What we need:
- 1 pound extra-firm tofu
- 1/2 cup teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 garlic cloves, minced
- 2 teaspoons ginger
- 2 green onions, sliced
Teriyaki Grilled Tofu
Asian Pear Salad
What we need:
- 1/2 cup cottage cheese
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon chopped pecans
- 2 medium Asian pears, sliced
- lettuce leaves
Cooking Instructions:
- Combine cottage cheese and lemon juice in a bowl; add pecans.
- Sprinkle some lemon juice over pears to prevent browning.
- Put pear slices on lettuce, add cottage cheese and pecan mixture on top.
- Chill before serving
Serves 4
Zucchuni Dip
What we need:
- 2 tablespoons extra-virgin olive oil
- 2 zucchini (3/4 pound), chopped
- 2 garlic cloves, minced
- 1/2 small onion, hopped
- Salt and freshly ground pepper
- 1/2 cup packed basil leaves
- 1 teaspoon fresh lemon juice
Grilled Zucchini Kebabs
- 2 round zucchini (10 ounces each), each cut into six 1/3-inch-thick rounds
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley
- Salt and freshly ground white pepper
Stuffed Sweet Red Bell Peppers
Try this recipe when sweet red bell peppers are in season. Choose well-shaped peppers that, when stuffed, can stand up in a dish. The light filling and sauce can be made ahead or frozen.
What we need:
- 4 medium-sized red bell peppers
- 1 teaspoon sesame oil
- 1 onion, chopped finely
- 2 cups sliced mushrooms
- 1 teaspoon minced garlic
- 1 cup corn (frozen or fresh)
- 2 eggs, beaten
- 1 cup grated farmer cheese
- 2 tablespoons grated Parmesan cheese