Most times of the year, when I go to the grocery store, 75% of my basket is filled with fruit and vedge. However, lately I’ve been swimming in honeycrisps and butternuts and greens from the farmer’s market where I work. My grocery trips have been minimized, and my produce budget even more so.
Now when I go to the store, I end up with a basket that looks nothing like myself.
I am a people-watcher. I love the art of observing others. So when going stir-crazy in the Whole Foods check-out line, I’m watching. I’m analyzing what the people in front of me plan to make for dinner. I’m picking out recipes for them in my mind, and I’m judging — er, I mean guessing — their lifestyle and personality traits. All from the items cruising their way to the cash register.
I, of course, am also seeking out my future husband. I’m scanning the lines in search of the handsome guy who’s buying figs and sweet potatoes, brazil nuts and oatmeal, and ingredients you can actually cook with. If you need to find me, I’ll be in that line. And hopefully exiting it with dinner plans. Just kidding.
Lately, however, trips to the grocery store have been scarce, and the farmer’s market is my new best friend. From it, I was able to pick up the fresh fall arugula and apples that compose this meal. Complimented by the rich flavors of caramelized onion, curry and parsley, this creates a surprising and satisfying sandwich. I love adding a sweet crunch in unexpected places, and here the apples carry this out beautifully. Choose your favorite eating variety, and make sure to thinly slice.
- -8 oz. temeph
- -2 Tbsp. maple syrup
- -1 tsp. liquid smoke
- -2 1/2 Tbsp. soy sauce
- -1/2 tsp. cayenne
- -1 tsp. smoked paprika
- -1 Tbsp. + 2 tsp. extra virgin olive oil, divided
- ½ tsp coriander
- -1/2 lemon, squeezed
- -2 cups arugula
- -1 small, sweet apple, thinly sliced
- -1 large red onion, thinly sliced
- -Splash of balsamic vinegar
- -Salt and pepper
- -Curry Powder
- -2 Tbsp. parsley, chopped
- -¾ long French baguette
- Pour 4 cups of water into a medium-size pot, and bring to a simmer. Add tempeh, and let simmer 15-20 minutes. Remove from heat, and pat temeph dry.
- While tempeh is simmering, whisk maple syrup, liquid smoke, soy sauce, cayenne, smoked paprika, 1 Tbsp. olive oil, coriander and lemon juice in a small bowl.
- While tempeh is still hot, slice lengthwise into 1/3-inch thick pieces. Cover a baking sheet with aluminum foil, and place tempeh on top. Cover both sides with marinade, and let sit for 10 minutes.
- Preheat oven to 350F. Bake tempeh 25-35 minutes, flipping halfway, until edges are crispy and browned.
- Meanwhile, place 2 tsp. of olive oil is a small saute pan over medium-high heat. Once hot, add onions. Brown the onions, and then reduce heat to low. Season with salt and pepper, and add a splash of balsamic. Let onions cook over low heat for 15-20 minutes, until extra soft and caramelized.
- Slice baguette in half and spread with butter (or olive oil and salt/pepper). Place under broiler for 3-5 minutes, or until lightly toasted.
- Layer one side with caramelized onions, followed by the parsley. Add thinly sliced apples, and lightly sprinkle with curry powder. Place tempeh strips on top, and top with arugula. Serve.