Sorry for the delay on the Saturday Farmer’s Market menu. The feeling of fall is now upon us but I must say the “get darker sooner” deal makes it a lot harder to make food look flattering in photos. Saturday’s Menu started off with…
|Chilled Cucumber and Dill Soup
3 large cucumbers
2 green onions or scallions
1 clove of garlic, diced
1 cup of veggie broth
1 cup of buttermilk
1-2 Tbs. Fresh chopped dill
Peel cucumbers. Dice white bottoms of onions and 1/2 the tops of the scallions. Sliver remaining green tops and set aside for garnish. Place cucumbers, scallions, garlic, veggie broth, buttermilk in a blender. Add more broth or buttermilk if necessary. Chill at least 2 hours before serving.
Mixed Green Salad with Pesto Dressing
A good bunch of mixed greens
4 large tomatoes, diced
2-3 cucumbers, diced
1 cup fresh basil leaves
1 clove of garlic
1 tablespoon of pine nuts
2 tablespoons parmesan
1/4-1/2 cup olive oil
Toss all salad ingredients together. Process dressing ingredients in a food processor. Thin with additional olive oil if desired. Add to salad and toss.
|Tempeh and Okra Stew
2 packages of tempeh ( I use West Soy )
1 pound of Okra
1 cup of white wine vinegar
1 cup of water
2 cups of veggie broth
1 Tbs. Olive Oil
1 onion, diced
1-2 pounds of tomatoes, diced
salt and pepper
Place Okra in a bowl and cover with white wine vinegar and water. Set aside.
In a large pot, heat the oil and saute the onion until soft. Add the tempeh and cook until slightly browned. Add the stock, and tomtatoes. Simmer for about 20 minutes.
Drain the Okra and add to the stew. Cook for an additional 10 minutes. Season to taste with salt and pepper.
German Butterball Mashed Potatoes
2 pounds German butterball potatoes
salt and pepper to taste
1 cup of milk ( Oat milk, hemp milk..pretty much any kind works )
2 Tbs. Tahini
2 Tbs. Earth Balance
1 clove of garlic
Cook the potatoes in salted water until fork tender. ( steaming them works well too ). Mash with potato masher or in my case a kitchenaid. Add the rest of the ingredients until it reaches your desired mashed potato taste.
Sauteed Chard and Sundried Tomatoes
1 bunch of chard, cut into bit size pieces.
1/2 cup of sundried tomatoes
1/2 to 1 tsp smoked paprika
1 tbs olive oil
Heat oil in a medium pan. Add sundried tomatoes salt and paprika. Sautee until slightly crispy. Add chard and sautee until tender. Season with salt and pepper.