It is February. Summer is just a glimmer in the distance and soon (kind of!) our children will be home all day long. I’m lucky because my boys vanish into the wilds of the backyard to wrestle alligators ( our long suffering black labs ), build pirate ships and stalk wild game ( again, the above mentioned labs ). My boys emerge briefly to eat lunch and then have to be dragged into the house at dusk to have the dirt and accumulated leaves scrapped off before dinner and bed.

I do not run a regimented, organized home with lessons, camp and timed mealtimes. My kids play hard, develop tans, get wet and dirty and fall exhausted into their beds at night, leaving equally exhausted parents (and labs) in their wake.

Although delightful, summer can be stressful and mealtimes can get sloppy due to countless activities and the undeniable fact that heat and humidity do not equal wanting to cook.

Here is where simple fresh vegetarian recipes come into play. You can use some of my summer friendly recipes to de-stress your day and create some marvelous food. Then go fly kites, relax on your deck with a frosty beverage and avoid the uncomfortable task of slaving over that hot stove.

So, in early tribute to warm sultry days and enjoying time as a family, here is a taste of summer in the cold of winter.

Roasted Yellow (or Red) Pepper Soup

4 Tbsp olive oil
1 medium onion, chopped
2 ribs of celery, chopped
2 medium carrots, peeled and diced
1 ½ cloves garlic, minced
9 yellow or red peppers, roasted, seeded, peeled and chopped
1 small jar sun dried tomatoes, drained and chopped
1 cup white wine
2 quarts of vegetable stock
6 Tbsp fresh basil, chopped
Salt and pepper to taste
½ cup cream (optional)

Heat oil over med/high. Stir in onions, carrots, celery, tomatoes, garlic and cook stirring for 5 minutes. Reduce heat and cook 15-20 minutes longer.
Stir in peppers, stock and white wine and simmer 15 minutes.
Stir in basil and cream. Puree soup in batches and return to pot. Season and serve.

Asian Influenced Noodles

1 pkg chicken flavored soy cut into thin strips
1 small bunch of green onion cut into julienne strips approximately 3 inches long
1 red pepper cut into thin strips
¾ cups pecan pieces
1 pound angel hair or rice noodles cooked and cooled under cold water
1 cup vegetable oil
3 Tbsp sesame oil
4 Tbsp sesame seeds
2 ½ Tbsp ground coriander seeds
¾ cup low sodium soy sauce
1 tsp hot chili oil

Combine soy, scallions, red pepper and pecans in bowl and add pasta.
Heat vegetable and sesame oils and sesame seeds in small pan over medium until seeds are light brown.
Remove from heat and stir in coriander and soy sauce. ***STAND BACK*** when you do this because it will crackle and spit. Stir in chili oil.
Pour hot dressing over noodles and toss to coat evenly. Refrigerate at least 3 hours, best the next day.
Warning…Extremely addictive.

The Ultimate Summer Chile Con Queso Dip
(serve with tortilla chips, corn bread or raw vegetables)

2 Tbsp olive oil
1 ½ bunches of scallions, chopped fine
Handful of jalapeno peppers from a jar. Chopped
1 medium can of plum tomatoes, drained and chopped
1 medium red pepper, seeded and chopped
6 ounces cream cheese
2 cups light cream
10 ounces Cheddar cheese, grated
10 ounces Monterey Jack cheese, grated
2 ½ Tbsp flour
1 Tbsp cumin

Heat oil over med/high heat . Add scallions, jalapenos and bell pepper, sauté until softened.
Stir in tomatoes and simmer 5 minutes, Stir in cream and heat to boiling, then remove from heat.
Add cream cheese, other cheeses and flour and stir until melted.
Return to low heat and season.
Serve.