How’s your summer going?

Mine is not off to the best start. First, I sprained my ankle. I know, woe is me. But it’s been surprisingly debilitating. And frustrating, because it just keeps not getting better. It’s really weird when you’re favorite activities — hiking, paddle-boarding, cycling (with cleats), and playing tennis — all of a sudden scare the shit out of you. Even walking the (10-year-old) dog is a bit nerve-wracking. The world now seems like a vast landscape of uneven, unstable places to put your foot.

Also, it’s bloody hot. So hot my son’s planned 14-day backpacking expedition was canceled due to wildfires. Which, as you can imagine, has been a huge disappointment. Well, a disappointment for his dad and me anyway. We were so excited for him for so many reasons (imagine two weeks without a screen). I think the kid was kind of relieved.

Speaking of hot, I would argue there is such a thing as “too hot to grill,” and that’s been the case for the past week or two around here. When it’s 100 degrees at 6 p.m., I don’t know about you, but I vote for making dinner indoors. (Actually I vote for the sushi restaurant down the street.)

So, a couple weeks ago — after dreaming of the farmer’s market but only making it to King Soopers — I got inspired to make vegetable tacos on the stove. I thought I would miss the char and flavor of the grill, but these were really good and a surprisingly satisfying vegetarian meal. Since I’m getting absolutely no exercise these days, I’m trying to eat especially healthy, and these are perfect. I’ve now made these several times, slightly tweaking them based on the veggies on hand. They are always a hit, even with the non-dieters. The kids add cheese to theirs, which of course I highly recommend. If your family is really hungry, I’d probably double this or serve with a side of beans.

Vegetable Tacos (serves 4)
Ingredients
1-2 tbs. olive oil
2 large zucchini
1 large red pepper
1 poblano pepper (or green bell pepper)
1 pint sliced mushrooms
1 onion
1/2 tsp. taco seasoning or ground cumin
1 (4 oz.) can diced green chiles
4 oz. plain Greek yogurt (full fat preferably)
Salt & pepper
Juice of 1 lime
8 corn or flour tortillas
Cilantro sprigs

Cut the squash and peppers into roughly three-inch strips. Sprinkle a little salt on the zucchini and let it sit for a few minutes to draw out the moisture. Slice the onion. Heat the oil in a large skillet (or grill pan if you have one) over medium-high heat. Add the onions to the pan and cook for 5 mins. Add the fresh peppers and then the mushrooms. Cook, stirring occasionally, until veggies are tender and browned. Add the taco seasoning (or cumin). Stir in the canned green chiles and yogurt to create a sauce. Test the flavor and season with salt & pepper and a squeeze of lime. Serve with warmed tortillas and cilantro sprigs.

Gosh I just realized this post is kind of a downer. Sorry! I hope you all are enjoying your summer. I read somewhere (Instagram I think) that if you have a garden and a library, you have everything you need. The flowers in my back yard are blooming (the vegetables are still pretty measly, but I’ve since been to the farmers’ market for wonky mini carrots and gorgeous heirloom tomatoes), and I have a stack of unread books on my nightstand. And plenty of time to read them. I’m good.