Recommended by Laura Smith, Farm Manager
I use this recipe as a go-to template for a quick meal. What I love about it is how versatile it is. Each time I make it, it’s a little different—I just swap out whatever veggies I have on hand which makes it perfect for every season! The version here is great for late summer/early fall when the peppers are in full swing and the root vegetables are coming back into season. It’s an easy one to make vegetarian/vegan too—just leave out the fish sauce and use the edamame and/or tempeh as your protein.
This recipe packs in lots of veggies that we grow on the farm—garlic, turnips, peppers, carrots, and green onions. I’ve swapped out the turnip greens for collards or kale, and I’ve made it with broccoli and radishes too! If you have jalapenos available, you can substitute those for the red pepper flakes, and you could even swap the noodles for rice and make it an easy rice bowl. Endless options, but always a great way to eat lots of veggies! If you enjoyed this recipe, please consider pledging to our Barn Raising Campaign and supporting our mission to grow healthy youth! A barn will allow us to grow more and more varieties of vegetables that we can offer to more kids!
Laura Smith, Farm Manager
This week’s recipe is adapted from Oh She Glows