I don’t spend a lot of time cooking in the summer. I can and preserve and blanch and freeze, but very little cooking happens. Most of the time, it is just too darn hot to cook inside, and I’m too busy doing summery things: gardening, cycling, hiking, keeping score at Dan’s baseball games and going to U-Pick farms.
Six Ways with Pantry Staples
1. Scrambled eggs with diced tomatoes and grated Parmesan. Serve with some fresh bread and a side salad.
2. Tacos made with flour tortillas, sautéed vegetables, meat or fish and a simple salsa.
3. Sautéed vegetables tossed with herb-simmer quinoa or pasta and topped with a fresh pesto or grated cheese and olive oil.
4. Whole wheat pancakes made with the fruit of the week.
5. Grilled cheese and sungold sandwiches, with grilled veggies on the side.
6. Burrito bowls with beans or chicken, diced vegetables, rice and guacamole, with a little cheese crumbled on top.
Last night, I diced some zucchini, the first from the garden, and cooked them with the rice and some cumin, chili powder and lime juice. We mixed it all with some shredded chicken, mashed avocado, queso fresco and salsa. It was the perfect quick dinner for a steamy and busy weeknight.