Zucchini Noodles with Shrimp and Tomatoes

FINALLY feeling normal after our 1 year wedding anniversary / belated honeymoon trip to Hong Kong and Japan, we had to take a break from sorting through the 3000+ photos we took, which I hope to share you with one day.  As much as I know we are going to sound like SUCH  snoots, we had a hard time ‘adjusting’ to the food in NYC after the incredible meals we had for 3 weeks in Asia, but honestly some home cooked meals are in order to begin our post vacation ‘cleanse’.

With that, what better place to get our groceries than at our neighborhood farmer’s market?  Check out these Komet tomatoes plump and glowing in red in the speckled sunshine! It was hard to resist buying them even at $5.49 /lb (gulp)….Such as farmer’s market goes though, you never know what you might find. To make up for those pricey red beauties, we passed by Monkshood Nursery selling some amazing looking organic GIANT zucchinis ON SALE for $1 EACH!!!! Holy crap.

Komet Tomatoes

$5.49 / lb Komet Tomatoes

Giant Zucchini !

Giant Zucchini !!!!! Courtesy of Monkshood Nursery

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Wednesday Quickie: Chicken Stir fry with Zucchini & Mushrooms

As quickly as summer arrived, it’s slowly slipping away!! Well, hold on to your zucchinis before they go out of season, we’re going to make some summer stir-fry!

Chicken Stirfry with Zucchini and Mushrooms

Chicken Stirfry with Zucchini and Mushrooms

This is my latest quick dinner favorite, especially after a long day at work and a swim at the pool.  Including prep and cook time, this can be in your tummy in just about 30 minutes. Celebration!

Ingredients (4 servings)

– 2 organic chicken breasts

– 3/4 pound organic crimini mushrooms

– 2 medium – large organic zucchinis

– 1 stalk organic scallions

– 1/2 tsp ginger powder

– Dash of white pepper

– Dash of garlic powder

– 2 tbs soy sauce

– 1 tbs balsamic vinegar

– 1/2 tbs roasted / salted sesame seeds (Optional)

– Drizzle of sesame oil (Optional)

Preparation

– Cube Chicken, Zucchini, Mushrooms into bite-size pieces. The smaller the pieces, the shorter the cook time.

– In a medium saucepan, add olive oil, sauté cubed chicken for 8-10 min on medium heat until cooked through.  Set aside.

– In the same saucepan, (add oil if needed) add in zucchini and mushrooms, season with ginger powder, white pepper, garlic powder, stir to coat. Sauté for 8-10 min until wilted but not mushy.

– Once mushrooms / zucchinis cook down, add chicken, sesame, soy sauce, vinegar and combine well.

– Serve on a bed of rice, top with scallions and sesame oil