Tofu and Broccoli Stir Fry

A lot of people automatically turn up their noses at the mention of tofu, but I'm definitely not one of them. Many people are a little wary of the somewhat gelatinous texture, I absolutely love the contrast between the brown and chewy outside and tender middle of stir-fried or baked tofu. Its inherent flavor isn't something that I go crazy for (though it doesn't turn me off either), but tofu is a great blank canvas for almost any ingredient, especially Asian flavors. Another advantage of tofu? No advanced planning required to make sure its thawed when it comes time to make dinner.

On Monday nights, I'm often trying to make up some ground after the vices I indulged in over the weekend, leading to a lot of vegetarian meals with eggs, beans, or tofu as the protein hitting the dinner plate. This simple, but flavorful stir-fry is a great way to atone for the dietary sins of the weekend, filled with vegetables and lean protein glazed with spicy sweet and sour sauce and topped by the salty crunch of toasted cashews. Fresh broccoli is by far your top choice here, creating the best contrast in both flavor and texture, but even frozen broccoli will do in a pinch (and won't require the blanching step). If tofu just isn't your thing, this recipe will also work perfectly with chicken, or broccoli all on its own. I served this stir-fry over brown rice, but it would also be great over rice or soba noodles, or even whole wheat spaghetti or linguine. The next time you're reaching for the take-out menus, try this quick stir-fry instead-it'll make it to the dinner table faster than delivery and leave you feeling much better after.


Tofu and Broccoli Stir Fry
from Martha Stewart Everyday Food
serves 4

1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red-pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.

2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.

3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.

4.  Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.

5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

New Potato Salad with Fresh Peas, Lime, and Yogurt

When I made Potato Salad with Green Beans and Salsa Verde on the 4th of July, after we finished eating, my husband asked if I'd considered making a creamy potato salad before I chose that recipe. He's much more of a traditionalist that I am (some might say a bit unadventurous), and although he'll general choose simple foods when ordering at a restaurant, he'll indulge me when I serve less-than-traditional meals, often making unexpectedly delicious discoveries. This recipe is a great example of how to toe the line between between traditional and adventurous and healthy and indulgent. The dressing has all the wonderful creaminess of a traditional potato salad, lightened up with Greek yogurt or sour cream whose tanginess magnifies the freshness of the peas, mint, and scallions. Like in Potato Salad with Green Beans and Salsa Verde, I love potato salad that also has vegetables, not only because it makes it healthier, but because it condenses the starch and vegetables side dishes into one. If your dining companions aren't quite ready for lime and/or mint in their potato salad, feel free to substitute lemon juice or vinegar and parsley or chives or whatever acid and herbs strike your fancy. Whether you're looking to lighten up cook-out fare or simply branch out a bit from tradition, this dish definitely deserves a place at your summer table.

New Potato Salad with Fresh Peas, Lime, and Yogurt
adapted from Fast, Fresh, and Green by Susie Middleton
serves 4

1 lb baby Yukon Gold potatoes or new potatoes
2 1/2 teaspoons kosher salt, plus more if needed
1 lb fresh peas in the pod, shelled, yielding 1 cup peas (frozen are okay too)
1/3 cup mayonnaise
1/4 cup thick Greek-style yogurt (whole or 2%) or sour cream
1 teaspoon loosely packed finely grated lime zest (from about 1 lime)
1/2 teaspoon fresh lime juice
1/4 cup sliced scallions
3 tbsp thinly sliced fresh mint leaves
Freshly ground black pepper

1. Put the potatoes and 2 teaspoons of the salt in a large saucepan and cover with plenty of water. Bring to a boil, reduce the heat to a simmer, and cook until almost tender, about 10 minutes. Add the peas and cook for 2 to 3 minutes more. Drain the potatoes and peas carefully in a colander and rinse them gently with cool water for a few minutes. Spread the potatoes and peas out on a small rimmed sheet pan and refrigerate for 20 minutes to cool.

2. Meanwhile, whisk the mayonnaise, yogurt or sour cream, lime zest, and lime juice in a medium mixing bowl. Add the cooled potatoes and peas, the scallions, 2 tablespoons of the mint, the remaining 1/2 teaspoon salt, and several grinds of black pepper. Mix gently but thoroughly with a silicone spatula. Taste and add a little more salt, if desired. Garnish with the remaining 1 tablespoon mint.

