Week 5 Pick-up

Offerings

• Spring Onions  (4)
• Kohlrabi  (2 lg)
• Romaine Lettuce  (1 lg head)
• Collards  (8 oz)
• Sweet Salad Turnips  (2)
• Basil  (4.5 oz)
• Sugar Snap Peas  (8 oz)

Recipe of the Week: Week 5 Peanut Stir-Fry
I think you could use all your veggies (excluding the lettuce) and make a fantastic supper with this easy recipe!

Ingredients
1 1/2 C vegetable or chicken broth
1 Tbs. honey (or ant other sweetener)
2 Tbs. lime juice
2 Tbs. sweet chili sauce
2 Tbs. creamy peanut butter
2 Tbs. soy sauce
1-2 tsp. grated fresh ginger
3/4 tsp. cornstarch
2 + 1 Tbs. toasted sesame oil
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1 lb of meat or tofu
3-4 cups fresh veggies

Directions
1.Add 1 tbs of sesame oil to a hot wok or skillet.

2.Brown the meat or tofu.

3.Add your veggies and cook for 1-2 min.

4.Whisk the rest of the ingredients together and pour the liquid into the pan.

5.Simmer until the sauce thickens and the veggies are tender.

6.Serve over your favorite rice with crushed peanuts, fresh basil, and lime wedges.

My family loves stir-fry. The beauty in a good sauce recipe is the you can add whatever veggies are in season. Play with the cook time and cut of the veggies to get the results you like.