mom and pop farms

This afternoon, I made my lunch courtesy of mom and pop's garden.  Among many of the yummy veggies grown in the yard of their East Texas lake home, their summer squash and bell pepper are my favorite.  They brought me two different varieties of their bell pepper, the typical green and an oddly-colored black bell peppers.

I used their bell peppers and squash to make my Asian-inspired spinach and veggie salad.  I sauteed the vegetables in sesame oil with some ginger, white pepper and garlic and added tamari sauce to complete their cooking.  These cooked veggies topped a bed of fresh spinach and green onions and let's just say... it disappeared quickly.

Asian-Inspired Spinach and Veggie Salad
vegan, gluten-free
2 small (or one large) yellow squash, chopped
2 small (or one large) bell peppers, chopped
2 cups fresh baby spinach
1/4 cup green onions, chopped
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon ginger
2 tablespoons gluten-free tamari
1 tablespoon sesame oil
freshly ground pepper, to taste

1. Heat a skilled over medium-high heat and add a bit of sesame oil.  Add chopped bell pepper and squash.
2. Add spices and let cook evenly on all sides until lightly brown.
3. Once done, add tamari and let cook an additional 30 seconds.  
4. Pour on top of spinach and chopped green onions.
5. Add freshly ground pepper to taste.