Too Hot to Cook

Forecast: a week of 100-degree temperatures. Back when I lived in Texas, I would’ve though nothing of it. But now I am acclimated to the mild temperatures, endless drizzle, and pale skin of the Pacific Northwest. So this kind of forecast puts the fear in me. If anyone’s looking for me, I’ll be in the refrigerator.


Carrot & Garbanzo Bean Salad
Printable Recipe

1 tablespoon freshly squeezed lemon juice
1 teaspoon grated ginger
½ teaspoon coriander seeds, toasted and ground
¼ teaspoon cumin seeds, toasted and ground
Generous pinch cayenne pepper
3 tablespoons extra virgin olive oil
8 ounces carrots, shredded
1 15-ounce can garbanzo beans, rinsed and drained
1/3 cup diced red onion
2 tablespoons minced cilantro
Kosher salt
Freshly ground black pepper

Whisk together the lemon juice, ginger, coriander, cumin, cayenne, and oil in a small bowl. Toss together the carrots, garbanzo beans, onion, cilantro, and dressing in a large bowl and season to taste with salt and pepper. Transfer to a serving bowl and serve immediately.

Serves 4. Healthy and light and refreshing for the summertime. Use sweet, colorful heirloom carrots if you can find them.