Summer Vegetable Fried Rice with Egg

Fried rice is my go-to dish when I have a bunch of leftover cooked rice in the fridge. You can throw almost anything into it, so it's a great way to clean out extra or aging veggies in the fridge or use whatever the garden is producing in bulk. The vegetables listed here are what I happened to have on hand, but feel free to mix it up. You can throw in diced leftover steak or shredded chicken, chopped bacon, etc., but I also like this version, with a fried egg on top. This makes a good sized batch - we had a few servings leftover after feeding my family. I suggest only frying up as many eggs as you are sure you will serve in the first round; you can also cook a few more later if you need to, or you can cook them up fresh for the leftovers.

Canola oil
1 medium onion, chopped
1 Tbsp grated ginger root (optional)
1 pint shiitake mushrooms, stemmed and sliced
1-2 sweet peppers, diced
1-2 hot peppers, seeded and diced (optional)
1 large carrot, diced
1-2 medium summer squashes or zucchinis, diced
4 cups cold cooked rice (white or brown)
1/4 cup soy sauce
1 cup cashew or peanut pieces, lightly toasted (optional)
1 cup Thai basil leaves or cilantro (optional)
1 egg per serving

Heat a little canola oil in a wok or large skillet. Add the onion, ginger (if using), and shiitake mushrooms and stir-fry over medium-high heat for 3-4 minutes. Add the remaining veggies and continue to stir-fry until tender by not mushy. Drizzle in a little soy sauce if the vegetables are sticking too much to the bottom of the pan.

Add the rice to the pan, breaking it up with your fingers if it is clumped. Stir to mix with the vegetables, then drizzle with the soy sauce and make sure it is well combined. Stir in the nut and Thai basil or cilantro, if using. Cover the fried rice and set aside.

Fry enough eggs to place one on top of each serving. Sunny side up makes an attractive presentation, but over easy is fine, too. Ideally the yolk should remain at least somewhat gooey so it can mix in with the fried rice as you eat.

Serves about 6.

Carrot and Celeriac Fried Rice with Tofu

Leftover rice + root vegetables + broiled tofu = delicious, quick, satisfying meal.  Toss a few cashews in at the end to jazz it up if you like. This is great with short grain  brown rice, which gives it extra substance. If you want more color, feel free to toss in some greens at the end.

1 lb firm or extra firm tofu, cubed

1/4 cup soy sauce, or more to taste

Canola oil

6-8 cloves garlic, minced

1-2 Tbsp grated ginger root

3 large carrots, peeled and shredded

1 large celeriac, peeled and shredded

3-4 cups cold leftover rice, preferably short grain brown rice

1/2-3/4 cup cashews (optional)

Preheat the broiler. Toss the tofu gently with the soy sauce, then spread in a single layer in a baking dish. Broil for 5 minutes, then flip the cubes and broil for another 2-3 minutes. Remove from oven and set aside.

While the tofu broils, heat some canola oil in a wok or large skillet. Add the garlic and ginger and stir fry for about 1 minute, then add the carrots and celeric. Stir fry over medium-high heat until tender. Add a little soy sauce to keep it from sticking, if needed. Add the rice and stir well. Gently stir in the broiled tofu and whatever soy sauce is in the pan. Taste and add additional soy sauce if desired. Toss in the cashews if using.

Serves about 6.

Snow Pea Stir Fry with Thai Basil

Our snap peas are just about done, but the snow peas, which we planted slightly later, are still going.  I took a big pile of them and made this simple stir fry, where they are shown off to good advantage.  I used chicken for the protein here, but feel free to substitute beef, pork, broiled tofu, etc. Alternatively, skip the protein and serve the snow peas as a side dish. Serve this over rice if you're making a meal out of it.

