San Diego Trip Part 2 – more yummy food from our wonderful friend! One thing me and our friend share is a love for Farmer’s Markets – and San Diego has AMAZING farmer’s markets in most of their major towns. One of my favorite things to do on a Sunday morning is take a trip to the Farmer’s Market, sample all the great fruits, veggies and prepared foods from fresh ingredients and buy a bunch of stuff to use in that night’s meal. So, for dinner, she made a Farmer’s Market Salad (which is basically a compilation of a bunch of different veggies from the Farmer’s Market), and Parmesan Crusted Tofu – which was amazing and I’m definitely going to re-create that at home sometime soon! This makes for a very balanced, healthy meal – the veggies provide tons of fiber and great antioxidants; and the tofu is a wonderful source of protein. The recipes are below – enjoy!
Farmer’s Market Salad – Summer Ingredients
- Snap peas
- Mixed greens
- Pecans or Walnuts
- Cherry Tomatoes (diced Heirloom Tomatoes I think would also be a nice substitute!)
- Fresh mozzarella cheese (we didn’t have this in our San Diego salad, but my friend suggested it as an addition for future salads, and I agree it would be a nice touch!)
- Dressing: Garlic infused olive oil, Balsamic vinegar, salt and pepper
Super easy: Mix all the veggies together, and dress with the dressing! In order to make the dressing you can basically adjust the oil/vinegar combination to your tastes – depending on what you like. So you could go 50-50, 70-30, etc. Play around with it and figure out the best combination for you! I would suggest no more than 1 Tbsp olive oil because those calories do add up (1 Tbsp has about 100-120 calories).
Parmesan Crusted Tofu – Ingredients
- Extra firm tofu
- 4 eggs
- Panko bread crumbs
- Crumbled Parmesan cheese
- Mixed Italian herbs (use your favorite – oregano, basil, rosemary, garlic salt, etc. are all good!)
- Cut the tofu into rectangular blocks – about 2 inches by 2 inches is good (make sure you don’t cut them too small because otherwise they fall apart when you cook them)
- Beat the eggs in one bowl
- In a separate bowl, combine the bread crumbs, cheese and herbs
- Heat olive oil in a wok or large pan over medium-high heat – make sure the oil is hot before you start cooking the tofu!
- Coat the tofu first in the egg mixture and then in the bread crumb mixture, and shallow fry in the oil until the outside becomes golden brown and crispy