Tempeh, Quinoa, and Greens: Dinner in 15 minutes
Risotto Cakes and Tomato Sauce, Sauteed Escarole
Take leftover risotto, form into cakes, dredge in seasoned bread crumbs, brush with olive oil, and bake in a 400 degree oven for 15-20 min.
Sauteed Kale, Roasted Carrots, Fried Spicy Tempeh, Brown Rice
Quick weekday meal.
White Bean and Escarole Soup with Biscuits
White Bean and Escarole Soup
1 bunch leeks, thinly sliced
3 cups cooked white beans
Vegetable Broth
I head Escarole, sliced
1/4 cup white wine
3 Tbl Olive Oil
Salt and Pepper
Saute the leeks in olive oil with a pinch of salt until they start to get tender. Add the wine and cover and cook over low heat for about 10 minutes, until they are all melty. Add in the escarole and saute until it shrinks. Add the broth and beans and cook until just warm.
Stuffed Manicotti with Roasted Carrots, Sauteed Collards, and Avocado Salad
We’ve been getting some small thin carrots from the farmer’s market. We give ‘em a scrub, toss ‘em with oil and zataar, and throw them into a 425 degree oven for about 20-25 minutes.