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RECIPES from the Garden
Ingredients:
Veggies of choice, cut, diced, or sliced into bite-sized pieces: broccoli, carrots, kale, snap peas, purple cabbage, onion, Brussels sprouts
Butter or oil
Cayenne pepper (optional)
Method:
1. Heat butter or oil, and toss veggies in it.
2. Cook until almost tender, and sprinkle with garlic powder, pink salt, black pepper, and wasabi powder. Mix well.
3. Cook a 1-2 more minutes, and pour ginger sesame marinade over the veggies.
4. Continue cooking until sauce is thick and veggies are tender.
5. Serve hot, warm, or room temperature!