Tag Archive | meatless meals

Broccoli and Asparagus Stir-Fry

Sundays around here can be a really big deal.  We have an amazing farmer’s market downtown every Sunday, all year ’round.  We actually have a farmer’s market nearly every day of the week spring-fall in one area of town or another.  We are so fortunate to live in a fairy tale land that knows not of outdoor grilling and farmer’s market “seasons”.

So when my friend and I made a date to go to the market and breakfast this past Sunday, I grabbed my canvas bags and hit the ground running!  He turned me onto this bakery there that makes pretzel croissants.  One word: amazing.

I had previously purchased a crown of broccoli at the local store, and since it is now asparagus season (hands down my favorite veg) I scooped up a fresh bunch at the farmer’s market, with intentions to roast it with my dinners for the week. Except when I went to make a broccoli stir-fry recipe I’d been wanting to try, I realized it called for two pounds of broccoli!  That I didn’t have!  What was a girl to do?!  So I put my noggin to work and realized I had almost two pounds of broccoli AND asparagus…

And now, I share with you, my latest mouth-gasm:

Broccoli & Asparagus Stir-Fry
3/4 lb fresh broccoli
3/4 lb fresh asparagus
1 tbsp cornstarch
1 tsp sugar
pinch of salt
1/2 cup low sodium vegetable broth
2 tbsp low sodium soy sauce
1 clove minced garlic
olive oil

Cut florets off broccoli stalks. Cut larger florets into bite sized pieces.  Snap ends off of asparagus spears. Cut spears into 1 inch pieces.  (Dispose of broccoli and asparagus stalks).

Combine cornstarch, sugar, salt, broth and soy sauce, stirring until smooth. Set aside.

Heat wok over medium heat, lightly coating with olive oil.  Sauté minced garlic for about 1 minute.  Add veggies, stirring constantly for about 2 minutes.  Cover and cook additional 2 minutes.  Add sauce, stirring constantly for about 3 more minutes until veggies are tender and sauce thickens.

Serve over cooked rice, egg noodles, or quinoa.  Add chicken or beef if you wish, but I had this dish over brown rice, and it holds its own.

Inspired by a recipe I had found years ago on food.com



Slow Cooker Lasagna

Oh my gosh!  I found this recipe in an old cookbook and as usual tweaked it to what I had on hand and it was fast and delicious.  Not to mention it made great leftovers for lunch!

Slow Cooker Lasagna
1 15oz container ricotta cheese
2 cups shredded cheese
1/2 cup parmesan cheese
1 1/2 jars spaghetti sauce
1 box pasta (shape of your choice)
1 Tbsp italian herbs

I always always always start by putting a liner in my slow cooker. Not on sale/no coupons they run $2 a box at Target- so 50 cents per liner- worse case scenario. This is a small price to pay for the easy clean up.

Mix all three cheeses and herbs together well in bowl.  Pour a little over half of the spaghetti sauce on the bottom of the slow cooker.  Layer half of the box of UNCOOKED pasta next.  Layer half of the cheese mixture on top of that.  Repeat with rest of sauce, rest of pasta, and rest of cheese mixture.  Cook on low for 3 hours.  Sprinkle a little more shredded cheese on top and let cook additional 15 minutes.  Ready to serve! Firms up just like lasagna too!