So long green garlic, hello zucchini! Yes, at long last, summer vegetables are making their annual appearance at the market.
I didn’t hesitate to snatch up a bunch of zucchini. It’s a super versatile veggie! I used one for a stir fry (recipe below), and another for a tasty white bean dip. But seriously, just roast some zucchini and tell me you don’t have a hard time not eating it straight off the baking sheet.
If I see a vegetable in a special color or it looks different from its usual grocery store appearance, I’m pretty quick to snatch it up at the market. That’s how I ended up with two small heads of yellow cauliflower. The guy from Cosmos Organic Farm explained that their cauliflower gets more sunlight than the run of the mill stuff and that’s why it’s prettier.
Also, I will be a peach by the end of peach season.
That’s just a fact of life here in Atlanta. I chopped up a bunch for some smoothies this week, and used a few more in a blueberry peach compote. YUM.
I hope you all have a delicious week! Here are a couple local updates I think y’all should know about:
- I’m taking over the The Giving Kitchen’s social media accounts this week! If you’re not following them on Instagram or Twitter now’s a good time.
- This Saturday is the Annual Ice Cream Social hosted by Slow Food Atlanta! I bought my tix already, and am already drooling over all the ice cream updates I’m seeing from various participants. It’s going to be goooood. So, buy your tickets and meet me there!
And now, here’s an easy and delicious recipe for your week ahead.
This veggie + tofu stir fry cooks up in minutes and is super adaptable. Don’t like tofu? Use chicken! Don’t like cauliflower? Use a different veggie! I serve mine over farro, but any grain (or pseudo grain for that matter) will work!
Veggie + Tofu Stir Fry
from The Cardigan Kitchen
3 cloves garlic, minced
2 tb fresh ginger, minced
2 tb honey
½ cup soy sauce
2 tb water
¼ cup rice wine vinegar
2 tb canola oil
1 tb canola oil
1 block of firm tofu, pressed for water and cubed
1 large zucchini, chopped
1 large head of cauliflower (or 2 small), stems removed and florets chopped
1 bunch carrots, thinly sliced (I used mini carrots)
2 cups chopped greens (I bought a bag of chopped greens that included beet greens, kale and collard but you can use whatever!)
In a small bowl, combine the sauce ingredients. Set aside.
Heat oil in a large skillet over medium high heat. Add the tofu and 1/4 cup of sauce and cook, stirring constantly until the tofu is a golden brown. Remove from skillet and set aside.
Return the skillet to the heat and add the zucchini, cauliflower and carrots. Cook, stirring constantly until the veggies are slightly tender but still crispy. Add the rest of the sauce and the greens. Cook until the greens are wilted, and add the tofu back to the pan.
Serve and enjoy!