The End of Heirloom Season…Almost

by Christy aka the Missus on September 27, 2011

It’s officially Fall but where we are there are some lingering summer veg still around (especially heirloom tomatoes) and this recipe is my easy go-to that’s perfect for using up the last bits of the summer season. Seriously, in about 20 minutes you’ve got a delicious homemade dinner that was super easy to whip up. Trust me, if I can do it you can do it!

I often make this recipe with tofu but I’ve made it with shrimp and it’s great.

RECIPE:
Serves 2

*NOTE: This is one of the rare dishes that I can make without following a recipe, and I often change it up depending on what I have on hand so forgive me if my measurements aren’t exact.

1 package of firm or extra firm organic tofu, drained and cubed
2 organic heirloom tomatoes, diced OR as I prefer, about 1/2 cup of heirloom cherry tomatoes, halved
Optional: 1 organic eggplant, peeled and 1/4′ dice
about 1/4 cup Kalamata olives, cut into fourths plus a splash of the olive juice
a handful of basil leaves, chiffonade
a sprinkle of freshly chopped oregano
a large handful of organic green beans*
splash of veg stock
olive oil
Optional: feta cheese

*NOTE: I also like using asparagus, snow peas, snap peas and yellow or green haricot verts work great, too. Sometimes I add in eggplant, sometimes I don’t.

DIRECTIONS:
Begin by browning the tofu in a tablespoon of olive oil over med heat. Sprinkle in the oregano and saute, stirring until all sides of the tofu becomes golden brown, about 10-15 minutes. Set aside when done.
While the tofu is on, in a separate pan saute the eggplant in a about 2 tbsp olive oil (add more if it starts to dry out). Soften and brown the eggplant for about 10 minutes then add in the tomatoes, olives and half the basil and simmer stirring occasionally for about 5 minutes. Add in the tofu, stir then add in the green beans followed by a splash of the olive juice and a splash of veg stock, which will help steam the green beans. Cover and simmer for another 5 minutes or until the green beans are soft and bright green in color.

I find that using a splash of olive juice eliminates the need to use salt, but of course taste and season according to your palate.

Plate and add a sprinkle of fresh basil on top and if you like sprinkle some feta on top, too. Deeelish!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Cheer’s y’all.
The Missus

 

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • del.icio.us
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

Leave a Comment

Previous post:

Next post: