We’ve been gallivanting around the country, snuggling with out-of-town grand kids. Portland was our first stop. Once plowing and planting begin,. we stay close to home. Besides, summertime in our hometown is the most beautiful time of year.
We manage to get in the kitchen to cook up some good food when our families get together. When in Nashville, however, we hit up some good restaurants. My favorite new eatery for brunch was Pinewood Social. Great food in an inspirational space.
When we found ourselves at home cooking, it was easier to document kitchen activity in Nashville, since our Portland kids have more kids and they’re younger. As you can imagine a 2-year-old and a 5 month old take an awful lot of lovin’.
Hanging out in Nashville one day, we were in a pinch for lunch so we threw together this “meal in a bowl” with ingredients from the pantry and fridge. Kyah had this brown rice fusilli pasta, fresh tofu, mustard greens and kale on hand. By the way, if you’re looking for good gluten-free pasta, this pasta from Trader Joe’s was excellent. Equally delish is their quinoa pasta.
Kyah stepped out of the house to get sweet grand-daughter from preschool, so I cooked this up for lunch. It’s a simple, family friendly, vegan meal in a bowl, for lunch or a light dinner.
This is my go-to when I have an abundance of greens in the garden.
Fusilli with Tofu And Greens (serves 4)pasta
4 cups cooked fusilli gluten-free pasta ( the Trader Joe’s brand brown rice or quinoa)
2 tablespoons olive oil
2 cloves garlic chopped fine
1/2 teaspoon grated lemon zest
2 cups packed chopped mustard greens
2 cups chopped packed kale
1 tablespoons olive oil
1 teaspoon lemon juice
Pinch of sea salt
1 – 14 oz. package of extra firm tofu, cut into 1 inch cubes
1 tablespoon olive oil
2 cloves garlic sea salt
Cook the pasta according to package directions. While the pasta is cooking, mix 2 tablespoons olive oil and chopped garlic in a medium sized mixing bowl. When pasta is finished cooking, drain, but don’t rinse it. While the pasta is still hot, toss it in a mixing bowl with garlic, oil and lemon zest. Let it “steep” while you prepare the tofu and greens. This adds amazing flavor to the pasta.
Heat a cast iron skillet, adding 1 tablespoon olive oil. Sauté garlic, for about 20 seconds. On a medium heat, stir in cubed tofu coating it with garlic and oil. Season with a pinch of salt. Let cook for 2-3 minutes. Season with soy sauce.
Toss with pasta and set aside.
In the same pan, saute greens in a little olive oil. I like to add a little at a time to the pan, stirring after each addition of chopped greens, to make room for all of the greens. Add a pinch of sea salt, continue stirring until greens are sufficiently wilted, about 7-10 minutes. Stir in lemon juice.
Add greens to pasta and tofu. Mix well.
Serve it up.
Until next time,