So far, October Unprocessed has been a breeze. I picked up an acai bowl on my way to the office this morning, ate some baby carrots and hummus (at my desk, life of a working girl) for lunch, and for dinner, I made a stir-fry of the fresh vegetables left in my fridge. I need to make room for the CSA box I am picking up on my way home tomorrow.
My pops calls this a “kitchen sink” dish … that is, you use “everything but the kitchen sink.” Tonight my skillet contained thinly sliced red onion, carrot, and mushroom from the fridge, added to yellow squash, zucchini and sunflower greens left from last week’s CSA box, a Japanese eggplant from my neighbor’s garden, and finally, some cold brown rice I made a couple of days ago, and of course, a scrambled egg.
I would recommend that you don’t cheat yourself out of that scrambled egg. You’d be surprised how it brings the whole dish together. I like to get my vegetables almost cooked, then drop in a pile of cold, pre-cooked rice, and crack and egg right on top.
Then, just scramble the egg and rice and vegetables all together, and let it crisp up a little. I added my homemade sriracha, and although they’re both pretty processed, I allowed myself a dash each of sesame oil and soy sauce. Season with pepper, ginger and a little fresh basil, and it’s perfect!
Also I think I will have to amend the menu I posted last night … I was hoping for a nice pork tenderloin to roast on my grill, but couldn’t find one. Instead I think I will do a cauliflower crust pizza with mushrooms and Brussels sprouts. I also found some great pork bellies that are going to be cured in salt and sugar, then smoked –i.e., made into bacon — on Saturday.