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Stir in the olives, pepperoncini, roasted peppers, and parsley. Taste for salt and pepper, and season accordingly (the olives and pickled peppers are salty, FYI).

Can be made several hours or day in advance. The salad gets better the next day.

Heat the oil in a wide skillet over medium heat. Remove the tempeh from the marinade and transfer to the skillet to pan-fry. Don’t crowd the skillet; if necessary, cook the tempeh in batches.

Cook until golden brown on both sides, about 10 minutes. With tongs, transfer to a paper towel to drain. Sprinkle immediately with salt.

Olive oil, to moisten the rolls

A few slices of smoked Gouda or

provolone cheese per sandwich

(optional tasty treat)

INGREDIENTS: Fixins Salad

½ medium-size onion, cut

through the root in half, then

sliced into half-moons

1 teaspoon dried oregano

2 tablespoons olive oil

1 large or 2 small celery stalks,

washed thoroughly, halved

lengthwise, and cut into

½-inch slices

Juice ½ lemon

½ cup good-quality olives

(green and/or black), pitted

and chopped roughly

¼ cup pepperoncini or your

favorite pickled pepper,

chopped roughly

¼ cup roasted peppers (½ to

1 medium-size pepper),

chopped roughly (see page 194

for how-to details; jarred

variety also fine)

¼ cup fresh parsley, chopped

finely

Salt and ground black pepper

Slice the rolls in half (but not all the way through; keep attached along one edge). In a dry skillet or under the low setting of your broiler, toast the rolls, cut side toward the heat source, until slightly crisp on the inside. Remove from the heat and rub the insides with the whole garlic clove.

Drizzle a small amount of olive oil on each roll half to moisten. Add the cheese, if using, followed by ½ cup of salad, topped off with four pieces of tempeh. Push the tempeh down to meet the salad, squish both sides of roll, and dig in.

Makes 4 sandwiches

KALE CHIPS

INGREDIENTS

1 bunch (4 to 5 cups) Lacinato

kale (also sold as Dinosaur

kale)

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon red pepper flakes

(optional)

HERE’S WHAT YOU DO:

Preheat the oven to 350°F.

With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).

Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.

Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.

Makes enough chips for 4 sandwiches or a bowl of TV snacks. Best eaten within 24 hours, stored in a paper bag.

Huevo y Frijoles ★ Romaine with Toasted Pepitas & Lemon Vinaigrette

HUEVO Y FRIJOLES

This is a variation on huevos rancheros, the classic Mexican breakfast plate of fried eggs, refried beans, chili sauce, and various accoutrements on a bed of corn tortillas. Day or night, huevos has long been a personal favorite, but they inevitably put me into a food coma.

To lighten the load, I’ve slimmed down to just one huevo, and instead amped up the ratio of black beans (simmered in a saucepan, not refried, with aromatics and spices). Rather than frying the egg, I place it atop the bean mountain and let it bake in the oven.

INGREDIENTS

2 tablespoons vegetable oil,

plus more for lubricating

the tortillas

½ medium-size onion, diced

2 cloves garlic, minced

½ teaspoon ground cumin

¼ teaspoon cayenne

1 teaspoon dried oregano

1 (25-ounce) can black beans

Salt

4 (6-inch) soft corn tortillas

4 large eggs

½ to ¾ cup black bean-

compatible grated cheese

(Monterey Jack, cotija,

cheddar)

½ cup fresh cilantro, chopped

finely

Optional fixins: 1 ripe avocado,

cut into slices; your