Dinner: Goodbye Summer
Today I picked up some fresh corn, zucchini, and tomatos from the farmer’s market. Autumn is upon us, so I’m thinking this will probably be the last of the corn on the cob and super-fresh tomatos for a while. I griddled the tomatos with a little bit of olive oil until they were soft and slightly charred, then garnished with some fresh basil (from the basil plant that I’ve managed to keep alive!). The tofu was coated with a mixture of brown mustard, agave nectar, sage, and hot Hungarian paprika, and baked until golden. Served with saffron basmati rice with pine nuts and sauteed shallots and pineapple habanero salsa. The little crispy things in the front are zucchini slices coated with seasoned panko crumbs then baked. Usually I would have fried these but I decided to give baking a try and I was quite happy with the results. It took longer than frying of course, but is so much healthier. The small dish contains more of the agave mustard for dipping.