The thermometer’s red line is stretching high this week, and I couldn’t be more elated. Just last week, a friend in northern NH received a field full of snow. Meanwhile, I’m basking in weather ranging from mid-seventies to mid-nineties and eschewing shoes, preferring the tickle of grass between toes. The lilacs are full in bloom, making the yard one big aromatherapy spa. And the strawberries have sent forth white tender blossoms swaying in the breeze.

I’m falling in love with the world all over again, a rebirth of awareness and appreciation. When I go on my runs, people are actually outside in the nice weather, and it’s not just me and my dog and my music. (To be fair, I can’t really expect people to enjoy frolicking in the rain as much as I do.) Parents are pushing strollers with pucker-faced bundles waving from inside. Workers at the nearby uniform cleaning factory are walking home from work, happy for the relief of fresh air. Little boys are whizzing by on their bikes, blissfully ignorant to the potential of a big wipeout.

Sweatshirts and winter coats have been traded in for liberating tank tops, flowy skirts and sundresses. The typical New England footwear of snow boots has been put back in the recesses of the closet as light sandals and strappy slingbacks make their return.

We’re getting drunk on sunshine and soft breezes, high on smell of grilled steaks and burgers. It’s a euphoric time of year, especially in New England, where each season is its own distinct character. Fall is a deceptively lighthearted harbinger of dark days to come and winter is a cruel breast and spring a weepy, slobbery mess. But summer is a puppy, immune to disappointments and discouragement, chasing life with abandon.

All this energy and zest for living needs a meal that equally matches its playfulness. Nothing heavy. Nothing greasy. And certainly nothing laden with butter.

Ta-da! I present to you a meal to please anyone, even vegans and gluten-free folks. It’s cheap, easy, healthy. Like summer, it’s full of color and fun and nothing heavy to hold you back. But it’s a perfect fill-me-up while you listen to the crickets sing their evening sonnets.

It’s also a blank canvas for you to season to your tastes. I went the Asian route by simply adding soy sauce but you are free to get creative with whatever seasonings are in your cabinet.

If you have a moment, I’d love to hear what you like about summer. Do you have any exciting summer plans? Perhaps, a new outdoor activity you’re going to try or an exotic adventure vacation? Or will this be the summer of chilling?

3 small summer squash, sliced half moons
2 cups chopped broccoli
1/2 cup chopped onion
1 cup dry long grain white rice
1 garlic clove, minced
1 large red pepper, julienned
Olive oil
Soy sauce

1. Make sure all your veggies are prepped since once you turn on the heat, you won’t have much time to chop.  Here are some visual guidelines for what shape and size you should be chopping your veggies.

2. Add a dollop of olive oil to your large frying pan and heat up until it is almost smoking. Toss in your chopped onion and let it sizzle until it becomes translucent. Then take the onions from the heat and put aside in a small bowl.

3. This is the time to start heating up the water for your rice. Remember, 1-1/2 cups of water per cup of dry rice, so this means three cups of water for this recipe.

4. Throw your broccoli and squash in the frying pan and add three cups of water. Crank the heat up to high and let boil for 5 minutes. Drain and set aside in a bowl.

5. By this point, your water should be boiling and your rice should be in the pot. Cook for 15 minutes on medium-low, covered.

6. Back at your frying pan, it is time to add some more oil and your red peppers. Crush your garlic clove in a press and add that to the pan. Cook until the peppers start to become flexible. Now, add in your broccoli, squash, and onions. Turn heat to low.

7. When rice is done, scoop some up into a bowl and add your vegetable mixture. Season with soy sauce according to your preferences. Note: Not all soy sauces are gluten-free, but La Choy brand soy sauce is.