They say the heat wave’s gonna break tomorrow. For now, cooking must be kept at a minimum. Boiling the water for this couscous just about put us at the limit.
After cooking the couscous, we mixed in some homemade pesto (made of basil from our garden) and some pecorino, then put it all in the fridge to cool off for about 20 minutes. We finished it off with some chopped red pepper, toasted sunflower seeds, and a little crumbled goat cheese on top. Served slightly chilled.
Our community garden has an overabundance of sage at the moment. A lot of the things we often cook with sage are more autumnal fare – butternut squash, potato and seitan stew,etc. Being, as we are, in the middle of a heatwave, we decided to infuse some (cheap) gin with sage leaves and and lemon peel. We’ll let it sit for a few days, and by the end of the weekend, we should be able to have some herbaceous martinis or something.
Maybe you have some summery sage food recipes, so that we can get a little something in our stomachs along with our cocktails.