Classy Vegetable Stir-Fry

No picture, my apologies. The hard drive with all our photos on it is not yet set-up, but will be shortly. Once it is I will include some super photos of us attempting to unpack the kitchen. Which I am sure you are all dying to see.

In the mean time, here's a dish we whipped up in honor of my sister coming to dinner for the first time in the new house! She is vegetarian and so I have made it my mission to find some tasty vegetarian dishes to make for her when she visits that she, as a college student, may not have time/money/facilities/motivation to. Alas, she is not big into pasta, so that eliminated about 90% of my initial ideas, but Mr. Heart suggested a vegetable stir-fry. So we took it up a notch by including a wide variety of vegetables, and made it simple by only adding the bare minimum of seasonings. It came out delicious. We served it up with couscous and a dark rye bread. And then we ate cookie dough and played cribbage like old people.

"I'm so proud of myself," Mr. Heart said, as we drove back from dropping off Sister Heart, "Before I met you I wouldn't have even touched a dish like that." And he liked it! Excellent. So I AM having a positive culinary influence. My main challenge with him? Legumes. Some day, some day...

Classy Vegetable Stir-Fry
Serves 2-3

1 Portabello mushroom cap, diced
1 bell pepper, diced (or half of a red and half of a yellow)
3-4 green onions, chopped
1/2 medium zucchini, cut into 1/4 inch crescents
1/2 cup sugar snap peas, cut in half
2 cloves of garlic, thinly sliced
1/2 lb spinach, roughly chopped
1/4 cup cashews
1 - 2 TBS olive oil
a good squeeze of lemon juice
salt and pepper

(for omnivores: add a link or two of your favorite chicken sausage, sliced)

1) In a large skillet, heat oil over medium heat until shimmering, but not smoking.
2) Add bell peppers and green onions. Sauté until peppers start to brown, stirring often.
3) Add zucchini, mushrooms, and garlic. Sprinkle generously with salt and pepper to taste. Continue to sauté, stirring often, until vegetables are just tender.
4) Add spinach, snap peas, and lemon juice. Toss together, then cover for 1 -2 minutes, or until spinach is wilted and cooked down.
5) Add cashews toss to combine. Cook for 1 -2 more minutes, until cashews are heated through. Add more salt and pepper as desired.
(For omnivores: Transfer vegetables to a separate dish and cover to keep warm. Add sausage and a splash of oil. Sauté until lightly browned, scraping up browned bits from the bottom of the pan. Add vegetables back to pan and toss to combine. Cook an additional minute to heat through.)

Tortellini with Broccolini and Summer Squash

I have this bad habit. I find these delicious looking recipes, write down all the ingredients on my grocery list, go to the store, buy them, return home, go to prepare the recipe, and find out I am missing half of what I need. Does this habit to other people, or am I just a forgetful ninny?

Case in point: for this recipe, which was originally "Tortelloni with Vegetable Sauce" I forgot the stewed tomatoes and tomato paste that created the sauce, fresh basil to toss in, and wound up substituting cheese tortellini for meat tortelloni and broccolini for zucchini (because my grocery store is still going under renovation and there was no zucchini). It's not even the same recipe.

Never the less, it still came out tasty. I should have blanched the broccolini first, and will correct for that in the recipe. However, I would use zucchini if you can find it--that was the whole point of this dish anyway.

Tortellini with Broccolini and Summer Squash
Serves 2

olive oil cooking spray
1 cup jarred tomato sauce (of your choice... we like Classico)
1-2 TBS broth or water
1/2 medium summer squash, cut into 1/4" rounds
1 cup broccolini, cut into 1/2 inch pieces and blanched
1 tsp garlic, minced
1 tsp dried Italian herbs
2 cups cheese tortellini
1 TBS grated Parmesan

1) Bring a large pot of water to boil. Prepare tortellini according to package directions.
2) Spray a non-stick skillet, generously with olive oil. Heat over medium heat until the pan and oil are hot. Add broccolini and summer squash. Sauté until the squash begins to brown, about 2 -4 minutes. Add garlic and Italian seasonings; sauté an additional minute or until fragrant
3) Add tomato sauce to the pan and stir. Add broth/water as needed to loosen the sauce. Cover and reduce heat to low. Simmer for 5 minutes or until vegetables are tender.
4) Add tortellini to the vegetable sauce. Toss until thoroughly coated. Sprinkle with Parmesan and serve.

Roasted Vegetable Sandwiches

Knowing that my parents and sister were straining in the heat to unload her things and unpack her dorm room, I knew I could only be a good daughter and sister if I brought them a picnic lunch. I lay in bed, trying to sleep in on a hot Saturday morning, but all I could think about was roasted vegetables and pasta salad, until I had to get up and get cooking.

I decided to forego the pasta salad (instead I brought leftover salad from the night before). But the roasted vegetables persisted. We still had a zucchini from my uncle's garden, tomatoes from my great aunt, an extra loaf of bread from the fondu, feta from salad making, and balsamic vinegrette from the boy's experiments with a medditerranean tortellini dish. With these powers combined, huzzah! Roasted summer vegetable sandwiches. Somehow I managed to divy the bread into six sandwiches, but I would say a safer bet would be four (the sandwiches were quite skinny a hard to eat, though tasty). Also, any summer veggies would do--eggplant, summer squash, onions--this is just what we had on hand. They could also be good with cheese, olives, and a variety of other toppings/condiments.

The rest of the picnic consisted of: salad, cheese (cheddar and fontina) and crackers, iced tea, and pound cake with cool whip.

Roasted Vegetable Sandwiches
Serves 4 - 6
8/10

olive oil
1 large zucchini, cut into thin, diagonal rounds
1 large tomato, cut into thin slices
3/4 cup frozen artichoke hearts, thawed
1/2 jarred roasted red pepper, drained and cut into thin strips
1/2 cup balsamic vinegrette (2 parts olive oil, 1 part balsamic vinegar)
1/2 teaspoon oregano
salt and pepper to taste
1 large loaf of crusty italian bread
1/4 cup feta, crumbled
2 - 3 TBS sour cream

1) Brush the zucchini with olive oil and season with salt and pepper to taste.
2) On a grill or grill pan, grill the zucchini until seared, about 4 minutes each side, adding more oil as necessary. Remove and transfer to a large plate or platter, laying the slices in a single layer.
3) Grill tomato slices and artichoke hearts until just seared (only about 1- 2 minutes per side). Transfer to the plate and layer on top of the zucchini slices.
4) Add roasted red pepper strips to the vegetable platter. Pour balsamic vinegrette over the vegetables. Season with oregano, and salt&pepper to taste. Cover and refridgerate for at least 20 minutes to allow the vegetables to cool and the flavors to mingle.
5) Combine the feta and sour cream to form a spread. Cut the loaf of bread length wise. Spread the feta spread evenly across the top half.
6) Remove vegetables from the fridge and drain. Apply the vegetables in an even layer across the bottom half of the bread. Put the top half back on and cut into equal portions for sandwiches.
*If picnicking, wrap each sandwich individually in foil or wait until you arrive at your picnic destination and divy up the sandwich there.