This Week's Menu

There was a bit of a heat wave this week, so I decided to make some entrees that could be eaten and enjoyed as cold salads.  It's always nice not to have to heat up the kitchen when the weather gets sticky.

The first entree featured an "Eggless Egg Salad" made from tofu.  I've served this to non-vegans and the response is always amazement.  "How do you get it to taste like eggs?"  ahh... that's the magic of tofu, and a little creative cheffery.  This was accompanied by some mesclun greens and a beet and walnut salad.

The second entree featured heaping piles of fresh basil.  I did a twist on the traditional pesto by tossing Penne Pasta with a Sundried Tomato and Walnut Pesto, then topped it with pan-fried zucchini and yellow squash.  I call this dish "summer in a bowl."

The third entree was a year-round favorite, Baked Tofu with Peanut Sesame Sauce, Cabbage, and Carrots on Brown Rice.  Eaten hot or cold, those flavors always come together nicely.