We finally ventured to the farmers market last weekend. Our first in a post covid world. They had 8 ball squash waiting to be stuffed.
I used this as my stuffing which worked out
I made a sort of mediterranean inspired salad and cooked the squash with tomato and peppers.
So this is the most en place my mise has ever been
Making some tofu/garbanzo lettuce wraps/tacos and a Mediterranean themed salad.
You will see that i am using premarinated moroccan seasoned tofu–the flavor is gentle and mixes well with the penzeys turkish seasoning….trust me, the result tasted mediterranean even if the labels dont fit;-).
The salad is lemon juice and olive oil mixed with tomato, artichoke hearts, cucumber, young bell pepper, red onion with the penzeys air dried shallots , lemon pepper, garlic and some paprika.
On day 80 i tried a veg meatless mix i found on amazon
Its a tad bland and i needed to amp up the flavor myself
I made a quick salad of purple pepper, tomato and cucumber with evoo and sherry vinegar with penzeys florida pepper…
Finished it off with a lambrusco i found (i love a lambrusco–not riunite or the one at TJs….this one was good
2020 is a year of pivots and turns.
Today i planned a meal of meatballs made with my meatless loaf recipe, caraway sauerkraut and “picnic tomatoes” from bon appetit with a nice Riesling
I got this:
It was perfectly good…but not what i planned.
The nut loaf recipe lives in my head but i chose to modify and add garbanzos (because i read too many recipes this am)….after i made it, it was too moist for meatballs even after chilling
Its mushrooms, gf bread crumbs, egg, onion, walnuts, spice and added garbanzo.
So i pivoted and shaped it to be sausages and rolled in foul to cook
Im still waiting for it to firm up…i usually make this a ms a loaf so its open for moisture to evaporate and it cook it long and low….so how did i end up with meatballs?
Lightlife burger in my fridge mixed with some cheese, egg, spice and shaped into balls went i to the counter oven for ten minutes and dinner is saved and they were yum!
Why does my kraut not look like a classic caraway kraut? Someone left the package open on my caraway kraut so it went to the trash.
The tomatoes….good idea! The tomatoes werent the best after i made my first farmers market visit in cv19 era…these will be phenomenal with a good ripe tomato!!
I tried an eggplant panini with mozzarella, pesto, and tomato inside. 
And… roasted cabbage with a mustard-vinegar sauce
And a paloma in our rarely used Tom of Finland glasses.
And thought i took a pic of it plated…but i guess not. Both recipes need a second attempt now that i figured our what worked and what didnt….the cabbage was inspired by an airfryer cabbage recipe…
So today was inspired by a bon appetit email about weekday pasta bakes
Turns out i had the items needed for my own bake at home.
Chickpea shells
Ricotta hidden within
Chickpeas
Mushrooms
Spots of sauce
Fresh mozzarella
Had a nice salad on the side
So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it. My reference is saurkraut wih potatoes and sausage.
So thats what i did. White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.
I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce
I slightly mashed some canned garbanzos
Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.
Roasted the pepper
Stuffed it..added some goat cheese on top with and olive oil drizzle.
Baked it
Served it up with a pile of salad
I found this recipe in the new BH&G which is not my goto for veggie dishes, but this looked interesting for a hot summer day (100 plus)
I prepped the veggies first:
And got my vinegar, sugar and salt prepped
I want a pickle not a sog so i will combine in a bit. Meanwhile i am draining a block of extra firm tofu.
And prepping my sangria:
And these guys will macerate for several hours before i top with a sparkling rose or prosecco. Im gonna do room temp for a bit to help break things down then i will chill.
The tofu is sliced into steaks and allowed to marinate with sriracha mayo:
Later these slices will be fried with mayo side down. The recipe doesnt suggest any time to marinate but im going to let this sit for several hours.
Meanwhile, my sauces for the fries. All the recipes i saw were basically loaded fries with sauces cilantro and peanuts poured on top. As i write this i havent committed to my process, but i am prepping my garlic mayo, got out hte gf hoisin and i think i will toss fresh potato in sriracha then grill or bake.
The garlic mayo is toasted garlic powder and minced fresh garlic with a touch of lime.
The fries have been cut and smothered with sriracha and then oil.
The fries were oven fried. Rather than the nacho style recipes i found online with sriracha and hoisin over the top with cilantro, i had mine on the side as dipping sauces. Here are the sauces and my veggies:
The tofu was fried mayo side down
And put on a gluten free roll:
And it appears that i failed to take pictures after i topped with the pickled vegetable slices. I decided to make mine open face.
The sangria was topped off with prosecco for bubbles.
Here is the BH&G version all finished.
Holy crap? My plan was to blog my whole dinner which was yummy but last we we hit the palm springs street fair and i bought the shit!
I previously bought cranberry walnut balsamic from the Farmers Daughter from hemet at the palm springs street fair….that rocked
But the cherry is ridiculous….and wordpress just put the pics in reverse order…..and im to tired to change it
Brian and Jim Eat 