Tuesday, June 16, 2015

Tonight's stir-fry!




It's so nice, this time of year, when some of the early things are ready to eat in the vegetable garden.  This morning, I went out there and brought in some things to make a vegetable stir-fry for our dinner.  There is Jericho lettuce, Swiss chard, kale, green onions, rhubarb, chives, and radishes. I will add some garlic, too, and saute it all in coconut oil, serve it on brown rice and use Tamari for seasoning.  Too bad it's only lunch time now....  ;)  If you let me know you are coming, I'll makes some extra rice.

4 comments:

  1. Yum! What a lovely bounty! I really haven't done much with veggies yet. Right now I have an herb garden, some garlic and a couple strawberry plants but I hope to have a full on veggie garden one day...

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    1. Hi Nicole... fresh herbs are a powerhouse of nutrition! :)

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  2. That sounds like an interesting combination of vegetables. I have never cooked radish before...we eat them raw in tossed salad and other summer salads like tabouli and potato. How does the rhubarb and tamari work together? I've never cooked chives either! I use them fresh or dry them for the rest of the year. We like them in cottage cheese. You've given me some new ideas on things. Hope it's delicious.

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    1. I only put in a little bit of rhubarb, and with all those things together, you really can't even taste it. When I do something like this, I pretty much just put in everything that is available. I use chives with cottage cheese too. So good.

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