Nothing beats stir fry to use up all these great veggies.
A house favorite is spicy (or not so spicy) thai peanut sauce. This week we had brown rice, sauteed chicken with fennel, bok choy, zuchinni and peapods.
Spicy Thai Peanut Sauce
3 T. peanut butter
3 T. water
1/4c. soy sauce
2-3 T. brown sugar
1 clove garlic, minced
2 t. crushed red pepper (this is where you can make it "not so spicy" by adding less)
1 t. lemon juice
Back in the day (read, before kids) I would pour this over the stir fried chicken and veggies. Now I use it as dip for the kids and keep all their food separated for a higher chance of them eating it. I pour it over mine and the hubby's. Yum.
And brown rice, I either boil it in a big pot for the allotted time and then drain. I learned that from the oh, so wonderful Lynne Rossetto Kasper. Or I use my pressure cooker which I love.