This was very fresh & clean tasting. Yet another recipe I downloaded from some un-recalled source but it's by Cait Johnson, inspired by The Tomato Festival Cookbook, by Lawrence Davis-Hollander. There is an absolute abundance of tomatos at our farmers market so I have been on the prowl for recipes to feature them in. We used both beefsteak and heirloom varieties (as you can tell by the beautiful striations in the image). The only other ingredients were basil, garlic, olive oil, a small amount of walnuts, and of course, the pasta. I'd like to make it again with an even larger variety of tomatos before they're gone for the season.
These tacos were outstanding. They were so flavorful and satisfying, words can't describe. I downloaded the recipe from somewhere I can't recall; it credits inspiration by The Rancho de Chimayo Cookbook, by Cheryl Alters Jamison and Bill Jamison. The basic is this: grab a bunch of in season summer veggies (we used an ear of corn, zucchini, bell pepper, onion, green onion, jalapeno, cilantro, tomato) and cook them, or not, accordingly. I sauted up the peppers, zucchini & onion together, cooked the corn and used the rest cold. We used Amy's beans (the green chile one is yummy) and some premade shells. We elected to add cheese. All in all, they were really good and you can use any variety of veggies you want! We will be having them again in the near future
Although the dish is called Spicy Fried Tofu with Basil, tonight's version was without basil due to an oversight on my part during the last farmers market visit. However, the dish was still flavorful. The green beans add a nice splash of color against the tofu. I think the beans could have been sauted a bit longer as they were a bit crisper than we prefer. The recipe was taken from the January 1999 issue of Vegetarian Times magazine. It was not overly spicy, but it did have a bit of a kick to it, which was nice. I'd like to make it again with basil; I bet the contrast it provides with the pepper is lovely.
Tonight we had a nice easy salad with Simple Summer Dressing from the book Witch in the Kitchen by Cait Johnson. The dressing is a breeze to whip up and although simple, the flavor is quite wonderful. By the time I had put together the salad, my lady had the dressing ready.
We made this dish again and it was still very tasty. My lovely lady and I started Weight Watchers this past weekend and this delicious dish is very low points. I think the one we made this evening was a bit different, as I don't remember having celery the last time we made it. There was enought to satisfy us and for us both to have leftovers to take to work.
