Roasted Green Bean and Arugula Salad with Cherry Vinaigrette

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Still picking those last-of-the-season cherries? Think past dessert and try this vinaigrette instead. They add just the right amount of sweetness to the smokiness of the roasted green beans (which, by the way, are also great on the grill).

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Roasted Green Bean and Arugula Salad with Cherry Vinaigrette

For the vinaigrette:
2/3 cup pitted cherries
Juice from 1/2 a lemon
Zest from 1 small orange
3 tablespoons extra-virgin olive oil
1 to 2 teaspoons agave nectar
1/4 teaspoon garlic powder
Fine sea or Himalayan salt to taste
Fresh ground pepper to taste

For the green beans: 
1 pound green beans, trimmed and cut in half
2 teaspoons extra-virgin olive oil
1/4 teaspoon garlic powder
Sprinkle fine sea or Himalayan salt
Sprinkle of fresh ground pepper

For the salad:
12 ounces baby arugula
1/2 medium red onion, thinly sliced
3 tablespoons hemp seeds

To prepare the vinaigrette, put all the ingredients in a blender or food processor and whizz until smooth. Add additional agave nectar if you’d like it sweeter. Refrigerate until needed.

For the green beans, preheat the oven to 425 degrees F. Put the  green beans on a baking sheet and toss with the olive oil. Sprinkle with the garlic powder, salt and pepper. Bake for about 15 minutes, stirring halfway, until the green beans begin to brown and becoming tender. Remove from the oven and set aside.

Put the arugula and onion in a large serving bowl. Toss with the green beans. Add the vinaigrette — you may not use it all, just use how much you’d like. Taste for seasonings then sprinkle with hemp seeds. Serve at room temperature.

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Roasted Asparagus with Caramelized Tofu, Toasted Pine Nuts, and Garlic

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Though asparagus is no longer in season, versions of this dish make its way into my weekly dinners because it’s super easy and I like the simple flavors. Lately I’ve been making a version with some local black walnuts and broccoli from my CSA, with maple syrup instead of the tofu. This easy dish puts simplicity in the foreground–the perfect solution for a busy day when cooking isn’t on the radar… but you want a cooked dinner.

tofu and asparagus

Roasted Asparagus with Caramelized Tofu, Toasted Pine Nuts, and Garlic

For the asparagus:
1 pound asparagus, washed, ends cut off, and cut into 2-inch pieces
1 tablespoon extra-virgin olive oil
Fine sea or Himalayan salt

For the tofu:
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea or Himalayan salt
1 (250 g) block extra-firm tofu, cut into 1-inch cubes
2 large garlic cloves, minced
1/3 cup pine nuts
1 tablespoon agave nectar

Preheat oven to 425 degrees F. Toss the asparagus with the olive oil and sprinkle with the salt. Bake in oven for about eight to 10 minutes, until tender crisp.

Meanwhile, heat the oil in a skillet over medium-high heat. Season the tofu with the salt, then fry, about three minutes on each side, until golden. Reduce to medium-low, add garlic, and stir until fragrant, about one minute. Add pine nuts and stir for about another 2 minutes, until their nutty aroma appears. Drizzle in the agave nectar, and stir all ingredients together, until tofu is coated. (Add a dash or two of water if it gets too sticky). Remove from heat.

When the asparagus is finished, toss it with the tofu mixture. Serve warm.

Potato Pie with Roasted Tomato Sauce and Peaches

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The combination of tomatoes and peaches is already a winner, and neutral potatoes hold form to make a pie. Serve alongside a simple salad for a light summer lunch.

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Potato Pie with Roasted Tomato Sauce and Peaches

1 tablespoon extra-virgin olive oil
3 to 4 medium-sized red potatoes, cut into thin slices
6 Roma (plum) tomatoes
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
4 1/2 tablespoons tomato paste
3 cloves garlic, minced
1 small handful fresh basil
1 tablespoon packed fresh oregano leaves
2 teaspoons agave nectar
2 peaches, cut into thin slices

Preheat the oven to 375F. Lightly oil a 9-inch glass pie plate and evenly distribute the potato slices, covering the bottom and a little up the sides. Ensure there are two layers and no holes. Bake for about 15 minutes, until the potatoes are softened.

Meanwhile, slice the tomatoes in half and season with salt and pepper. Transfer the tomatoes to a baking sheet and, when potatoes are finished, increase the oven temperature to 425F. Bake the tomatoes for 20 minutes.

When tomatoes are finished, put them in your food processor with the tomato paste, garlic, basil, oregano, and agave nectar. Process until almost smooth. Scrape the mixture into a saucepan. Turn to medium heat and cook until thickened, about 4 minutes.

Spread the sauce on the potatoes (you’ll only use about half… use the other half as a dipping sauce for roasted potatoes… trust me). Top with the sliced peaches.

Bake for 20 minutes, until the peaches are softened and starting to caramelize. Let stand 10 minutes before cutting and serving, or serve at room temperature.

Potato Pie