What To Do When It’s 1,000 Degrees

It has been too hot to cook here (although I stupidly volunteered to make 100 chocolate chip cookies for incoming Duke Methodist fresh-people over the weekend, but that’s another story).

And I read the most horrific article in a women’s magazine (my first mistake) that basically said that if you don’t eat FIVE to NINE servings of fruits and vegetables a day and exercise SIXTY to NINETY minutes MOST DAYS OF THE WEEK you would DIE, DIE, DIE of a heart attack right this second. (Who are these people???)

So thank you, Raleigh, for having a real farmers’ market, where you can buy real honest-to-God tasty and delicious vegetables and fruit that will not only keep you cool but allow you to live forever.

Here are some of my recent meals:

1. Tomatoes with olive oil, a little balsamic vinegar, salt, and olive oil.
2. Cucumbers in a vinegar/sugar mix with salt and pepper.
3. The fabulous bean salad from a few days ago.
4. Watermelon.
5. Canteloupe.
6. Tomatoes with fresh corn cut from the cob, olive oil, a little balsamic vinegar, salt, and olive oil.
7. Pesto over green beans and rotini pasta.

That last one is getting fancy and so deserves a recipe. Or at least sort of a recipe. When it comes to pesto, it’s a matter of taste. Adjust ingredients to yours.

Pesto over Green Beans and Pasta (serves two)

1/2 lb. green beans, snapped into 1″ pieces
1/2 lb. rotini, penne, or gemelli
2 – 3 large bunches fresh basil, stems removed
1/2 c. (or more) olive oil
1/4 c. (or more) pine nuts
4 cloves (more or less) garlic
1/2 c. (more or less) grated fresh Parmesan cheese
Salt to taste

Cook pasta as directed. Place green beens in a saucepan with about 1/4″ salted water on the bottom and cover. Puree remaining ingredients in food processor (or blender if that’s all you have). Adjust ingredients to taste. Turn green beans on high and steam for 3-5 minutes or until just tender. Drain pasta and mix all ingredients together. Serve with more Parmesan.

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