Tofu and Roasted Peaches, Shallots, Thyme and Balsamic Vinegar
(adapted from "Real Simple")
Spinach Noodle Kugel
(test recipe from VwaV:2)
Liz gets the magazine "Real Simple" at her office and while flipping through a couple of days ago I saw the roasted balsamic peach recipe* and remembered that we had a couple of leftover peaches from our breakfast smoothies still around... the peaches were roasted along with quartered shallots, fresh thyme, olive oil, salt, pepper and a tablespoon of balsamic vinegar that really made the dish come together.
The tofu was pan-fried, splashed with tamari and then stuffed with roasted garlic.
The kugel is basically a spinach, dill, soft tofu, matzoh and noodle cassarole, so I made them in a mini-springform pan and topped them with pine nuts. This worked as a great supporting side dish to the tofu/peaches
* y'know, just take out the chicken part of the recipe and roast the rest of the ingredients for an hour at 400F
Saturday, October 14, 2006