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Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. To bring together this vegetable side, you'll make an umami-rich combo of rice vinegar, togarashi (a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more), and soy glaze to coat in the pan just before serving.
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Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Peel the carrots, then thinly slice on an angle. In a bowl, combine the soy glaze, vinegar, and togarashi.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter) and stir until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!
Tips from Home Chefs