Sometimes it’s easy to use all the produce in my bi-weekly bin. Sometimes it’s difficult, mostly if it seems like everything is only going to last a few days or if I have plans to go out while I’m overloaded with goodies at home. Other times, though, I’m simply not sure what to do with the veggies I get.
This past week, I got scallions and snow peas. Is the answer obvious? Maybe, but it was tastier than I expected it to be.
We use scallions often enough: in pad thai, on taco night, with frittata or tofu scramble. I typically only use snow peas in stir fries, but for this meal I intentionally kept things simple and made the snow peas central item.
I cooked a few diced carrots and the snow peas and added some fresh ginger and lemongrass from a tube I have on hand in the fridge, plus some soy sauce. Then I added some frozen corn and the leftover brown basmati rice from my dinner earlier in the week. After the corn and rice were warmed, I added the scallions and tossed to cook them slightly. These were such a nice touch of mild onion flavor. Voila! A nice meal from leftovers and orphaned veggies.
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