This make for a quick meal on Taco Tuesday! You could easily use a firm fish if tofu’s not your thang.
- Dried chili flakes
- Juice & zest of two limes
- Olive oil spray
- Salt and pepper
- 1 block firm tofu, sliced thin
- Head of butter lettuce
- Corn tortillas
- Pickled jalapeño
- Cilantro, chopped
- Green onions, sliced thin
In a large dish place slices of tofu, season with chili flakes, zest and salt and pepper. Pour lime juice over tofu and let rest for a few minutes.
Heat a griddle over medium high heat and spray with oil. Cook tofu on both sides until crispy.
Serve with lettuce, tortillas and top with cilantro, green onions and jalapeño.
It’s spring and the Hayward Farmers Market is brimming with load of gorgeous limited time produce, which means I buy things that aren’t on my list, and I end up with too many veggies at the end of the week. This week I turned all the spring extras into this heavenly soup. If you don’t have spring onions, use a like white onion, if you don’t have green garlic, use a couple cloves of garlic, just remove the green germ (it makes the garlic taste bitter). It’s cooking so have fun! If you want to be fancy steam the tips and serve them on top of the soup with a dallop of creme fraiche.
- 3 – 4 spring onions, sliced thin
- 3 – 4 bulbs green garlic, sliced thin
- 2 – 3 thin leeks, sliced thin
- 2 – 3 tbsp olive oil
- 2 bunches of asparagus, sliced thin
- 1 quart vegetable stock
- 2 c water
- Salt and pepper
- Truffle oil
In a large pot, heat 2 tbsp oil over medium heat, add onions, garlic and leeks, sauté until soft, adding addition olive oil if needed. Stir in asparagus, stock, water and season with salt and pepper. Bring to a boil, then reduce to simmer and cover. Cook for 30 – 40 minutes, until asparagus is soft. Use an immersion blender to purée. Drizzle with a little truffle oil and voila!
This is a simple and quick dinner – you can use whatever veggie or grain that is in seasons
- 1 bunch of asparagus
- 1 bunch of spring onions, large ones halved
- 1 bunch of green garlic
- 1 bunch of garlic scales
- Young fava beans whole
- Avocado, halved and sliced
- Toasted sesame seeds
- Nutritional yeast
- 1 c cooked black rice
- 1 c cooked lentils
- 1/2 c tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 3/4 tsp salt
- 1/2 c water
Combine in a blender until smooth.
Preheat a grill to high. Toss veggie with olive oil and grill until nicely charred. Toss with a little salt.
Spread some tahini sauce on a plate, top with rice, lentils, veggies, 1/2 tsp toasted season seeds, 1/2 tsp nutritional yeast, avocado and drizzle with more tahini sauce.
The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.
- 1 1/2 Tbsp tahini sauce
- 2 tsp Grade B maple syrup
- 1 Tbsp apple cider vinegar
- 2 Tbsp pineapple juice
Combine all ingredients in a small jar and shake.
- 1 head of romaine, chopped
- 1/4 c pineapple chunks
- 2 tbsp unsweetened coconut
- 1/4 c nuts of your choice, toasted and chopped
- 1/4 c dried cranberries or pineapple
Add to a large bowl drizzle with some dressing and toss to coat.
Serves 2 – 4.
So sugar – raw cocoa tahini truffles! I found this in Bon Appetite and then made a bunch of changes – they are so good you won’t believe there is not sugar! They are NOT low calorie, so keep it to just one.
- ⅔ cup roasts pistachios
- 6 Medjool dates, pits removed
- ⅓ c tahini
- ¾ tsp. kosher salt
- ¼ c unsweetened cocoa
- 1/4 c toasted, shredded unsweetened coconut
Combine nuts, dates, tahini, salt and cocoa in a small food processor. Process until everything is incorporated. Use a small cookie scoop to form into a ball. Place coconut on a small plate and roll the balls into the coconut. Repeat and chill in the fridge.
Makes about 12 balls.
This soup is so good and filling! Leave out the Pancetta and it’s vegan. TJs sells mirepoix already chopped!
- 1 tbsp dried porcini
- 1 c hot water
- 4 oz diced Pancetta
- 2 pieces celery, minced
- 2 carrots, minced
- 1 onion, minced
- 1 lb chickpeas, soaked overnight
- 1 28 oz can chopped tomatoes
- Olive oil or truffle oil for drizzling
- 10 oz frozen Porcini mushrooms
Pour 1 c of boiling water over the Porcini mushrooms. Let soak 30 min. Reserve the liquid for the soup, if it’s gritty, drain through a coffee filter. Chop the mushrooms.
In a multicooker, add Pancetta and mirepoix (celery, carrots and onion) cook over medium heat until soft. Stir in Chickpeas with liquid, mushrooms with liquid, tomatoes and cook on low for 4 hours on low or 2 on high.
Use an immersion blender to purée until smooth. Ladle into bowls and drizzle with olive oil.
This is a great weeknight meal – it comes together quickly and tastes wonderful.
- 2 Tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 sprig rosemary (optional)
- 1 15-oz. can chickpeas, rinsed
- 1 15 oz can diced tomatoes
- 1 Tbsp. tomato paste
- 1 Tbsp sweet smoked paprika
- 1 c heavy cream or almond cream
- 2 large eggs
- 4 thin slices of prosciutto
Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.