Who wants to cook these days? It’s too hot and humid. So a salad is perfect….. I recreated the salad from a great local restaurant called Windsor.  Here is my version.

• 1 small bunch kale, rinsed well, ribs removed and chopped chiffonade
• 1/2 cup corn kernels
• 1/2 cup sugar snap peas, chopped on the diagonal
• 3/4 cup shredded carrot
• 2 tablespoons roasted sliced almonds
• 2 tablespoons dried cranberries
• 2 tablespoons goat cheese or feta
• Your favorite salad dressing

Combine all ingredients and toss with the dressing.

Serves 2

A nice Asian style dish served over rice. This recipe is from the cookbook Cooking from the Farmers’ Market.

• 1 pound skinless, boneless chicken breast halves, cut crosswise into thin strips
• 3 1/2 tablespoons peanut oil
• 1 teaspoon baking soda (bicarbonate of soda)
• 2 teaspoon cornstarch (cornflour)
• Salt
• 1 tablespoon oyster sauce
• 3/4 lb sugar snap peas, halved crosswise on the diagonal
• Cooked White or Brown Rice for serving
• Soy sauce for serving

In a bowl, toss the chicken strips with 1 1/2 tablespoons of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.

Heat a wok or large frying pan over high heat. Add the remaining 2 tablespoons of oil. When hot, add the chicken, spreading it out as much as possible. Season with salt and sear for 1 minute without stirring, then stir until opaque throughout, 2-3 minutes. Stir in the oyster sauce and cook for 30 seconds. Transfer to a bowl and set aside.

Return the wok to high heat, add the peas, and stir-fry until tender-crisp, about 1 minute. Stir in the chicken and stir-fry for 30 seconds. Transfer to a platter and serve right away with the rice and soy sauce.

Serves 4