Well, I didn't make it outside today for groceries (or anything else). I'd like to get to a friend's birthday party tomorrow and I want to rest my foot up as much as possible before then.
There were probably a couple random plates I could have thrown together with the food in the apartment but the broccoli and bell pepper were getting a little sad and everything else just wasn't a meal meal. However, reading Jes' post about her farm-fresh veggies, I was reminded of the ever-versatile and oh-so-easy stir fry! I rarely consider that option because I like to eat high raw, especially if I had such a huge selection of fresh vegetables like she did. But the dish is also perfect for languishing produce (and the last of the brown rice I made last week).
Brown rice, red bell pepper, broccoli, carrot, daikon, mushrooms, celery, snap peas, ginger, onion, and garlic (I'm embarassed to say exactly how old some of these veggies were) were lightly cooked in a skillet with about a TBS of olive oil and enough water to steam-fry. The sauce I added was pretty simple, just soy sauce and rice vinegar. Topped it all off with sesame seeds and sriracha.