I was quite tickled with our off-the-cuff dinner tonight - so tickled that I took a purty picture.
Eaton Farm has been dishing up the goodies this summer in our CSA - I had some fresh kale, swiss chard, and young garlic that I've been waiting to cook up. Not to mention some sprouted tofu and shiitake mushrooms that needed to be used as well. So while my pathetic pudgy pale ass was sweating at the gym this afternoon, I was struck by a wave of culinary inspiration.
First I cut the tofu into slabs and marinated them in a mixture of tamari, lime juice, honey, garlic, ginger, garden jalapeno, cloves, and cinnamon (a little Asian meets Caribbean flavor combo). I then baked it for about 30 minutes until it got a nice crust but was still tender inside. The remaining marinade got reduced over heat until it was kind of chunky and jammy - tart, salty, sweet, spicy.
Next I sauteed the young garlic, shiitakes, and greens in a little olive oil, dusted with salt and pepper, and finished it off with a glug of balsamic vinegar. Cook up a small pot of brown rice and pour a tall glass of iced Rishi Blueberry Rooibos tea and you're ready to go.
In our attempts to watch calories and shed a few pounds, this meal hit the spot tonight. I love it when you just whip things together using whole ingredients and they end up making your tongue do backflips.