So this CSA that I've joined has challenged my cooking this year. New veggies I've never worked with really (bok choy! kale! napa cabbage!). I claim none of these recipes as my own (that gift was given soley to sister #3), but I'll share the yummy ones here!
2 tsp vegetable oil
½ cup chopped onion
½ cup thinly sliced carrot
½ cup chopped red bell pepper
2 garlic cloves, minced
2 tsp curry powder
1 tsp chili paste with garlic
½ tsp grated peeled fresh ginger
6 cups torn kale
2 cups cooked brown rice
1 cup cooked quinoa
2 Tbl minced fresh cilantro
1 Tbl soy sauce
1 (15oz) can chickpeas, drained
Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.
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