Welcome to the Weekend Cook and Tell. Every Wednesday we leaf through the pages the food sections of various national newspapers to create a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Well, it's getting to be that time of year when even the thought of venturing into the kitchen and turning on the stove is enough to make you break a sweat. It's this time of year when meals that require as little heat as possible are the ones that cooks and overheated eaters appreciate the most.
And salads are on top of the list when it comes to cool eats. The Oregonian ran a great round-up of 29 Salad Recipes that included pretty much every iteration of dressed fruits and vegetables out there.
This week we want to keep your kitchen cool with a challenge that is all about salads. How you chose to tackle this raw fruit and vegetable based challenge is entirely up to you, and the salad options are really endless&mash;three bean, taco, tabbouleh, Lyonnaise, curried chicken, I could go on and on.
Show us photos of your crisp creations on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your snazziest salads next Wednesday.