Vegetable Stir Fry with Tahini Sauce

With an abundance of local produce coming soon, enjoy the bounty that is in your neighborhood, and maybe even in your backyard! All of the vegetables listed in this recipe can be replaced with something that is available to you, and the Tahini Sauce gives anything a finishing touch! We served the stir fry with French lentils, which cook in about 35 minutes. The finished meal is a mixture of flavors as the spice of the jalapeno is ever present along with the subtle flavors of the arame, parsley and Tahini sauce. Vegetable Stir Fry 2 T ghee butter or sesame oil ½ cup diced onion ½ jalapeno pepper, remove seeds and chop finely 1 zucchini or summer squash, cut lengthwise and slice into half moons 4 large Swiss chard stalks, separate stems from leaves, slice stems, chop leaves ½ bunch beet greens, stems removed and leaves chop lightly ½ cup chopped parley 1/3 cup arame, soaked 30 minutes, rinse and drain ¼ cup sesame seeds, lightly roast    Heat 1 T ghee in a wok or frying pan over medium high heat. When melted, add the onion. Toss for a minute or two, then add the jalapeno and zucchini. Stir to cook for about 4 minutes. Remove from the pan, add the remaining 1 T of ghee, and cook the sliced Swiss Chard stems, about 3 minutes. Add the lightly chopped greens, cook for 2 minutes. Toss in the parsley, drained arame, and the cooked onion/zucchini mixture. Serve the vegetables with the cooked French lentils (or another legume or protein based grain such as quinoa), drizzled with the Tahini Sauce (below) and sprinkle with sesame seeds.   Tahini Sauce 2 T tahini (ground sesame) 2 T warm water 1 T fresh lemon juice Salt, pepper Whisk together the above ingredients. Pour over lentils and vegetables. Enjoy! Start Earth Munching with the help of http://motheringmothernature.blogspot.com