Canola oil
6-8 cloves garlic, minced
1-2 Tbsp grated ginger
1 lb chicken breasts, cubed
6 cups snow peas
1/4 cup + 1 Tbsp (optional) soy sauce
1 Tbsp cornstarch (optional)
1 cup Thai basil leaves, whole or cut into ribbons

Heat a little canola oil in a wok or extra large skillet.  Add the garlic, ginger, and chicken, and stir fry over medium-high heat until the chicken is cooked through.  Add the snow peas and stir fry until tender-crisp, about 2 minutes. Add the soy sauce.  If desired, combine 1 Tbsp soy sauce with 1 Tbsp corn starch and stir into the stir fry.  Cook very briefly, just until the sauce thickens. Stir in the Thai basil.

Serve over rice.

Serves 4-5.

Ginger-Lime Beef Stir-Fry

Did you know that ginger is grown right here in the Valley?  The folks at Old Friends Farm in Amherst grow it and harvest it young.  Among other places, it's available for sale at Green Fields Market.

This quick stir-fry has the flavors of Southeast Asia.  Serve over rice, maybe cooked with coconut milk.

Canola oil
1/4 cup minced ginger root
6-8 cloves garlic, minced
2-3 red bell peppers, thinly sliced (frozen is fine)
1 1/2 - 2 lbs cooked steak, sliced thin
Salt to taste
1 medium lime, in quarters or eighths

Heat some canola oil in a wok or large skillet.  Add the ginger, garlic, and peppers and saute for 2-3 minutes.  Add the steak and toss to coat well with the seasonings.  Stir fry just long enough to heat through.  Add salt to taste, then sprinkle with the juice of one quarter of the lime and toss again.

Serve hot over rice.  Sprinkle with additional lime juice at the table, giving each diner a piece of lime with which to do so.

Serves 4-6.

Shiitake Fried Rice

Fried rice is an easy, forgiving dish that you can make with pretty much whatever veggies you have on hand. I often make it with a whole kaleidoscope of chopped produce. But sometimes I also enjoy a more focused version, like this one, which highlights the flavor and texture of shiitake mushrooms.

1 Tbsp canola oil
1 large onion, diced
1/2 lb shiitake mushrooms, stemmed and sliced
6-8 cloves garlic, minced
2-3 tsp minced ginger root
2 eggs, beaten (optional)
2-3 cups leftover cooked rice (cold or room temperature)
1/4 cup soy sauce or to taste
Salt to taste

Heat the canola oil in a wok or large skillet. Add the onion and shiitakes and stir fry over high heat for 3-4 minutes. Add the garlic and ginger and continue stir frying until the mushrooms and onion are tender. Lower the heat the medium.

If you are using the eggs, make a well in the center of the veggies and pour the eggs in. Scramble the eggs, slowly stirring them into the vegetables as they cook. When they're done, turn off the heat. Add the rice and soy sauce and mix everything well. Taste and add salt if needed.

Serve hot.

Serves about 4.

Gingery Late Spring Stir-Fry with Scapes, Scallions, and Greens

If this recipe sounds a bit like one I posted a month ago, you're right. It's a good example of how I take a basic recipe concept and adjust it through the year depending on what's in season at any given moment. In early May we had storage onions and garlic to mix with fresh greens; now that it's June we have scapes (or use green garlic) and scallions. I made this with Swiss chard, but spinach, arugula, kale, mustard greens, etc. would all work fine. If you use chard, put the diced stems in at the same time as the scapes and scallions.

Feel free to substitute chicken, tofu, tempeh, or whatever other protein you like for the steak.

2 Tbsp canola oil
1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
6-8 scapes, in 1/8-1/4-inch rounds
1 bunch scallions or spring onions, sliced in rounds (white and green parts)
1 Tbsp minced ginger
3/4 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn starch
Salt to taste
Hot sauce (optional)

Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).

Heat 1 Tbsp of oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.

Add the remaining 1 Tbsp of oil to the wok or skillet, then add the scapes, scallions, and ginger. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.

Mix the corn starch into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.

Serve hot, over rice. If desired, add hot sauce at the table.

Serves 4-6.

