So after the weekend of gorging on delicious food, we had three veggieful home-cooked meals. Two classic and house favorites, and one new recipe sure to be made again! First night was a Giada De Laurentis recipe: Salmon with Pea Pesto in Lemon Bordetto. What’s a Bordetto you might ask? I too did not know what this was until reading the recipe and realized it was just a broth filled with the delicious flavor of lemon. The lemon of the broth, with the mint in the pesto, and the flaky salmon…it really all goes well together.
We used salmon steaks instead of our usual fillet (b/c they were much cheaper at our fish monger). And while the tasted good, all the bones were a little annoying so I’d probably stick with fillets from now on. I’ve also made this with trout and arctic char and both were delicious!
Served with his and hers bread sticks (made from leftover pretzel dough I had frozen). Bread is definitely a necessity to serve with this recipe to soak up all the delicious broth and pea pesto.
The next night I had a craving for sweet potatoes. This time of year, I’m really into squash, sweet potato, and pumpkin…prepare to see a lot of recipes featuring these fabulous gourds in the near future. So I came across a recipe on this blog, changed things up a bit, and a very quick (dare I say “30 minute meal”) was born.
Sweet Potato Stuffed with Tempeh, Kale, and Cremini Mushrooms (Adapted from Lil Veggie Patch)
2 small sweet potatoes
1 block tempeh, cut into small cubes (tempeh is made from soy but has a much nuttier flavor than tofu…trust me and try it!)
1 head kale, leaves chopped (discard stems)
a bunch of cremini mushrooms, sliced
2 cloves garlic, minced
2 tsp brown sugar
1-2 tbsp soy sauce
1-2 tbsp maple syrup
1/2 cup veggie broth
Preheat oven to 350 and pierce sweet potatoes all over with a fork. Bake in oven for about 1 hour until nice and soft. Slice in half and place on two plates. Heat wok over medium high heat and add a little oil. Add garlic and stir fry until it smells good. Add tempeh and mushrooms and stir fry until golden. Add brown sugar. Then add broth, soy, maple syrup and kale and cook until kale is wilted. Season with salt and pepper and top sweet potatoes with this mixture
A very quick and easy, filling, healthy, tasty, and comforting dinner. I’m definitely going to be looking for more stuffed squash and potato recipes as the weather gets colder…which it definitely is starting too!
The last veggie filled dinner featured the other soy alternative, tofu. This roasted vegetable, tofu and baked bean casserole is a great make ahead meal and leftovers are great for lunch or dinner the next day. Really, all I serve with it is a salad but it could be a meal in itself. And you can use any vegetables you like, any cheese you like, and any brand/flavor of baked bean you like (chipotle is my personal fave!)
Roasted Vegetable, Tofu and Baked Bean Casserole (Adapted from Good Food For All by The Stop Community Food Center)
1 eggplant, chopped
2 zucchini, chopped
1 red pepper, chopped
1 package button mushrooms, halved
1 onion, diced
2 cloves garlic, minced
1 block tofu, cubed
1 handful parsley, chopped
2 cans of baked beans
as much cheese as you like, shredded (enough to cover the top of the 9 x 13 pan)
Preheat oven to 425. Toss eggplant, zucchini, mushrooms, and red pepper with olive oil, salt and pepper and place on parchment lined baking sheets. Roast in oven about 20-25 minutes until tender and browned. Preheat non stick skillet over medium-high heat and add a little oil. Saute tofu until brown and add to bowl with vegetables. Then add onion and garlic to pan and saute until browned and tender and add to bowl with vegetables and tofu. Add baked beans and parsley and toss to combine. Place in 9 x 13 pan sprayed with cooking spray, top with shredded cheese, and bake in oven for about 15 minutes until cheese is bubbly and dish is hot. Enjoy! Sorry no picture! We were really hungry!
Now my week wouldn’t be complete without at least one restaurant outing. And this one took place at The Smith restaurant, an upscale pub in the east village. Owned by the same people as Jane, which I really liked, I had high hopes. It wasn’t as good as Jane, but it wasn’t bad either. My two dining companions and I were quite hungry so we ordered two apps and a side to share.
The featured salad of the day was AMAZING! I am definitely going to try to recreate this. The roasted pumpkin was perfectly cooked and went really well with the sweet cranberries and toasted pumpkin seeds and the spicy dressing was a nice touch. Topped with ricotta salata, this was a perfect fall salad. The flatbread on the other hand sounded good, but was very under-seasoned (we actually added lots of salt and pepper to it). Brussels sprouts, my new fave bar snack, were really good. Fried and salty, we all enjoyed them tremendously.
For my main, the salmon jumped out at me. It was a good dish, not amazing or anything, but perfectly cooked salmon and vegetables with a nice creamy sauce. So overall, I think The Smith is the perfect place for after work drinks and snacks….nice vibe, good drink menu and wine list, and good sprouts!
Enjoy your weekend and stay warm! Can you believe this snow?!?!