When the thermometer’s doing a pole vault north of 90 and the air conditioner is wheezing like an asthmatic iguana, the last thing any Floridian should do is fire up the oven. That’s not “cooking” – that’s thermal self-sabotage. I already pay a small ransom every month to keep my place at a civilized 74 degrees, and I’m not about to reverse that progress just to roast a chicken.
But here’s the rub – refusing to use the oven seriously narrows the culinary playing field. Salads are fine – great, even – until your partner starts muttering that a pile of lettuce with aspirations isn’t a “real meal.” So, unless you want to live off take-out, you’ve got to get creative. I’ve done the legwork scouring the internet to find legit summer dinners that don’t require you to turn your home into a sauna.
Try this zippy orzo salad – light, lemony, and no need for a second AC unit. Use rotisserie chicken, edamame, or chickpeas for protein. Trust me – your AC unit, your electric bill, and your hot summer soul will thank you.
For the Salad:
- 1 cup orzo cooked to package directions
- 1–2 cups rotisserie chicken, shredded or cut into small pieces
- 1–2 cups chopped cucumber
- 1–2 cups baby spinach
- 1–2 cups fresh sweet corn
- 2 cloves garlic, minced
- Crumbled goat cheese (optional)
For the Dressing: olive oil, lemon juice, a small bundle of fresh dill (minced), a small bunch of green onions (sliced), salt and pepper
Find the full recipe at www.pinchofyum.com/zippy-orzo-summer-salad