Lately I’ve been trying to go truly meatless on Mondays for “Meatless Monday.” That means no fish, which is tough even though it has been months since I’ve eaten meat. Enter Bon Appetit…the latest issue is full of gorgeous meatless dishes.
Following a particularly gluttonous weekend (an early celebration of my 30th birthday this Wednesday) I decided to start the week right with a Summer Vegetable Stir Fry for dinner. I shopped for fresh ingredients immediately following work. Our kitchen is quite miserable in this heat but I chopped and diced my heart out knowing the healthy reward would be worth the effort. We were not disappointed.
Savvy Bon Appetit readers/home chefs can make this in their sleep. Yet the extra prep step for an herb dressing took this stir fry to a totally new level for me. I’m typically a soy sauce kind of gal whenever I make a stir fry. Not anymore.
My chosen ingredients (a few variations from the recipe…I am getting brave!):
- Mexican squash
- Mushrooms
- Green bell peppers
- Cherry tomatoes
- Diced purple potatoes
- Herbs for dressing – fresh basil from our garden, cilantro and tarragon
- Quinoa instead of wheat berries
Mike nearly licked his plate clean, which is always a major win when I make true vegetarian dishes. Next I want to try a watermelon gazpacho recipe from the same issue. Stay tuned!
