This past week, Chicago pulled its usual mood swing on us. From cold and rainy and unseasonably icky to over 90 degrees and humid. I have a very hard time adjusting the 30 degree temperature rise. Redheaded freckle faces are not built for such intense heat. Just the thought of turning on the stove makes me swoon and we currently have no grill.

The answer? Summer snack plate. The recipe is very simple. Open your cupboards and refrigerator and pull out whatever you have. Put is on board or serving platter. Crack some beers and dine outside. Voila. The real 10-minute meal solution.

I usually include cheeses, nuts, bread or crackers, fruit and leftovers. This time, we had some egg strata from a brunch I had hosted that I cut into squares and served cold along with the rest of the spread. All this meal needed was some blueberry crisp or cobbler for dessert. But of course, that would have meant turning on the oven. Maybe next time.