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.
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.
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!
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.