Un-Stirfry with Ginger Sauce

I love summer. I do. I love everything about it. I love the weather, the social functions, and the hanging out. But most of all, I love the fresh produce and food that's available this time of year. Everything is just so delicious and flavorful, and you can get it almost anywhere!

This is such a great way to use up some of that tasty local produce. Although I've used carrots, mushrooms, string beans, and onion, you can easily substitute any other vegetables you'd like. The sauce can be thrown together in a matter of minutes, so you can easily have this on the table for dinner in no time!



Un-Stirfry with Ginger Sauce
Serves 2

Sauce
1/8 c sesame oil
1/8 c olive oil
2 tbsp lemon juice
2 tbsp tamari (or soy sauce)
1 tbsp grated ginger
1 pitted date (or 1 tbsp honey)
1 clove garlic, minced
1/4-1/2 tsp crushed red pepper

3 cups chopped veggies of your choice (I used red onion, green beans, mushrooms, and carrots)

In a small food processor, combine all sauce ingredients. Pour over chopped veggies. Can be eaten right away, or for more of a cooked texture, allow to marinate overnight in the fridge.