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I hope your week has been sweet and fulfilling (so far)
It’s hard to believe it’s August already. We live in a college town, and the signs of a university preparing for the arrival of 35,000 + students are everywhere. Target is full of cute apartment-style everything, and orientation tours in full swing as I drive through campus
True confessions? I’m not in a hurry for it all to begin.
The past few months at our house have found us settled into a mellow summer rhythm. It’s been both slow and crazy, and it’s also been terribly nice. Mostly because we’ve been gifting ourselves an easier summer pace. Getaways, the pool, baseball games, dinners with friends, midnight drives with the windows way down and the radio wayyy up.
We’ve been choosing smoothie runs, and hot sunset walks over long work days. Creating afternoons with nothing to do but sit/watch/smile; a novel on our knee
Another true confession? Sometimes I feel more connected to The Veggies, and sometimes less. This past month has been one of those seasons where I’ve felt a little less. So it feels really good today to share a new recipe and write a few words.
This week marks a return to a more regular schedule. I’ve missed the blog, missed taking photos, and most of all missed connecting with everyone who takes a minute out of their day to stop by and say “hi”
Most of all, today, I wanted to reconnect. I really hope you’re doing well. (But it’s ok if you’re not) I’d love to catch up and hear how things are going. If you’re in the mood, here are a few fun questions
What recipes are on repeat?
Any great podcasts you’ve been listening to while you’ve been riding your bike or working in the garden?
New cookbooks (or cooking magazines) open on the kitchen counter?
What little things are bringing the most joy to your days?
Have you read anything good lately?
As always, sending so much love(!) Thanks for being all sorts of wonderful. xoxo
Our bounty of summer zucchini has, regrettably not been very exciting as of late. My husband has been grilling it, and I’ve been grating it into morning muffins. Although I did make one of my favorite summer gratins. A contribution to a get-together of 30 African American Baptist church ladies + me (a story for another day)
Before they were plentiful at the farmers market, I’d been picking up the pre-zoodled kind from the grocery to saute with pesto, veggies, and some beans. A healthy dinner that’s ready in fifteen minutes or less.
How else to jazz them up? Amidst Asian flavors of course(!) This one is not to be overlooked
This is a meal you’ll crave every day; a healthy tangle of noodles, Asian flavored sauce, along with an abundance of green onions and beef. It’s inexpensive and quick -one of those near-perfect one-dish meals.
ps: If you have other zucchini recipes you love, I’d be grateful if you’d point me towards them in the comments
~ Adapted from Paleo Gluten-Free Eats
Asian Zoodle Bowls with Beef
- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 Tbsp sesame oil
- 1 Tbsp coconut oil (or grapeseed oil)
- ½ tsp fresh ginger, minced
- 1 Tbsp garlic, minced
- ½ cup Tamari sauce (or soy sauce, or coconut aminos)
- ½ cup water
- ⅓ - ½ cup dark brown sugar (or coconut sugar)
- ¼ tsp red pepper flakes optional, but nice if you like a bit of heat
- 2 Tbsp coconut oil (or grapeseed oil)
- 1 lb flank steak
- ¼ cup cornstarch (or arrowroot powder)
- 4-5 large green onions sliced on the diagonal into one-inch lengths (reserve a few for serving)
- black and/or white sesame seeds, for topping
- Prep your noodles with a spiralizer
- In a wok or (large, heavy-bottom pan) over medium-high heat, warm the sesame oil
- Add the zoodles and cook until they've softened. Set aside
- In a saucepan over low/medium heat, warm the coconut oil
- Add the ginger, garlic, Tamari sauce, and water
- Add the brown sugar, whisking until it's dissolved
- Add the red pepper flakes (if using)
- Increase the heat to medium and (stirring frequently) and bring the sauce to a slow boil.
- Reduce the heat slightly and continue to cook until the sauce has reduced and thickened. Remove from heat
- Slice the flank steak against the grain, into ¼-inch thick bite-size slices (Tilt the blade of your knife at about a forty-five-degree angle to the top of the steak so you'll be able to make wider cuts)
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes
- As the beef sits, coat your wok (or pan) with a good layer of coconut or grapeseed oil. Heat the oil over medium heat until it’s nice and hot, but not smoking
- Add the beef to the wok in batches, and saute for 2 - 3 minutes, or until it has just begun to darken around the edges. Stir the meat around a bit, allowing it to cook evenly. (The idea here is to give the meat a good amount of surface area - essentially allowing it to sear on each side)
- After each batch, transfer the meat to a plate and set aside
- Finish and Serve
- Put the wok (or pan) back over the heat and add the seared meat, allowing it to simmer for a minute or two. Add the zoodles and cook for another minute
- Add the sauce, stirring to combine
- Add the green onions and cook for another couple of minutes
- Top with additional green onions, black and/or white sesame seeds before serving