Summer is bursting with fresh flavors, and what better way to celebrate than with a light stir-fry? This recipe uses lots of the produce from our week two CSA to combine the sweetness of snap peas with the earthy bite of radishes and the freshness of collard greens. Topped with a vibrant dill pesto, this dish is a symphony of textures and tastes, perfect for a satisfying yet nutritious weeknight meal. Let’s get cooking!
Summer Vegetable Stir Fry with Dill Pesto
by Cathy Nguyen
Serves 2 to 3
Ingredients:
- 1/2 cup fresh dill
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped walnuts, pecans, or pine nuts
- 1/4 cup grated Parmesan cheese*
- 1 tablespoon lemon juice (optional)
- 1 bunch radishes, trimmed and thinly sliced
- 1 cup snap peas, trimmed and strings removed
- 1 bunch collard greens, tough stems removed, chopped
- Salt and freshly ground black pepper to taste
Directions:
- Make the pesto: In a food processor, combine fresh dill, olive oil, garlic, nuts, Parmesan cheese, and lemon juice (if using). Pulse until a coarse pesto forms. Set aside.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add radishes and cook for 3-4 minutes, stirring occasionally, until softened slightly.
- Add the snap peas: Add the snap peas to the pan with the radishes and cook for an additional 2-3 minutes, or until crisp-tender.
- Incorporate the greens: Add chopped collard greens to the pan and cook for another 3-4 minutes, until wilted and tender.
- Season and serve: Stir in the prepared pesto and season with salt and pepper to taste. Serve immediately over rice, quinoa, or your favorite grain. Pair it with your favorite protein!
*Notes:
- To make a dairy-free pesto, substitute cheese with an equal amount of nutritional yeast.
- You can adjust the amount of pesto depending on your desired flavor intensity.
- For a vegetarian protein option, you can add crumbled tofu or tempeh to the pan along with the vegetables.