This is what I pulled in from the garden today. I had one giganto carrot that kind of looks like a few carrots merged together. However, it was in a weird spot, over by my eggplants. I think it was one of the ones I planted early on, that blew over and grew in a different place. So, it could be one of my oxhearts, an heirloom variety I planted. In all, I had carrots, banana peppers, jalapenos, green beans, yellow crookneck squash, cucumbers, and grape tomatoes. Ah, the bounty of summer. I decided to make stir fry for dinner to use some of this stuff.
Yummy Summer Stir Fry
1 or 2 yellow squash, cut into 1 inch pieces
large handful green beans, ends trimmed and cut into 1 inch pieces
1 1/2 cups shrimp or scallops, or both
1 green bell pepper, seeded and cut into 1 inch pieces
1 cup chopped tomato, juice removed if possible
Handful purslane, trimmed and cut into small pieces
Onion if you like, to taste, I didn't use any this time
2 tbsp Wahoo chili seasoning
1 tbsp dried oregano
1 tbsp cumin
1. Heat oil in skillet, add chopped veggies and cook until tender.
2. Add shrimp or scallops and continue cooking until it changes color.
3. Add in dry seasonings and stir to coat.
4. Remove from heat and toss with raspberry sauce to taste...I used about 1 tbsp.
Note: The raspberry sauce I use is very hot. It is Simply the Best, Inc. Smokin' Razzberry sauce. There is no website on the bottle, but the email is DChanda@aol.com.
My stir fry turned out a little dark, cause I got involved doing something else and didn't stir it for too long. So, you should stir yours more than I did. This could go with pasta or rice, but I just ate mine all by itself.
In the meantime, I have to come up with more ideas to use up all these tomatoes. My friend erynia is coming up in a couple days to make salsa and salsa verde with me. We are going to have a lot of fun. Cooking with friends is the stuff you remember.