Placer County Real Food (Vegetarian Version)

I tested out one of my newest collections of Cookbooks yesterday called Placer County Real Food. It is a cookbook written by a local lady named Joanne Neft. She wrote the cookbook in hopes to help people put a meal together out of their farmer’s market purchases. The cookbook goes week, by week, revolving around what is in season and easily found at the farmers market. This week the ingredients revolved around cherries, cauliflower, fingerling potatoes and mushrooms. She was spot on and I found everything I needed for dinner. The recipes are great, I only had to make a few modifications and not because of taste, but because I am a vegetarian. I also ended up halving the recipes because there is only 3 of us. Her recipes are meant to serve about 6. Here was what was for dinner..

Red Leaf Lettuce Salad With Cherries and Cherry Balsamic Vinaigrette

2 heads red leave lettuce, torn into peices

1 Pint cherries, pitted

1/2 cup toasted almonds ( I used walnuts because it is all I had )

Cherry Balsamic Vinaigrette

1/4 cup cherry balsamic Vinegar

1/2 cup olive oil

Salt and Pepper to taste

Combine lettuce and cherries. Whisk vinaigrette ingredients together. Dress with vinaigrette just before serving and garnish with almonds.

The next recipe is the one that I had to modify. It was supposed to be Grilled Flank Steak with Sautéed Mushrooms and Chimichuri but instead, It became..

Pan Fried Tofu with Sautéed Mushrooms and Chimichuri. 

For the tofu: ( Double this recipe if serving 6 )

1 pkg of Firm Tofu drained and pressed

canola oil

salt

pepper

Cut tofu into 4 large peaces then cut in half to make into a total of 8 triangles.

Heat canola oil in large pan and fry tofu until golden brown on each side. Season with salt and pepper. Top with sauteed mushrooms and chimishuri sauce.

Sauteed Mushrooms

2 pounds of crimini mushrooms, quartered

2 Tbs. olive oil

salt and pepper to taste

1 tsp. rice vinegar

2 Tbs. sake ( I omitted this because I didn’t have any )

Combine mushrooms, oil, salt, and pepper. Saute on high heat, about 4 minutes then add vinegar and sake. Add more salt and pepper if desired.

Chimichuri

1 bunch flat leaf parsley ( italian parsley )

8 cloves garlic, minced

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 lemon, juiced

1 Tbs. diced red onion

1 Tsp. dried oregano

Salt and Pepper to taste

In a food processor combine all ingredients and pulse until mixture is at sauce consistency. Season with salt and pepper to taste.

Sautéed Cauliflower with Onions

2 Tbs. olive oil

1 Tbs. butter

2 Tbs. garlic, minced

1 sweet onion, sliced

2 to 3 heads cauliflower, cut into 3/4-inch pieces

Salt and pepper to taste

In a large skillet, heat oil and butter. Add garlic and onion, cook until fragrant. Add cauliflower, searing on one side before stirring. Season to taste with salt and pepper.

Roasted Fingerling Potatoes

Preheat oven to 400 degrees F

3 pounds fingerling potatoes, halved

1/4 cup olive oil

Salt and pepper to taste

Toss potatoes in oil, then season with salt and pepper. Put on sheet tray, evenly spread out, and roast for 30 minutes.

Serve with fresh homemade bread …

and enjoy!

Michael Pollan’s Food Rules

#24 “Eating what stands on one leg [ mushrooms and pant foods] is better than eating what stands on two legs [ fowl ], which is better than eating what stands on four legs [ cows, pigs, and other mammals ].”

#57 “Don’t get your fuel the same place your car does.”