I really admire people who truly eat seasonally, who won’t eat a tomato or peach in winter. I am personally far to wedded to my love of peppers to give them up in the winter but even I notice how my eating changes in the summer. It’s more that my cooking style changes in the summer, I tend to prep on the weekend and then eat from that with as little cooking as I can get away with.
I make up a breakfast crisp, the original is from Smitten Kitchen, but I’ve added more fruit and less sugar and have made it with nectarines, peaches, and plums as well as the original apricot version. It’s always good and fantastic with greek yogurt.In England it’s very rarely very hot but it’s warm enough that I don’t want the oven on all week, so while it’s on, I might roast a chicken and bake a loaf of sourdough. For lunches, I’ll make up a salad, probably this one, though the grain isn’t always cous cous, sometimes bulgar wheat, sometimes quinoa or even rice and whatever vegetables are around.I sprout more lentils for salads and maybe make these or this and I supplement that with vegetables, usually carrots, peppers, celery, cucumber and salad.