I did not write a post Monday because we called for pizza delivery due to the extreme temperatures. Unfortunately it was even hotter on Tuesday (100F!) Luckily I had planned a no-cook dinner.

The hummus was store-bought but I made the tabbouleh and skordalia. For the tabbouleh I use a recipe from Martha Shulman at The NY Times https://cooking.nytimes.com/recipes/1012585-tabbouleh?smid=ck-recipe-iOS-share. It puts the emphasis on the parsley rather than the bulgur wheat although I do up the bulgur wheat to 1/2 cup instead of 1/4 cup. My family thinks it is the best!

I also made skordalia which is a garlicky, lemony potato dish. I used some microwave potatoes for the mashed potato part and added olive oil, 1/2 cup fresh lemon juice, and a bunch of garlic. It didn’t turn out exactly like the skordalia that I have had at Mediterranean restaurants but the family ate it for dinner and finished it up for lunch today.

We have a couple of reasonable weather days before the hot comes back on Friday. (Will it ever end!!?) I am running out of no-cook ideas!