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Summer Veggie Asian Stir Fry

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Summer Veggie Asian Stir Fry
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Recipe type: Entree
Cuisine: Asian
 

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
Ingredients
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

Instructions
  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.

 

Ginger Veggie Stir Fry

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It’s hard to beat the simplicity of this yummy Ginger Veggie Stir Fry Recipe! Check it out:

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Ginger Veggie Stir Fry
 

Ingredients
  • 1 tablespoon cornstarch
  • 1½ cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root, divided
  • ¼ cup vegetable oil, divided
  • 1 small head broccoli, cut into florets
  • Half your bunch red kale, chopped
  • ¾ cup julienned carrots
  • ½ cup halved yellow beans
  • 2 tablespoons soy sauce
  • 2½ tablespoons water
  • ¼ cup chopped onion
  • ½ tablespoon salt

Instructions
  1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in all of the veggies except the onion and kale and toss to lightly coat.
  2. Heat remaining oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
  3. Stir in soy sauce and water. Mix in onion and kale, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
  4. Serve over rice, quiona or just enjoy all by itself!

 

I Don’t Need No Mayo for This Kickass Creamy Cabbage Broccoli Carrot Salad

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Seriously. You don’t need no mayo for this kickass Creamy Cabbage Broccoli Carrot Salad! Trust us. Plus, it’s super easy and fast to prepare. Try it!

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I Don’t Need No Mayo for This Kickass Creamy Cabbage Broccoli Carrot Salad
 

Ingredients
  • 1 head of broccoli, cut into small florets (include those stems, just peel and chop
  • them)
  • 2 cups chopped red cabbage
  • 1 cup shredded carrots
  • 1 cup blanched (if desired) and chopped green beans
  • ½ cup chopped white onion
  • ½ cup raisins or golden raisins
  • ½ cup slivered almonds
  • For the Miso Orange Dressing:
  • 1 cup orange juice
  • 2 tablespoons almond or peanut butter
  • 2 tablespoons miso (or just use extra almond/peanut butter + salt if you don’t have
  • miso)
  • 2 tablespoons tahini (optional)
  • ½ white onion, minced
  • 3 tablespoons Driftless Sunflower Oil or olive oil

Instructions
  1. Toss all the salad ingredients together in a bowl.
  2. Pulse the dressing ingredients in a food processor until smooth.
  3. Pour over the salad ingredients and toss to combine. Serve immediately!
  4. Add more orange juice to add more moisture as needed. If you like salads with a lot of dressing, be sure to double up on the dressing for this one.

 

Sesame Veggie Salad

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This Sesame Veggie Salad comes together quickly to make a satisfying side in minutes!

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Sesame Veggie Salad
 

Ingredients
  • 1 head broccoli, roughly chopped
  • 3 carrots, roughly chopped
  • 1 fennel, quartered and bottom removed
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon Tamari
  • 1 teaspoon maple syrup
  • 1 tablespoon toasted sesame seeds, plus extra for garnish

Instructions
  1. Run the veggies through a food processor using a chopping blade, or slice thinly with a sharp knife. Place in a large bowl.
  2. Stir together the rest of the ingredients.
  3. Mix salad and dressing together, taste and adjust seasoning if necessary.
  4. Let sit for at least 15 minutes. Garnish with extra sesame seeds and serve.

 

Garlicky Veggies and Quinoa with Mustard Sauce

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Try substituting other vegetables you have laying around for any of the veggies in this Garlicky Veggie and Quinoa with Mustard Sauce recipe to make it your own!

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Garlicky Veggies and Quinoa with Mustard Sauce
 

Ingredients
  • ½ cup uncooked quinoa
  • 1 cup water
  • 2 cups chopped broccoli
  • 1 cup chopped carrots
  • 1 cup chopped dragon tongue beans
  • 3 cloves garlic, minced, or to taste
  • 2 tablespoon fresh lemon juice
  • 2 teaspoon dried tarragon
  • 1.5 tablespoon coarse-grain mustard
  • 5 tablespoons extra virgin olive oil
  • salt and black pepper to taste

Instructions
  1. Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  2. In the meantime, saute carrots and half of the garlic in a pan with a little oil for 5 minutes. Add the broccoli & beans and continue cooking until all veggies are tender.
  3. Mix lemon juice, remaining garlic, tarragon, mustard, and olive oil. Stir until evenly mixed.
  4. Combine quinoa, vegetables and the sauce. Mix well. Season to taste with salt and black pepper before serving.

 

Broccoli Fritters

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Looking for a new, fun way to eat your broccoli?? Check out this Broccoli Fritters recipe below!

