Tag Archives: organic farm

Zucchini Couscous

Zucchini couscous

The tomato/kale version

As with any summer garden or farm share, you’re gonna get some zucchini. Fortunately, we like zucchini, but you do end up having to be creative about how your’e going to use it.

So, I concluded it’d be good paired with couscous. And, I figured it’d be good with some tofu. So here’s what I did:

  • 1 cup of couscous
  • 1.5 pounds of zucchini and squash
  • 1 onion
  • 2 cloves garlic
  • Olive oil (enough for stir frying, I usually don’t measure, but put enough to coat the pan)
  • pinch of Chinese five spice (or a teaspoon, again a guess)
  • A tablespoon of soy sauce
  • half a tablespoon (or less sesame oil)
  • A splash of lemon juice
  1. Make the couscous and set aside.
  2. Heat the oil and add the onion until it is translucent. Then, add the garlic.
  3. Add the zucchini and toss until covered with the oil. Then, add the spice and liquids toss again. Then, the tofu and continue to stir fry until the zucchini is somewhat soft, but still crunchy.
  4. I added this mixture to the couscous.
  5. Now, then I did something that I didn’t really think through, so I add it as an optional step: I added chia seeds. I forgot that the chia seeds swell in water, which is kind of what they did. So, I added some feta and it kind of created a sauce and it turned out to be quite good!

Naturally, the next week I got even more zucchini, so I thought I’d make it again, since my husband did not get to try it. But, I made a few changes:

  1. I added two small kale leaves, since it looks small when I put the zucchini in the pan.
  2. I left out the chia seeds AND the cheese, in part because I was out of feta.
  3. I added a chopped up tomato near the end.

Also delicious! I’ve concluded you can make just about anything with soy sauce and sesame oil and it’s going to be good.

Yummy Turnips??

One of my vows as a new vegetarian is to try some of these newfangled vegetables. I’ve mentioned the wonderful Kind Diet by Alicia Silverstone (yes that Alicia Silverstone, of Clueless) but I find that a lot of her recipes include a lot of Japanese vegetables that I can’t easily put my hands on. This makes me wonder if I really should be eating them in large quantities if they aren’t readily available with the whole idea that you should eat what is indigenous to your area.

And I’m also happily supporting the Clemson Student Organic Farm which started up about three weeks ago. Everything I’ve bought is delicious. They harvest Wednesday morning and sell it that afternoon. So far, I’ve had radishes, carrots, broccoli, arugula and butter lettuce. But this week, I decided to be daring and I bought two turnips and a batch of kale. I mentioned this to my manager, who just could not quit saying “I hate turnips” so I was kind of nervous they would be terrible. (My director was a little more excited for me but he eats just about anything.)

So, for the turnips, I made the cider-roasted turnips from Whole Foods. The kid liked them so much, she had seconds and ate them all. She even suggested they might make a good snack for Sunday school. (Don’t worry kids, I’m not going to do that.)

And the greens, I followed the direction from The Balanced Plate. This was a book I got at McClure’s bookstore, which sells mostly used books. I bought it because it looked like it had great herb advice and then promptly shelved it. I came across it and wow, another great vegetarian resource for me. So, based loosely on her instructions, here’s what I did:

Heat a tablespoon of olive oil in a pan on medium. Add 3 minced garlic cloves and a teaspoon of Chinese five spice and saute until the garlic is soft, but not brown. Add one batch of cut up kale (I did cut the thick stem that runs up the middle of the leaf off.) Saute until well mixed and as it starts to wilt, add about a teaspoon or two of red wine vinegar (I just shook it on so I’m guessing.) And add about 2 tablespoons of soy sauce. Stir until they are wilted and still fairly bright green.

The kid and I both liked these, go figure. My husband will be stunned. He forces me to eat greens every New Year’s so that we will have good luck. (For those of you that aren’t Southern, it’s a Southern tradition that we didn’t practice growing up because my parents are from Connecticut. You are also supposed to have pork and black eyed peas. All of this is supposed to represent money.)

Add a catfish cooked for about 15 minutes (because it’s not really on broil if you’re making the turnips) that I put on a sheet of parchment, sprinkled with paprika and Applewood smoked salt and you got a meal fit for a pescatarian.