Wednesday, March 27, 2013

This week's menu


Ahhhh... spring!  Sunshine, flowers, warm weather, and... snow??  Here we are in the first week of spring and that is precisely what is in the forecast for this evening.  Oh, well.  What can you do except accept Mother Nature's whims?  While I'm looking forward to a change of seasons so I can begin incorporating lighter veggies into the menu, for this week with winter's fierce grip on things, it will have to wait.  Instead, clients will see root vegetables, members of the cabbage family, and comforting sauces.  Asparagus does manage to make an early appearance in one of the entrees, however.  How could I resist?

baked sesame tofu with balsamic fig reduction, mashed root vegetables, and steamed asparagus

pan-fried tempeh with cauliflower au gratin and string beans

seitan piccata with red and white quinoa and brussels sprouts






2 comments:

Anonymous said...

I would love the recipe for baked sesame tofu with the balsamic fig reduction. It looks so mouth-watering.

Mary Lawrence said...

Thank you for your comment! I don't really have a recipe for the sauce, but essentially, you cook down 6-8 figs cut in half in about a cup of balsamic vinegar on medium heat until the liquid reduces by half and starts to get syrupy. Then when it gets to that point I add a pinch of salt, a drizzle of maple syrup or agave, and about a tablespoon of Earth Balance margarine. It's savory and sweet and really delicious!