Cool and light, quick and easy, with minimal to no cooking required, salads are the perfect summer meal. There’s also no better way to sample the abundance of seasonal fresh produce now available. I recently had the opportunity the work on Imagine Academy’s gorgeous, hardcover salad cookbook “Greens and Grains”. The book features an incredible variety of over 100 different salad recipes, with spectacular photos by Morris Gindi. The recipes below are two of my favorites.
Grilled Lemon Basil Tofu
1/3 cup fresh basil, chopped
2 tablespoonsDijon mustard
2 teaspoonslemon zest
1/4 cupfresh lemon juice
1 tablespoonsolive oil
1/4 teaspoonground black pepper
4cloves garlic, minced
1 poundextra firm tofu, drained
1. Cuttofu into 6 slices.
2. Combine basil, mustard, honey, lemon zest, lemon juice, oil, salt & pepper.
3. Add tofu to marinade, let stand one hour.
4. Lightly oil grill pan, grill tofu slices, 3 minutes each side.
5. Brush with remaining marinade.
Arugula Salad with Figs & Pomegranate
2 boxesof baby arugula
1/2 bunch basil, chopped
3/4 cup pomegranate seeds
1 box of fresh or dried figs, sliced
1/3 cup olive oil
1/3 cupbalsamic vinegar
1 heaping tablespoon honey
1 tablespoon Dijon mustard
Salt & pepper
1. Toss together salad ingredients.
2. Blend dressing ingredients in blender.
3. Dresssalad to desired taste.
Ask the Chef
I saw your recipe for Miso Glazed Cod which looks delicious. However, I
cannot use sake. Is there a non-alcoholic substitute that I can use?
When making a substitution for wine (like sake), it’s helpful to think about the purpose it serves in the recipe. Does the wine add acidity, sweetness, depth, brightness? Is it used to provide moisture, tenderize meat, or deglaze a pan? Knowing this can help you decide on a good substitute. Some options for red wine are beef stock, grape or cranberry juice with an added Tbsp. (per cup) of cider vinegar for sweetness and acidity. For white wine (like sake), try chicken stock, white grape or apple juice, with the same ratio of cider vinegar above.