Recipe Files: Spring Veggie Stir-fry


Now that Spring has sprung, it’s time for a quick and easy dinner that is delicious and good for you! We get about 3 servings out of this and it takes about thirty minutes, if you’re being slow on prep work, like me. It’s tasty with just a touch of heat and includes lots of great green veggies.

To begin, you’ll need:

  • 8 oz (an overflowing cup) of jasmine rice
  • 2 T. olive oil
  • 1 heaping T. green curry paste (I usually add another teaspoon or so for extra flavor)
  • 6 green onions, sliced
  • 2 cloves of garlic, minced
  • 1 zucchini, cut into sticks about 2 inches long
  • 4-6 ounces of green beans, cut into pieces that are about 2 inches long
  • 6-8 ounces of asparagus, cut into pieces that are about 2 inches long

Start by cooking your rice according to package directions. Once cooked, place it to the side so it will “dry.” While the rice is losing some of its wetness, heat the oil in a wok or large pan. Add the curry paste and stir for about 1 minute. Then add the garlic and onions, cooking until fragrant. Add in the zucchini, green beans, and asparagus. Cook until tender, around 5 minutes. Add the rice into the wok and stir with the vegetables. Heat through, taking 3-5 minutes. And you are done! Plate and enjoy this tasty vegetarian Spring dish!

*adapted from Perfect Vegetarian

–linking up with The Southern Institute

Recipe Files: Zucchini Linguine

zucchini linguini
zucchini linguine
A wonderful summer dish and a great way to use up some extra zucchini if you have an overabundance in the garden!  It’s light, fresh, and delish.  This recipe makes about 6 servings.  I like it with a side salad and a crisp, fresh white wine.  It takes about 30 minutes to make.
To begin, you will need:
  • about 5 large zucchinis
  • 6 T. of unsalted butter
  • 4 scallions or green onions, chopped
  • salt and pepper to taste
  • 16 oz. of linguine
  • 2 T. fresh tarragon, chopped
  • 1 T. fresh thyme, chopped
  • about 2 t. lemon zest, grated
  • 2 c. freshly grated cheese (The original recipe calls for a young pecorino, but I usually just throw in whatever I have on hand… last time it was a 50/50 split of Parmesan and Gruyere.)

Start by slicing your zucchini on a mandoline.  Keep the skins on and slice until you reach the seeded centers.  You will probably end up with between 10 and 12 c. of sliced zucchini.  In a large skillet, melt the butter over medium heat.  Add in the zucchini and scallions, sauteeing with salt and pepper.  Continue cooking for about 10 minutes, until the zucchini is softened. 

In a separate pot, prepare pasta according to package directions.  Once it is done, reserve about 1 c. of the liquid when draining the pasta.  Toss the pasta into the large skillet with the zucchini.  Add in the tarragon, thyme, lemon zest, and cheese.  Stir together and then add the reserved liquid.  Cook over medium-high heat for 3-5 minutes, until the sauce thickens slightly.  Once the sauce has thickened, you are all ready to toss the pasta onto plates and enjoy!