Mr. Lee’s Lemongrass Braised Long Beans, tofu with shallots, garlic & sweet soy

I picked up some long beans at H-Mart last weekend, and I knew that I needed to use them soon. They certainly aren’t in season, and can get slimy fast. So I trimmed the ends and cut them into 1.5 inches pieces, and pulled out my trusty “Cradle of Flavor” by James Oseland – a great cookbook and general information source about the cooking of … Continue reading Mr. Lee’s Lemongrass Braised Long Beans, tofu with shallots, garlic & sweet soy

One Local Summer: Whiskey marinated tempeh, greens and sweet potatoes

I’m participating in Farm to Philly’s One Local Summer Challenge. Every week, I’ve agreed to make a meal consisting entirely of local ingredients (excluding herbs and spices). I’m hoping that this will be an exciting challenge, and also help me make better use of my abundant CSA and lovely Co-Op. I hadn’t seen my friends Beth and Josh for weeks, so I invited them over … Continue reading One Local Summer: Whiskey marinated tempeh, greens and sweet potatoes

Baked Sweet Potato with Carmelized Leeks

I originally bought leeks thinking about leeks and eggs for brunch, but on a late Tuesday night with no eggs in the fridge, I decided to just carmalize the leeks in a little Earth Balance with shallots. I served the leaks of a baked sweet potato (just 5 minutes in the microwave) with a sprinkly of white pepper and a side of delicoius plain yogurt. Continue reading Baked Sweet Potato with Carmelized Leeks