A bright flavored healthy summery stir fry that comes together in under 30 minutes, making for the perfect weeknight meal.
Truth. I hate the “30 minute meal”.
You’re all rolling your eyes and are like, uh yeah…we know…we can see your ingredient lists.
Ha ha. So funny. All of you.
What I really mean is that I hate the “30 minute meal”. The meal that advertises itself as being quick! And easy! And totally weeknight friendly!
When what it really means is that it is 30 minutes or less if you have sous-chefs running around doing all the chopping, stirring, and multi-tasking for you. But in real life. In a home kitchen where distractions abound and we have to wash our own dishes…it’s more like a 90 minute meal, easy. (Miss Ray, I’m talking to you.)
This meal is different, though.
It is the one and only ever-strived-for real life 30 minute meal. Including prep time.
And it contains so many vegetables and good for you things, which is BIG because most of the time the recipes that actually take you 30 minutes or less, are only quick because they use weirdo frozen cream of disgustingness for 90% of the ingredients.
Ain’t nobody got time for that crap (or the heart disease that will likely stem from it).
I made it for lunch one day during the work week and was able to cook it, eat it, and do some serious photo editing all before it was time to go back.
And it’s deliciously stuffed with bright lemony flavor, tons of summer flair, and goat cheese, which is timeless.
Get it on your dinner table tonight and I pinky swear you won’t regret it.
Three years ago…Zucchini Crudo
Four years ago…Louisiana Red Beans
- 2 tbsp olive oil
- fine grain sea salt
- 1 small onion, sliced
- 14 oz canned chickpeas
- 12 oz extra firm tofu, drained and cubed
- 1 bunch kale, chopped
- 2 small zucchini, chopped
- zest and juice of ½ lemon
- 4 oz goat cheese, crumbled
- Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add a pinch of salt, the onion, and chickpeas. Saute until the chickpeas are golden and the onion is tender. Stir in the tofu until it is heated through. Stir in the kale and cook until wilted. Remove everything from the skillet to a large plate and set aside.
- In the same skillet, heat the rest of the olive oil. Add in the zucchini, lemon zest and juice. Saute until golden, 3-4 minutes.
- Toss together the onion/chickpea mixture, zucchini, and goat cheese. Season to taste with salt and pepper.