EVERYDAY FARE AND RECIPES

Cavatappi with Balderson's aged cheddar sauce with broccoli salad

Cheese pasta
450 g dry pasta. Cook as directed in boiling salted water.
2 T butter, 2 T flour, 2 cups milk (1%), 250 g grated 2 year old cheddar. Melt butter, add flour, whisk in milk until thickened, remove from heat and stir in cheese until melted and mixed in evenly.

Broccoli salad (add a head of cauliflower to the head of broccoli for Green and White Roughrider Salad)
Head of broccoli cut in bite-sized pieces, 1/2 cup raisins or other dried fruit, 1/2 sunflower seeds (roast if time) 1 small red onion, chopped (do not omit), bacon bits
Dressing: 1cup mayo, 1/4 c sugar, 2 T vinegar (may half if head is small)

Tofu peanut edamame sauce on rice

454 g firm tofu, cubed and marinated in 1/4 c soy sauce, 1/4 c peanut butter, 1 T sugar, 1 tsp salt, 1 c vegetable stock, 1 T cornstarch, 1 cup frozen vegetables(here, corn and peas), cooked 1 cup edamame. Saute marinated tofu, add stock, PB, sugar and salt, until smooth. Add cornstarch until stirred through, and frozen vegetables until sauce is thickened. Serve over cooked rice and sprinkle with sesame seeds.

Fried tofu with salsa and roasted cauliflower

Slice firm tofu, dry, coat in bread crumb parmesan mix, and top with salsa of choice. Roast bite-sized cauliflower pieces with drizzled oil and chili powder under low broiler.

PC thai green curry pasta with corn, diced carrots and tofu with broccoli salad from above!
Surprisingly good!