Tonight's dinner was a stir fry composed of both fresh and frozen veggies, dry fried tofu, and teriyaki sauce, all served over a bed of short-grain brown rice. The fresh veggies included steamed broccoli and sauteed baby bella mushrooms from yesterday's CSA box. The frozen veggies were a mix of carrots, cauliflower, and more broccoli. I also added in a can of sliced water chestnuts for a little added crunch. I cooked up the fresh broccoli, mushrooms, and tofu separately, then cooked the frozen veggies in an electric skillet until warmed through. I added the pre-cooked ingredients, then topped it all with about a half-cup of organic teriyaki sauce and let it cook for several minutes more. Pretty easy. I'm a huge fan of frozen vegetables, which I will be using more of as the summer growing season ends and local produce becomes scarce.
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