5 in 5 Recipes for July 23, 2014

5 in 5 – Simple, quick recipes focused on bushel ingredients combined with pantry staples. Have fun cooking and have a great week!

Sweet Potato Greens

Saute onions & garlic, add washed and chopped sweet potato greens + 1 t curry powder + 1 can coconut milk. Cover & cook for 5 minutes. Serve with rice.

Winter Squash

Toss peeled, seeded, and cubed winter squash + 1 c cooked chickpeas with olive oil, salt & pepper and roast at 400 until golden. Add chopped parsley and a squeeze of lemon juice & serve warm or at room temperature.

Summer Squash

Slice summer squash paper thin and toss with lemon juice, olive oil, salt & pepper. Add shaved red onion, parsley and grated parmesan and serve cool or at room temperature–leftovers make a great sandwich filling!

Avocados

With a fork, mash avocados on toasted seven grain bread. Sprinkle with salt and red pepper flakes, squeeze lemon on top and drizzle with olive oil.

Chinese Long Beans

Stir-fry chopped Chinese long beans (+ chicken or tofu if desired) in toasted sesame oil with garlic and ginger. Sprinkle with a tiny bit of soy sauce and serve with rice.