Recent Recipes
Barbecued, Marinated/Grilled Tofu with Sweet Corn and Roasted Potatoes: Sunday, July 13, 2025
Barbecued “T” Ribs!! Today you’ll prepare some Marinated and Grilled Tofu served with a homemade, lip-smacking barbecue sauce. It will share the dinner plate with roasted potatoes and seasonal corn on the cob. A crisp green salad finishes this summer celebration.
You’ve purchased and frozen a package of extra or ultra-firm tofu. Now you’ll need to thaw that package of tofu as you prepare to make this delicacy. Marinating takes extra time so start this recipe around mid-day.
First thing this AM! If you haven’t done so, take the frozen tofu out of the freezer and set on a plate on the countertop to thaw.
Snow Peas with Asian-Orange Sauce: Friday, July 11, 2025
Snow peas and sugar snap peas are seasonal flavors everyone should sample this time of year. Tonight, snow peas will be paired with bell pepper, sliced onion and water chestnuts in a slightly spicy orange/cilantro sauce. It’s served with plant-based Chick’n, or optional chicken, over nutritious brown rice.
You should still be able to get fresh snow peas (or even sugar snap peas) this time of year. If not, frozen snow peas will do.
Summer Tomato Pasta Salad: Wednesday, July 9, 2025
We’ve waited all year for the sweet fruit of the vine-ripened tomato. So, tonight we feature it in a flavor explosion of a no-cook tomato sauce. The sweetness of the tomatoes is blended with fresh chopped garlic, new sweet onion, fresh basil, extra-virgin olive oil and balsamic vinegar. Just assemble it and let it stand for about 20 minutes, then add the remaining fresh vegetables. Splendido!
Chilled Kale and Roasted Cauliflower Salad: Tuesday, July 8, 2025
Fresh roasted cauliflower florets and chopped kale are combined with sweet onion and garbanzo beans to create a light and tasty main-dish salad tonight. The salad ingredients are tossed with a delicate honey mustard dressing and chopped fresh mint leaves. Add a small baguette or warm pita bread and some fresh fruit as a finish and you’re good to go.
Grilled Fish with Poke Sauce and Tabbouleh Salad: Monday, July 7, 2025
Lighter meals for warm weather is the continuing theme. The ever-refreshing flavors of tabbouleh salad with a little piece of grilled rockfish will do the trick this evening. The fish is drizzled with Poke sauce (pronounced poh-kay), a spicy and salty toasted sesame sauce with fresh ginger and fresh green onions (or shallots). One often finds poke served over raw fish in sushi preparations, but it’s terrific over cooked fish as well.
This light summer meal is certainly better than a “poke with a sharp stick.” You’ll have leftover tabbouleh.
Salmon Rice Bowl: Thursday, July 3, 2025
Here’s a super quick supper utilizing the savory salmon saved from Monday and leftover rice from Tuesday. Add crisp fresh lettuce, cucumber, cabbage, and tomato to the mix and dress it with homemade Asian dressing.
Give those leftovers a makeover and call it a Salmon Rice Bowl. Your diners will call it satisfying and delicious.