Summer Harvest Meal

Ingredients:

  • Acorn squash
  • Purple green beans
  • Baby potatoes
  • Firm Tofu
  • Crushed garlic cloves (1 whole bulb split between the items)
  • Fresh rosemary
  • Fresh thyme
  • Kosher Salt
  • Pepper
  • Grated parmesan
  • Olive oil
  • 4 T Corn starch
  • 3 t Paul Prudhomme meat magic

Acorn steps

  1. Preheat oven to 400
  2. Cut acorn in half & scoop out seeds
  3. Place in glass pan
  4. Cover in olive oil
  5. Place fresh rosemary, thyme, and crushed garlic in bowl of squash
  6. Sprinkle salt, pepper, and parmesan over the top
  7. Bake for 55-60 mins

Potato steps

  1. Wash potatoes
  2. Slice into the bigger potatoes, not all the way through
  3. Place in glass pan
  4. Cover in olive oil
  5. Place fresh rosemary, thyme, and crushed garlic around potatoes
  6. Sprinkle salt, pepper, and parmesan over the top
  7. Bake for 45-50 mins with squash

Purple/Green beans

  1. Wash beans, cut off ends
  2. Place in glass pan
  3. Cover in olive oil
  4. Place fresh rosemary, thyme, and crushed garlic around beans
  5. Sprinkle salt, pepper, and parmesan over the top
  6. Bake 18-23 mins

Tofu steps- ideally time to be done when veggies are done

  1. Drain tofu 30 mins
  2. Preheat small fryer to 375*
  3. Slice into big squares
  4. Mix corn starch with meat magic
  5. Coat tofu in corn starch & meat magic mixture
  6. Fry for 3min batches
  7. If done before veggies, keep warm in aluminum foil on oven.

Serve with pesto as a garnish.

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