One of my favorite things about summer is genuinely trying to slow down a bit, although Audley says I don’t really slow down. The school year is behind me, the garden is producing, and there is a little more time to prepare meals from scratch. Yet, ironically, this time of year is also one of the busiest seasons around our place.

Between tending the garden, gathering eggs, caring for animals, canning, and squeezing in all the projects that have to wait until warm weather arrives, there is plenty to keep busy. Honestly, this is the kind of busy I enjoy. But, after a hot day (especially this week … whew!) has zapped me of my energy, I find myself wanting meals that are simple and satisfying instead of spending hours in the kitchen. When the daylight stretches well into the evening, I’d much rather spend my time outside, sometimes working in the cooler temperatures, sometimes just enjoying the evening, than standing over a hot stove.

That doesn’t mean I want to sacrifice good food. Neither do my guys.

In fact, summer is when I most enjoy cooking because so many ingredients are right outside our back door. I can’t explain it, but there’s something extremely satisfying about cooking a meal from vegetables you’ve grown yourself and meat you’ve carefully raised.

One of our family’s favorite summer suppers is a “bowl”dish, and while there are many types of bowls, we truly love a Mediterranean Lamb Meatball Bowl.

This dish comes together quickly and makes excellent use of what we typically have on hand. The lamb comes from our farm, while the tomatoes, cucumbers, peppers, and dill are harvested fresh from the garden.

I usually serve everything over rice or orzo. For rice, I like ordering from Carolina Plantation because I know their rice is grown right here in the United States; South Carolina to be exact. Food shouldn’t be imported. While the lamb meatballs (just ground lamb, bread crumbs, & Greek seasoning – I love Cavender’s Greek seasoning- held together by an egg & rolled into 1-inch balls) and rice cooks, I chop whatever vegetables are ready for picking.

Generally, we add fresh tomato, sliced red onion, cucumber and a bit of bell pepper… such a great combination of ingredients for the lamb.

Once everything is cooked, I simply arrange the ingredients in bowls and finish them with a generous spoonful of tzatziki, chopped dill, and a sprinkle of feta cheese.

My version of tzatziki is admittedly a little lazy, but that’s part of the beauty of summer cooking. I stir together plain Greek yogurt, fresh lemon juice, chopped cucumber, a dash of salt and pepper, and plenty of dill. It’s chunky, refreshing, and takes only minutes to make.

What I love most about a bowl for dinner is the versatility. Every bowl looks a little different depending on what’s coming out of the garden, and what protein we’re in the mood for. Sometimes I do add olives, chickpeas, or toasted pine nuts to a lamb bowl. Other times I switch gears altogether, use chicken, roast peppers and onions, tomatoes, cucumbers, and cilantro to create a fajita bowl. Served up with garden fresh salsa who wouldn’t enjoy it?!

Both bowls are equally delicious, making it easy for everyone to build their own plate just the way they like it.

Best of all, this type of meal gets enthusiastic approval from both Audley and Bradley. The leftovers pack beautifully for work lunches the next day, which is always a win in my book.

As the canning jars are beginning line the counters and garden baskets fill with produce, meals like this help us enjoy the fruits of our labor without spending all evening in the kitchen. They are fresh, nourishing, simple, and exactly the kind of food summer was made for.

What are your favorite easy summer suppers? I’d love to hear what you’re cooking this season.