Broccoli and Zucchini Bowls with Tahini Sauce

Photo from ProduceGeek

The first farm share from Glade Road Growing on June 2 is slated to include broccoli. kale, lettuce mix, scallions and zucchini.  Here's a recipe that features the broccoli, scallions and zucchini.

Serves 4

1. To make tahini sauce, in a blender, combine until smooth
1/3 cup roasted sesame tahini
2 tablespoons lime  juice or rice vinegar
1 teaspoon toasted sesame oil
4 tablespoon miso paste
1 tablespoon maple syrup
1 clove of raw garlic

2.  Prepare veggies for cooking:
Slice 3 washed zucchini on the bias into ¼” to ½” slabs
Peel and thinly slice broccoli stems and break heads into bite-sized florets
Thinly slice 4 cloves of fresh garlic
Coarsely chop 3 scallions for garnish

3.  In each of  4 bowls cover bottom with 1 cup of  cooked starch (brown rice, quinoa, whole wheat or corn pasta, or sorba or rice noodles or your choice) topped with 1/2 cup of a cooked protein
(garbanzo or other beans, cubed chicken, thinly sliced  tempeh or your choice).  Set aside and cook vegetables

4.  To cook veggies, pre-heat 3 tbs olive oil in a 3-4” deep frying pan over medium-high heat
Add garlic, cook until translucent
Add zucchini and broccoli, season with salt and pepper
Cover with lid for 1-2 minutes to self-steam
Uncover, sauté for 3-4 minutes stirring and flipping frequently, until vegetables can easily be pierced with a fork.

5. Top each bowl of starch and protein with 1/4 of  veggie mixture,  drizzle on tahini sauce and garnish with scallions. Serve immediately.

Photo of the first share by Michael Sutphin.