8 oz package tempeh (I use organic)
1 Tablespoon apple cider vinegar
2 Tablespoons grape seed or canola oil
2 cloves garlic; crushed
1 Tablespoon onion; minced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 Tablespoon paprika
a dash (or more to taste) cayenne
Cut tempeh into desired shape and size. (I like triangles but it doesn’t really matter) Place remaining ingredients into a food processor and process into a paste. Rub spice paste onto tempeh, place on a small baking sheet and prepare the rest of the meal (you can prepare the tempeh up to a day in advance and store in a sealed bag). Place tempeh in a toaster oven and “toast” till hot or fry in a lightly oiled pan.
Celery Stalks cut into 2 inch lengths (because that’s how buffalo wings are served?)
Crispy Kale Chips
1 bunch kale (this beautiful “dinosaur” kale is from Hall’s Farm)
1 Tablespoon extra virgin olive oil
Preheat oven to 300. Rinse and pat kale dry.
Cut away and discard the hard stem. Cut kale into 1-2 inch pieces and toss with olive oil in a bowl (this is easiest done with hands). Spread oiled kale onto a baking sheet in a single layer. Bake for 15-20 minutes until crispy but not brown. Remove from oven, sprinkle with salt and serve.
Corn on the Cob
Shuck corn. Bring a large pot of water to boil. Add 1/2 teaspoon salt and the corn, cook for 5 minutes, remove and serve. This was the best corn I’ve had since last season, it is Hall’s Farm fresh and local.
Avocado Lime Dip
1 avocado; peal and pit removed
juice of 1 lime
1/4 teaspoon salt