In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
Cook stirring occasionally until all vegetables are tender, about 10-15 minutes
Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
Trim stalk ends of the green beans and snap peas. Blanch green beans in large pot of boiling water for 3-4 minutes, drain and place them directly into bowl with ice water to stop them from cooking further. Drain and set aside
Repeat with the sugar snaps, only blanch one minute
Roughly chop almonds, toast slightly on skillet or in the oven
In small mixing bowl, whisk together olive oil, garlic, orange zest and salt & pepper. Set dressing aside
Combine baby mustard greens, green beans, snap peas, and hot peppers in large mixing bowl then toss with dressing
Garnish with almonds and chives, seasoned as needed with sea salt and pepper. Enjoy!
In a medium saucepan, cover the grain of choice with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes. Drain and let cool for about 10 minutes.
Finely grate 1 tsp. zest from 1 orange; set aside. Using a sharp knife cut all peel and white pith from all 2 oranges. Cut between membranes to release segments into a medium bowl; discard membranes.
In a bowl whisk together zest, lemon juice, vinegar, garlic, oil, salt and fennel fronds.
Toss the grains, citrus, fennel and nuts (if using). Add vinaigrette and toss again.
