I love this way to make tofu. All you need is a piece of parchment paper and you have an elegant dish ready for company or for a regular Tuesday night!
We love to go apple picking in the Hudson Valley. We were excited to gather our haul but it turns out the orchard suffered a frost early on in the year and they lost their crop. So they trucked in bags of apples from their other orchards across the state and hung them in bags on the branches for us to “pick!” Par for the course, 2020!
It has been a long time (3 years?!) since I posted what I like to call a Blue Plate Special – a plate of goodness that usually includes a protein like tofu, tempeh or beans, and two or three sides. I have made so many over the years and they are on full repeat in my kitchen that I didn’t think I could come up with another combo. But I have and it’s a good one!
That tofu is so good, I took a bite before I took the photo! It’s because of my new favorite ingredient: Aleppo pepper.
This summer I built two raised beds on the side of my driveway and created a little food garden. I am loving growing food – kale, parsley, chives, radishes, basil, cucumbers, tomatoes, beans, and carrots. These big, colorful, glorious very carrot-y carrots! I am definitely hoarding them and using them up slowly. Continue reading “Blue Plate Special #64: Kid-Approved Honee Tempeh with Steamed Broccoli & Carrot Slaw with Dill & Capers”