THE RELUCTANT GOURMET COOKING COMMUNITY

[Dilbert]

it's getting warm . . . so here's one for not slaving over a hot stove.

early am before the heat - cook up a bunch of elbow pasta (or other - whatever)

pasta salad - diced onion, diced green pepper, diced red pepper, diced celery. salt & pepper, dash of cayenne if you like hot stuff, mayo to suit.

I often use the frozen diced green pepper and roasted red pepper out of a jar. scallions vs. 'plain 'ole onion' is nice.

saute a pre-cooked ready-to-eat ham steak for color & pretty.

our leaf lettuce is coming is, so at service
pick/wash lettuce, make a bed
heap of macaroni/pasta salad
dollop of cottage cheese, lightly peppered
chunked up ham dressed with 1:1 honey + mustard of choice, thin with olive oil or water per your own preferences. splash of vinegar if you'd like a sweet&sour approach.

reasonably quick, easy to pre-cook/prepare.