Stuff the veg
The other day I was sifting through my collection of cookbooks, trying desperately to find something that flipped the everyday meal.
Maddie was to go stay with grand-maman and grand-papa for a night, and I wanted to make something special that came together in mere minutes, after a heavy workday in the field.
My eureka moment came from one of my favourite cookbooks, Mollie Katzen's Enchanted Broccoli Forest.
Her timeless recipes always seem to appeal to my palate. There is something so 1980s California about them that is incredibly refreshing.
No crazy ingredients, always healthy, and always interesting.
Stuffed cucumber boat was the inspiration, and what I had on hand was vegan dill "havarti" from Kind Food Choice Co., fellow vendors at the North Bay Farmers' Market on Saturday.
It really couldn't be any simpler. You take a cucumber, scrape out the seeds (throw them in your smoothie, it's delish) and mash in your creamy deliciousness of choice.
But why stop at cucumbers? Tomatoes are great stuffed, as are patty pans (photo above), zucchinis, peppers and even lettuce leaves.
Don't have vegan cheese on hand? Guacamole is another great option.
Add homemade pita and hummus, and you have a refreshing, yet filling, easy supper option for the summer days.
Yes, this means you get to jump in the water one last time, supper will come together in no time.