Pictured here is my haul: Marbled Rye and Focaccia from Lulu's Baked, plus fresh tomatoes from Ripley, Tennessee and pickling cucumbers (my fave).
I've been enjoying that marbled rye for breakfast this week with Breakfast Tofu from the No Meat Athlete Cookbook and hummus.
Here's that same tofu one morning on store-bought whole wheat toast with mashed avocado and sriracha. Breakfast of champions.
I made the Orzo Pasta Salad from the first No Meat Athlete book (not the cookbook, the fitness book that has a few recipes) to take to a Summer Solstice gathering at my friend Pam's house. I had a little leftover so I enjoyed some with a side salad Saturday night. The pasta salad has orzo, avocado, cherry tomato, oregano, and a citrus dressing made some olive oil, orange juice, lemon zest, and minced shallots and garlic.
Finally, here's a yummy Tempeh Stir-fry I whipped up last week. Tempeh, cauliflower crumbles, broccoli, and mushrooms over brown rice.