Wednesday, September 2, 2009


Rice and beans with avocados (recipe in the comments from June 5, 2008)
Orange flesh melon

Hot tea
Hazelnut chocolate bar
When we had this last summer it was a rare very warm and humid day in early June in Michigan. Today it made it into the upper 70's, but has cooled into the low 60s tonight. Regardless, this dish shows off summer flavors so well and is a welcome meal. It's also very easy to make, which is good during the first week of classes! This is another of our dishes (like spaghetti estivi) where the warm grains get mixed with cool raw ingredients. This time we do it with brown rice, but the effect is somewhat similar. Regardless, it's a wonderful summer meal. The orange flesh melon (sort of a cross between honey dew and canteloupe) was the best I've ever had. Ahhhh, summer.

Prep Notes
Difficulty: Easy
Chopping: Onion, cherry tomatoes, avocado, melon
Time: 20 minutes (with frozen rice)
Make ahead: This saves very well, though we don't re-heat, but eat it cold to preserve the raw veggie flavors.

"It's almost like summer in Mexico, but cooler outside."

Note: Since many of our meals are repeats, we're moving to a joint reaction to preserve creativity :)

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