Gardens and farmers’ markets are in full swing, and, oh, the fabulous food we eat!
Some recent combos:
Stir fry with basic homemade teriyaki sauce (used fresh ginger and garlic instead of powdered) with snow peas*, broccoli*, black beans**, and edamame. Minimal cooking keeps the snow peas nice and crunchy!
Mixed green salad* (arugula, spinach, tatsoi, red leaf lettuce) with radish*, hard boiled egg**, green onions**, and sunflower seeds.
We used coconut milk and red curry paste (both NOT local!) for the curry. The chef tossed some onion and garlic in there, too.
Mixed greens*, sliced strawberries**, goat cheese**, olive oil, and our special balsamic vinegar. Simple and delicious — good balsamic is the key!
*From the garden.
** Locally grown/raised.