Community Magazine July 2014

SUMMER SALADS 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. Ingredients: • 1/3 cup fresh basil, chopped • 2 tablespoons Dijon mustard • 2 tablespoons honey • 2 teaspoons lemon zest • 1/4 cup fresh lemon juice • 1 tablespoons olive oil • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 4 cloves garlic, minced • 1 pound extra firm tofu, drained Directions: 1.Cut tofu 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. MAN KITCHEN in the with Chef Elliot Chrem 100 COMMUNITY MAGAZINE Grilled Lemon Basil Tofu