Tempeh Cutlets w/ Garlic Teriyaki

Tempeh Cutlets w/ Garlic Teriyaki

Contributed by Christina Russell

Having a few sauce recipes under your belt is a great way to get a quick healthy meal put together on busy days. I really enjoy soy-based marinades and sauces because they are so versatile. On the night I made this recipe for dinner, I made a sauce to drizzle over the rice and veggies by stirring a little corn starch into the leftover marinade. The next day I added a teaspoon of the leftover teriyaki drizzle sauce to the juice of a small lime, and used it for dressing for a salad lunch. You could easily add other ingredients such as a little minced ginger or chili peppers, or change the proportions of some of the ingredients to suit your taste.

Banana Walnut Pancakes with Fresh Strawberries Sauce

Banana Walnut Pancakes with Fresh Strawberries Sauce

Contributed by Christina Russell

When I see fresh, ripe strawberries beginning to appear in my local market, it’s a sure sign that summer is just around the corner. We have a local star strawberry that’s so sweet and juicy, and there are only enough for a supply in Oregon – the Hood Strawberry grown by our local farmers. I picked up a couple of pints of ripe berries from New Seasons last week, and the depth and sweetness couldn’t be matched by the California berries I had bought the previous week at another market. The Hood berries had a wonderful aroma, and much deeper, richer flavor than the California berries, and they were extremely ripe, but not fuzzy. Here’s a recipe for enjoying our local strawberry harvest and helping to support our local farmers.