Coconut Curry Stir Fry

Recipe by Heather Thomason

This is a deliciously easy week night dish that is a great way to use up any vegetables you have on hand.

(serves 4)
1 head broccoli, cut into florets
1-2 bell pepper, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
3-4 carrots, sliced, 1/4 inch thick
***Be creative and try other veggies: green beans, cauliflower,
potatoes, eggplant or bok choy are all delicious, just cut the vegetables to be a consistent size. You’ll want to have 6-8 cups in total.
1 can coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons canola oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1-2 garlic cloves, minced
2 Tablespoons good curry powder
1/2 cup chopped fresh basil
cooked long grain white rice for serving

Whisk together milk, soy sauce, sugar and salt. Heat a wok or large saute pan over medium-high heat. Add 2 tablespoons oil for 30 seconds. Add the pepper flakes, lemon zest, garlic and curry powder and cook, stirring for 2 minutes, until very fragrant. Stir in the milk mixture and bring to a gentle boil. Cook until the sauce thickens slightly, 2-3 minutes and transfer to a bowl. Wipe out the wok and heat remaining 2 Tablespoons oil over high heat. Add the veggies and stir fry for about 5-6 minutes until crisp tender, if they start to stick add a bit of water (cooking time may vary slightly with vegetables used). Pour the curry sauce over and stir to combine. Cook for 1-2 minutes more. Stir in the basil and serve immediately over rice.

Broccoli and Bow Ties

Recipe by Iva Garten from Barefoot Contessa, Family Style

(serves 6-8) time: 20 minutes
kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 Tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 Tablespoon juice for a lemon
1/4 cup toasted pine nuts
fresh grated Parmesan cheese for garnish (optional)

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow tie pasta according to package directions (10-12 minutes). Drain well and add to broccoli. Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 tablespoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, season with salt and pepper and sprinkle with pine nuts and cheese to serve.

Broccoli & Tofu in Spicy Peanut Sauce

By Mollie Katzen, The Enchanted Broccoli Forest

This recipe is courtesy of Farmer Ted:

1 lb firm tofu, 1 lb broccoli, 1 to 2 Tbs peanut or canola oil, 2 cups chopped onion, 1 Tbs grated fresh ginger, 4 medium cloves garlic, minced, 3/4 tsp salt, 2 scallions, minced, Spicy Peanut Sauce (below).

Start a pan of rice to serve with this dish. Cut tofu into 1" cubes and place in saucepan. Cover with water and bring to boil. Lower heat and simmer for 10 minutes. Drain and set aside. Chop broccoli florets. Heat skillet for 1 minute, add oil and onion, then cook over high heat for 2 minutes. Add broccoli, ginger, garlic and salt. Continue to heat for 5 minutes, or until broccoli is bright green and tender. Stir in the tofu and scallions and cook for 2 to 3 more minutes. Add the sauce and stir until everything is well coated. Serve over rice.

Spicy Peanut Sauce
3/4 cup good peanut butter, 3/4 cup hot water, 6 Tbs vinegar, 3 Tbs soy sauce, 3 Tbs blackstrap molasses, cayenne to taste.

Place the peanut butter and hot water in a small bowl and mash together until the mixture is uniform. Whisk in remaining ingredients. Set aside until needed in the stir fry.

Broccoli with Roasted Peppers and Olive

Recipe by Deborah Madison, The Greens Cookbook

(serves 4-6)
2 roasted red peppers, sliced into 1/2” strips *sundried tomatoes would be a great substitute for peppers or addition to the salad
1 garlic clove
4 Tablespoons good olive oil
1 Tablespoon small capers
12 Nicoise or Gaeta olives, pitted
3 scallions, finely sliced
1 Tablespoon chopped parsley
1 Tablespoon chopped marjoram
1/4 teaspoon red pepper flakes
Balsamic vinegar
salt and pepper
1 bunch broccoli

Mix the peppers (and/or sun dried tomatoes) with garlic, olive oil, capers, olives, scallion, herbs, red pepper flakes and balsamic to taste. Season with salt and pepper. Bring 3 quarts of water to a boil. While heating divide the broccoli florets. Trim the tough end of the stalk and peel the outer fibrous skin. Slice the stalks 1/4” thick on the diagonal. Add a tablespoon of salt to the water and cook the broccoli in 2-3 bathces for 30 seconds and remove to a colander. Combine the broccoli with the rest of the ingredients and toss, adding more oil, vinegar, salt or pepper to taste. If you don’t plan on serving right away, wait to add the final vinegar to prevent bright colors from fading.