After returning home from the farmer’s market last week, we wanted to make a dish that would incorporate the many fresh vegetables we bought, and something that was relatively quick and easy to make. Soon, this recipe was born and we’ve made it a couple times to really perfect the heavenly peanut sauce. You’ll enjoy the rich and complex flavors, bright colors, and many textures of this one-bowl meal. It keeps well for leftovers, but we recommend making a fresh batch of rice to serve with it the next day. Enjoy!

Ingredients:

1 lb. boneless skinless chicken breasts, cut in 1/2″ wide and 3″ long pieces

1″ peeled ginger, finely chopped

3 garlic cloves, finely chopped

1 medium red pepper, julienned

1 handful snow peas

Florets from 1 medium broccoli head

1 medium broccoli stem, peeled and julienned

1 cup jasmine rice, cooked

Vegetable oil

For the Sauce:

1/2 cup smooth peanut butter

1 tablespoon soy sauce

1/2 teaspoon red pepper flake

1 lime, juiced

1 tablespoon light brown sugar

5 tablespoons hot water

Preparation:

Cook the rice according to directions on the bag and keep warm until needed.

In a small food processor, combine all ingredients needed for the peanut sauce except the water. Blend on low until smooth, then add hot water as needed for desired consistency. We have found using 5 tablespoons of water works well.

Coat the bottom of a wok with vegetable oil and bring to high heat. Add garlic and ginger, and stir for about 30 seconds. Next, add the red peppers, broccoli stem, broccoli florets, and snow peas. Toss to coat the vegetables with oil. Cook for about 2 minutes and add oil as needed to continue cooking process.

Add chicken to the wok and toss with a bit more soy sauce (about 1 teaspoon). Cook for about 6 minutes or until chicken is cooked through. Turn off heat and let stir-fry rest for 5 minutes.

Serve stir-fry atop warm rice and ladle the straight-from-heaven peanut sauce on it. Be generous.

Add green onions, cilantro, crushed peanuts, and more red pepper flakes as desired.

Serves 2-3 hungry friends.

Here is our version of eggplant parmesan. The big difference is that we don’t layer the eggplant and bake it. This recipe is simple, quick, and attractive. I have fond memories of helping my dad cook this dish. By 7th grade, when people asked me what my favorite food is, I replied “fried eggplant,” and was confused by the funny looks I’d get in response. This really is a great recipe to make with the kids because it is so hands-on. They’ll love helping you dredge the eggplant in the egg wash and the bread crumbs. Enjoy!

Ingredients:

1 eggplant
2 eggs
4 cups Italian bread crumbs*
1/2 cup parmesan cheese, grated
2 cups tomato sauce
4 tablespoons butter
4 tablespoons olive oil

*For more crunch, try 2 cups bread crumbs, 2 cups Panko

Preparation:

Thinly slice the eggplant and set aside. Beat eggs in a medium sized bowl and set close by the eggplant. Place bread crumbs in another medium sized bowl and set next to the eggs. Your assembly line (eggplant + egg wash + bread crumbs) is now ready to rock.

With clean hands, work your way down the assembly line. One slice at a time, coat the eggplant in egg wash, then dredge in bread crumbs patting the crumbs down firmly on each side, and set on a plate.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a non-stick pan. We recommend using a Presto electronic skillet, and heating it to around 350°. For all other pans, cook over medium heat.

Place eggplant in the hot pan and be sure not to overcrowd. The bigger your pan is the more you can cook at one time. Sauté the eggplant for 4-5 minutes on each side until golden brown, adding more olive oil and butter if needed.

Top with tomato sauce and parmesan cheese. Serve atop a fresh bed of pasta.

Serves 4