Ninety degree weather descended upon us today, forcing me to quickly dust off our favorite hot weather, no-cook supper ideas. A chef’s salad, served up beautifully on our Thanksgiving turkey platter, made a great presentation and a fun dinner with something for everyone. Start with a bed of mixed organic greens and top with your family’s favorite deli meats, cheeses, hard boiled eggs, cold cooked shrimp, and plenty of raw vegetables. (Sorry, but this is so not Kosher.)

We had ours with Macey’s favorite Thousand Island dressing, and a bowl of fresh, sliced cantaloupe.