Hot days and nothing sounds better to me than a salad. This one is spinach, cucumber, yellow bell pepper, grape tomatoes, and red onions, topped with a couple of crab cakes sauteed in butter and the whole drizzled with homemade ranch-ish dressing and a squirt of Sriracha. With some leftover focaccia on the side.The crab cakes are from the grocery store freezer. They're tasty but are mainly bread. Very few crabs were involved. I keep them around for a quick meal.
The salad dressing evolved from my trying to clean out the blender after making mayo. After I've removed the easily get-at-able mayo to a jar, I chop up three of four cloves of garlic and add some herbs--fresh oregano, parsley, and basil in the summer--dried dill in the winter. Add to the blender jar where a fair amount of mayo is lurking. Dump in a bit of yoghurt and whir it all up--makes a delicious dressing that doubles as a vampire repellant.
