After a weekend away from home I was in serious need of a quick trip to the grocery store. I went a little nuts with the fruit since I hadn’t bought any fresh fruit in a while. I didn’t want to spend much more than $15, and this came to $16 and change, so it was okay.
The mango, kale and peach are organic. The grains are millet. The two orange things in front are apriums, a mix of apricots and plums. Weird, but cute and not expensive, so I had to try.
I’ve wanted to try millet for a while. I’ve had gluten-free millet bread and liked the flavor, so I was pretty sure I’d like it. I knew there was a recipe for Mexi-Millet in VCON and planned to try it along with Hot Sauce Glazed Tempeh, but at the last minute changed my mind and went for a more simple treatment for my first time. Most times I am only up for one new recipe a weeknight.
I cooked the millet with a touch of olive oil and chicken broth powder, then added sauteed leeks, chopped parsley and lemon zest. The flavors went perfectly with the millet, as I suspected.
I was worried the tempeh would be really hot, but the spice mellowed out with grilling. It perfectly fulfilled my need for tempeh. I cut it in thinner slices than the directions dictated, for more marinated surface and to make it stretch further. Steamed kale shared the plate. This was a nice, light, well-rounded dinner, just what I wanted after a weekend of eating and drinking a bit too much.