You'll have to forgive my lack of creativity this week, but I spend the majority of my time studying (and fretting) about my 7 hour long MCAT exam I had today (Friday).
The first recipe I made this week with ingredients from the SCIO Farmers Market in Fountain Park was a spinach salad. Unlike last week's spinach salad this week's had strawberries. I didn't have time, but a great addition to the salad as shown would be some roasted nuts and goat cheese or feta.
I also made a vegetable stir fry with carrots, green onions, some chive like green (not sure what it is), and pea tips. I used carrots because it is what I had left in the fridge, but broccoli, peppers, or any other veggie can make a great addition. I also served mine with some baked tofu I made, but cubing and frying any meet you like works too. I served my stir fry on ramen noodles since I had some lying around and they're faster to make than rice, but rice makes a nice bed as well.
First things first, chop all your veggies into bite size pieces. Pictured below are the pea tips. I suggest you try them if not in a stir fry in a salad or something. They taste like peas! (Shocking.)
Then heat up some oil in a large pan or wok on medium/medium-high heat. (I just bought this wok at the Union Oriental Market right off South Business Drive. $18 I hope to use it a lot this summer. It's nice to have a lot of space when sautéing or stir frying.)
Then add any thick/heavy vegetables like carrots or broccoli. Cook for about 5 minutes.
Then progressively add the thinner and less dense vegetables over the next 3 to 5 mintues.
Have a great weekend! Hopefully Anne with see you for yoga at the SCIO Farmers Market in Sheboygan tomorrow at 10:45.