Ingredients:
A handful of cherry or plum tomatoes, halved or quartered.
A handful of Feta Cheese, cubed or crumbled
A sprinkling of Greek Basil leaves
Sea salt and freshly-ground black pepper to taste.
Directions:
Wondering what to do with all those farm-fresh veggies? When in doubt, make stir fry! Stir fry is an extremely versatile dish that can be made quickly from any veggies you have on hand and can be adapted to suit your taste. Here's an example of a simple stir fry made from fresh summer veggies...
Ingredients:
Directions:
Start with heating up a large fry pan, skillet or wok over medium heat. Allow it to get hot, then add 1 tablespoon of oil. In this case, we've used olive oil, but you could also substitute another oil such as canola, peanut, coconut, or sesame oil.
Add diced onion and sautée for a few minutes until onion becomes semi-translucent.
Taste, and add more seasoning if desired.
Enjoy over a bed of rice.
Note:
We served this with a side of fresh cucumber, kimchi and ginger carrots and topped with pumpkin seeds.
Chimichurri is a classic Argentinian sauce that can be used to spice up just about any meal... drizzle it over grilled meats, smear it on toast, top your tacos with it or serve it as an accompaniment to steamed vegetables. Here's a twist on this classic recipe using carrot tops in addition to parsley, oregano and cilantro.
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Ingredients:
1 bunch fresh carrot tops (about 1 1/2 cups)
1 bunch fresh parsley, finely-chopped (about 1 cup)
1 bunch fresh oregano, finely-chopped (about 1/4 cup)
1 bunch fresh cilantro, finely chopped (about 1/4 cup)
4 cloves garlic, peeled and finely-minced
1/4 teaspoon fresh red chili, finely-chopped (May substitute dried chili flakes)
1/4 teaspoon of ground cumin
1 cup extra-virgin olive oil
1/2 cup red wine vinegar, or more to taste
Sea salt and freshly-ground black pepper, to taste
Directions:
Top the carrots and set aside the carrot roots for another use.
Soak the carrot tops in water to remove any dirt or debris. Repeat and rinse if needed.
Dry, then finely chop the carrot leaves and stalks, and combine with all the other ingredients in a blender or food processor.
Pulse until a thick sauce forms
Add more seasoning if desired
Enjoy!
Note:
The chimichurri will keep in the fridge for a week or two or can be frozen.