When warm weather comes, it’s time to get outside! We all need a simple summer dinner that doesn’t require heating up the oven, or spending too much time at the stove. This is one of those dinners. What’s more, it can be a great way to use up odds and ends that you might have in the fridge.
Sometimes I hesitate to post things like this because it’s not actually a “recipe.” That said, what to make for dinner isn’t always obvious, and we can all use a bit of help in the inspiration department from time to time. Please take this idea and run with it!
Mini-Buffets: Great for accommodating diverse needs
In my house, we have one large-appetite adult, one EXTREMELY-LARGE-APPETITE adult, and one 6 year old. We all have different energy needs, as well as varied taste preferences. What’s more, children’s likes and dislikes can change daily, so they’re not always the easiest to feed.
I find that mini-buffets are great for accommodating varied needs and preferences, without being a short order cook. I can easily incorporate a few things I know each person likes, as well a few things that only I like. Everyone gets to choose what they want, and everybody’s happy.
Allowing kids to fill their own plates and choose what they want can be very empowering for them. They might even surprise you by how much they take. If this sounds scary, I urge you to check out the work of Ellyn Satter on the “Division of Responsibility in Feeding.” In a nutshell, the parent provides the what and the when, the kiddo gets to decide the what and how much. Another awesome resource for raising good eaters is “A Parent’s Guide to Intuitive Eating” by board certified pediatrician Dr. Yami Cazorla-Lancaster.
Now on with the simple summer dinner! This comes together exceptionally well if you’ve been working on a meal prep habit, and you already have a few of these items ready to go.
Here’s what you’ll need:
- A variety of colourful fresh veggies
- A cooked veggie or two (in the photos we’ve got some blanched asparagus)
- Some kind of all purpose sauce, hummus, or pesto.
- Wraps
- My Super Quick Tofu (If you’re not a soy eater, go for a bean salad, hummus, or veggie pate)
- Additional flavour boosters like tamari roasted almonds, pickled veggies, or fresh avocado
Here’s what you do:
- Cut your veggies up all nice and purdy
- Make the tofu
- Heat up your wraps
- Dig deep into the dark recesses of the fridge and see if there’s anything you can add. Try to use up any veggies or greens that don’t have a lot of time left.
- Arrange everything on a platter and let everyone dive in!
PRO TIP: When dinner’s over, use the leftovers to build yourself a nice salad for tomorrow’s lunch.
That’s it that’s all, folks! I hope you find this helpful. Wishing you all relaxing picnics with people you love!