Sesame-Garlic Stir-Fry with Beef and Greens

Apart from asparagus, greens are about the most plentiful kind of local vegetable at this time of year. Fortunately, like asparagus, they are good in many different types of dishes - including stir-fries. I used a combination of spinach and mustard greens for this, but you can use whatever greens you like. Serve this over rice.

1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
2 Tbsp dark sesame oil (1 Tbsp + 1 Tbsp)
10-12 cloves garlic, minced
1 large onion, sliced lengthwise
1/2 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn start
Salt to taste
Hot sauce (optional)

Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).

Heat 1 Tbsp of sesame oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.

Add the remaining 1 Tbsp of sesame oil to the wok or skillet, then add the garlic and onion. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.

Mix the corn start into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.

Serve hot, over rice. If desired, add hot sauce at the table.

Serves about 4.

Sesame-Garlic Green Bean and Pepper Stir-Fry

Frozen vegetables will never you give you that perfect tender-crisp texture you can get with fresh ones, but they still work remarkably well in many contexts, including stir-fries. This one was particularly good. Serve this over rice.

3-4 Tbsp dark sesame oil (divided)
1 lb protein of your choice (chicken, beef, tofu, tempeh...)
1 large onion, sliced lengthwise
10-12 cloves garlic, minced
1 1/2 - 2 lbs green beans, in 1-inch lengths (thaw first if frozen)
1 red bell pepper, cut into strips (frozen is ok)
1/4 cup soy sauce (divided)
2 tsp corn starch
Salt to taste
Sesame seeds (optional)

If using meat, heat half the sesame oil in a wok or very large skillet, then cook the meat. When it is done, remove to a plate or bowl.

Add the remaining sesame oil to the pan, then garlic and onion. Cook over med-high heat for 2-3 minutes. Pour a small amount of the soy sauce into the pan to deglaze, then add the green beans and pepper and stir-fry until cooked through, 3-5 minutes.

Stir the corn starch into the remaining soy sauce, then add to the pan and stir well. Let it bubble for a minute or so to thicken, then remove the pan from the heat. Taste and add salt if needed.

If desired, sprinkle some sesame seeds over the whole dish or each serving at the table.

Serves 4-6.

Stir-Fried Beef and Onions with Tat Soi

After receiving our beef share (about 70 lbs) a couple weeks ago, my freezer is suddenly stuffed with beef. It just kind of got dumped in there in a hurry, though, without much organization, so it's been daunting to dig through to find good cuts to use. I need to actually take it all out and inventory it, then put it back in a more logical fashion. At some point.

In the meantime, I dug out a steak the other night and made this stir fry with onions from the last farmers market and tat soi (a hardy Asian green) from our CSA share. Yum! Serve this over rice.

canola oil
1 1/2 lbs beef steak, thinly sliced
8-10 cloves garlic, minced
2 Tbsp minced ginger root
4 medium onions, sliced lengthwise
1/4 cup soy sauce
1 Tbsp cornstarch
1/4 lb tat soi (or substitute other greens)

Heat some canola oil in a wok or large skillet. Add the beef and cook until done. Remove the beef from the pan and set aside. Heat a little more oil, then add the garlic and ginger and stir-fry for 1-2 minutes, stirring frequently. Add the onion and stir-fry an additional 3-4 minutes, until the onions are translucent but not completely soft.

Mix a little soy sauce into the cornstarch to form a thin paste. Add the beef back into the frying pan, then add the soy sauce and the paste and cook over medium-high heat, stirring frequently, until the sauce thickens. Add the tat soi and cook just until wilted, 1-2 minutes.

Serve hot over rice.

Serve 4-6.

Hunan-Style Eggplant with Bacon and Shiitake Mushrooms

This recipe is definitely a keeper. Try it, you'll like it!

Eggplant is in season right now (and abundant in my garden). Bacon can be had from local sources included Bostrom Farm, and Paul Lagreze of New England Wild Edibles sells lovely shiitake mushrooms. Serve this over rice.

