Switching things up today and using all the summer vegetables with these Crispy Sesame Ginger Potstickers with Chive Chili Sauce. Easy homemade vegetarian potstickers with zucchini, kale, ginger, and sesame-crusted wrappers. Each potsticker is pan-fried until crispy on the bottom, then served alongside a sweet and spicy chive chili garlic sauce. And for a little double-dipping? I added a creamy garlic special sauce to balance out that spicy chili sauce. These are a fun and healthy dinner to make any night of the week…and so much better than ordering takeout. I love a Monday that starts off with a fun recipe. It keeps things fresh, happy, and delicious, you know? Plus, I always find it nice to have a fun Monday night dinner to look forward to after settling back into the workweek. Especially after a summer weekend. Summer weekends are some of the best. They’re often filled with time outside, backyard picnics, camping, beach days, and good times spent in the sun. It’s all amazing and I love it.But weekends can make Monday nights feel, well, not so special. I’ve decided that doesn’t need to be the case at all. Plan a fun dinner, maybe something Mexican, or your favorite Italian pasta, or maybe something Asian like these vegetable potstickers. Just something fun and delicious to look forward to.Which brings me to these potstickers. I’m going to do my best to convince you all that you really need to make some homemade potstickers tonight. These potstickers are made with delicious summer garden produce, meaning they’re vegetarian (hello to meatless Monday). Think soy seasoned vegetables with plenty of garlic and ginger inside, crispy wonton wrappers. And not one, but two sauces…once spicy, and one creamy. You can never have too many sauces in our family. These potstickers are beyond good. The inspiration for these potstickers?Well, there were a couple of things. For one, I always find that summer recipes tend to be repetitive. There’s a lot of tomato basil flavors happening. There’s also lots of pasta and grilled chicken. So I wanted to switch things up and throw in some Asian flavors this week.Second, the garden. We’ve had a giant head of curly kale that has been growing along with so many fresh chives. The kale has been stumping me for a week and I just didn’t know what to do with it. I finally figured just to start pulling away the leaves and toss them into my po
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