Today is Saturday which means only one thing. Farmer’s Market! I am excited because it has been two weeks since I have gone. I was in Southern CA for last weekend visiting family and all I could think about was getting home and getting back to cooking. Before I left I managed to make this:
|Edamame with Sea Salt, Garbanzo beans with “Italian Soysage” and tomatoes, Roasted Tempeh with carmalized peppers and onions.
|Mixed green salad with dates, walnuts, and Thyme Honey Vinaigrette
This was not on the evenings menu but tomatoes are in season right now so I will give you the recipe to a fabulous chilled tomato soup.
Edamame With Sea Salt
1 bag frozen edamame
Sea Salt to taste
Blanch edamame in large pot of boiling salted water for about 20 seconds, transfer to bowl of ice water to cool. Drain well then season with sea salt.
Mixed Green Salad with Walnuts, Dates, and Thyme Honey Vinaigrette
1 and 1/2 cups walnuts
1 teaspoon of olive oil
salt to taste
8 cups mixed greens
about 12 chopped dates
For the Vinaigrette:
3 Tbs. fresh tyhme, minced
2 Tbs. yellow onion, minced
3 Tbs white balsamic vinegar
2 tsp. honey
4 Tbs. extra virgin olive oil
Toss walnuts with olive oil ( or you can spray them with pam ), toss with salt and toast in the oven at about 400 degrees until golden brown. Around 10-12 minutes. Toss salad ingredients together. Whisk vinaigrette ingredients and toss with salad just before serving. Make sure to apply the dress right before serving or your salad will wilt. No one likes a soggy salad!
Roasted Tempeh With Caramelized Onions and Peppers
1 package of tempeh ( I used West Soy )
2 Tbs. olive oil
2 cloves of garlic, minced
1 tsp. fresh rosemary, chopped
3-4 bell peppers, julienne
2 red onions, julienne
2 tablespoons of olive oil
1/4 cup vegetable broth
salt and pepper to taste
Heat olive oil in large pan. Add the onions and peppers and stir until soft and translucent. Reduce heat to low and cover pan with lid. Let sit, stirring occasionally until peppers and onions have reached a soft consistency, and sweet taste. Season with salt and pepper to your liking.
Meanwhile, pan fry tempeh in a sperate skillet. ( Iron skillet preferably ). Cook until both sides are golden brown. Add 1/4 cup of vegetable broth. Remove from heat. Season with garlic, rosemary, salt and pepper and place in the oven for another 10-15 minutes at 400 degrees. Serve topped with the onions and peppers.
Chilled Tomato Soup
4 large tomatoes halved and grated ( yes with a cheese grater )
3 teaspoons of balsamic vinegar
1 Tbs. olive oil
2 Tbs. Fresh Basil, diced
Salt and Pepper to taste
about 1/4 cup of Creme Friache, Sour Cream, or Yogurt. Enough for 1 tsp. per person.
Grate tomato using a large box grater. Discard skins. Add balsamic vinegar, olive oil, and basil.
Season to taste with salt and pepper.
Use a hand blender if you want a smoother consistency.
Place soup in refrigerator for two hours.
Stir sour cream with a spoon and swirl a full teaspoon of cream over soup.
Tip: If you are strapped for time and don’t have time to chill the soup in the fridge, then store the tomatoes in the fridge for two hours before making soup. This way your soup will already be cold.
I hope you enjoy the recipes, I will be posting up some more simple weeknight recipes soon. I realize these recipes are little more time consuming and not as practical when you need quick healthy meals.
Labor day is almost here, what do you plan on cooking?