1/4 cup canola oil
2 1/2 lbs eggplant, cut 1/4-1/2 inch thick (in rounds for the long skinny kind, or in quarters or eighths for the fat kind)
1/4 lb uncooked bacon, chopped
6-8 cloves garlic, minced
1/4 lb shiitake mushrooms, stemmed and chopped
1/4 cup soy sauce
1 tsp sesame oil
2 Tbsp water or stock
Asian chili sauce to taste
6-8 scallions, sliced (white and green parts)

Heat the oil in a large skillet (better than a wok in this case). Add the eggplant and cook over medium-high heat, stirring frequently, until it is all tender. (Note: eggplant absorbs oil like crazy - don't add more after the oil is all absorbed or it will get too greasy in the end.) Remove the eggplant from the skillet and set aside.

Add the bacon to the skillet and cook, stirring frequently, for about 2 minutes. Add the garlic and shiitakes and cook an additional 2 minutes or so, continuing to stir frequently. Add the soy sauce, sesame oil, water or stock, and a bit of chili sauce and stir, then add the eggplant back to the pan. Mix well to get the eggplant well coated with sauce, then cook over low heat for a few minutes so it can really absorb the flavors. Stir in the scallions and turn off the heat.

Serves about 4.

Summer Stir-Fry with Peppers and Green Beans

It was a little bit of a thrill to make this dish, full of garden veggies but without a tomato or zucchini in sight! I made this with chicken, but it would work with whatever protein you like - beef, pork, tofu, tempeh, etc. Serve this over rice.

1 lb protein of your choice
Canola oil
6 cloves garlic, minced
1 Tbsp minced ginger root
2 medium sweet onions, sliced lengthwise
1 lb green beans, cut into 1-2-inch lengths
2 red bell peppers, chopped
1-2 jalapeno or other hot peppers, seeded and minced (optional)
1/4 cup soy sauce, or to taste
1 Tbsp corn starch (optional; for thickening)
6-10 scallions, chopped
1/2-1 cup Thai basil leaves

Cook your protein in a wok or large skillet, then remove from heat and set aside.

Heat a bit of canola oil in the pan, then add the garlic, ginger, and onion and stir-fry over medium-high heat for 1-2 minutes. Add the beans, peppers, and hot pepper (if using) and stir-fry for 3-5 minutes or until the vegetables are just tender.

Stir the corn starch into the soy sauce, then add the soy sauce, scallions, and Thai basil to the pan and cook for another 1-2 minutes. Remove from heat. Serve over rice.

Serves 4-6.

Stir-Fried Bok Choy with Red Peppers and Steak

Leftover steak makes really good stir-fries, especially if already seasoned with an Asian theme. I harvested a bunch of bok choy from my garden that was already going to seed in the hot weather, and added a couple red peppers from the freezer (still using those up!) along with scallions and spring garlic from the farmers market. Serve this over rice.

If you don't have leftover steak, you can either quickly grill one or slice the meat then and stir fry it, then set aside while you cook the rest of the ingredients.

Canola oil
3-4 stalks green garlic, finely chopped
2 red peppers, chopped (frozen is fine)
1/2 lb bok choy
2 cups chopped scallions
3/4 lb thinly sliced cooked steak
1 Tbsp corn starch
1/4 cup soy sauce
1 1/2 Tbsp hoisin sauce
Chili paste to taste (optional)

Heat the oil in a wok or very large skillet. Add the garlic and peppers and stir-fry over high heat for 2 minutes or so. Add the bok choy (in batches if necessary) and scallions and stir-fry until the bok choy is wilted.

While you do this, stir together the corn start, soy sauce, and hoisin sauce. Add this along with the steak and cook, stirring, just until the sauce thickens. Stir in chili paste to taste, if using. Remove from heat and serve.

Serves 4-6.

