MOVING TO THE DESERT HAS BEEN AN ADJUSTMENT, BUT SUMMERTIME WITH IT’S TEMPERATURES UP TO 122 BRINGS IT OWN CHALLENGES. I STILL WANT TO ENTERTAIN, BUT THE THOUGHT OF TURNING ON THE OVEN IS OVERWHELMING. SO I’VE COME UP WITH A FABULOUS MENU THAT I CALL OVEN-FREE COOKING.

 THE SOUP RECIPE IS FROM MY YEAR’ROUND HOLIDAY COOKBOOK. BUT WHEN I MADE IT AGAIN RECENTLY, I REALIZED I COULD IMPROVE IT BY SWITCHING YOGURT FOR THE SOUR CREAM AND VEGETABLE BROTH FOR THE CHICKEN BROTH AND UPPING ALL THE SPICES. 

 TO TURN THE BEAUTIFUL SHRIMP SAUTÉ INTO A COMPLETE MEAL, I SERVE IT WITH PENNE PASTA, WHICH I COOK AHEAD AND REHEAT. TWO POTS ON THE STOVE AT THE SAME TIME DOESN’T FIT INTO MY PHILOSOPHY OF KEEPING IT EASY.

 THE BERRY TART MAY LOOK TOO LOVELY TO EAT, BUT WHEN YOU DO, YOU’LL BE RAVING!

I hope you can join me on Sunday, August 20 at 2:00 p.m. PST VIA ZOOM for my best tips on fast and fuss-free cooking! You won’t want to miss out!