Leafy greens from the garden, pasta salad with lentils ...There’s one thing I can promise you 100%: ...When it’s 38° in the shade, you won’t find me standing at the grill—my favorite is cold summer cuisine instead! I brought in the first batch of leafy greens yesterday while the dew was still fresh—mostly Lollo Rossa and Australian Gele. Both were starting to bolt, so I cleared the beds and pots of lettuce to make room for new crops...While going through the pantry, some black lentils caught my eye, and it quickly became clear: I’d be making a salad with lentils. Contrary to the cooking instructions, I boiled the lentils for exactly 14 minutes, then rinsed them with cold water (that way they don’t get mushy!) and drizzled them with apple cider vinegar and white balsamic while they were still lukewarm. I cooked the Hörnli from MIGROS (they’re the best anyway) al dente, rinsed them with cold water, diced some homemade meatloaf, sliced young onions 🧅 into half-rings, sliced garlic 🧄 sliced, my own pickled cucumbers 🥒 cut into cubes, seasoned with Piment d’Espelette 🌶, freshly ground pepper, homemade vegetable broth, and chopped flat-leaf parsley, then mixed well with a few spoonfuls of my super-light mayo and a bit more vinegar. Pop it in the fridge for 2 hours, then serve on a bed of leaf lettuce...a delicious cold evening meal enjoyed in the cool comfort of home, sheltered from extreme outdoor temperatures...🥵