Shabbat Surfing: It’s Shabbat, Be Cool


It’s hot in DC–really, really hot. Saturday’s forecasted to be 99 degrees.

And yet, Shabbat must go on. I’ve got friends coming over for lunch, and they’ll be expecting something more elaborate than a cup of ice and a cool towel.

So what’s an overheated chef to do? Here’s a round-up of the best ways to cook cool:

-Mark Bittman’s 101 Simple Salads for the Season is an amazing collection, over half of which are vegan or vegetarian.

-The best cold soups are the ones that don’t require any heat to prepare: try a gazpacho or melon soup.

-If you’ve gotta have chicken, grill it fast and top it cool. I love Jeffrey Nathan’s  grilled chicken with mango salsa.

-Did you know that bulgur doesn’t need to be cooked? This tabouli salad is a winner.

What’s your favorite way to cook cool?

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2 Responses

  1. Loved The 101 salads! Yay for tasty veggies! keep it cool…

  2. We just did a shabbat meal for 25 guests in 95 degrees. Out of the 5 desserts I served, it does not shock me that the strawberry lemon mint granita stole the show. It was different, refreshing, and DELICIOUS!
    http://joyfulinthekitchengarden.wordpress.com/2011/04/01/strawberry-lemon-mint-granita-e-facile/
    I put it out in mini muffin tins with a little mint leaf on top and called it a mini strawberry lemonade slushee so the kids would give it a try. =)

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