Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
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.
  • 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

  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.


Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander

  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.


Roasted Squash with Collards

Roasted Squash with Collards
Recipe type: Main Dish
Serves: 4

  • 1 Heart of Gold squash
  • ½ minced yellow onion
  • 1 Tbsp butter (for carmelizing the onion)
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp grapeseed (or other high-heat) oil
  • 1 tsp salt
  • 2 cloves of garlic, minced
  • 1 large bunch of kale, chopped
  • 1 bunch of collard greens, chopped

  1. Preheat the oven to 425.
  2. Peel the squash and then cut in half and scoop out the seeds.
  3. Cut the squash into chunks.
  4. Mix the squash with the balsamic vinegar, oil, and salt.
  5. Roast the squash for 30 minutes, stirring occasionally.
  6. Meanwhile, sauté the onion in the butter over low heat, stirring regularly.
  7. Your goal is to caramelize the onions and get them slightly crispy.
  8. Remove the onion with a slotted spoon and drain on a paper towel.
  9. Remove the squash from the oven when tender and set aside.
  10. In a large pan over medium heat, sauté the garlic for 2 minutes, or until very fragrant. Add the kale and collards in small batches, stirring constantly, until the kale and collards have started to wilt and turn bright green.
  11. Add squash to the kale, mix, and serve, topped with the caramelized onion.


Fried Rice with Napa Cabbage and Greens

Fried Rice with Napa Cabbage and Greens
Recipe type: Main Dish
Serves: 4-6

  • 4 tablespoons high-heat oil (peanut, sesame, safflower, etc.)
  • 3 Tbsp. garlic scapes, minced
  • 4 green onions, chopped, white & green parts separated
  • 1 Tbsp ginger, grated
  • ½ small head napa cabbage, core removed & finely sliced (about 4 cups)
  • 2 c. finely sliced cooking greens (such as kohlrabi leaves, kale, collards, etc.)
  • 3 large eggs, lightly beaten
  • 4 cups cooked long-grain white rice
  • 3 tablespoons soy sauce
  • pinch of 5 spice powder (optional)
  • ½ cup chopped peanuts or cashews
  • salt & pepper to taste

  1. Heat 2 tablespoons of the oil in a wok or a large nonstick/cast iron skillet over medium high flame.
  2. When hot, add the garlic scapes, white parts of green onions, & ginger & stir-fry for 1 minute until fragrant.
  3. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 5 minutes, then add cooking greens & stir fry for another couple of minutes.
  4. Season with salt & pepper to taste.
  5. Remove the vegetables to a serving bowl & wipe out the pan with a paper towel.
  6. Put the pan back on the stove & heat with remaining 2 tablespoons of oil.
  7. When hot, crack eggs into the center. Scramble lightly, then let it set without stirring so it stays in big pieces.
  8. Fold in the rice & toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
  9. Return the stir-fried vegetables to the pan & season with soy sauce, & more salt, pepper, 5 spice powder (if desired).
  10. Toss everything together to heat through. Garnish with reserved scallion greens & peanuts.


Spicy Stir-Fried Tsoi-Sim

Spicy Stir-Fried Tsoi-Sim
Recipe type: Side Dish
Serves: 2-3

  • 1 bunch Tsoi Sim (or equivalent amount of other coarse greens, like pea vine, kale, collard greens or even radish tops)
  • 1 Tbsp. Drfitless sunflower oil
  • ¼ tsp. whole coriander seed (optional)
  • 2 Tbsp. green garlic, coarsely chopped
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. tamari/soy sauce
  • 1 tsp. sugar
  • ½ tsp. fish sauce (optional)
  • ¼ – ½ tsp. hot chili sauce, to taste

  1. Rinse Tsoi Sim, separate stems into & cut into 1” pieces.
  2. Reserve the damp leaves & flowering tops.
  3. In a medium saute pan, heat oil over medium heat.
  4. Add coriander seeds, green garlic, & Tsoi Sim stems.
  5. Stir & cook for about a minute or two.
  6. Meanwhile, mix vinegar, tamari, sugar, fish sauce, & hot sauce in a small bowl until sugar dissolves.
  7. Turn up the heat & add Tsoi Sim leaves/flowering tops to pan with the sauce & continue to stir until leaves are just wilted, about 1 minute.
  8. Remove from heat & serve with rice fried tofu or grilled chicken.


Tuscan Zucchini Pie

Tuscan Zucchini Pie
Recipe type: Main Dish

  • 2 medium zucchinis
  • 2 eggs
  • ¼ cup unbleached all-purpose flour
  • ¼ cup milk mixed with ¼ cup water
  • ¼ tsp. finely chopped garlic
  • 3 Tbsp. minced cippolini onion
  • 1 c. chopped collard greens
  • Freshly ground black pepper
  • Freshly ground nutmeg
  • ¼ c. grated Parmesan or pecorino cheese
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • Salt

  1. Cut zucchini crosswise into ⅛ inch thick rounds.
  2. Put in a bowl, sprinkle about ⅓ tsp. of salt over the top, toss, & set aside for 30 minutes
  3. Drain & pat dry.
  4. Preheat oven to 425 degrees.
  5. Beat eggs in a bowl. Beat in flour. Add themilk/water mixture & beat it in.
  6. Add the garlic, onion, collard greens, ⅓ tsp. salt, pepper, nutmeg, & cheese.
  7. Mix well.
  8. Arrange zucchini slices without overlapping in the bottom of two 8 inch cake or pie tins, double layering the zucchinis if possible.
  9. Stir the egg mixture well & pour it evenly over the 2 pans.
  10. Drizzle 1 Tbsp. oil over each pie & bake for 30 minutes.
  11. Serve hot with another drizzle of oil with each pie.


Southern Greens


Southern Greens
Recipe type: Side Dish

  • 6 c. mixed greens, coarsely chopped (kohlrabi, radish, turnip, mustard, collard greens, kale, etc.)
  • ½ onions, finely chopped &/or garlic, minced (green garlic & green onions work great!)
  • 1 Tbsp. canola or safflower oil
  • 1 c. chicken/veggie broth or water
  • Part of a ham hock, smoked turkey leg, or cured ham,OR 2 strips bacon, chopped OR liquid smoke + 2 Tbsp. butter
  • Salt & pepper to taste

  1. In large pot, sauté onions/garlic (& bacon, if using) in oil for 2 minutes.
  2. Add broth/water & slowly add greens until wilted.
  3. Add salt & pepper, ham/turkey if using, cover, & reduce heat to low.
  4. Simmer for 30 minutes, stirring occasionally.
  5. Take out meat if used, remove from bone, chop, & return to pot; otherwise add butter & liquid smoke.
  6. Save liquid for soup.
  7. Serve up greens with Southern fare like sweet potatoes, black eyed peas, & corn bread.

Southern Collard Greens

Southern Collard Greens
Recipe type: Side Dish

  • 1 bunch collard greens, stems removed & chopped coarsely
  • ½ c. water
  • 2 slices bacon, cooked, drained, & chopped*
  • ¼ c. onion, chopped
  • salt to taste
  • hot sauce to taste

  1. In a medium sauce pan, bring water, bacon, onion, salt, & hot sauce to boil.
  2. Add chopped greens, stir until wilted.
  3. Reduce heat, cover, & simmer for 15-30 minutes, depending on your taste.
  4. Serve with corn bread, fresh tomatoes, black-eyed peas & rice,barbecued ribs
  5. * Vegetarians can substitute some oil & liquid smoke instead of bacon.