Fajita Stir-Fry

Some steak from our beef share, peppers from the freezer, and onions from Winter Fare added up to some excellent south-of-the-border flavor. If you want to do this properly, serve with fresh warm flour tortillas. I didn't have tortillas on hand and didn't feel like making them (not hard, but too much time), so I served it over rice instead, which worked great. You don't really even need the toppings, but they do add to the overall experience. Flank steak is traditional for fajitas, but really any relatively inexpensive boneless steak will do. Be sure to cut across the grain.

1 1/2 lbs steak, trimmed and thinly sliced across the grain
2 tsp lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
Salt and pepper
canola oil
5-6 cloves garlic, minced
1 large onion, sliced
3 cups chopped bell peppers (multiple colors is nice)
Salsa for topping (optional)
Shredded cheddar or jack cheese for topping (optional)
Sour cream for topping (optional)

Toss the sliced steak in a bowl with the lime juice, chili powder, cumin, and salt and pepper. If you have time, let it marinate for up to an hour. If you don't have time, even a few minutes helps.

Heat some canola oil in a large skillet, preferably cast iron. Cook the steak over high heat, stirring periodically. Remove from pan and set aside.

Add a little more oil to the pan, then add the garlic and onion. Stir-fry for 2-3 minutes over high heat (you want it to brown a bit), then add the peppers. Continue to cook over high heat (again, browning a bit) until tender. Add the beef back in and remove from heat.

Serve over rice or with warm tortillas. Pass toppings at the table.

Serves 4-6.

Mid-Winter Fried Rice

Fried rice makes for a quick dinner and can be a great way to use leftovers or whatever vegetables you have in your fridge. Really the formula is simple: onion, garlic, and minced ginger plus several cups of vegetables, 1-2 cups protein, 3-4 cups cooked rice, and soy sauce. Fresh and frozen vegetables work equally well. The ingredients listed below are what I used in tonight's dinner, but you could substitute whatever you have on hand, either fresh or in the freezer. Mostly I just like to go for variety among the vegetables, and plenty of color. You can use whatever protein you like - tofu, tempeh, chicken, etc; leftovers can work well here.

1 Tbsp sesame oil (or canola oil)
1 large onion, chopped
4-5 cloves garlic, minced
1 Tbsp minced ginger root
1 cup diced celeriac
2 cups diced carrots
1 1/2 cups diced red pepper
1-2 cups protein of choice (cooked if meat)
3-4 cups cooked rice (brown or white)
Soy sauce

Heat the sesame oil in a wok or very large skillet. Add the onion. If using tempeh, add it at this time as well. Stir fry over high heat for 2-3 minutes. Add the garlic, ginger, celeriac, and carrots (or whatever other longer-cooking ingredients you are using). Stir fry another 3-5 minutes, until veggies are almost tender. Add the pepper (and/or any other more tender ingredients). Add tofu or cooked meat at this time as well. Stir fry until peppers are just tender, about 2-3 minutes. Add the rice and mix well, then stir in soy sauce to taste.

Serve hot.

Serves 4-6.

Spicy Beef and Onion Stir-Fry

This is a great way to use leftover steak (or planned-over steak). Sirloin, flank, or London broil are all good bets. It's especially good if the steak was well flavored with a marinade or spice rub. If the steak is plain, use the optional spices in the recipe; they are not needed otherwise.

If you don't have leftovers, slice the meat thinly, then marinate in some soy sauce (add some garlic, ginger, and sesame oil if you have the time). Cook it first, then remove from the pan while you cook the onions, and add it back in at the end.

Canola oil
8 cloves garlic, minced
3 medium onions, sliced lengthwise
1/4 tsp chili powder (optional)
1/4 tsp paprika (optional)
1 lb cooked steak, sliced thin
1/4 cup soy sauce
Asian chili sauce to taste
Salt and pepper if needed

Heat some canola oil in a wok or large skillet. Add the garlic and onions and stir-fry over high heat until tender. Add the chili powder and paprika if using, and stir-fry for another minute or so. Add the steak, soy sauce, and chili sauce and stir well. Cook until the steak is heated through. Taste and adjust seasonings if needed.

