One of my favourite things about July is how easy it is to eat well when local produce is at its peak. There’s something about seeing all those beautiful summer vegetables and berries at the farmers’ market that makes me want to bring home a little bit of everything!

So when I came across CBC’s What to cook in July: Vegan and vegetarian recipes for patio season, it immediately caught my attention. The collection is packed with ideas for making the most of summer’s bount, from zucchini, cucumbers, green beans, and fresh lettuces to sweet corn, new potatoes, berries and those first delicious field tomatoes.

The Tofu Lettuce Wraps with Creamy Coconut-Peanut Sauce immediately made me want to head into the kitchen. Lettuce wraps feel made for summer, fresh, crunchy and easy to customize with whatever vegetables you have on hand.

And that creamy coconut-peanut sauce? Yum! A great sauce can take a simple combination of tofu and vegetables and turn it into something incredibly satisfying.

I’d be tempted to load these up with cucumber, shredded carrots, green onions and plenty of fresh herbs. There are so many possibilities!

I also love that this CBC collection goes beyond the usual veggie burgers and shows just how creative plant-based summer cooking can be. Salads, wraps, noodle dishes, pizzas and grilled vegetables can all make delicious, satisfying meals.