Since it's so hot outside and the AC is trying to cool the inside, I don't want to stand over a hot cook top for too long preparing dinner. Also, with the temperatures soaring past 100 degrees here in Austin, our meals have taken a turn for the LEAN as we are just not that hungry! In addition to our grilled chicken last night, I blanched some carrots then quickly sauteed them in a little olive oil with salt and pepper. They were a perfect accompaniment to the arugula and chicken and something I will do more often.
Simple sauteed carrots
6 - 7 carrots, peeled and sliced on the diagonal
1 T olive oil
salt and pepper
Directions: Peel and diagonally slice the carrots. Blanche in boiling salted water for 4 minutes and drain well. In a saute pan over high heat, quickly cook the carrots and season with salt and pepper. Perfect side dish for many meals!