Friday, September 23, 2011

Panko-crusted tofu over artichoke salad with local tomatoes andpeppers, plus oven roasted potatoes with thyme, Stallion CellarsReserve Maverick Meritage

Friday night dinner:  Dipped extra firm pressed tofu slice in panko, cooked in skillet with cooking spray.  Cut up fresh local potatoes, pepper, tomatoes, garlic, and herbs, and roasted in the oven with sea salt, chipotle powder, and Spike (and some cooking spray) at 400 for about 45 minutes.  The salad:  mixed baby greens with artichoke hearts, hearts of palm, local sweet peppers and tomatoes, and an olive oil vinaigrette.  The wine is the bottle we won at a Key West raffle at the Green Parrot.


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