You can use any type of zucchini but here, we highlight the green zucchini. This is super easy and a delicious way to eat up all the squash that’s in season. Our organic zucchini from our regenerative farm is beautifully flavored for this recipe. This recipe is a sure way to get anyone to enjoy zucchini.
Ingredients
1 egg beaten 1 zucchini sliced 1 cup all purpose flour
Instructions
Take your sliced zucchini and cover in flour before drenching in beaten eggs.
Heat a non-stick pan with olive oil to medium heat. Cook on one side until lightly browned and then flip to other side and repeat.
You can make this dish with a meat, vegetable or anchovy broth. I used homemade anchovy broth (see instructions below). It’s a delicious way to use every part of the daikon. I’ve made this with other vegetables as well, carrots, zucchini, celery. You can make this dish with anything vegetable you happen to have on hand in the fridge.
1/4 cup fermented soy bean paste (see image below) 1 cup homemade anchovy broth 1 bunch korean daikon including greens part **cut daikon in thinly sliced squares and chop greens 1 yellow onion 1 package of firm tofu 1/2 bunch of scallions
Directions: 1. Combine soybean paste, water and anchovy broth in a large pot and bring to a boil. Stirring occasionally to break down the paste. 2. Add daikon, greens, and onion. Cook on medium heat for 20 minutes. If you like the vegetables softer, cook for longer. The greens can be tough sometimes so you may want to check the texture of the greens and cook longer if you want a softer bite. 3. Add tofu and scallions right before serving. 4. Serve with Rice and Kimchi
Homemade Anchovy Broth:
I make a large batch of this broth and freeze in 1 cup portions to have it easily available.
Ingredients: 8 oz of dried dashi anchovies (see image below) 8 cups of water 2 large pieces of dashima kelp (see image below)
Directions: combine all ingredients and boil for 20 minutes. Let cool, strain and store.
You can purchase these Korean ingredients at most Asian markets
Korean daikon or radish is so versatile. I’ve added it to soups, braised fish, side dishes, so many possibilities!!! This recipe is super quick and easy. You can eat this as a side dish and it’s also an ingredient in Korean Rice Bowl.
1 bunch julienned Korean Daikon 2 tablespoon olive oil 1 tablespoon sesame oil Salt to taste sesame seed to garnish
Korean daikon are in season!!! There are many different types of daikon. The most common one you see in grocery stores is the Japanese kind which is long and white, whereas the Korean version looks oval and short. I love this dish, it’s great on it’s own, in a rice bowl, or as a side to any Korean meal. The recipe is tangy, sweet, spicy and refreshing at the same time. The key to really good Saeng Chae is to julienne the daikon very thin. You can use a mandolin but I find it easier to hand chop it.
1 bunch thinly julienned Korean Daikon 1/2 small carrot, finely julienned 1 tablespoon Korean pepper powder 1 teaspoons minced garlic 1/2 teaspoon salt to start (adjust to taste) 1/2 teaspoon sugar to start (adjust to taste) 1 tablespoon sesame oil 2 tablespoon white vinegar 1 teaspoon sesame seeds 1 scallion finely chopped, green parts only
Direction: combine all ingredients except sesame seeds and scallion, let set for 1 hour (or even longer). Serve with sesame seed and scallion garnish and enjoy!
Most Asian countries have their own version of fried rice. This fried rice recipe follows the Korean cooking style. What’s even better, it incorporates the abundant Frog Song Organic produce, along with a few others ingredients I happen to have on hand.
I love all the colors and flavors from all the different types of vegetables and herbs. The butternut squash and the Murasaki sweet potato provide hints of sweetness that compliment the saltiness of the bacon.
This fried rice recipe is a great way to clean out the fridge and make something absolutely delicious for the entire family. It’s also a great way to get vegetables into the kiddos. Each spoonful is like a party in your mouth!
Made too much? I’ve been told I cook with a heavy hand but don’t fret! No more stocking the freezer with store bought frozen meals. This homecooked dish can absolutely be frozen. After a long and busy day, the last thing you want to do is cook. Take out your frozen rainbow fried rice and heat it up on the stove top or in the microwave and it’s ready in minutes!
Enjoy friends!
Ingredients: 1 cup of chicken breast 4 strips of bacon 1 small onion 3 small carrots 1 medium potato* 1 medium Murasaki sweet potato* ½ cup of finely diced butternut squash* 1 cup frozen green beans* (previously blanched and frozen frog song green beans when they were in season) 3 sweet habaneros* 1 green pepper* 3 tablespoons basil* (any type of basil will do, in this version I used italian basil) 1 leaf of green cabbage 1 cup frozen corn ¼ cup blanched moringa 2 eggs 5 cups cooked rice 1 scallion sesame seeds for garnish ¼ cup of sesame oil 2 tbs olive oil ¼ tsp garlic powder ¼ tsp onion powder Salt and Pepper *vegetables from our farm
Feeds 4-5 people
Instructions:
Cook rice per instructions on package. Any type of rice will work well with this recipe.
Finely dice chicken and toss with ¼ tsp of garlic powder, onion powder, salt and pepper.
Finely dice bacon and put in separate bowl
While prepping the other ingredients, place meats back into fridge
Finely dice potato, sweet potato, butternut squash, onion, carrots, cabbage, green pepper, and sweet habanero and place in one bowl together
Finely chop Italian basil and place in one bowl with corn, green beans and blanched moringa
Thinly slice one scallion and set aside until ready to garnish
Heat small pan at medium heat and add 1 tbs olive oil. Once the oil is well coated on the pan, add chicken. Cook until you see no more pink in the chicken and set aside. It’s okay if it’s not fully cooked because it will continue to cook once we incorporate it later in the cooking process
Heat a large, wide, and deep saucepan on medium heat and add bacon cook until bacon is nice and crispy but not burnt. If the bacon starts to burn lower the heat.
In the same pan, add all the diced vegetables and mix well with the bacon fat and let vegetables cook on medium heat for about 6-8 minutes
Add chicken, corn, green beans, basil, and moringa and mix well.
Create a cleared circle in the middle of the pan, add a 1 TBS of olive oil and then add two eggs and scramble in pan.
Once eggs are cooked add cooked rice and mix well
Add sesame oil and mix well and then cover and cook on medium-low heat for 5 minutes or longer. The longer you leave it in the pan with the same oil, the crunchier rice will be at the bottom and this is MY FAVORITE part of the dish. Be careful not to burn the rice.
Transfer to bowl and garnish with scallions and sesame seed and enjoy!
Check out more recipes on my Instagram @jinnieseats
