Broccoli and Green Bean Stir-Fry
Featuring: Winter Sun Farms Broccoli florets, Hepworth Farm, Green beans Markristo Farms
- 4 T olive oil
- 1 T minced ginger
- 1 T minced garlic
- 1/4 t crushed red pepper flakes
- 1 container Winter Sun Farms broccoli florets
- 1 package Winter Sun Farms green beans
- 2 TWinter Sun Farms peppers
- 1/2 red onion thin rounds sliced
- 1/3 cup chicken stock
- 1 T soy sauce
- 1 T cornstarch, dissolved in 1 TB cold water
- 2 t sesame seeds
Defrost WSF products (can be used frozen, add cooking time). Heat wok or large frying pan. Add 2 TB oil. When hot add ginger, garlic, and chili flakes, stir-fry just until aromatic, about 30 seconds. Use slotted spoon and scoop out. Set aside. Add remaining oil. When hot add onion, stir-fry 2-3 minutes. Add broccoli, green beans, peppers. Stir-fry till hot. Add 1/3 cup stock. Cook 2-3-minutes. Add soy sauce, cornstarch and reserved garlic/ginger/pepper flakes. Stir-fry 3-4 minutes until vegetables look slightly coated with glazed sauce. Garnish with sesame seeds and serve.
Sautéed Green Beans with Sea Salt and Parmesan Cheese
- 1 pack frozen green beans slightly defrosted (optional: chop into 1 inch pieces)
- 1 T bacon fat, butter or olive oil
- Kosher salt or sea salt crystals
- Parmesan cheese
Sauté green beans in fat, butter or oil. Drain excess water from pan as needed. Sauté till hot. Sprinkle with coarse salt and parmesan cheese. Serve immediately.
Green Beans, Peppers and Cauliflower with Coconut Milk
- 1 package green beans
- 1/4 package peppers
- 1 package cauliflower
- 1 can coconut milk
- 1 T coconut oil or vegetable oil
- 1 T brown sugar
- 1/4 cup chopped onion
- 1 clove garlic minced
Sauté garlic and onion in oil. (If you want coconut curry dish add curry powder and saute until fragrant). Add frozen vegetables and sauté until warm. Add coconut milk and brown sugar. Cook until hot. Serve over rice.
Garlic Roasted Cauliflower By Ina Garten.
This recipe is surprising in so many ways. First, who thinks of cauliflower as flavorful? Second, roasting all that garlic in olive oil makes it delicious. And third, it's so easy! Roast the cauliflower with the garlic and then toss it with toasted pine nuts, parsley, and fresh lemon juice. You'll never think cauliflower is boring again.
- 1 head garlic, cloves separated but not peeled
- 1 large head cauliflower, trimmed and cut into large florets
- 4 1/2 T olive oil
- 2 1/2 t kosher salt
- 1 t ground black pepper
- 1/4 cup finely chopped flat-leaf parsley
- 3 T pine nuts, toasted
- 2 T fresh lemon juice
Heat oven to 450 degrees. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel. Cut the largest cloves in half lengthwise. On a rimmed baking sheet, toss the cauliflower with the garlic, 3 T olive oil, 2 t salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes. Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1 1/2 T olive oil, parsley, pine nuts, and lemon juice. Sprinkle with 1/2 t salt, toss well and serve hot or warm. Serves 6.
Polenta with White Beans, Tomato and Vegetarian Sausage
- 1 tube of store bought polenta
- 1 can of cannelloni beans (drained and rinsed)
- 1 package of Light Life Smart sausages Italian style
- 24 oz. of WSF tomatoes (thawed)
- 1 small onion diced
- 2 cloves of garlic minced
- olive oil
- salt and pepper to taste
Slice polenta into 1/2 rounds. Lightly pan fry in 3 T of olive oil. Set aside. Slice the sausage into 1/2 inch pieces and brown a T of olive oil. Sauté the onion and garlic in a sauce pan until golden brown. Add tomatoes, sausage and beans and heat through. Salt and pepper to taste. Pour over polenta and enjoy!
Chunky Vegetable Baked Potato Fast, vegan, low fat meal by member Pat Dinges
- 4 large baking potatoes
- 1 onion, chopped
- 1 pepper chopped
- 1 zucchini, chopped(WSF summer squash)
- 1/3 cup water or veggie broth
- 1 14.5 oz can stewed tomatoes (try Mexican or Italian-style for variation or WSF tomatoes 1/2 package Red or Yellow)
- 1/4 cup water
- 1 T balsamic vinegar
- freshly ground black pepper to taste
Scrub the potatoes and pierce them all over with a fork. Place on a paper towel and microwave on high for about 15 minutes, turning once halfway through the cooking time. You can also bake in your oven or use your grill, of course. Meanwhile, place onion, bell pepper, and zucchini in a saucepan with 1/3 cup of water or broth. Cook, stirring frequently for about 10 minutes. Add remaining ingredients and cook for another 5 minutes. When potatoes are done, split the tops and ladle the vegetable mixture over the potatoes. Mmm!
Simply Delicious Sauteed Greens
Nourishing Wisdom Nutrition © Holly Anne Shelowitz, Certified Nutrition Counselor www.nourishingwisdom.com 845.687.9666
- 1 container Winter Sun Farms greens- you can add this frozen or thawed
- 1 small onion sliced into half moons
- 1 apple diced
- 2 cloves garlic diced
- 2 t olive or sesame oil
- 1 T soy sauce
- ½ C chicken or vegetable stock
- ½ can chick peas or other favorite beans (drained)
Sauté onion and garlic in olive oil until fragrant (7-10 min). Add greens, stock, and soy sauce and simmer until greens are hot. Add chopped apple and beans and continue to simmer 10 minutes. Taste and adjust, adding more soy sauce if desired. Serve over rice for a perfect dinner. Serves 4.