Tofu Broccoli Cashew Peanut Madness!

I recently borrowed the cookbook From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.  This cookbook is put out by the Fairshare CSA Coalition and features a lot of easy and delicious recipes that can be made from a CSA share.  It also includes many helpful hints about how to keep produce fresh throughout the week.  I saw this recipe and it looks delicious and easy.  Hoping to make it sometime this week!

  • 1 T. butter or oil
  • 1 large onion, chopped
  • 1 clove of garlic, minced
  • 1 pound herberd or plain tofu, cubed
  • 2 T. tamari or soy sauce, divided
  • 1/2-3/4 cup peanut butter, preferably chunky
  • 2-3 t. lemon juice
  • 1/4 t cumin or more to taste
  • hot pepper,  minced to taste or powdered cayenne
  • 1 medium head broccoli, chopped
  • hot, cooked brown rice
  • handful of roasted cashews, chopped
  • salt to taste
  • optional additions: chopped cilantro, a few leaves of wilted kale or chard, chopped cucumber
  1. Heat butter or oil in skillet.  Add onion, garlic, and hot pepper (if using) and saute until soft.
  2. Add tofu and 1 T. tamari or soy sauce and saute until brown.  Remove from pan.
  3. In the same pan, mix peanut butter, lemon juice, remaining T. of tamari/soy sauce, cumin, cayenne (if using), and a pinch of salt.  Thin with up to 1 cup of water to get a gravy-like consistency.  Stir in tofu mixture.
  4. Steam broccoli.  Saute greens (if using).
  5. Serve sauce over broccoli and brown rice, topped with cashews, cilantro (optional), and cucumber (optional).

Spinach Frittata

My mom sent me this recipe the other day because she made it with her CSA share from last week.  She got the recipe out of Vegetarian Suppers from Deborah Madison's Kitchen.  My mom's addition to the recipe is this: Sit on your porch, eat, drink, and enjoy the evening.

  • 8-10 ounces stemmed spinach leaves (and I'm guessing you could substitute chard and it would be fabulous too)
  • 2 T butter or olive oil
  • sea salt and freshly ground pepper
  • 4 eggs
  • 2 scallions, including 3 inches of the greens, finely sliced
  • 3 ounces crumbled firm goat cheese

Put the spinach in a large skillet with a teaspoon or so of the butter or oil, season with a few pinches of salt, and add a T of water to create a little steam.  Cook over medium heat until wilted and tender, about 3 minutes, Drain, then chop coarsely.

Whisk the eggs in a medium bowl with several pinches of salt and some pepper.  Stir in the scallions, cheese, and spinach.

Melt the remaining butter in a 10 inch nonstick skillet.  coating the sides.  Add eggs, reduce the heat to low, then cover the pan and cook until golden and puffed, about 8 minutes.  When it's cooked to your taste, slide it out onto a serving plate.  Cut in quarters. Serve.

You can eat it warm or at room temperature.

Option:  You could include a handful of chopped cilantro.  Add some sorrel or other greens if you want.  Serve with a crusty baguette and a glass of Sauvignon Blanc.