Now that it is 90 degrees outside, I can stop complaining that it has been raining most of the summer and start complaining about how hot it is and with that how it is too hot to cook. This is when the grill takes center stage… lately we have been grilling everything- steaks, yes, but also naan bread, potatoes and vegetables. In this way, it has been possible to grill an entire meal.

Monday, we grilled steaks and naan bread (with oregano, rosemary and olive oil). We sliced cantaloupe and threw together a green salad with radishes and brussel sprouts. Easy vinaigrette from olive oil, white wine vinegar, dried tarragon, lemon and mustard. Have I mentioned lately how much I love radishes? I just sliced them plain for this salad, but I highly recommend Flash-Pickled Radishes from Epicurious.

Last night, we had leftover steak and salad on tortillas with guacamole and shredded cheddar.

Tonight, we will grill lamb chops, and because I get a little obsessive, the naan bread again. I have managed to not kill the herbs growing in pots on the back porch, so I have dill to add to sliced potatoes, parsley and basil to toss with cherry tomatoes, and all of these herbs to make a vinaigrette.

I don’t know what is on tomorrow’s menu yet, but I am sure that it will involve the grill.