NOLAchef

Summer in the city.

It’s melting here in Buenos Aires!

Shops are closed for holiday, the metro is wicked nasty and it seems impossible to cool off mid-day.  That is unless you’re one of those people that have a pool in their apartment building.  Rrrrrrrr.

Come lunch time I like to keep it light and cheap.

Having a big meal in the hot afternoon puts me in I want AC and cama mode and these days that is not cutting it.

So I’m on a salad kick.

One can go to the verduleria and leave with an avocado, lemon and pack of arugula for less than 10 pesos, about $2 bucks.

Lately I’ve been adding leftovers from Nola to these leafy lunches.  Monday was extra salmon rosada quickly blackened in the cast iron with a hefty sprinkle of Creole seasoning and lemon.  Tuesday was braised pork shoulder  & shrimp sautéed in a soy, sesame oil, habanero mustard sauce.  And there’s something sexy about leaves getting slightly wilted from the heat of the protein.  Weird?!  Yes.  I’ll take it.

But I gotta admit I was feeling a bit gordita after the holidays and those negative thoughts have so kindly vanished bringing me a touch of inner peace.  Thank you, Liza!

With these leafy lunches I’m getting loads of nutrients and the freedom to be naughty at dinner time.  And it’s funny because I want to be less naughty since I’m feeling so good from my leafy lunches.  Double score.

So if you’re feeling motivated grab some fresh greens, citrus and maybe a piece of fruit or a handful of nuts.  Throw it all together and give it a quick season and dab of olive oil.  Take a moment, enjoy your lunch, drink loads of water.  Feel good!