Cilantro Lime lettuce wraps:

1 8oz package of savory flavored tofu (soyboy brand smoked flavor works well)

1 box earthboun farms orgainc butter lettuce leaves

3/4 cup of loosely packed fresh cilantro

1 cup of chopped baby bella mushrooms

1 cup of loosely packed chopped cilantro

2 garlic cloves

2 julienned carrots

2 tsp. crushed red pepper flakes

3 limes

salt & additional lime juice to taste

Saute garlic, chopped mushrooms & 1 tsp tammari sauce in 1/4 cup water until mushrooms are fully cooked. Remove from heat, drain & discard any liquid that is left in the pan.

While the mushrooms are cooking, cut the tofu into thin strips for frying. In a separate large skillet fry tofu with enough oil to thinly coat the pan. Turn frequently to keep from burning. Squeeze one lime wedge directly on the tofu while cooking. Once the strips are crispy and browned on both sides remove from heat.

Dice tofu into smaller pieces. In a large bowl combine mushrooms, cilantro, tofu, carrots, the juice of 2 1/2 limes, 2 Tbs. tamari sauce, the crushed red pepper flakes, and salt.

To serve place the pre washed lettuce on a plate with limes as garnish & filling in a small bowl. Guests can assemble their own wraps. Serves 4 – 6

Cilantro Lime Lettuce Wraps

1 8oz package of savory flavored tofu (soyboy brand smoked flavor works well)
1 box earthboun farms orgainc butter lettuce leaves
1 cup of chopped baby bella mushrooms
1 cup of loosely packed chopped cilantro
2 garlic cloves
2 julienned carrots
2 tsp. crushed red pepper flakes
3 limes
salt & additional lime juice to taste

Saute garlic, chopped mushrooms & 1 tsp tammari sauce in 1/4 cup water until mushrooms are fully cooked. Remove from heat, drain & discard any liquid that is left in the pan.

While the mushrooms are cooking, cut the tofu into thin strips for frying. In a separate large skillet fry tofu with enough oil to thinly coat the pan. Turn frequently to keep from burning. Squeeze one lime wedge directly on the tofu while cooking. Once the strips are crispy and browned on both sides remove from heat.

Dice tofu into smaller pieces. In a large bowl combine mushrooms, cilantro, tofu, carrots, the juice of 2 1/2 limes, 2 Tbs. tamari sauce, the crushed red pepper flakes, and salt.

To serve place the pre-washed lettuce on a plate with limes as garnish & filling in a small bowl. Guests can assemble their own wraps.

Serves 4 – 6

 

Don’t let a dull knife get in the way of good cooking. Today Kevin Noon will be sharpening knives at the Tremont Farmers’ Market. Bring your knives, scissors, sheers, and even food processor blades. He will make them like new again using old world techniques. Don’t worry, if kevin is not there, he and Garth Proctor alternate weeks at the market. Also, each freshly sharpened knife comes with a complimentary BAND-AID.

Lincoln Park, on W.14th Street between Starkweather & Kenilworth Ave.
Tuesdays from 4:30 – 7:30 pm
June 16 – October 20
www.tremontfarmersmarket.com

Living in small city apartments has always inspried creative uses for conserving and creating more space. The best method I believe is converting rooftops into patios and outdoor living areas. In Hong Kong, an apartment with roof access is usually considered the crown jewel of real estate. With warmer temperatures all year long, a great rooftop is a wonderful place to entertain friends and familys, hold bbqs and just step away from the hustle and bustle of the crowded city streets. Out of my bedroom window I can view my neighbors rooftop (see below) which is absolutely breathtaking.

(For the record, I have never ONCE seen them use said rooftop which is just a shame). Note the built in stone bench, the Large Potted plants. The enclosed space to shield from rain (as Hong Kong is also known for its overcast skys during typhoon season), is made out of bamboo a favorite building material in this country. If I were the owner of this rooftop not only would I be throwing a lot more rooftop parties and all out shindigs, I would also spice up the plants with more color. On my own rooftop I have a beautiful bougainvillea bush which is easy to maintain and blooms with these spectacular pink blossoms all summer long. Sunflowers, daisies, or a lilac bush are also great ideas for some cheerful color. For the green thumb, a small garden is also an idea, even if it is just herbs. Or for the un-green thumb, maybe a rock garden. Most importantly these ideas don’t require a rooftop and can easily be translated to a more suburban tradition of a patio. No matter what you choose … Happy Roofing!

—Stephanie Hauk

Ms. Hauk is a native Clevelander, but is guest bloging from Hong Honk. She is obsessed with all things beautiful. See her blog here http://vicioushawk.blogspot.com/

Leaving work, you know what you have to do, grocery shop, and what you want to do, enjoy the last of the sumer weather. Well, Tuesday evenings in Tremont you can do both! If you haven’t been to the Tremont Farmers’ Market yet, you are missing out. Each week I look forward to seeing what locally grown produce will be there. They have fresh fruit and vegetables, many specialty items and music. Tonight I will be making a spicy thai stir fry with my purchases.

My Shopping List

parsley
rainbow chard
green beans
lettuce
sweet corn
hot peppers
sweet onion
eggplant
basil
carrots

Lincoln Park, on W.14th Street between Starkweather & Kenilworth Ave.
Tuesdays from 4:30 – 7:30 pm
June 16 – October 20
www.tremontfarmersmarket.com

 

1 package of Trader Joe’s Tempeh

3 Tbs. of maple syrup

3 Tbs. of grape seed oil

4 Tbs. of balsamic vinegar

2 Tbs. of hot sauce

1 Tbs. of tamari or soy sauce

3 Tbs. of McCormick’s taco seasoning or something comparable

1 tsp. of smoked sea salt

3 tsp. of paprika

Chop the tempeh into kabob size peices. Steam the tempeh until soft (aprox. 20 min) this releases the bitterness and makes it easier for the marinade to soak in. Empty the remainder of the ingredients directly into a plastic baggie with the steamed tempeh. let marinade for 30 min. place on skewers  grill until outer edges are crispy but not black.1 package of Trader Joe’s Tempeh3 Tbs. maple syrup3 Tbs. grape seed oil

4 Tbs. balsamic vinegar
3 Tbs. maple syrup
2 Tbs. hot sauce
1 Tbs. tamari or soy sauce
3 Tbs. McCormick’s taco seasoning or something comparable
1 tsp. smoked sea salt
3 tsp. paprika

Chop the tempeh into kabob size peices. Steam the tempeh until soft (aprox. 20 min) this releases the bitterness and makes it easier for the marinade to soak in. Empty the remainder of the ingredients directly into a zip-lock bag with the steamed tempeh. Let the tempeh marinade for 30 min. then place on skewers. Grill until outer edges are crispy and only slightly blackened. A great alternative to dogs & patties.