Shrimp and Noodle Salad with Ginger Dressing

Although safely ensconced in my central air-equipped house during the days of record-setting oppressive heat, I could barely bring myself to turn on the stove or oven to cook dinner and certainly had no appetite for anything warm. In the dog days of summer, cool, fresh meals like this noodle bowl are exactly what I crave. The combination of whole wheat noodles, crunchy vegetables, and savory shrimp blended together with cilantro, scallions, and a vibrant dressing comes together in a manner of minutes thanks to a number of short-cut ingredients. It's flavorful enough to wake up almost any palate, but still mild enough to be a crowd-pleaser, provided you're not feeding anyone who hates cilantro. If you like your food with heat, as I do, I recommend adding a bit of Sriracha at the end. And although I'll rarely turn down a dish involving shrimp, this can easily be made vegetarian by substituting baked tofu for the shrimp, or just omitting them entirely. With all the psychologically and gastronomically satisfying characteristics of take-out sans the calories, MSG, and expense, this is the perfect meal for busy, steamy summer days.

Shrimp and Noodle Salad with Ginger Dressing 
adapted from Food and Wine
serves 4

8 ounces dried udon noodles or whole wheat spaghetti or fettuccine
12 ounces shredded coleslaw mix
2 scallions, white and green parts, thinly sliced
1 cup cilantro leaves
3/4 pound cooked medium shrimp, halved lengthwise
1/4 cup teriyaki sauce
2 tablespoons finely grated fresh ginger
1/2 teaspoon Chinese chile-garlic sauce
1/4 cup plus 2 tablespoons vegetable oil
Salt
Lime wedges and Sriracha (optional), for serving

1. Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.

2. In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side, and a shot of Sriracha, if desired.

Make Ahead The dressed salad can be refrigerated overnight. Add the shrimp just before serving.

Potato Salad with Green Beans and Salsa Verde

When it comes to potato and pasta salads, I'll usually pick a vinegary version over a mayonnaise-based one. Perhaps it's because the mayonnaise-based versions tend to be fatty, bland concoctions, but it's most likely because acid (lemon juice, vinegar, etc.) is one of my favorite ways to season a dish. I eat roasted vegetables like asparagus and broccoli with a splash of red wine or balsamic vinegar on a regular basis, and I simply can't eat roasted potatoes without malt vinegar anymore. All that being said, this potato salad is right up my alley. Made more than just a starch bomb with the addition of a generous helping of green beans, this is the epitome of fresh summer flavor, packed with the bright flavors of herbs fresh from the garden and lemon juice. If any of the herbs listed isn't to your liking, throw in any fresh herbs you love or happen to have at home. (Since I am a cilantro devotee, I can already seeing another version of this potato salad hitting my plate sometime this summer.) The perfect accompaniment to the sirloin steaks I threw on the grill for  the 4th of July, this potato salad is boldly flavored enough to not get forgotten next to the main event of beautifully charred, medium-rare succulence. Sure to be a hit at any summer cookout where guests are willing to try something beyond the perfectly traditional, try out this recipe the next time you're looking to shake up the typical cook out menu.

Potato Salad with Green Beans and Salsa Verde
adapted from Food and Wine
serves 6 to 8

1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Salt
1 1/4 pounds new potatoes (preferably red), cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
Chive blossoms, for garnish (optional)

1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.

2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.

3. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain.

4. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

Sesame-Coated Chicken with Broccoli

Although generally I prefer authentic Chinese food, when I'm in the mood for the Americanized version, sesame chicken is one of my most common choices. Although it still hits the spot, the older I get, the less interested I am in the super-sweet, MSG-laden electric orange version, so I quite often prefer to make my own at home. Although it doesn't have quite the crunch that the deep-fried restaurant version can provide, I was pleasantly surprised by how crunchy and flavorful the coating turned out to be using just a scant amount of flour, sesame seeds, and a modest portion of oil. Combined with fresh and crunchy broccoli and a mildly spicy, savory sauce this makes for a treat of a meal that won't leave you regretting it the next day (though you still may find yourself searching for leftovers in the middle of the night). Left to my own devices I'd at least double the amount of crushed red pepper, but when sharing with a more spice-cautious companion like my husband, this recipe is just right as is. Coming together in less time that it takes for Chinese to arrive at your doorstep, this recipe is the perfect choice next time you're craving takeout.

