I love the farmer’s market in the town I live. It is fantastic! They have everything you can think of. Besides the amazing veggies, they also have fresh mushrooms, vegan cookies, wine, sandwiches, local meats (not for me but still…they even have buffalo) and more! Of course, you guys know that I would only go for the veg, and boy do they have a variety.  I got the BEST heirloom tomatoes, and these beautiful patty pan squash. Along with a local bell pepper, I constructed this little cook-up! It is easy, very refreshing, and with a little rice cheese sprinkled on top, over a couscous, it is a great summer dinner!

Ingredients:

Handful of heirloom tomatoes, cut into halves

A brick of tempeh, cut into small cubes

Two squash, cubed

One bell pepper, chopped

Italian herbs ( I know…it’s a staple in my kitchen)

Cayenne pepper (This too)

Olive oil

Warm a heavy drizzle of olive oil in a pan over medium heat. Toss in the bell peppers and squash first, when they start to cook up, and get tender, toss in the tempeh, and when it just starts to brown, add the tomatoes, and sprinkle it all with herbs and pepper. You want to constantly keep this all moving.  Shake that pan around, toss it up a bit! Don’t be afraid to really get in there, and move it around! Serve over rice/couscous.

ENJOY!

Har-dee-har-har. Gotta love the play on words. I came up with this one this morning, needed something with protein AND antioxidants. And boy does this have it!

I made some for myself and then a friend who crashed at the house last night, and he seemed to love it! Tempeh really is a wonderful super food that I keep finding wonderful ways to cook!

Ingredients:
4 oz of tempeh, cubed smallish
4-6 strawberries, sliced
1/4 cup of strawberries
1/8 cup of white wine (I used a pinot)
1/8 cup of shredded coconut
1/2 chili pepper, chopped fine
1/8 cup of pomegranate juice
A drizzle of olive oil over the pan
Pinch or two of sea salt

Heat the oil in a pan of medium heat, and add all the ingredients in the pan. I know you read about me doing that a lot, but it’s a quick way to prepare these healthy meals. In this case, I tossed everything in there, and cooked it until the juices made a syrupy reduction, or until you could see it thicken quite significantly. This is great for brunch, and the garlic and salt really bring out the flavors.

If you can’t find fresh ingredients, try frozen. I always have frozen fruit on hand…so feel free to experiment with adding other types of veggies in there too!