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Broccoli Fritters
 

Ingredients
  • 1 head broccoli (stems too!) roughly chopped
  • 2 tbsp oil (vegetable, olive oil, canola)
  • 1 garlic clove, minced
  • 1⁄2 cup flour
  • 1⁄4 cup grated parmesan
  • 1 egg
  • 2 tbsp milk
  • 1⁄2 tsp salt
  • 1 tsp black pepper
  • 1⁄2 tsp cayenne pepper (optional)

Instructions
  1. Steam or boil the broccoli for 3-5 minutes, until tender.
  2. Using a potato masher, smash the broccoli into small pieces.
  3. Lightly beat the egg in a large bowl and add the flour, parmesan, milk, salt, pepper and cayenne if
  4. using.
  5. Place egg in a bowl and use a fork to lightly beat the egg. Add the broccoli and mix well.
  6. Heat 1 tbsp of oil in a fry pan over medium heat. Scoop ¼ cup of the broccoli mixture and drop into the pan and use a spoon to gently flatten to about ½” thickness. Cook each side for 2 to 3 minutes until golden brown.
  7. Serve with yogurt sauce, BBQ sauce or top with cheese!

 

Veggie Fried Rice

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Our Veggie Fried Rice recipe is super versatile. Don’t have any zucchini? Sub out another veggie! No garlic scapes? Use two cloves of garlic instead! .. you get the idea 🙂

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Veggie Fried Rice
 

Ingredients
  • 2 cups long-grain white rice, rinsed
  • 4 cups cold water 1 (1-inch)
  • piece ginger, peeled and sliced in ½
  • 3 tablespoons sesame oil
  • ½ cup onion, diced 1 (1-inch)
  • piece ginger, peeled and finely chopped
  • 5 garlic scapes
  • 1 cup peas, chopped
  • 2 carrots & their tops, finely chopped
  • 1 cup broccoli, chopped
  • 1 cup zucchini, sliced
  • 2 large eggs, lightly beaten
  • 3 tablespoons Tamari sauce
  • 1 tablespoon hoisin sauce
  • Kosher salt
  • Cilantro leaves, for garnish

Instructions
  1. In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and 1 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 – 20 minutes. Remove from the heat and set aside for about 10 minutes.
  2. Heat a wok or large skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the onions & ginger; stir-fry for 1 minute until fragrant. Stir in the rest of the veggies. Cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked.
  3. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

 

Roasted Broccoli and Zucchini with Avocado

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Roasted Broccoli and Zucchini with Avocado
 

Ingredients
  • 1 large head broccoli
  • 1 medium or ¾s of a green zucchini or yellow summer squash
  • 2 scallions, yellow parts only
  • ½ cup chopped flat leaf parsley
  • 1 rounded tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 avocado, diced
  • Driftless Organics Sunflower Oil (or olive oil)
  • Sea salt
  • Freshly ground black pepper
  • Shaved Parmesan cheese (optional)

Instructions
  1. Preheat the oven to 400° F Cut the broccoli into even-sized florets (include the stem, peeled and cut into chunks) Cut the zucchini & onions into ½” chunks.
  2. Place broccoli, zucchini & onions into a bowl, drizzle generously with Driftless Sunflower (or olive) oil, sprinkle with ¼ teaspoon salt, and toss well to coat. Pour out evenly onto a rimmed cookie sheet. Insert into the oven and roast for 25-30 minutes, until charred at the edges.
  3. While the broccoli is roasting, prepare the dressing. Put the parsley, tahini, lemon juice, and ¼ teaspoon salt in a medium bowl. Stir with a fork to combine, and add a little water, teaspoon by teaspoon, stirring all the while until you get a creamy but not too thick dressing. Taste and add more salt if you think it needs it.
  4. When the broccoli is cooked, transfer to the bowl, add the avocado and parmesan cheese, and toss to combine.
  5. Sprinkle with black pepper and serve.

 

Roasted Vegetables w/Chevre & Lemon

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Roasted Vegetables w/Chevre & Lemon
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Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled

Instructions
  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.

 

Southeast Asian Slaw

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Southeast Asian Slaw
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Ingredients
  • 4½ cups grated mixed root vegetables of choice (such as broccoli stems, carrots, turnips, rutabaga, red cabbage, etc.)
  • ¼ c. fresh cilantro &/or mint chopped (optional)
  • 1 clove garlic, finely minced
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. sriracha-type hot sauce
  • salt & black pepper to taste
  • 2 Tbsp. toasted sesame seeds (garnish)

Instructions
  1. Whisk together garlic, rice vinegar, soy sauce, sugar, & sriracha.
  2. Toss in grated vegetables & cilantro/mint. Taste, & add salt & black pepper as needed & toss again.
  3. Serve immediately topped w/ sesame seeds.
  4. Serves 4-5 as a side. Add spinach & grilled meat or tofu for a complete meal for 3-4.

 

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