ORANGE BROCCOLI STIR FRY

STIR-FRY INGREDIENTS

1 1/2 Tbsp cooking oil (I used extra virgin olive oil)

1 small onion, finely diced

1 lb to 1 1/4 lb chicken thighs, trimmed and cut into 1" pieces (optional)

Broccoli florets from 1-2 heads of broccoli

1-2 cups of chopped asparagus, bell pepper, or other vegetable - cut into 1" pieces

1 large carrot, sliced into matchsticks

MARINADE INGREDIENTS

1/4 cup cold water

1/2 Tbsp corn starch

1/2 Tbsp grated orange zest (zest from 1/2 orange)

1/2 cup freshly squeezed orange juice (from the same orange)

4 Tbsp soy sauce

2 tsp sesame oil

1 Tbsp fresh ginger, grated

3 garlic cloves, finely minced

2 Tbsp honey

REMAINING INGREDIENTS

1/2 cup nuts (such as slivered almonds, toasted sesame seeds, or cashews)

6 cups of hot cooked rice

DIRECTIONS:

In a bowl, whisk together the 1/4 cup cold water and 1/2 Tbsp starch, then whisk the rest of the marinade ingredients.  If using chicken in the recipe, add 1/4 of the marinade to the prepared meat.  Stir and let it marinate while preparing the rest of your veggies.  Heat a large wok or heavy-bottomed saute pan over high heat.  Add 1/2 cup water.  As soon as it boils, add broccoli, carrot and other veggies.  Cover and let it steam cook for 2 minutes over high heat until veggies are crisp tender and brightly colored.  Remove veggies to a bowl then rinse and dry your pan.  Again, heat the pan over high heat and stir in 1 1/2 tbsp oil.  Add diced onion and saute 1 minute, stirring constantly.  Add the marinated chicken to the hot skillet in a single layer.  Let the chicken sit untouched for 2 minutes until browned, then stir to brown the other side.  Once chicken is almost cooked, add the reserved marinade and simmer 3 minutes or until sauce thickens.  Stir in the vegetables and continue to cook another minute.  Chicken should be fully cooked.  Sprinkle with nuts or seeds of your choice and serve over hot rice.

Recipe from natashaskitchen.com

SIMPLE AND DELICIOUS BEET GREENS

Ingredients
1 bunch beet greens, stems removed (optional:  also use stems, chopped and cooked a few minutes before adding greens).
1 tablespoon extra virgin olive oil
2 cloves garlic
1/4 tsp red pepper flakes
salt to taste
Freshly ground black pepper to taste
2 lemons, quartered

Directions
Bring a large pot of lightly salted water to a boil.  Add the beet greens, and cook uncovered until tender, about 2 minutes.  Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process.  Once the greens are cold, drain well, and coarsely chop.

Heat the olive oil in a large skillet over medium heat.  Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute.  Stir in the greens until oil and garlic is evenly distributed.  Season with salt and pepper.  Cook just until greens are hot; serve with lemon wedges.

*suggestion:  Sprinkle with cheese before serving!

Recipe modified from allrecipes.com

BEET AND SPINACH COUSCOUS

Prep time:  30 minutes
Serves:  4

Ingredients
1 tablespoon olive oil
2 tablespoons shallots or green onions, chopped
1 1/2 cups fresh beets, thinly sliced
1 cup couscous, uncooked
1 1/4 cups water
1/4 tsp salt
1 cup spinach leaves or beet greens

Heat olive oil in a skillet over medium-high heat.  Add shallots and beets.  Cook for about 5 minutes.  Stir in couscous and cook for another minute.  Add water and salt.  Let simmer for 10 to 15 minutes or until couscous is cooked and looks swollen.  Remove from heat, stirring gently until greens wilt.  Serve warm.

Adapted from fruitsandveggiesmorematters.org