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The farmers' market in Central Square is open on Mondays. I decided to brave the drizzle yesterday on my break to walk there from the office. I perused the stands, and ended up buying some gorgeous garlic scapes, baby bok choy, and sugar snap peas from Kimball Farm. All in all, it cost me $7.50, and even after making dinner last night, I have plenty left over for dinner later in the week.
I picked up some jumbo shrimp at the grocery store on my way home. When I got back to the house, I started some brown rice cooking. I washed, dried, and chopped the baby bok choy. I washed the garlic scapes, and cut them into two-inch lengths. I washed the sugar snaps, and took off their stems and strings. I also finely minced some ginger. I heated my wok with some canola oil spray, and quickly stir-fried the ginger for a minute or so before adding the veggies. I realized, "I'm going to have to add more, because these are going to cook down a lot!" Oops. I decided to go for some color, and thinly sliced some baby carrots and some sweet onions to add in. When the veggies were getting tender, I added some fermented black beans, a dash of low-sodium tamari sauce, and some chili paste. Then, I threw in the shrimp, and cooked it all until the shrimp were done and the veggies nice and tender. I served it on top of the brown rice, and it was DELICIOUS.
This was just a super-simple weeknight dinner, the kind of thing I'm likely to come up with off the cuff on any given night of the week. It's nothing particularly special, though it did taste very good. That's due in large part to the super-fresh, high-quality veggies, of course. I wanted to demonstrate my everyday cooking here, too--I have to remember that this blogging project is not JUST for special occasion stuff. After all, the second entry in this series was about my breakfast oatmeal, of all things.
I can't wait to make the most of what the farmers' market will have in the coming season. It's always so exciting to go there and see what new produce is out! It's all the inspiration I need to make a tasty, healthy dinner.
I picked up some jumbo shrimp at the grocery store on my way home. When I got back to the house, I started some brown rice cooking. I washed, dried, and chopped the baby bok choy. I washed the garlic scapes, and cut them into two-inch lengths. I washed the sugar snaps, and took off their stems and strings. I also finely minced some ginger. I heated my wok with some canola oil spray, and quickly stir-fried the ginger for a minute or so before adding the veggies. I realized, "I'm going to have to add more, because these are going to cook down a lot!" Oops. I decided to go for some color, and thinly sliced some baby carrots and some sweet onions to add in. When the veggies were getting tender, I added some fermented black beans, a dash of low-sodium tamari sauce, and some chili paste. Then, I threw in the shrimp, and cooked it all until the shrimp were done and the veggies nice and tender. I served it on top of the brown rice, and it was DELICIOUS.
This was just a super-simple weeknight dinner, the kind of thing I'm likely to come up with off the cuff on any given night of the week. It's nothing particularly special, though it did taste very good. That's due in large part to the super-fresh, high-quality veggies, of course. I wanted to demonstrate my everyday cooking here, too--I have to remember that this blogging project is not JUST for special occasion stuff. After all, the second entry in this series was about my breakfast oatmeal, of all things.
I can't wait to make the most of what the farmers' market will have in the coming season. It's always so exciting to go there and see what new produce is out! It's all the inspiration I need to make a tasty, healthy dinner.
