In my neck of the woods (Pacific NW), June is when we start to see more regional juicy summer fruits including cherries and blueberries. But this is only the beginning of the robust berry season which will soon be local blueberries, blackberries, raspberries, and then the peaches, plums and melons. We also find more and more fresh vegetables at local farmer’s markets starting with the fresh greens and snap peas and then moving into all the summer goodies of tomatoes, peppers, green beans, cucumbers, summer squash and corn. Then, we get to look forward to winter squashes and root crops.
Right now – June, July, August is the perfect time to reset nutritional goals, expand your intake of fresh vegetables and fruits, full of flavonoids, antioxidants, vitamins and minerals and fiber, all the while supporting your local economy of grocery stores, who purchase local produce, and your neighborhood farmer’s market.
Here’s one of my favorite easiest vegetarian dinners in the world:
Cast iron skillet
Small amount of water
Steam for a few minutes: sliced and diced fresh veggies (peppers, broccoli, zucchini, onions, plus cubed tofu). halfway through, maybe add some kale or cabbage; at the end, turn off heat and put a tortilla on top of the veggies- put lid back on; 1-2 minutes later a fresh veggie burrito.
Apply hot sauce
Easy, quick, tasty, healthy…. And only one pan, one plate, one fork for clean-up. You’ll thank me later.
