We roasted the fingerling potatoes and then dressed them up with a mustard vinaigrette and some sliced olives. At the same time, we roasted the eggplant for the baba ganoush and a head of elephant garlic for the hummus and baba ganoush.
More goodness from our CSA, just quickly pan fry these in a little olive oil with salt and pepper. We’re getting more this week!
We’re spoiled, so the corn and heirloom tomatoes are from our CSA.
We used the Korean BBQ marinade and let the tofu sit over night. Then we pan fried it until the outside was firm and the inside was still chewy. The vegetables include green beans and onions from our CSA and mushrooms. Though not pictured, we added a healthy dose of Siracha. Spicy!
Saute some garlic and onions, then cook the brown rice couscous (or regular couscous) according to the package. Toss the zucchini and squash with olive oil, salt, and pepper, then roast about 15 minutes at 400 F. Very easy.
Grate zucchini and squash on the large setting, and chop spring onions. Mix in tahini, vinegar, salt, pepper, dash of lemon juice, and a little turbinado sugar. Best if sits over night.