Green Curry Veggie Simmer with Pan-fried Tofu

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Green Curry Veggie Simmer with Tofu

Produce Used:

  • 4 full leaves of kale, chopped
  • 1/2 of a small yellow onion, chopped
  • white button mushrooms, sliced
  • Approximately 1/4 cup of daikon, chopped
  • Approximately 1/4 cup of eggplant, chopped
  • 1 carrot, sliced

 

Other Ingredients:

  • 1/3 block of medium firm or firm organic tofu, sliced into pieces
  • 1/2 cup of Trader Joe’s Thai Green Curry simmer sauce
  • 2 teaspoons salt
  • 3 tablespoons olive oil

 

What to do:

  1. Heat a skillet on medium heat with 1 tablespoon of olive oil in it.
  2. Once hot, add sliced tofu and pan-fry until all pieces are golden brown. Sprinkle with salt to taste. Set aside.
  3. Heat skillet on low-medium heat with remaining olive oil, and once hot, add carrots and daikon. Saute for about 2-3 minutes, then add each remaining veggie in increments of 2-3 minutes in the following order: mushrooms, eggplant, onion, kale.
  4. Continue to saute until all veggies are tender and onions are translucent.
  5. Once veggies are tender, reduce heat to a simmer and add simmer sauce; stir.
  6. When sauce heats up, remove veggies from heat.
  7. Transfer to a serving dish and top veggies with tofu pieces. Bon appetit!

 

 

Date posted on Instagram: 4/4/18

Cheesy Tomato and Kale Sauté

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

* I call this a “cheesy” saute because the nutritional yeast has a flavor that is reminiscent of cheese!

Cheesy tomato and Kale Saute

Produce Used:

  • 3 full leaves of kale, chopped
  • 1/2 of a small yellow onion, chopped
  • white button mushrooms, sliced
  • 1/2 a (past) ripened avocado, sliced

 

Other Ingredients:

  • 1 1/2 cups cooked white rice
  • 1 can of diced tomatoes, drained
  • cilantro for garnish
  • 3 teaspoons essential seasoning blend
  • 1 tablespoon nutritional yeast
  • 2 tablespoons olive oil

 

What to do:

  1. I had white rice already stashed in the fridge. If you don’t have any rice or another grain to use as a base ready, then make some rice (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice) or just enjoy the meals with the veggies alone!
  2. Heat a medium skillet on low-medium heat with olive oil in it.
  3. Once hot, add mushrooms and saute for approximately 3-4 minutes.
  4. Add chopped kale and onion to mushrooms and continue to saute for another several minutes, until kale is tender and onions are translucent.
  5. Once veggies are tender, add diced tomato to skillet, and reduce heat to a simmer.
  6. Add seasoning blend to veggie and tomato mixture and stir.
  7. While veggie mix is simmering, transfer rice to a serving dish.
  8. Once tomatoes are heated, pour veggie mixture over rice.
  9. Top with sliced avo and garnish with cilantro and nutritional yeast. Bon appetit!

 

 

Date posted on Instagram: 3/19/18

Tropical Kale Sauté

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Dump Skillet meal 2 Tropical Kale Saute

Produce Used:

  • 2 medium-sized carrots, one chopped into slices and the other cut into slivers (cutting them like this is optional but I like to cute one type of veggie different ways in one dish to add depth to the dish)
  • About 4-5 full leaves of kale, chopped
  • About 1/4 of a small white onion, chopped
  • 1 medium red plum, sliced
  • 1 medium granny-smith apple, sliced

 

Other Ingredients:

  • Trader Joe’s organic white quinoa ( I used the 16 oz. bag from Trader Joe’s)
  • 3-4 tablespoons Trader Joe’s pineapple salsa
  • 2 teaspoons salt
  • 1 1/2 tablespoons olive oil

 

What to do:

  1. Prepare quinoa according to directions and set aside.
  2. Heat a medium skillet on low-medium heat with olive oil in it.
  3. Once hot, add apple slices and saute for approximately 2-3 minutes.
  4. Add carrots and continue to saute for another 2-3 minutes.
  5. Add red plum and onion and continue to saute for another 2-3 minutes, until onion is translucent.
  6. Once fruits are slightly tender, add in kale and continue to saute for another 3-4 minutes.*
  7. Once kale  and fruits are tender, add salsa and salt and stir.
  8. Transfer veggie/fruit saute to serving plate.
  9. Transfer 1 cup of cooked quinoa to separate serving bowl or the same serving plate. Bon appetit!

 

* You might need to adjust saute times for tender fruit or if you want the fruit to stay a little crisp. The produce in these recipes are usually a little past peak ripeness, so the fruit for example had a soft spot or a brown spot and was still hard but may have taken a shorter time to become tender in the skillet. Just pay attention and watch everything as it sautes to achieve whatever tender level you want!

 

 

Date posted on Instagram: 3/3/18

Kale Sauté and Mashed Sweet Potato

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Dump SKillet meal 1 (kale and sweet potato)

Produce Used:

  • 2 small rainbow carrots, chopped
  • About 4-5 full leaves of kale, chopped
  • About half a green pepper, chopped
  • About 1/4 of a small  jalapeño pepper, chopped
  • About 5 white button mushrooms, chopped
  • About 1/4 of a small white onion, chopped

 

Other Ingredients:

  • Small baked sweet potato
  • tiny bit of shredded red cabbage (optional)
  • cinnamon
  • sugar
  • 1 tablespoon essential seasoning*
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar (optional)

 

What to do:

  1. Preheat oven to 400 degrees.
  2. rub sweet potato in 1 tablespoon of olive oil and wrap in aluminum foil
  3. Place sweet potato on center rack and bake for approximately 45 minutes, until sweet potato is tender.**
  4. Heat a medium skillet on low-medium heat with 1 1/2 tablespoons of olive oil in it.
  5. Once hot start adding veggies to skillet; add the hardest veggies first then the softest or the ones that will take the least amount of time to become tender. In this case I added them to the skillet in the following order: carrots, bell pepper,  jalapeño pepper, mushroom, onion, then added the kale in last.Wait approximately 1-2 minutes between adding each new veggie to skillet to let what’s in the skillet saute for a bit.
  6. Once onions are translucent and kale is soft, add essential seasoning and stir into veggie mixture.
  7. Add red wine vinegar if you want an acidic kick to the veggies.
  8. Once sweet potato is tender, remove from oven and either keep whole or mash into mashed sweet potato.
  9. Transfer veggies to serving plate.
  10. Transfer sweet potato to serving plate and sprinkle with cinnamon and sugar. Bon appetit!

 

*Essential seasoning mix can be found on the recipes page.

** On the Instagram post, I stated that I made this meal quickly in about 20 minutes. That’s because the sweet potato was already baked from earlier in the week (I made a bunch of them to meal prep), so I just re-heated it in the oven which took only a few minutes. If time is an issue them make the sweet potato ahead of time or omit it from the recipe and just enjoy the veggies!

 

Date posted on Instagram: 2/10/18