When I posted Five 20 minute meals, I got a lot of great feedback because many people get home from work late and just don’t have time to spend hours cooking a meal… but just because you are busy or work late doesn’t mean you can’t end the day with healthful wholesome meals. So here is a week’s worth of meals you can make in 30 minutes or less :). And the good news is you’ll probably have left overs to take with you for lunch!
I hope you cannot overdose on peas because I have literally been making this non stop! I went to the farmer’s market the other weekend and there were fresh snap peas, fresh peas, fresh kale and fresh arugula…so obviously, I went to town :). My friend Alli had made a rendition of this at our Supper Club but I modified it to make it my own. It is a light, crisp goodness of greens. Be sure to check out my new site The Simple Kitchen. Oh and don’t forget you can find the guide to making lemon vinaigrette here.
- 2 cups snap peas
- 2 cups garden peas
- 5 cups arugula
- 2 cups kale, stems removed
- ½ cup mint leaves, chopped – can do more depending on your taste
- 1½ -2 avocados, cubed
- ¼ cup lemon vinagrette
- Pepitas and coarse sea salt for garnish
- Bring a pot of water to a boil. Meanwhile, prepare an ice bath.
- Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. Once cooled, strain.
- Combine arugula, kale and mint to a serving bowl.
- Add peas, avocado and dressing and mix well.
- Top with pepitas, salt and any additional toppings (chopped cherry tomatoes, grated cheese, etc.)
I’m not the hugest fan of chinese food because I don’t like the thick sauces but my husband loves the Kung Pao at our local Chinese spot (we always sub the chicken out for tofu). It is actually quite good because it has a lighter sauce. So I searched far and wide to find a recipe that would give a lighter sauce – FYI, you’d be amazed how hard it is to find a Kung Pao dish without a few table spoons of sugar in the sauce!!! I ended up finding a great recipe at Eating Well but subbed in my own veggies that I thought would be a better combo and made some modifications to the sauce, to give it that extra little kick.
- 1 (14 oz) package extra-firm water-packed tofu, rinsed
- 1 tsp five-spice powder, divided (can be found in the spice section of most grocery stores)
- 1 Tbsp olive oil
- ½ cup water
- 3 tablespoons oyster-flavored sauce, (0yster sauce works if you are not worried about a vegetarian meal)
- ½ teaspoon cornstarch
- 1 Tbsp chili garlic sauce
- 2 cups broccoli crowns, trimmed and cut into bite-size pieces
- 1 red bell pepper, cut into 2-inch strips
- 2 cups sugar snap peas
- 1 Tbsp fresh ginger, minced
- 1 tablespoon garlic, minced
- 3 Tbsp unsalted roasted peanuts, plus more for garnish
- 2 teaspoons soy sauce, (omit or find gluten free soy sauce for gluten free recipe)
- 1 bunch of scallions, chopped
- Pat tofu dry and cut into ½-inch cubes. Combine with ½ teaspoon five-spice powder in a medium bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
- Meanwhile, whisk water, oyster sauce, cornstarch, chili garlic sauce and the remaining ½ teaspoon five-spice powder in a small bowl.
- Add broccoli, red bell pepper and snap peas to the pan and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds.
- Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in scallions and soy sauce (if using).
Serving Suggestion: Serve over brown rice or grain of choice.