the grass is always greener

Sunflower Seed & Cornmeal Crusted Tofu with
Roasted Red Pepper Sauce
Sun-dried Tomato & Mushroom Risotto
Spicy Snow Peas
Garden Salad

After a week-long hiatus in small-town Washington with slow-like-molasses internet, I have lots of pictures and no posts. Yet. So I'm going to run you through some notable edibles from the last 10 days.

This meal consisted of a few of our favorites tweaked in a new fashion. Normally, I marinate and bake tempeh and then crust it with seeds and cornmeal and other bits (it's a holiday meal staple for us.) I used tofu in this dish and can say that the tempeh is better, more exciting although the red pepper sauce was a bright spot (roasted red pepper pureed with garlic, olive oil, salt and pepper.) The risotto is Chris's forte, a recipe that he adapted from the Better Homes & Gardens Cookbook. It's a good basic recipe; he added sun-dried tomatoes and crimini mushrooms to this one. The snap peas were also one of his treatments. Usually reserved for fresh green beans, it is, unsurprisingly, better left to the beans.