Serve over rice.

Serves about 4.

Spicy Asian Linguine with Vegetables

This is a dish I sometimes make when I'm in the mood for a stir-fry but want dinner on the table faster than it takes to cook rice. Like any good stir-fry, you can vary the vegetables and protein with whatever is in season or on hand. You can also toss in frozen vegetables, such as peppers, though they will be soft when cooked. This is the version I made this weekend.

12 ounces dry linguine
1 Tbsp sesame oil
1 Tbsp canola oil
6-7 garlic cloves, minced
2-3 Tbsp minced fresh ginger
4 ounces shiitake mushrooms, stemmed and sliced
2 large carrots, sliced
1 medium red pepper, in thin slices
1 1/2 cups sliced daikon
1/4 cup soy sauce, plus more for topping if desired
2 tsp chili paste
8-12 oz. tempeh, tofu, or cooked chicken, cubed
2 Tbsp sesame seeds, lightly toasted (optional)

Cook the linguine in a large pot of boiling salted water until al dente, about 8 minutes. Drain, toss with the sesame oil, and set aside.

Heat the canola oil in a wok or large skillet. Stir-fry the garlic and ginger over high heat for about 1 minute. Add the mushrooms (and tempeh if that's the protein you're using) and stir-fry for 2-3 minutes until they start to get tender. Add the carrots, red pepper, daikon, chili paste, and soy sauce, and stir-fry for another 3-4 minutes until the vegetables are tender but still a bit crisp. If using tofu, add it and cook for 1-2 minutes, stirring frequently but being careful not to it break down. If using cooked chicken, toss it in at the last minute.

Add the cooked linguine to the wok or skillet with the vegetables and toss to mix well.

Top with a sprinkling of toasted sesame seeds. Serve hot.

Serves 4-6.

Green Bean and Fennel Fried Rice

This used the last of the pole beans from my garden, along with some of the fennel that is still flourishing. It will be good later this winter, too, with frozen veggies. I made it with chicken, but feel free to substitute a protein of your choice.

1-2 Tbsp canola oil
1 lb boneless skinless chicken breasts, cubed
5-6 cloves garlic, minced
1 Tbsp minced ginger
1 large onion, chopped
1/2 lb green beans, in 1-inch lengths
3 cups chopped fennel (1 medium bulb plus tender stalks)
3 cups cold cooked rice
1 Tbsp hoisin sauce
1/4 cup soy sauce
Salt to taste (if needed)

Heat about 1 Tbsp of oil in a wok or very large skillet. Add the chicken and stir-fry until cooked through. Remove to a bowl or plate.

Add a little more oil to the pan and add the garlic, onion, and ginger. Stir-fry for 3-4 minutes, until the onions start to get tender. Add the beans and fennel and stir-fry for an additional 3-5 minutes, until tender but not soft.

Add the chicken back into the pan, along with the rice (separating the grains with a fork if need be). Stir in the hoisin sauce and soy sauce and stir-fry briefly, until the rice absorbs the liquid and is heated through. Taste and add salt if desired.

Serves 4-6.

Lime-Basil Beef and Snow Peas

I think the peas are about the only thing in the garden that genuinely likes this cool, rainy weather. They have been producing bountifully, especially the snow peas. I combined them here with beef from Wheelview Farm, scapes and scallions from the farmers market, and Thai basil from the garden. Cilantro would work well, too. I used stew beef, sliced thinly, because it was what I had, but sirloin or flank steak would be better. Serve this over rice.

1 lb beef, in small chunks or slices (stew beef, sirloin, or flank steak)
3 Tbsp lime juice
3 Tbsp soy sauce
1-3 tsp Asian chili paste (to taste)
2 Tbsp grated ginger
Salt and pepper to taste
Canola oil
1-2 cups chopped scapes
3-4 scallions, in thin rounds (white and green parts)
1/2 lb snow peas
1 cup loosely packed chopped Thai basil

Combine the beef, lime juice, soy sauce, chili paste, ginger, and salt and pepper in a bowl and stir well. Let it sit for anywhere from a few minutes to an hour, stirring occasionally.

