Technically, this was last week's menu, but it's been a crazy week and this is the first chance I had to post some photos. What ever happened to a slow and relaxing summer?
On the menu this week were some of my favorite flavors: fresh basil, spicy curry, and Dijon mustard. Not all in one dish, mind you, although... I'd like to consider that a challenge some day.
The first entree was a bit of comfort food, with mashed potatoes as the featured starch. The based tofu was topped with a Dijon-agave glaze, and Brussels Sprouts Amandine rounded out the meal. I really liked the contrasting spicy-sweet-bitter elements, as well as the crunch texture of the slivered almonds balanced with the smooth and silky potatoes.
The next entree was a simple chick pea curry made special with the addition of pumpkin puree. I sauteed some onion, stirred in the usual spices, and deglazed with diced tomatoes. The sauce developed its richness with the addition of coconut milk and a squeeze of lemon, then I stirred in some baby spinach and cooked it until wilted. I love this meal any time of year.
The last entree for the week was Pan-fried Tempeh with Pumpkin Seed Pesto, Baked Garnet Yam and Broccoli. I love contrasting the orange-green color theme, and the garlicky punch of pesto melded nicely with the super sweetness of the baked yam. This one is perfect for a late summer/early fall menu, but it worked just as well in the middle of a heat wave.
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