Summer Time Vegetarian...well, almost.
In the summer, it's hot in the Phoenix area. In fact, the past 2 weeks have been between 107 and 112, every day. When we get those couple of weeks of extreme heat, no one feels like cooking, nor eating a heavy meal. Summertime is when we (almost) become vegetarians. We eat lots of fresh fruits that are in season - the berries, peaches, and nectarines, the peppers, summer squash & zucchini, fennel, and more! Meat becomes something we still eat, but it's more of an ingredient in something else rather than a big hunk taking up 1/3 of the plate. Take this picture for example...
I made a great stir-fry the other day. I tried to get in every color of the food spectrum for the most nutrients. I had red peppers, carrots, yellow squash, bok choy, fennel, purple cabbage, celery, and zucchini. I made it with sesame oil, ginger, and Bragg's Liquid Aminos (like a healthier soy sauce). I did add chicken to it, but only very small cubes that had been marinaded in teriyaki sauce, fried til they were cooked, then broiled for that crisp edge. I made a huge wok full of this stir fry and it was so good! I enjoyed eating it for lunch for 2 days afterwards.
Other summer lighter ideas are tuna in cucumber boats or cups, salads topped with chicken, tuna or egg salad, salads with berries & nuts, and lots of fruit salads - with and without yogurt.
Once the heat is back under 100 degrees, we'll change our eating habits to what's in season then, but for the summer - we're (almost) vegetarians.
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