hot hot heat

so it is H-O-T hot hot red hot here.
i mean HOTTTT.

this red hot heat used to just mean pain and suffering. but this year i have taken this heat head on as a challenge - a challenge to make the most delicious, most refreshing, most sweat-stopping, de-wiltifying, cool to the core, food possible. food so cool it could make us all beg for just one more week of summer…we’ll see about that. but this food is pretty damned refreshing, so hope for a hot day and eat up!

and if you are looking for fresh ingredients to make all these recipes and happen to live in kc, i would highly recommend the following amazing sources of fresh delicious produce (or support your own local farmers where you live):

new roots for refugees– at the brookside farmer's market (63rd & brookside) each and every Saturday morning
kccua – also at the brookside farmer's market every Saturday morning
bad seed farmer’s market – at bad seed (19th and McGee) every Friday evening

fresh pickles
Apple cider vinegar (enough to completely cover your veggies)
Sugar (to taste - you would be surprised how much you can add)
Salt (to taste)
Fresh chopped garlic
Chopped Onions
Fresh dill chopped
Thinly sliced cucumbers - fresh from the garden or farmers market
Thinly sliced carrots (or any other veggie you feel like)

mix. stick covered in the fridge for at least a day or two before starting to eat. enjoy all summer long!

fresh fizzy mint limeade
1 liter club soda
1/2 cup lime juice (plus a little extra - to taste)
1/2 cup sugar (plus a little extra - to taste)
Handful fresh mint leaves (beat the leaves up a little to release their flavor)
Sliced limes in the pitcher for looks
Ice (extra if you are living in a crazy hot unairconditioned house)

mix. serve immediately.

fresh tomato basil pasta
chopped fresh tomatoes (got to be from the garden or farmer’s market or its just not worth making)
LOTS of chopped fresh basil
LOTS of chopped fresh garlic (raw)
olive oil - a good amount (enough to coat pasta)
splash of balsamic vinegar
parmesan cheese
kosher salt (a good amount)
pepper
cooked pasta

chop garlic and mix with olive oil. Let sit for a bit to let oil soak up garlic flavor. then add all other ingredients but the pasta. Mix and adjust spices to taste. Toss mixture with cooked pasta so it coats pasta fully. serve immediately.

roasted beet salad
cubed fresh beets
chopped onions (big hunks)
fresh rosemary – coarsely chopped
olive oil
kosher salt
walnuts
goat cheese
fresh spinach greens
balsamic vinaigrette (vinegar, oil, salt, chopped garlic)

toss chopped beets and onions and rosemary in olive oil. spread on cookie sheet. sprinkle with kosher salt. roast for about 20 minutes at 400degrees. turn beets. cook for around another 20 minutes - or until soft and a little crispy on the edges. let cool some. put on top of bed of spinach. add chopped walnuts, goat cheese, and dressing. serve.

Tied Thai Bean Salad
(got this amazing recipe from bad seed)
1 lb "noodle" beans
1 med zucchini, grated coarsely
2 tomatoes, peeled and chopped
1-2 serrano, Thai bird or other hot chili
1/4 c fresh lime juice
1/4 c fish sauce
2 T brown sugar or palm sugar
1 T kaffir lime leaves or grated lime zest
2-4 cloves garlic, muddled or minced
cilantro, torn or roughly chopped to taste (optional)

steam long beans for 5 minutes, then shock in ice water
tie knots in beans (as many as flexibility of the beans allow)*
cut between knots, forming bite-size pieces with a knot to 'trap' sauce*
lightly toss beans, zucchini, tomatoes and chilis
mix sauce ingredients well and pour over vegetables
lightly toss again and let flavors marry at room temp
*if you haven't time or patience for this, just cut into bite-sized pieces

lemon raspberry meltdown
2 layer white cake (from a mix is fine)
1 pint raspberry sorbet
fresh or frozen raspberries
lemon butter cream frosting (see next recipe)

make frosting (see next recipe). make cakes. let cool. frost first layer. take sorbet completely out of container. slice into 1/2 inch thick rings. place all over cake. can use butter knife to smooth pieces together. top with second cake. frost entire cake. top with fresh or frozen raspberries. place in freezer until time to serve.

lemon butter cream frosting
1 lb. confectioners' sugar
1/2 c. butter, softened
zest of one lemon
juice of one lemon
3 tbsp. milk

In large bowl, beat together sugar, butter, lemon zest, lemon juice, and milk until smooth. If necessary add more milk until frosting is spreading consistency.