Recipe: Three Bean Salad

I made this dish over the weekend for my friend Nisha's Fourth of July party. It is a great dish to serve during the summer, especially for barbecue's and potluck gatherings. The celery, parsley and rosemary give this dish a nice, fresh taste. Best of all - you can throw all the ingredients into one bowl. And it takes no more than 15 minutes!!

I enjoy eating this on its own, over salad greens, or as a side dish.

Serves 8

1 15 oz can kidney beans
1 15 oz can garbanzo beans
1 15 oz can cannellini beans
2 celery stalks, chopped finely
1/2 red onion, chopped finely
1 cup fresh parsley, finely cut
1 Tbsp fresh finely cut rosemary
1/4 cup apple cider vinegar, unfiltered
1/4 cup agave nectar
1/5 cup olive oil
1 1/2 tsp salt
1/4 tsp black pepper

Mix all ingredients in a large bowl. Cover and refrigerate for 20-30 minutes to let flavors meld. Taste and serve.

Soy yum - tips for great marinated tofu

Tofu is one of those foods that found me later in life. I never ate it much growing up, but now it is something I always seem to have in the kitchen.

Since it's a great source of vegetarian protein, I thought I'd share a few thoughts and a recipe on how to make really great tofu.

Here are my thoughts:

1. Buy the good stuff. The secret to all good cooking starts with good ingredients. I choose Bridge Tofu, which is made by hand in Connecticut using a kettle cooking process. Look for organic or non-GMO soy.

2. Use a cast iron skillet. I bought one on Amazon some time ago for under $20 and it is probably the best investment I've made for my kitchen. I've used it countless times and it browns tofu and other foods very well. Be warned it is likely you may develop an addiction - eating the tofu right out the pan.

3. It's all about the marinade. Tofu alone doesn't have much flavor, but absorbs that of the marinade. I like to go with Asian flavors and mix up a quick marinade using tamari, maple syrup, turmeric, garlic, and Sriracha hot sauce.

Here's my recipe - great eaten on its own or over a stir fry.

1 block firm tofu, patted dry
2 tbsp tamari
1 tsp maple syrup
1/2 tsp turmeric
1 clove garlic, chopped
1 squirt Sriracha sauce
1 tbsp coconut oil

Cut tofu block into quarters lengthwise. Slice into thin rectangles (1/2 inch in width).

In large bowl mix tamari, maple syrup, turmeric, garlic, and Sriracha sauce. Add tofu and mix until well coated. Let sit for 20 minutes.

After tofu is done marinating, heat coconut oil in cast iron pan over medium high heat. Add tofu. Cook for about 7 minutes on each side, until brown. Remove from heat.

Recipe: Butternut Squash Wild Rice Salad

I find my cravings change with the seasons. And this recipe is essentially autumn in a bowl. It combines some of my favorite ingredients this time of year - butternut squash, wild rice, pomegranates, walnuts and arugula.

For most salads, I don't really measure ingredients. So I've done my best to estimate. If you end up with a lot more squash on your salad than you'd like - don't say I didn't warn ya! Fortunately, it keeps well and tastes great the next day.

Serves 4

1 small butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons agave nectar
1 cup wild rice, cooked according to package instructions
1/2 cup pomegranate seeds
1/2 cup walnuts, chopped
2 tablespoons orange juice
1 1/2 tablespoons walnut or flax oil
1 1/2 tablespoons lemon juice
arugula or salad greens, washed
salt and pepper

Preheat oven to 425 degrees. Toss squash, olive oil, agave nectar in a large baking pan. Cover and roast in oven for 15 min. Remove from oven, turning squash in pan. Return to oven for another 10-15 minutes until squash is browned and tender. Sprinkle salt and let cool.

Once squash is done, insert walnuts in a baking pan. Let toast in oven for about 5 minutes. Make sure they do not burn. Turn with spatula if necessary, remove when fragrant.

Whisk orange juice, walnut oil, and lemon juice in a small bowl. Season with salt and pepper to taste.

Combine greens, pomegranate seeds, walnuts in a bowl. Serve with room temperature or warm roasted butternut squash and cooked wild rice. Toss and coat with dressing.

Recipe: Japanese breakfast

Looking for something different from the usual toast or cereal?

Try making this Japanese-inspired dish. I find it a great way to start the day, and also a great use of leftover brown rice. Budget about 30 minutes to prep and cook this meal. You'll be glad you did!

Serves 1-2

2 eggs
4 bok choy stem/leaves
1 carrot, diced
1 teaspoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon tamari (or soy sauce)
1/2 cup cooked brown rice
Sriracha hot sauce (optional)
Sesame seeds or gomasio (optional)

Beat eggs in a small bowl. Separate bok choy leaves from stems. Chop both into bite sized pieces.

Heat oil in frying pan over medium-low heat. Saute bok choy stems, carrots for 4 minutes. Add bok choy leaves, cooked rice, vinegar and tamari and cook for another couple minutes. Remove vegetables and put on plate.

Add a little oil to pan if it's dry, add the eggs, and cook over medium heat for 3 minutes or until eggs are mostly cooked. Scramble eggs and add to plate. Add Sriracha, Gomasio to taste. Enjoy!