That’s the sound of relief and pleasure at the perfect summer days and cooler nights we’re finally experiencing. I can turn on the oven again! Roasting all these lovely market veggies is an easy way to prepare them, especially in quantities to feed you all week-long. Don’t have to peel anything, don’t have to watch it as it cooks. Chop, toss with olive oil and salt, stick in a 375 F oven, set an alarm for 40 min, then go do laundry or email until the buzzer sounds.
I turned up the oven this week for DDoW Roast Artisan Tempeh, Pattypan Squash & Grape Tomatoes flavored with Rosemary & Fennel seed. Every ingredient used in both this week’s dishes was either local or organic (except for the green olives). I just LOVED the look on the farmers’ market vendors’ faces when I said I wanted every single pattypan squash they had! (30# at least.)
I will be roasting eggplant, zucchini, tomatoes & peppers for next week’s Ratatouille DDoW dish as well. See the DDoW Menu Archive for a list of past & future dishes.
News & Notes:
Catered a huge reception last week with many volunteers helping. Besides ready-made turkey roll-ups and generous contributions of brownies and veggie trays, I served Smashed Garlicky White Beans w/ Fresh Basil & Spinach and an Artichoke Kalamata Olive Tapenade with bruschetta (and gluten-free crackers too). Both appetizers are vegan and substantial as well as super easy to make. I also whipped up a creamy vegan veggie dip flavored with ginger, garlic and curry powder. See Recipes for similar easy dips.
- The tempeh I use is an excellent local product, hand-crafted in small batches. This artisan product is far superior to the vacuum-packed grocery store brands. Everybody who knows tempeh tells me so. Email me at firstname.lastname@example.org if you’d like more info on how to order your own private supply!
But what is Tempeh? It’s a dense solid patty made of fermented whole soybeans. It has a nutty taste and a texture like a veggie burger. Being all soybean and virtually unprocessed, it’s high in protein and fiber. It is NOT Tofu. Tofu is a processed & filtered soybean product and therefore has lost its fiber content.
Tempeh, like “veggie burger”, tends to dry out, so I like to not only marinate it in spices & broth before pan-frying or broiling but to also pour broth over it afterwards, which it will soak up. I also serve it with a sauce and/or veggies that are ‘wet’, like summer squash, tomatoes etc. Indonesia is famous for its tempeh and so naturally it is awesome with sesame/ peanut /satay sauce, such as shown in this photo.
Raw zucchini linguine (link to recipe) was a hit at today’s Little Locavore shows!
My wonderful volunteers really got into food preparation. We could have spent the entire half hour on that. But, then we would not have had the chance to enjoy the Zucchini Baton Relay Race or the Aunty Oxidant & Free Radicals skit.
The kids were very skillful, using “kid” scissors to:
- snip basil
- dice strips of zucchini and pattypan squash
- cut small roma tomatoes in quarters
They also used a potato masher to mash juicy cherry tomatoes for the marinara sauce.
Here’s feedback from Ruth today (also in Comments section) :
Yes, that’s right, raw noodle-like shreds of zucchini, with a fresh marinara sauce. Delicious, zesty, a little crunchy and VERY low in calories.
We’re going to make this dish on Sunday at the Mpls Farmers Market. See previous posting for Map of location.
Come on down, enjoy the activities and sample the “linguine”!