Recipe | Summer Stir-Fry

I love when I can throw everything in to a pan and call it supper. With the rising temperatures comes the time to enjoy the fruits (and veggies) of our labor with what I call my "farmers market special" - the summer stir-fry. You can use any combination of vegetables and herbs that you enjoy in this dish!

This recipe includes fresh local ingredients you can find at the Augusta Locally Grown online farmers market from Clyde's Fresh Produce, Circular Farm, Starlit Roots, Fiona's Farm, and The Hancock Farm.

Ingredients:

• 8 oz rice noodles

• 2 tbsp extra virgin olive oil

• 1/4 cup honey

• 1/2 cup low-sodium soy sauce

• 1 tbsp red curry paste

• 1 tbsp ketchup

• 1/2 lb mushrooms

• 1 zucchini, sliced thin

• 1/2 lb kale, rough chopped

• 2 bell peppers, sliced

• Black pepper for seasoning

• 4 cloves garlic, minced

• 1 tsp ginger, fresh grated

• 1/2 cup fresh basil, rough chopped

• 1/4 cup fresh cilantro, rough chopped

• sesame seeds (optional)

Directions:

1. Cook rice noodles according to package directions and drain.

2. In a small bowl, make the sauce by combining 1 tbsp olive oil, 1/4 cup honey, 1/2 cup soy sauce, 1 tbsp red curry paste, and 1 tbsp ketchup.

3. Heat 1 tbsp olive oil in skillet over medium-high heat. Add mushrooms, bell peppers, and zucchini. Season with pepper and cook for 3-5 minutes. Add garlic and ginger to skillet, stirring well.

4. Pour the sauce into the skillet and bring to a boil.

5. Stir in noodles, kale, basil, and cilantro. Cook until sauce coats the noodles well.

6. Serve stir-fry topped with sesame seeds and additional basil (optional).