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Vegetable-forward cooking organized by produce season
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
German V-blade slicer — safer than flat mandoline, multiple inserts
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Vegetable-forward cooking organized by produce season
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
German V-blade slicer — safer than flat mandoline, multiple inserts
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Heat dressing in large nonstick skillet on medium heat; add vegetables. Stir fry for about 8- 10 minutes, vegetables should be somewhat cooked but still tender (to get vegetables at equal tenderness, add crunchier vegetables such as carrots, and broccoli first, then add the softer vegetables such as the zucchini a few minutes later). Add peanut butter and soy sauce; stir fry 2 minutes or until mixture is heated through. Serve over (or mixed in with) salad greens.