does not require cooking (it's too hot anyways) and I only had to boil water for the main.
Peaches and Prosciutto
A riff on melon and prosciutto, this too marries the juicy sweetness of in-season peaches and the salty, porky goodness of prosciutto.
Cut.
Slice.
Wrap.
Eat.
Say yum.
Israeli Couscous with Pesto and Prawns
I served this easy summer salad the other night and Harry asked what the little balls were. And one of the few things he does not like is couscous (I have no idea why, talk about an inoccuous food. I think it's a texture thing). So I asked him what he thought they looked like. Fish eyes was his immediate response. I said yes, you are right! They are fish eyes!
He said that was good because dinosaurs love fish eyes. And shrimp. And proceeded to roar his delight.
Sigh. It really is a lovely, elegant salad that is now called "fish eye salad" at my house.
Cooked Israeli Couscous (or rice or regular couscous or noodles...)
Cherry tomatoes, sliced or regular tomatoes, diced
Sugar snap peas, julienned
Pesto (homemade or bought)
Lemon juice and balsamic vinegar to taste
A few basil leaves, roughly chopped
Feta
Cooked, peeled and deveined prawns or shrimp
I love this kind of summer salad because it cleans out the fridge with a little of this and a little of that. Hence the gorgeous bit of sockeye on top.
And a perfect summer sipper? Lillet on ice with a twist of lime.
Cheers!
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