|2 servings||calories per servings 640||protein serving 35 g||carbs per serving 67 g||total fat per serving 28 g|
Bold and colorful, this dish proves that you need only look to your summer garden or weekend farmers market for inspiration to make a meal that’s as fun and feel-good as it is nutritious and satisfying. Protein-packed tempeh, which is made from soybeans, is seasoned with a pinch of salt, pepper and paprika before taking a turn in the oven to develop a richer flavor. Meanwhile, corn, field peas and zucchini - a classic companion gardening trifecta known as the Three Sisters - simmer together in a pot on the stove with bouillon before being tossed with fresh tomatoes and herbs and served over spicy greens. Pepper jelly, made by our friends at 5ive Oaks in Birmingham, Alabama, ties the whole thing together with a tasty hit of sweet heat.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||67 g|
|Dietary Fiber||16 g|
• Heat oven to 450° F.
• Place a saucepan over high heat. Add field peas, 2 cups water, bouillon and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-high. Boil 15 minutes.
MISE EN PLACE
• Cut tempeh into 1/2-inch dice.
• Dice zucchini.
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob. Add cobs to field peas.
• Halve tomatoes.
• Chop green onion, keeping white and green parts separate.
• Peel and chop garlic.
• Pick and chop parsley leaves.
• Discard any tough greens stems.
• In a large bowl, stir together 1 tablespoon olive oil, paprika, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Add tempeh, and toss to coat.
• Spread tempeh in a single layer on a baking sheet.
• Bake in oven, stirring once, until lightly browned, 10-12 minutes.
While tempeh bakes:
• Add corn and zucchini to field peas. Cook until vegetables are tender, about 10 minutes.
• Drain well. Discard corn cobs.
• Transfer vegetables to a large bowl. Stir to release steam.
• Fold in tomatoes, onion whites, garlic, parsley and pepper jelly.
• Toss tempeh in to vegetable mixture.
• Toss in spicy greens.
• Divide salad between 2 plates.
• Garnish with onion greens and pecans. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...