Written by: Ruthie DeCoster, Special to the Sun Journal

I’m pretty sure I’m not the only one who, when the temps creep well up into the 80s and 90s, wonders how and what to eat without cranking up the oven. Like clockwork, this dilemma rears its ugly head each and every summer.

Salads and cold soups at Guthries

I called Heather Letourneau, owner along with husband Randy, of She Doesn’t Like Guthries, the restaurant and pub located on Middle Street in Lewiston.

She didn’t need to sell me on Heather’s Super Food Salad, currently a favorite of mine. Somehow, the baby spinach takes an even more wonderful and healthy turn when sprinkled with walnuts, dried cranberries, slices of fresh avocado and served with a side of warm sweet potato! Whether on its own or served with half a sandwich, it’s a fabulous blend of flavors. The balsamic vinaigrette is served on the side, not too much of which is needed to bring all the flavors together. Letourneau said she had been making this salad for herself for quite some time before adding it to their menu.

Another popular salad meal at Guthries is the Mediterranean Chick Pea salad, also on top of baby spinach, covered with chick peas, of course, sliced tomato, onions, spicy black olives and feta cheese, served with olive oil on the side.

Traditional gazpacho, a tomato-based soup loaded with a medley of chopped veggies, is one of several chilled soups that round out the Guthries summer menu. Like the endless supply of salsa and guacamole the Letourneaus make, all their soups are made from scratch and use fresh ingredients.