Pork Stir Fry with Three Beans

1 tablespoon canola oil

1 lb. lean ground pork

2 bunches of scallions cut diagonally in 2-inch pieces

1 8-ounce package sugar snap peas

1 8-ounce package fresh green beans

1/4 cup soy sauce

1 tablespoon light brown sugar

1 cup frozen edamame, thawed

2 tablespoons sesame seeds

1 8.8-ounce packages precooked microwavable brown rice

Heat oil in large skillet over medium high. Add pork; cook stirring often and breaking up meat using a wooden spoon or spatula, until pork is almost cooked through, about 6 minutes.  Add scallion; cook, stirring often, until scallions start to brown in spots and pork is cooked through and starting to brown, about 2 minutes.  Add sugar snap peas and green beans; cook, stirring occasionally, 3 minutes,

Stir together soy sauce and brown sugar in a small bowl to combine.  Add to pork mixture in skillet; cook stirring often until liquid thickens and vegetables are well coated, about 1 minute.  Add edamame; cook, stirring occasionally until mixture is warmed through, about 2 minutes.

Cook rice in microwave according to package directions.  Spoon rice onto plates and top with pork mixture and sesame seeds.

Grilled Vegetable Pasta

 1 pound pasta

2 ears corn, husked

1 yellow squash, sliced lengthwise into 1/2-inch-thick planks

1 zucchini, sliced lengthwise into 1/2-inch-thick planks

1 orange bell pepper, cut into 1-inch strips

4 scallions

2 tablespoons extra-virgin olive oil, plus more for brushing

Salt and freshly cracked black pepper

3 tablespoons store-bought pesto

Juice and zest of 1 lemon

1 pint grape tomatoes, halved

1/4 cup fresh parsley, chopped

1/4 cup parmesan cheese

 Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.

 Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.

 Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.

Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley and parmesan cheese, toss and season to taste. Serve at room temperature.