Tempeh Scallopini, Spinach with Swiss Chard, and Cucumber Wakame Salad with Carrot Ginger dressing. I had never had tempeh prepared like this before. It was marinated, then breaded in flour and lightly fried with fresh herbs and shitake mushrooms. It reminded me of France. I was an exchange student, and my host family would cook meat in this manner, with the same herbs. It never occurred to me that I could cook vegetarian dishes that way. In any event, it brought back memories from many years ago!