Okay, I know it is always
amusing when Los Angeles people start complaining about the weather…but, we
DID have a little heat wave the other day, and it was
really hot outside! It
was one of those dog days when you can’t imagine doing anything besides
climbing into a walk-in freezer at a nearby restaurant and locking the door
behind you. This didn’t stop a gorgeous vine ripened tomato from calling out
to me from the garden. Before I knew it I had some fresh salsa cruda with
stunning fragrant basil. To keep it moving in the direction of a minimally
cooked, not heat producing dinner, I decided to whip this up. I have featured
the “raw” portobello before (softened by dehydration at a low
temperature). This is another example of how versatile the “raw”
portobello can be. This is super simple and sure to refresh, and nourish you
on a hot summer day.

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