Thursday

Rice and beans with avocados (recipe in the comments)
Cabbage salad

Hot tea
Chocolate ice cream
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So it was close to 90 today, humid, with the constant threat of thunder storms that never really appeared. In other words, today it was Summer with a capital S. This sort of weather is unusual for Michigan for early June, but nonetheless, we're running with it and having one of our summeriest dinners. This is great because there's minimal cooking (and we tried it with frozen brown rice, so there's even less cooking!), lots of fresh flavors, and it's a great way to serve brown rice to the brown rice wary folk in your life. The new version with microwave rice worked really well, so either way approved by our family!

Prep Notes
Difficulty: Easy
Chopping: Onion, cherry tomatoes, avocado, cabbage
Time: 45 minutes (though most of that is unattended while the rice cooks)
Make ahead: This saves very well, though we don't re-heat, but eat it cold to preserve the raw veggie flavors.

Reaction
J: "Summer, summer, summer!"
M: "Summery, but filling."