I love Saturdays, but it is sad when they come to an end. How can Farmer’s Market day not be your favorite day of the week? All that fresh produce makes the best Saturday meal. Here is what the Farmers Market brought to our table this evening.
Fresh Cucumber and Tomato Salad
2 cucumbers, sliced
2 large tomatoes, diced
1 red onion, diced
1 tablespoon extra virgin olive oil
1 bag of pea shoots
3 tablespoons red wine vinegar
Slice cucumbers to about 1/4 of an inch thick. Place in the bottom of a flat based bowl. Sprinkle with salt and then add onion. Repeat until all of the cucumber and onion is used. Dice the tomatoes and toss with one tablespoon of olive oil, salt and pepper. Refrigerate for approximately 2 hours. Before serving toss the cucumbers with red wine vinegar and top with tomatoes and pea shoots.
Tempeh Stuffed Zucchini
4 large zucchini’s, halved
cut zucchini’s in half lengthwise. Boat the zucchini with a spoon and save the centers for the ratatouille Brush with olive oil, salt and pepper and roast in the oven for 10 minutes at 400 degrees F. Set aside and let cool.
For the Tempeh Stuffing
2 packages of tempeh ( I used Westsoy )
About 4 sprigs of thyme
3 cloves of garlic
1-2 tsp. Smoked Paprika
1/2 tsp. Red Chili Pepper Flakes
1 Jar of sundried tomatoes ( about a half cup )
Cut tempeh into smaller pieces ( bite size ) and place in a food processor followed by sundried tomatoes, garlic, paprika, and thyme. It should look like this…
Pulse until it looks like this…
Heat olive oil in a large skillet over medium-high heat. Transfer the tempeh to the skillet and saute for about 5 minutes adding salt and pepper to taste. Feel free to add more of the other seasonings if you so desire.
Stuff zucchini with the tempeh mixture and tip with parmesan cheese. Place in the oven and broil for 2 minutes or until cheese is melted and lightly browned.
2 eggplants, small to medium
2-3 medium zucchini or summer squash of choice.
3 large bell peppers
1 red onion, diced
6 large tomatoes
1/2 cup of basil
2 Tbs balsamic vinegar
Heat oil in a large skillet and saute the eggplant and season with salt and pepper. Cook until tender then place on a large sheet tray to cool. Repeat this step with the onion, bell pepper, zucchini, and zucchini centers from the precious recipe.
Grate the Tomatoes with a box grater. ( discard the skins ). Place the juice in a large saucepan and bring to a simmer. Season with salt and pepper. When sauce has come to a simmer add the vegetables into the sauce. Stir in the Balsamic Vinegar and top with basil.
And wallah! You have healthy vegetarian dinner with fresh produce from the Farmer’s Market. Support your local Farmers!
Enjoy, and happy cooking!