Missing in Action

So I have been missing in action for a while. I was traveling and will be doing more traveling soon. But, I do promise that I will be creating new recipes for the fall, as soon as I return. There will be some good stuff to come!

Goin' to the market in Nova Scotia

We woke up this morning in Nova Scotia, (feel free to check out my travel photo website: http://ashleyandjohnsroundtheworldtrip2.shutterfly.com/) and decided to head over to the farmer's market. It is every Thursday in Lunenburg. They had tons of fresh veggies and a crazy assortment of fresh fish. I came home and created this recipe. It is very light and refreshing!

1 teaspoon sesame oil
1 teaspoon olive oil
1/8 teaspoon balsamic vinegrette
juice from half of a small lime
1 teaspoon chopped fresh chives
1/2 teaspoon fresh thyme
1/2 small garlic clove chopped
1/2 tablespoon diced red onion
1 cup diced small tomatoes
5 small red potatoes diced

Mix all the ingreditents (except for the last two) together. Cook potatoes in boiling water until fork tender (about 20 minutes). Cool the potatoes under cold water. Cut up with tomatoes and add to the mixture.

First Tomato from my Garden

I'm very excited to have finally picked my first tomato from the garden. It has been a really bad summer for tomatoes, so I might not have many more than this. This is an heirloom tomato called "pineapple"

Recipe for "Green Pasta"

I don't have much in my fridge right now and had to be creative. This turned out to be a really good dish!

2 servings of whole wheat pasta
2 tablespoons of pesto sauce ( I always keep some in the freezer)
1 small head broccoli cut into bite sized pieces
1 cup fresh spinach
1/4 bag frozen artichoke hearts
1 cup frozen peas

Cook the pasta. While this is cooking, steam the broccoli and spinach. Cook the artichoke hearts and peas per directions on bag. Drain pasta and add the pesto until blended. Add the rest of the ingredients.

Tomatoes are coming into Season

Looks what's coming into season. It will only get better from here. Yum!

Recipe for "Sauteed Veggies and Tempeh Salad"

After going to the farmer's market the other day, I decided to saute the veggies and put it over the fresh lettuce. I topped it off with tempeh and goat cheese. If you haven't had tempeh before, I would suggest giving it a try. It is really good! I was always scared of it and inevitably it would go bad in my fridge before I did anything with it. Now that I have learned how to cook it, it has become a new favorite.

Directions for sauteed veggies: This made more than enough for 2 salads. I saved some for the next day as well.

1 large zucchini cut into strips
1 medium onion sliced
1 cup fresh green beans cut into bite sized pieces
1 tablespoon sesame oil
2 tablespoon toasted sesame seeds

Heat the oil over medium heat, add the rest of the ingredients and cook until desire tenderness. About 8 - 10 minutes.

Directions for tempeh:

Half bar of tempeh
1 teaspoon sesame oil

Slice tempeh very thin (about 1/4 inch). Heat oil over medium heat. Add tempeh. Cook 'til lightly brown. (Usually about 1.5 minutes) Turn over and brown other side. Turn off heat and set aside.

Directions for the salad:

Add desired amount of lettuce to bowl. Add sauteed veggies, tempeh, and top with a little crumbled goat cheese. *** I am not a huge fan of dressing, but I do love adding some capers and their brine to a salad. It adds tons of flavor and moisture without adding any calories. If you add capers, I would suggest 1 tablespoon.***

My Farmer's Market Purchase =-)

Thinking of things to make....