After a somewhat slow spring, things are picking up for us throughout the first part of summer. Travel, visiting family, summer distance races and continued exploration of local events is going to keep us on our toes the next several weeks.
So when it comes to dinner, I am seeking simple.
I tend to master this pretty well, but sometimes things can get too simple. I pick up a few vegetables at the market and then stare at them for a good 15 minutes in the evenings trying to figure out how I can season them to avoid another serving of bland steamed broccoli or kale chips (although I do love a good kale chip).
This started as a plain stir fry. Then came a twist of lime, followed by a handful of lightly salted peanuts and a sprinkle of cilantro. It came together in about 15 minutes and it was a far cry from my bland broccoli. The citrus and cilantro brighten the veggies for summer and the peanuts add the right amount of crunch. It’s a winning side dish I’m going to be sticking to all summer!
Cilantro Lime Mixed Vegetables with Peanuts Recipe
Servings: 4 to 6
1 tbsp olive oil
2 cups broccoli florets
1 small onion diced
1 medium small zucchini, sliced
1 medium yellow squash, sliced
1 red bell pepper, diced
Juice of 1 lime
1/3 cup lightly salted peanuts
¼ cup chopped cilantro
Salt and pepper to taste
Heat the oil in a large skillet or wok over medium-high heat. Add the broccoli and onion. Cook for about 1 minute. Add the zucchini and yellow squash, cook for about 3 more minutes. Add the bell pepper and cook until the vegetables reach your desired doneness (for me, it’s about 3 more minutes).
Stir in the lime juice and peanuts. Cook for about 30 seconds. Stir in the cilantro, salt and pepper just before you remove the pan from the heat and serve.
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Lori Rice is a freelance writer, recipe developer, food photographer and nutritional scientist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.