I think May is going to be a month of quick cooking recipes. It is truly such a hectic month! Last night I made mixture of cubed, baked tofu, sliced waterchestnuts, bok choy, sugar snap peas and Soy vay chinese marinade - all quickly stir fried - served in lettuce leaves, sort of taco style. The lettuce wasn't pliable enough to make rolls so we just made do.
I also made a side dish of spinach that was quickly blanched (30 seconds in boiling water) until limp then rinsed in cold water, drained and chopped. Mixed with a dressing of toasted sesame seeds, sugar and soy sauce. This was a recipe I got from my friend Karlie years ago and I finally tried it! Delicious!
And of course we had a big bowl of watermelon, cantaloupe and mango. We eat a ton of fruit in the warmer months - usually every night we'll have some kind of melon and strawberries. We actually have a few strawberries starting out in the garden - even one tiny red one. The plants winter over here - and they have a tendency to spread which is great! I like a plant with initiative!