Sunday, June 24, 2007

Grilled Tofu with Cherry-Rhubarb Sauce, Roasted Asparagus in Herbed Phyllo, Braised Carrots, Orzo Salad with Mint and English Peas

Dinner 6/24

Grilled Tofu with Cherry-Rhubarb Sauce

Roasted Asparagus in Herbed Phyllo

Braised Carrots

Orzo Salad with Mint and English Peas
(orzo, roasted red pepper, mint, english peas, champagne vinegar, olive oil, salt and pepper, nutritional yeast)

The rhubarb we picked up at the Kent Farmer's Market on Saturday found it's way into the sauce:

Start with 1 cup of diced onion, cook in 1 tbs. of oil until softened, stirring occasionally, about 10 minutes. Add 1 cup of fresh cherries pitted and chopped, 2 cups of the rhubarb chopped, 3 tbs. of sugar, 1 tbs. of balsamic vinegar and 1/2 cup of water. Bring to a boil and then simmer for 5 to 8 minutes. Stir in a pinch of nutmeg and season with salt and pepper (puree it and it's a barbecue sauce).

We also picked up the English Peas at the market and they went into the Orzo Salad along with the mint from the backyard -- the peas were so fresh you could eat them raw.

The herbed phyllo was thyme, parsley and oregano from the backyard as well, sprinkled on the phyllo strips as it was rolled around the asparagus, and then roasted at 400F for 18 minutes.

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