So now that I’m away from the dining hall monotony that is dormitory life, I’ve started cooking a lot more and want to share with you some of my favorite creations. There’s no telling what I’ll whip up from day to day, but you can be sure it’ll involve fresh veggies, possibly some herbs from my garden, and a lot of flavor. Feel free to comment and leave me some of your favorite recipes! And I didn’t think about it, but from now on I’ll be including pictures with any recipes I post.
Lunch should be light and tasteful and full of veggies, providing a mid-day perk-up and enough fiber to last you through the rest of the day. One of my favorite things to whip up is a zucchini, onion, and mushroom (optional) sautee; it’s quick, simple, and full of veggie goodness.
1 yellow onion
1 large zucchini
1 tablespoon of garlic chili sauce
3.5 tablespoons of soy sauce
2 tablespoons of sesame seeds
1 tablespoon of butter
(1 cup sliced mushrooms)
Chop up the onion in nice big pieces and get it started in the sautee pan with some soy sauce and the garlic chili sauce. Let it cook while you’re slicing the zucchini into nice thin medallion shapes. Add the zucchini in after you’ve sliced it, along with the rest of the soy sauce and the sesame seeds. Let it cook for about 10 minutes, stirring every once in a while. Add the tablespoon of butter (and the mushrooms, if you’re using them) and let it cook for 3 or 4 more minutes (or until the mushrooms are done), stirring to make sure that everything gets a chance to get friendly.
All you have left to do is serve and enjoy!