If some of you have met us at one market or the other, you are well aware about our philosophy about sticking to the norms in cooking savory dishes. This is one of our “don’t know what to do for dinner recipes”. We always have Bok Choy, spinach, celery, onions and carrots in our veggie bins. In addition, we keep thinly sliced bell peppers (various colors) from our last year’s garden in the freezer.

Normally we are cooking for 5 or 6 people and work lunches the next day and our recipes are gauged as such.