June Veggie Stir-Fry

Materials
• Half a bag of sugar snap peas, de-stringed
• The white & light green parts of 6 green onions, cut into 1 inch chunks
• 5 small radishes, trimmed & quartered
• 1/2 carton of sliced mushrooms
• 1 cup kale
• Olive oil
• Lemon juice
• Vegetable broth
• Garlic
• Spices as desired

Methods
Time to use up more stuff from the CSA! I started out by drizzling olive oil a few times around a large skillet (if you’re into measuring things, maybe 2 or 3 tablespoons? I don’t roll like that, though). I threw in the peas, onions, radishes, and mushrooms and cooked until the onions started to go transparent. Once they changed, I threw in a small spoonful of pre-minced garlic – because I’m lazy – and started squirting in lemon juice from the little squeezy yellow bottle. How much lemon juice? Until it tasted good, that’s how much.

Added the kale then, cooked for another minute or so, and then added about 1/4-1/2 cup of vegetable broth. I added a little ground black pepper, a dash of savory spice, and another small splort of lemon juice, then let it simmer for another 3 or 4 minutes.

This was really good! The lemon zestularity was a nice refreshing flavor on a day that could best be described as “hotter than Satan’s left armpit”. I’m digging the cooked radishes even more than the raw ones, too.

I do still have approximately one metric fuckton of kale left, so if anyone has any new suggestions for what to do with it, I would love to hear them!

Time Needed: **** : A medium amount of dicing, shredding, etc. but not too bad.
Deliciousness: **** : Why have I never put lemon juice on onions before?! Yum.
Serving size: *** : This was only enough for two servings but it would be pretty easy to make it bigger.
Ingredients: **** : Go to the farmer's market and you'll be all set.

The Bottom Line: If I could only find a way to cook vegetables without heating them, this recipe would be ideal.