March 30, 2011
Breakfast
2 Eggs Scrambled
Parmesan Cheese and Buttermilk Toast
Lunch
Blueberry Swallowtail Yogurt
w/ Maple Syrup
Dinner
Curry Tofu Saag
w/ Cucumber Salad
A wonderful indian inspired dinner that used up some Spinach I had piling up as well as some tofu I planned on using the evening prior... the recipe is simple... In the food processor I threw in a few cloves of garlic and a shallot... into a pan with some 2tbsp raw butter and 2tbsp maine mustard oil... cube up the tofu and toss lightly with sunflower oil and curry powder... we use the one we got from the Commonground Fair.... put that in the oven under 450˚ until it slightly browns...then, toss in skillet with about a pound of chopped fresh spinach. Let simmer on medium for 10-15minutes turning to low after 5min...
On the side we had a simple sliced cucumber salad with cucumbers that we were excited to see at the Olivia's Garden table at the Winter Farmer's Market tossed with some raw vinegar from Ricker Hill & some Maine sea salt & Maine honey- Yum!
On the side we had a simple sliced cucumber salad with cucumbers that we were excited to see at the Olivia's Garden table at the Winter Farmer's Market tossed with some raw vinegar from Ricker Hill & some Maine sea salt & Maine honey- Yum!
