It's summer. I love summer for a number of reasons: Shana loves summer, the world is full of beautiful colors, and the foods planted in the spring are ripening like magic. Our CSA is in full swing, so we are reaping the bounty of summer foods. This week, we got green beans, a head of lettuce, two cucumbers, a zucchini, fingerling potatoes, onions, garlic, and two kinds of tomatoes.
Here's the problem. I hate humidity paired with any temp much above 70, which pretty much captures midwestern summers perfectly. For me, what ends up happening is that I don't want to eat or cook anything. Combining this tendency with our travels, we haven't eaten anything new or noteworthy in weeks. Feeling ready for something new, tonight's dinner on our weekly meal plan simply said "new." Such dinners work well when I plan what I'd like to cook early in the week, but I neglected to do that this week. Luckily, my lack of planning led to a thrown-together dinner highlighting summer's bounty. We had a simple green salad (CSA lettuce, carrots, celery, and cucumber, with peppers and toasted almonds) with vegan ranch dressing, CSA green beans, sweet corn from another local farm (which we grilled to perfection), and grilled tofu (which is simple enough that I feel silly calling it a recipe). Altogether, this dinner was amazing and the quintessential vegan summer meal.