We’ve been breaking high temp records almost everyday here in Colorado, and that’s not a good thing. It’s hot, it’s dry, and there are currently 8 wildfires raging across the state. I saw on the news yesterday that nearly 50% of the nation’s wildfire-fighting resources are in Colorado right now. 50% in one state! I can look out my window and see massive smoke plumes which is frightening enough, but to look at the weather forecast and see that there’s no letup in either the heat or the drought for the next 10-14 days sends me into tears.
I feel for all the families who have lost their homes, and those who are currently living in evacuation centers, waiting anxiously to learn the fate of their homes. The wild animals are generally able to flee safely from wildfires but Colorado, like many areas, is plagued by urban sprawl- meaning the fleeing animals all to often find themselves rushing onto highways, into parking lots, into traffic. And don’t even get me started on the pets being dropped off at shelters- or even worse, left at home to fend for themselves.
But it’s not all bad news: so many businesses are opening their doors to evacuees and their pets. Yesterday I saw a hair salon was opening their doors to displaced cats and dogs, and this morning they announced a medical center was taking in families- including those family members with tails! I’m so full of gratitude to them for providing these resources, not to mention all the people who have donated money and food, and obviously all the firefighters who’ve left their families to come to Colorado to risk their lives. I hope they all know how appreciated they are!
Let me segue back to the weather before I get all emotional and start crying again!
To recap: It’s really freakin’ hot. And when it’s hot, I don’t want to turn on my oven- and I know I’m not alone in this. It’s going to be a hot summer EVERYWHERE, so I thought it might be a good idea to focus on some of the meals I create when the only heat source I’ll even consider turning on is the grill. I’m going to call them “Hot Weather Recipes”, and if you have any ideas you want to share, let me know! Or if you’re a blogger and want to join me, even better! I’m planning to do a wide range of recipes, with the common theme being you can prepare them entirely on the grill or, like this one, no heat required at all.
If you’re a long-time reader you might recall my Tuno Salad recipe, once of the very first I posted on this blog, actually. It’s my take on a chickpea salad, loaded up with Old Bay seasoning. Why so much Old Bay? Because, back in the day, I really like that other version… you know the one, don’t make me say it. I’m in denial and trying to pretend that I’ve always been vegan 🙂
Here the salad is served inside a tomato so you can skip the heavy, starchy breads while adding a whole lotta Vitamins A, C, B6, E and K along with some Folate, Magnesium and Potassium. It’s also a lot lighter than a sandwich, and if you’re anything like me, you want to keep it light when that temperature rises. I served these with a simple side of Salt n’ Vinegar chips, and it was a perfect hot weather meal.
Tuno-Stuffed Tomatoes (4 large tomatoes, 1 per serving)
- 1 batch Tuno Salad, chilled
- 4 large tomatoes, washed and dried
- Fresh (or dried!) parsley
- To core the tomatoes, use a sharp knife to cut a circle around the stem at the top of the tomato. Keep the tip of your knife angled toward the center of the fruit. The core will pop out looking something like an inverted pyramid. Using a spoon, scoop out the seeds and juice until the tomato is empty, then fill each with 1/4 of the Tuno Salad. Sprinkle with fresh parsley if desired