Heat about 1 Tbsp canola oil in a wok or very large skillet. Add the beef mixture and cook over high heat, stirring periodically, for 2-3 minutes or until done. Add the scapes, scallions, and snow peas and cook until just tender, about 1-2 minutes. Stir in the basil until it wilts, then remove from heat.

Serve over rice.

Serves about 4.

Stir-Fried Lamb and Snow Peas

This is an adaptation of a Mark Bittman recipe that was published in the New York Times. His version is basically just lamb; I added the scapes and peas (from my garden!). Although the form is that of a stir-fry, the flavors are more Persian than Chinese. I used some delicious lamb from Leyden Glen Farm, purchased at Green Fields Market, and scapes and scallions from the farmers market. You could use snap peas in place of the snow peas if you like. Serves this over rice.

1 lb stew lamb, trimmed of as much fat and connective tissue as possible, and cut into small cubes
1 Tbsp whole cumin seed
1/2 tsp red pepper flakes, or to taste
Salt and pepper to taste
1 Tbsp soy sauce
Canola oil
1 1/2 cups chopped scapes (about 4 oz.)
4-5 scallions (green and white parts), chopped
6 oz. snow peas

Lightly toast the cumin seed in a dry skillet over medium heat, until fragrant.

In a medium bowl, toss the lamb with the cumin seed, red pepper flakes, salt and pepper, and soy sauce until well coated.

Heat a tablespoon or so of canola oil in a large skillet (not a wok). Add the lamb, in a single layer if possible. Cook over high heat without stirring for 1 minute. Add the scapes and stir, returning the lamb to a single layer. Cook 1 more minute. Add the scallions and snow peas and stir, cooking for about 1 more minute. Add a few tablespoons of water if you like, to make a little sauce.

Serve over rice.

Serves about 4.

Stir-Fried Greens and Tofu

I tend to scale back my use of greens in cooking as the summer goes on, because there are so many other delicious vegetables available and I've been using greens for most of the year. But they are still plentiful in the farmers market--and still delicious. This recipe uses a bunch at once. I like this with tofu, but you can use chicken, tempeh, or another protein of your choice. Or just do the greens and serve as a side dish. If you like, substitute several chopped scapes for the garlic.

1 14-ounce package firm tofu
½ cup canola oil
1 Tbsp cornstarch
1-2 Tbsp water
¼ cup soy sauce
1-2 Tbsp rice vinegar
1-2 tsp chili paste
2-3 Tbsp sesame oil
5-6 cloves garlic, minced
2-3 Tbsp minced fresh ginger
1 lb fresh greens, sliced or torn up
2 tsp lightly toasted sesame seeds (optional)

Press the tofu to remove excess water, then cut it into strips or cubes.

Heat the canola oil in a wok or other deep pan. When it is hot, add the tofu in batches and fry it over high heat, stirring frequently to prevent it from sticking to the pan. When the tofu is crispy and golden brown on all sides, remove it with a slotted spoon and drain it on paper towels. When finished, pour out all but about 1 Tbsp of oil from the wok.

Mix the cornstarch and water together to form a thin paste. In a separate container, mix the soy sauce, rice vinegar, chili paste, and sesame oil together.

Reheat the 1 Tbsp of canola oil that is left in the wok. Add the garlic and ginger and stir-fry for about two minutes. Add the greens, in batches if necessary. Stir constantly until all of the greens are just wilted. Add the soy sauce mixture and continue to stir for just a moment. Add the cornstarch mixture and continue to stir until the sauce thickens. Remove from heat.

Serve hot over rice, topped with a sprinkling of sesame seeds if desired.

Serves 3-4.