Favorite Recipe This Week: Piadine
Pasta Primavera with Grilled Veggies
We kind of made this one up as we went along. Happy accidents! “B” grilled up some summer veggies, and we tossed it with Wegman’s Vodka Sauce (where are you dear Wegmans…we miss you!), Parmesan and fresh Linguini. Yum.
We tried a new recipe from Cooking Light. These Tofu Burgers were filled with flavor and we enjoyed them!
Grilled Lemon-Basil Tofu Burgers
- 1/3 cup finely chopped fresh basil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced and divided
- 1 pound firm or extrafirm tofu, drained
- Cooking spray
- 1/3 cup finely chopped pitted kalamata olives
- 3 tablespoons reduced-fat sour cream
- 3 tablespoons light mayonnaise
- 6 (1 1/2-ounce) hamburger buns
- 6 (1/4-inch-thick) slices tomato
- Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.
- Prepare grill.
- Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.
- Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons arugula, and top half of bun.
We made the original piadine recipe from a few weeks ago. We really enjoyed that one. At least one of our friends tried the recipe and enjoyed it as well. If that doesn’t convince you to try the recipe yourself….then you’re foolish. (well not really…we still like you because you’re reading this blog!)
Leftovers from Monday!
We received a basket of red potatoes in last week’s farmiemarket basket. We cubed the potatoes and tossed them with olive oil and seasoning and roasted them for 20-30 mins at 400 degrees, tossing about half way through. The crispy potatoes were served with chicken from the freezer that was marinated in spiedie sauce. Originally I was going to use the potatoes and make mashed potatoes. AH I love mashed potatoes…but NO. “B” said there would be a texture issue. pffft.
If you are making this for yourself: Purchase chicken breasts and freeze them with some marinade in individual ziploc bags. Label each bag with the number of breasts, the date, and the flavor of marinade. Take chicken out of freezer a day or two beforehand and defrost in the fridge. Only cut up as many potatoes as you will eat and roast them. One trick we use sometime is we will freeze three chicken breasts and then make all three even though there are only two of us. Then one of us will eat the third chicken breast the next day for lunch as a chicken sandwich.