Summer meals

When Amanda and Neola were visiting, we bought a bunch of produce (and bread!) from the farmer's market to make one hell of a dinner. Here is our loot:





This became Oregon beets with Humboldt Fog (California) goat cheese on a fresh Oregon baguette:



And caramelized summer squash over white and red quinoas:

Summertime lunch

When Quentin used to live here, we made some elaborate sandwiches. My creations without him aren't nearly as ornate and delicious, but they're not half bad:



Add to these items some lettuce, pepperjack and pesto and voila -- my favorite summer sandwich.

Tempeh recipe

I used to cook tempeh all the time when I was living in Mississippi. It's been a while, so I bought some recently and this is what I made:


I marinated the tempeh in
1 tablespoon liquid smoke
2 tablespoons soy sauce
1 tablespoon agave
1/2 tablespoon apple cider vinegar
few shakes of sesame oil
3 tablespoons water
2 cloves garlic
2 shakes of cayenne pepper
1 shake of cumin
2 shakes Tony Chachere's
1 drop hot sauce

I let it sit for half an hour. Then I poured off the marinade and fried the tempeh in vegetable oil. It basically tastes like barbecue.



Inspired by Randi, I was going to put some raw red cabbage in with the tempeh, but at the last second I decided to cook the cabbage, too, a little. I let them sit in the remaining marinade for a minute first.



Then I did something most people may find disgusting, but I found delicious, I added it to a bed of cottage cheese and raw spinach: