Early-autumn dinner: Spaghetti squash with pesto and marinated tempeh

Despite today’s blustery, sometimes wet weather Jud and I had a great time spending all kinds of money with local farmers (and even a local vintner) at the Ballard Farmers Market. When the cash ran out, it was obviously time to cook and eat!

Here are basic outlines of recipes; just let me know if you want any more detail.

  • Roasted spaghetti squash topped with freshly made pesto. Instead of directly replacing the parmesan, I used two ordinary green olives (minus the pimento stuffers) per 1/4 pound of basil to add a little saltiness and tang. First time trying that, but I’d do it again!

  • Tempeh marinated in equal amounts red wine vinegar, balsamic vinegar and EVOO plus dab of Dijon, a pinch of salt and a pinch of dried rosemary and a couple good grinds of pepper. After marinating (about 45 minutes cut to half thickness before cutting triangles) it was baked at 350 about 30 minutes, turning once.

  • Roasted broccoli, tossed with just EVOO, salt and pepper and then roasted about 30 minutes, stirring once or twice.

It all hit the spot after lots of delicious-but-greasy-and-starchy restaurant food this weekend, and the skies stayed clear long enough to enjoy it with sun on the stoop.

This entry was posted in Farmers Markets, Recipes, Savory stuff and tagged , , . Bookmark the permalink.

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