Currying Flavor

It was so good we forgot to take a picture.  On Saturday, my husband and I improvised a curry using chopped eggplant, yellow squash, zucchini, and onion from our Greenling Local Box.  We sautéed those veggies with garlic in a bit of canola oil, then added a handful of almonds and a heated blend of coconut milk and Thai-style red-curry paste. Meanwhile, we cooked some basmati rice and chopped some cilantro for garnish.  It’s a definite make-again for our repertoire – and an approach that would work for all kinds of seasonal vegetables.

While we cooked, we munched on cucumber slices drizzled with a mixture of soy sauce and sesame oil, then sprinkled with sesame seed — a spin on a side dish served at P.F. Chang’s, I’ve heard.

What did you eat out of your Local Box this weekend?

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