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.

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