Sesame-Coated Chicken with Broccoli 
from Food and Wine
serves 4

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
Salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup sesame seeds, preferably unhulled
1/4 cup vegetable oil
2 tablespoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon crushed red pepper
1 1/2 cups low-sodium chicken broth
1 pound broccoli, stems peeled and cut into 1/4 inch thick rounds, tops cut into florets
3 tablespoons oyster sauce
1/2 teaspoon Asian sesame oil
Steamed rice, for serving

1. Preheat the oven to 350°. In a large bowl, season the chicken with salt and pepper, and toss with flour to coat thoroughly. Let the chicken stand for a few minutes, until the coating gets soggy. Pour 3 tablespoons of the vegetable oil over the chicken and toss to coat, then coat the chicken with the sesame seeds.

2. In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Turn the chicken and cook until browned on the second side, about 2 minutes. With tongs, transfer the chicken to a rimmed baking sheet and put it in the oven while you finish the dish.

3. In the oil remaining in the skillet, cook the ginger, garlic and crushed red pepper over moderately high heat until fragrant, about 2 minutes. Add the chicken broth and boil over high heat until reduced by half, about 4 minutes. Add the broccoli, cover and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce, season with salt and remove from the heat. Gently stir in the chicken and sesame oil and serve with steamed rice.

Quinoa Salad with Sugar Snap Peas

I love cold grain salads in the summer. While I dive into green salads packed with fresh fruits and vegetables on a regular basis as well, they can't be prepared in big batches to enjoy for a few days without the quality going downhill rapidly with time. Grain salads, on the other hand, often get more flavorful with time as the flavors meld together and intensify (though you still shouldn't leave them too long). My grain of choice, especially for a main course, is quinoa. Quinoa is a complete protein, has a wonderfully chewy texture and nutty flavor, and can be prepared very quickly and easily. Once a very exotic ingredient, quinoa is slowly making its way into the mainstream, even available at Target. Here quinoa is blended with crunchy sugar snap peas, salty crunchy pumpkin seeds, and fresh chives, blended in a simple, balanced vinaigrette. Absolutely delicious just as written, the recipe is also a great template for making any grain salad that strikes your fancy. Swap our quinoa for another grain, peas for whatever the best looking vegetable is at the farmers' market, pumpkin seeds for other seeds or nuts, and chives for any fresh herb you love. Although it's a cliche, it certainly rings true here-the possibilities are endless!

Quinoa Salad with Sugar Snap Peas 
from Food and Wine
serves 6

1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives

1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.

2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled. 

Citrus Green Beans

Sometimes the key to being a good cook is stepping away from all the fancy ingredients and elaborate techniques. It's easy to throw some bacon or a dash of truffle oil on almost anything, but when the ingredients are truly spectacular, it's really not necessary. Green beans have recently started to appear at the farmers' market and they are one of veggies I most look forward to coming in season. I can never make it through trimming all the beans without sneaking a few myself, a sure sign that there's not much needed to turn them into a truly spectacular dish. Crisp-tender green beans are dressed by a touch of toasty walnut oil, balanced by a bright pop of lemon. I happen to be an avid collector of oils and vinegars, but if you don't have walnut oil, olive, almond, toasted sesame, or even just canola or safflower oil will leave you with a fantastic dish. Be sure to toss the green beans with the dressing while the beans are still warm so the flavors soak in, but this side can be enjoyed warm, at room temperature, or even cold. A perfect companion to nearly any protein, this simple summer side can happily find a place at your summer dinner party, cookout, or average evening at home.

Citrus Green Beans
from Whole Foods
serves 8 to 10

2 pounds green beans, trimmed
2 tablespoons walnut oil
3 tablespoons canola or safflower oil
Juice of 1 lemon
1 teaspoon grated lemon zest
Sea salt
Freshly ground black pepper

1. In a large saucepan of boiling salted water, cook green beans until just tender, 5 to 8 minutes. While they are cooking, whisk together both oils, lemon juice and zest. Drain beans and toss with dressing while still hot. Season with salt and pepper.