local fruits and veggies are becoming a bigger and bigger deal to us, especially after our recent trip.
the green initiative in portland is pretty mind blowing.
in nashville there are a number of places where you can eat locally, but in portland pretty much every restaurants suppliers are local, even for meat. of course there are exceptions ...
this dish from the pioneer woman is super duper quick and very light too.
i made it earlier in the week after we returned home.
we picked up the corn, zucchini, and tomatoes from the farmers market, the herbs from our garden, and the shrimp ... well frozen from publix. the only downfall of the meal.
(photo from here)
Summer Stir-Fry (it's essentially still summer in Nashville!)
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
½ cups Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs, If Desired
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat.
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