Archive for the ‘Vegetables’ Category

This was one of my favorite dishes growing up, and is a good way to eat a lot of fresh veggies. The name is just what my mom used to call it, it most closely resembles chow mein.

Serves 4-6


      • 2-3 lbs chicken, cut into bite sized pieces
      • 2 carrots, julienned*
      • 1 red pepper, thinly slices*
      • 1 bunch green onions, sliced to ~1inch pieces on the diagonal (both white and green parts)*
      • 1-2 cups sugar snap peas, stringed*
      • 1-2 cups bok choy, roughly chopped*
      • 1 cup bean sprouts*
      • 6-8 servings Chinese egg noodles, get the kind that looks like this (I have had good luck finding them in Asian markets).
      • 1.5 cups chicken broth
      • 3 Tablespoons corn starch
      • ~1/4 cup soy sauce, to taste
      • 1 egg white
      • Neutral cooking oil (such as vegetable or canola)

*Note, you can leave out or change the amount of any of the veggies to suite your taste



  1. Prep veggies and chicken.
  2. Start a large pot of water to boil and preheat the oven to 350F.
  3. In a bowl combine the egg white with 1 tablespoon corn starch, once well mixed stir in the chicken and then cover and set aside. (Note, you can do this step several hours/a day in advance and then keep refrigerated.)
  4. Add egg noodles to boiling water and cook them according to the instructions. Once done cooking strain and toss with 1/8-1/4 cup oil, until the noodles are well covered. Spread noodles out on a baking sheet in an even layer. Put noodles in the oven, check every 10 minutes until the start to become crispy. Once they begin to become crispy toss/stir them and then spread in a thin layer again and put back in the oven. When they get close to your desired done-ness, start checking them every 5 minutes. While the noodles cook move on to the rest of the cooking, this way everything is done roughly at the same time. Once the noodles are done, remove them from the oven and set them aside.
  5. On high heat add ~1 Tablespoon oil to a wok. Once very hot add chicken, stirring often cook until brown bit start to form on the chicken. Once done remove chicken to a bowl and set aside. Return wok to high heat.
  6. Add another tablespoon of oil to the wok, once very hot add all the veggies except for the bok choy and bean sprouts. Stirring frequently cook until veggies are almost done and still crispy.
  7. While veggies cook, make the sauce by combining the chicken broth, soy sauce and 2 Tablespoons corn starch, mixing until corn starch is dissolved.
  8. Once veggies are almost done add the bok choy and cooked chicken and cook for another 1-2 minutes.
  9. Once bok choy leaves are wilted add the sauce, and stir to coat. Then add the bean sprouts and cook for another 1-2 minutes or until sauce is thickened. Remove from heat.
  10. To serve, in a large dish arrange the noodles around the platter, breaking them up into smaller chunks to make for easier serving, leaving a whole in the center. Then add the chicken and vegetable mixture to the middle. By not covering all the noodles on the serving platter they will stay crispy longer. Serve immediately.

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This broccoli has become a staple in my house, we make it at least once a week, and no matter how much gets made there is never any leftover. You don’t have to make it with all the ingredients, for instance sometimes we realize we don’t have cheese or lemon and make it with just garlic. Or make it with out garlic and just lemon, it’s really versatile. My quick cheat for when I am in a rush is buying a package of pre-cut broccoli at Whole Foods and pairing this with a roasted chicken, a fast yet wonderful meal!

The Best Broccoli, Ever

Serves 2


  • 1 large head of broccoli, cut into bite sized florets (or one bag/container pre-cut broccoli)
  • 3-4 cloves garlic, minced (more if you really like garlic, less if you don’t)
  • 1 T Olive Oil
  • 1 lemon
  • Parmesan cheese


  1. Place oven rack on second slot down from broiler (ie, about 1/3 of the space from the top of the oven) and turn on broiler.
  2. Toss cut broccoli and garlic with olive oil. Spread on an oiled baking sheet. Place baking sheet under broiler
  3. After 5 minutes remove baking sheet from the oven and flip the broccoli. Return baking sheet to the oven. Repeat this process every 5-7 min until broccoli is crispy and brown on the outer portions.
  4. Gather broccoli in a pile in the middle of the tray. Grate Parmesan on top of pile (about 3-4T worth.)* Zest about half the lemon peel onto the pile. Toss so that the lemon and Parmesan are incorporated.
  5. Serve and eat immediately.

*You can easily skip the Parmesan if you don’t eat cheese/don’t have any. It still tastes delicious 🙂

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For the past year or so I’ve been trying to locally and in season, I have to admit my weekly Full Circle Farm weekly fruit and vegetable box helps. It also provides a great challenge to find new recipes, especially in the winter when there are not many types of locally grown veggies. Swiss chard is one of those vegetables I get almost every week for seemingly months on end, and this is one of may favorite low work recipes that’s tastes delicious and is pretty easy to make after a long day at work when I just want to get home and eat something nutritious.

I found this recipe in Bon Appetit magazine, but have adapted it, cutting out the radicchio and pine nuts (mostly because I didn’t have them when I first made this recipe) and adding more of the much-loved garlic.


Braised Rainbow Chard with Currants

Makes about 4 servings


  • 1-2 bunches Rainbow Chard
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 2 Tablespoons of red wine vinegar
  • 4 tablespoon dried currants


  1. Cut the ribs (stalks) from the chard, then cut up into 1 inch pieces. Put aside.
  2. Slice leafs into 1 inch strips and then again into about 1 inch squares.
  3. Melt butter with oil in a large pot over medium heat
  4. Add onion and garlic, cook until onion is tender, about 5 minutes.
  5. Add chard ribs and cook until tender, about 6 minutes.
  6. Working in batches if pot is not large enough add the chard leafs. Stir until wilted, about 8-10 minutes
  7. Add vinegar and currants, season with salt pepper and more currants.
  8. Turn heat to low and cook at least another 5 minutes, you can leave this dish on low for about 30 min longer if you are waiting for other dishes to finish up

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