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If It's Too Hot to Cook, Can You At Least Open a Can?


(Here's a re-post from 2006 to help beat the hot weather- Steve)

I had a similar plate in Mexico City this last Spring and Paula Wolfert has a close version in her book The Slow Mediterranean Kitchen It works as a light dinner or an appetizer plate. The ingredients are canned sardines, sliced avocado, large white runner beans in a simple vinaigrette, thin red onion rings, pickled jalapeno peppers and a small stack of mini tortillas. You could also use good tortilla chips or even bread.


If you find a good brand of domestic sardines, let me know. The European sardines always seem to be packed in better oil.

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