Kale, grilled radicchio, summer squash roasted with lemon and onions, cucumber salad, brown rice, roasted eggplant with tomatoes, marinated tofu
dinner
Fresh corn polenta, pan-fried okra, wax bean salad, kale
We found a recipe for making fresh corn polenta: puree the raw kernels until smooth, and then saute the raw corn kernel puree for a few minutes. Add olive oil, salt, and pepper.
Fried spicy tempeh with brown rice, cucumber salad, and greens
This is our favorite meal; we eat it at least once a week. It is easy to prepare, makes good leftovers for lunch the next day, and always makes us feel good after we eat it.
Pan-fried field roast with morrel mushroom sauce, farro, roasted carrots, and collard greens
We just moved into our apartment in Seattle. There are lots of exciting new things at the farmer’s market: all sorts of unusual mushrooms, lots of cherries (organic frozen pitted cherries for $3 a pound!), and emmer farro. Farro is an usual type of wheat grain, and tastes like chewy brown rice. We just add 1 cup of farro to 2 1/2 cups of water and cook it in the rice maker, although it takes twice as long as rice to become tender.