Ingredients

• 4 chicken breast halves, cubed (drained and cubed) or 4 vegetarians substitute tofu (drained and cubed)
• 1 (8 ounce) can baby corn (optional)
• Sliced fresh mushrooms from the market (Check with your favorite DCFM mushroom vendor for variety selection.)
• 1 bunch broccoli florets (Stems may be cut in smaller pieces and used as well.)
• 1 can water chestnuts
• Jasmine rice     (Prepared by instructions.)
• Satay peanut sauce (or Thai Peanut sauce prepared with coconut milk)

Directions

1. Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
2. Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy).
3. When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.  

Adapted from food.com

Romain Lettuce with Cilantro Dressing --Photo by LifeIsGood

Romaine Lettuce with Cilantro Dressing

[Editor's Note: Take advantage of the garden-fresh cilantro available now at the DCFM. Carefully grown and freshly picked, this ingredient makes the dressing really pop with flavor.]

by Chef Kate 

Ensalada de Lechuga con Aderezo de Cilantro from "Zarela's VeraCruz" -- a lovely, simple salad with a very fresh taste--a wonderful palate cleanser after a main course.

Ingredients

• 1 large romaine lettuce (ragged outer leaves discarded)
• 1 cucumber, peeled, seeded and julienned (any type)
• 4 large celery ribs, trimmed and julienned
• 20 fresh cilantro stems, leaves only
• 1/2 cup sunflower oil from the market (or olive oil)
• 1/4 cup cider vinegar (Check with Nord Haus Gartens and Crafts on East Mifflin for some delightful alternative vinegars)
• 1/2 small white onion, finely chopped (Or use the whites of green onions or the entire onion)
• 1 teaspoon salt (to taste)
• Fresh ground black pepper 

Directions

1. Have ready a large bowl of ice water.
2. Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
3. In a salad bowl, combine the lettuce, cucumber, and celery.
4. In a blender, combine the cilantro and oil; process to a puree.
5. Add the remaining ingredients and blend until smooth.
6. Toss with the salad and serve.(Note, don't put on too much dressing. It should coat the ingredients without pooling in the bottom of the bowl.)

 

 

Adapted from www.food.com