In the summertime, I enjoy fuss-free meals more than ever. The California breeze is a little warmer and the pace of life just a little slower. I feel out of place spending too much time in the kitchen when there’s so much to enjoy outside. My usual preference for cabernet sauvignon is gradually replaced with chilled brut, while leafy greens get nudged aside in favor of gorgeous melons. This prosciutto melon salad, in particular, is a summertime favorite.
I’m a big fan of recipes that utilize leftovers. I truly disdain tossing out food unless I really have to. As someone who lives by herself, I’ll often end up with leftovers, even when I try to cook small portions. One of the foods I always end up having leftovers of is roast chicken. I try to only make it when I can invite friends over, but sometimes a girl just craves good ol’ fashioned roast chicken, so what can you do? The beauty of roast chicken, however, is that you can use it in tons of recipes, including this French chicken salad sandwich.
Have you ever stepped into a French boulangerie at 6 in the morning? I hadn’t until my most recent trip. While I tend to wake up around 7:45 most mornings, when I’m on vacation, I take a lazier approach and get up by 9. I’ve already done most of the tourist-y things in Paris, so when I go, there’s no rush to get out the door and start a day full of sightseeing. But on my last trip to Paris, I was forced to wake up before the sun came up one morning because of an early train ride to Bordeaux. On my way to the train station, I decided to step into a local boulangerie, right as it opened its doors, to pick up a quick breakfast on-the-go. Wow! Talk about a heavenly experience. The way it smelled in there? Well, very much like the way my home smelled when I was making this croissant bread pudding.