I scored a huge bag of organic red & yellow peppers at the farmers market the other day for $5!! Usually these gorgeous peppers run about $5 a piece but it's the end of season (sigh...) & our lovely farmers had a bumper crop which needed unloading so I happily scooped up a bag! I was thinking of making a pureed roasted pepper soup but decided on a red pepper coulis. I found this great recipe on the cookingchannel but tweaked the sauce by adding roasted shallots, garlic & cippollini onions to the mix. You can roast everything at the same time but keeping the shallots, garlic & onions in a little pocket of foil. The colors turned out like a celebration of Autumn! Ry & I will be enjoying this delicious coulis over quinoa, roasted beets & steamed kale tonight. Happy Friday & wishing you a lovely Fall weekend...
I have a deep love for cooking & always seek out the local farmers market & go religiously every week no matter where I may find myself. Supporting local organic farmers is a big part of my life & making delicious, healthy dishes is one of favorite things to do. I'm going to start posting some random recipes here in the hopes of sharing my passion for cooking. Here's one of my latest Asian inspired dishes. Fairly quick to prepare, the only glitch is turning on the oven in the middle of summertime which I know is not a very energy efficient thing to do but I do love my roasted veggies... Have a go at it & let me know how it turns out!
(please be forewarned, I rarely write down recipes so hopefully your palate & preference will let you decide how much of each ingredient you'd like to use ...)
preheat oven @ 400
cook brown rice with a touch of butter & the last 10 min of cooking, add edamame on top & steam cook
marinade & dressing:
whisk together shiso/ume paste, tamari, honey, toasted sesame oil, fresh garlic, rice wine vinegar, gomasio & togarashi (taste & adjust to your preference & make enough for marinade & reserve some for dressing at the end).
slice shiitake mushroom & sprouted tofu & toss in the marinade (reserve some of the marinade for the dressing at the end) & put on a cookie sheet lined with parchment paper & roast in the oven for approx. 20 min (check to make sure it is not burning but you want it to be nice & caramelized)
pan braise kale with sliced garlic, red chile flake, stock & ume vinegar until nice & wilted.
assemble all together on a bed of brown rice, drizzle with the remaining marinade/dressing, top with crispy seaweed & another dash of togarashi & enjoy!
**please use organic ingredients whenever possible, especially soy products which is mostly GMO if you don't go organic.