I have become addicted to what I am calling peasant meals: fresh local veggies, some savory spices, all sauted and served on a bed of rice or pasta. They are too easy to describe how to make them, I’m just posting some sample pics…
Local farm fresh okra and onions breaded with herbs and pan fried, on basmati rice:
Cabbage, tomatoes, Tofurky sausage:
Shitake mushrooms, Bok choy and cabbage with Tamari sauce:
Asparagus and potato:
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