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
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
Mix sauce up, set aside.
If choosing to put meat in, cook meat of choice and set aside.
Chop up veggies.
Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3½-quart casserole dish with nonstick spray.
Quarter the zucchini then cut into ½-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly ½ to ¾ inches in size). Next, slice the eggplant into ¼-inch rounds, then stack the rounds and cut into roughly ¾-inch pieces. Add to the bowl with the zucchini. Halve the sungold tomatoes and add them to the bowl. Add chopped onions to the mix.
Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, ⅓ cup of the Parmesan cheese, and half of the parsley. Toss gently to combine.
Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese and parsley (and chopped basil if you have some on hand). Serve warm.
1 lb eggplant, peeled, cut into 2 x ½ x ½-inch sticks
8 ounces green beans, trimmed, cut into 2-inch pieces
1 medium zucchini or summer squash
1 tablespoon grated lime peel
1 teaspoon Thai green curry paste
1 cup canned coconut milk
½ white onion, chopped
½ jalapeno, minced
Heat 4 tbsp oil in large skillet. Add garlic, ginger, eggplant, zucchini & green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer.
Transfer vegetables to bowl.
Add 1 tbsp oil, lime peel, and curry paste to same skillet; stir 15 seconds.
Add coconut milk; bring to boil, whisking until smooth.
Return vegetables to skillet; add onion and toss until sauce thickens enough to coat vegetables.
1 large eggplant, cut into 12 rounds, grilled (see
otherside of newsletter for instructions)
2 tablespoons sunflower or olive oil
1 tablespoon Gyro seasoning
1⅓ cups plain fat-free Greek yogurt
1 tablespoon fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅓ cup finely diced unpeeled cucumber
2 large garlic cloves, minced
1 teaspoon finely chopped fresh dill
4 pocketless pitas, lightly grilled if you like
2 Roma tomatoes, thinly sliced
1 small onion, thinly sliced
To make the tzatziki sauce: add the yogurt, lemon juice, oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. Add the cucumber, garlic, and dill and stir to evenly combine. Adjust seasoning to your taste.
Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold.
Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
Slice your eggplant into ¼ inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
Organic Stir Fried Eggplant and Cabbage in Spicy Peanut Sauce
Author: Dani Lind
2 cups eggplant, cut into small cubes
2 sweet banana peppers, chopped up
4 cups coarsely chopped sweetheart cabbage
1 green zucchini or yellow summer squash
1⁄2 cup peanut butter
Driftless Organics Sunflower Oil (or other cooking oil)
1 Tablespoon rice wine vinegar
1 teaspoon tamari (soy sauce)
1 Tablespoon sugar
1⁄2 t finely minced cayenne pepper
4 cloves of garlic finely minced
1 teaspoon finely minced ginger
Over medium high heat in a large skillet or wok begin stir frying eggplant and zucchini chunks in about a tablespoon of oil and a shake of salt. Allow the eggplant to brown on all sides stir frying about 10 minutes until the chunks are softened.
In a separate bowl mix the vinegar, peanut butter, tamari, sugar, pepper, garlic and ginger into the sauce.
Add the cabbage and peppers to the stir fry and toss cooking for 3-4 more minutes.
Add the sauce to the vegetables and turn down the heat continuing to stir. The sauce should thicken in 2-3 minutes. Serve with rice.
Check out other great recipes from Driftless Organics.
Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.