Summer Squash Sauté

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1 1/2 tablespoons olive oil  1 large yellow squash chopped  1 large zucchini chopped  3 cloves garlic chopped  1 cup grape tomatoes  Kosher salt to taste  Dash crushed red pepper  2 tablespoons shredded Parmesan cheese, optional  Basil vinaigrette for drizzling, optional Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini … Continued

Cucumber and Tomato Salad

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1/2 English or seedless cucumber, diced 2 vine-ripe tomatoes, diced Handful flat-leaf parsley, chopped 1/2 medium red onion, chopped 2 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil Salt and pepper Combine all ingredients in a bowl. Dress with … Continued

Stir Fried Sesame Tatsoi

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1 pound tatsoi 1 tablespoon toasted sesame oil 2-3 cloves garlic, thinly sliced 1 tablespoon oyster sauce or hoisin sauce toasted sesame seeds for serving Chop root ends off from tatsoi and wash leaves and stems thoroughly. In a large skillet, cook one … Continued

Salad turnip salad

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Salad turnips, sliced about ¼ inch thick Sugar snap peas, strings pull off, cut into 1 inch pieces (optional) One of the following herbs: chives, garlic chives, green onions, or dill, chopped Rice vinegar Olive oil Sesame seeds, toasted Salt … Continued

Garlic Ginger Bok Choy

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2 tbsp oil 4 baby bok choy, sliced in half 1 tsp minced ginger 2 garlic cloves, minced 2 tbsp water salt and pepper Heat the oil in a wok or sauté pan on medium. Add the minced ginger and minced garlic and stir for 30 seconds. Add the bok choy … Continued