For Mother’s Day I was not hoping for new jewely, a day at a spa, or a boquet of flowers that would die in a few days.  All I really wanted was a beautiful day to spend outside with my family.  Mother Nature did not disappoint.  I awoke to a cloudless sky.  I stepped outside to water my garden just in time to see a hot air balloon floating by.

We decided to go on a short afternoon hike at a local park. It was Minda’s first official big girl hike.  A couple of years ago it was easy for us to load up in the car and go for a day in the mountains, Minda was small and easy to carry in a hiking backpack.  We could easily do a 10k day hike with her.  Last summer things got a bit harder.  She was a year and a half old and weighed 30 pounds.  We tried to take turns carrying her, but I was pregnant with Kaya, so I was not always up for the carrying duty.  This year we decided that Minda is just too big to ride in her backpack, so if we are going to do any hiking, she will have to hike on her own. We wanted to start her off easy, so we did an 800 meter hike to a waterfall at Bowmont park.  She did great!

Minda on her first hike without the backpack

We were getting hungry by the time we left the park, and the weather was so great we knew we wanted to spend the evening outside, so we made a quick stop by the farmers’ market to pick up some veggies to grill for fajitas.  This recipe is so easy it is almost a non-recipe.  We used zucchini, bell peppers, and onions which we tossed in a lime chipotle seasoning,  but whatever summer squash or mix of vegetables you can find would be great.  We served them up fajita style on corn tortillas with all of the classic fixings.  This would also be fantastic in a salad or over some brown rice.

Summer Squash Fajitas

Juice of one lime

1 tablespoon extra virgin olive oil

1 teaspoon dried chipotle flakes

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon salt

1 large zucchini, cut in half and then thinly sliced

2 bell peppers, thinly sliced lengthwise

½ large red onion, thinly sliced

10 corn tortillas, for serving

Salsa or pico de gallo, for serving

½ cup pepper jack, for serving

Sour cream, for serving

Guacamole, for serving

Heat a gas or charcoal grill to about 400°.  In a large bowl whisk together lime juice, olive oil, spices, and salt, add the veggies and toss to coat.  Place the veggies in a grill basket (a heavy duty piece of aluminum foil would work for this too) and grill for about 12 minutes, flipping occasionally until the veggies have soften and are starting to brown around the edges.  Serve atop corn tortillas with your choice of topping.

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