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Five-Spice Tempeh

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Five-Spice Tempeh Menu Suggestion: Serve with brown rice or mashed yams and greens. Five-Spice Note: Five-spice powder is a Chinese blend of Tempeh ground star anise, black pepper, cloves, cinnamon, and ginger. It is available MAKES 4 SERVINGS premixed in the bulk spices department. Tasty five-spice powder adds an interesting zip to baked tempeh. 1 package plain tempeh, cut into 1/2 BULK / GROCERY inch thick slices • tamari 2 T. tamari • sesame oil( raw, not toasted!) 2 T. maple syrup • maple syrup 1 tsp. five-spice powder 1 T. sesame oil (raw, not toasted!) MEAT / MEAT ALTERNATIVE • 1 package plain tempeh 1. Combine everything except the tempeh HERBS / SPICES in a large mixing bowl and mix well. • five-spice powder 2. Add the tempeh and make sure each piece is well coated. Let marinate for Copyright © 2008 Jennette Turner 20 minutes or longer. 3. Place tempeh pieces on a parchment- lined (easy clean up!) baking sheet. Make sure to spread any extra sauce from the bowl over the tempeh. 4. Bake at 350 degrees F for 15 minutes on each side. Menu Suggestion: Serve with ice cream cones for dessert. Nutrition Tip: Fresh tomatoes are a great source of the BLT Salad with disease-preventing anti-oxidants Homemade Croutons beta-carotene and vitamin C. MAKES 4 SERVINGS Nothing beats ripe tomatoes in the summer, and this tasty salad is a great way to showcase them. PRODUCE salad • 1 head green leaf lettuce, chopped 1 head green leaf lettuce, chopped • 4 small-medium tomatoes or 2 large 4 ripe small-medium tomatoes or 2 ones large ones, chopped into bite-size • 1 lemon pieces 8-12 oz. bacon (pork, turkey or tempeh) BULK / GROCERY 4 slices bread • oilive oil dressing • mayonnaise 3 T. olive oil 2 T. mayonnaise MEAT / MEAT ALTERNATIVE 1 T. lemon juice • 8 - 12 oz. bacon (pork, turkey or pinch of salt and pepper tempeh) 1. Fry bacon until crispy. If you're using BAKERY pork bacon, save some of the bacon • bread grease from the pan. If you're using turkey or tempeh bacon, fry it in butter. copyright © 2008 Jennette Turner Set aside the bacon and the pan (unwashed!). 2. Fry bread in the bacon pan until browned on each side - you'll need to do this in shifts, and add more bacon grease or butter as needed. 3. Cut the browned bread into crouton size pieces. 4. Break bacon into pieces. 5. In a large mixing bowl, toss the lettuce, tomatoes, croutons and bacon together. Menu Suggestion: Serve with a spinach salad and grilled fish or chicken. Nutrition Tip & Food Fact: Minnesota Sweet Cilantro is a natural chelator, helping to remove toxic heavy metals such as mercury, Corn Quesadillas aluminum and lead from the body. MAKES 4 SERVINGS Fresh local sweet corn is one of the best things about August in the Midwest! 6 whole grain tortillas (brown rice PRODUCE tortillas are a good gluten-free option). • 2 ears fresh sweet corn corn cut from 2 ears fresh sweet corn • scallions (about 1 1/2 c.) • cilantro 2 scallions, thinly sliced option: 2 avocados 1/3 c. cilantro leaves, coarsely chopped 4-6 oz. queso fresco cheese, grated GROCERY option: 2 ripe avocados, sliced • 1 package whole grain tortillas option: salsa option: salsa 1. Gather all ingredients together in DAIRY / DAIRY ALTERNATIVE separate bowls or piles. • 4-6 oz queso fresco or Colby cheese 2. Evenly distribute the corn, scallions, cilantro and avocado, if using, over Copyright © 2008 Jennette Turner half the tortillas. Sprinkle the cheese over them last. 3. Place the other half of the tortillas over the first ones. 4. Transfer the quesadillas to quesadilla maker to cook or brown quesadillas lightly on each side over medium heat in an ungreased pan. 5. Cut quesadillas into quarters and serve with salsa, if using. Menu Suggestion: Serve on a bed of lettuce leaves. Nutrition Tip: Potatoes are a good source of vitamin B6, Spanish which is essential for the production of new Potato Salad cells throughout the body. MAKES 4 SERVINGS This hearty salad can be a one-dish meal. 1 1/2 lbs. red potatoes (about 3), skin on, cut in quarters PRODUCE 2 cans tuna, drained • 11/2 lbs. red potatoes 1 red bell pepper, diced • 1 red bell pepper 1/4 c. parsley, finely chopped • parsley 2 T. chives or scallions, finely chopped • chives or scallions 1 c. green olives, sliced dressing BULK / GROCERY 1/3 c. olive oil • olive oil 3 T. red wine vinegar • red wine vinegar 1 tsp. paprika • green olives 1/2 tsp. salt 1/4 tsp. black pepper MEAT / MEAT ALTERNATIVE • 2 cans tuna 1. Bring potatoes to boil in a large pot of salted water. Lower heat and cook HERBS / SPICES about 10 minutes until just tender. • paprika Drain and let cool. • black pepper 2. When the potatoes have cooled, cut them into bite-size chunks. Transfer to a copyright © 2008 Jennette Turner large bowl. 3. Stir tuna, bell pepper, parsley, chives or scallions and olives into the potatoes. 4. Mix dressing ingredients together in a small bowl or jar. Pour over potatoes and stir to distribute evenly. .
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