Dana Slatkin

July Cooking Contest

Grilled Tofu and Asparagus with Nori Dressing

Grilling season is here! Whether barbecued, smoked, marinated, or charred, tell us what you love to slap on the grill. Send in your recipe and a short blurb about what makes it scrumptious (one entry per person, please). You have until July 31st before the contest closes. All recipes will be acknowledged, tested and tasted. The winning recipe will be featured here on this website, and the winner will receive an autographed copy of my Summertime Anytime cookbook, along with this handy set of salt and pepper mills from Grind!

 

Good luck and happy summer! Send in your entry via the comment box below.

Photo credit: myfeasts at tastespotting.com

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Comments

  1. Debora @ Memento says:

    Mid Week Rescue Salad:
    As a Farmers Market addict, I over-buy each weekend because everything looks so amazing.  In the past I’ve suffered great guilt and remorse as I went through the refrigerator later in the week and threw out things that had turned…Now, come mid-week, I like to go through the refrigerator and rescue everything before it’s too late.  I chop up all the vegetables(mushrooms, peppers, asparagus, scallions, zucchini, Japanese eggplant,  fresh corn, etc.)  into bite-size chunks ( but not so small that they’ll fall through the grill), I always seem to find a couple of herbed Italian chicken sausages, a small piece of steak or chicken, or I go to the freezer for some prawns.  There’s always a hunk of baguette or ciabatta from last night as well.  I squeeze a clove or two of garlic into 1/4 cup of extra virgin olive oil with salt and pepper and those leftover fresh herbs and use this for basting  the vegetables, chunks of bread and the protein item(s) as I grill.   My basil is always growing out of control so I use my mini processor  to make a dressing of basil, shallot, garlic, olive oil and wine vinegar.  I usually “cheat” and use butter lettuce and baby arugala by the bag from Trader Joe’s…I lightly toss the greens with the vinaigrette on a large platter, arrange everything from the grill on top and drizzle with a bit more vinaigrette…it’s the old Stone Soup concept but it’s always wonderful and it’s kept me from being wasteful each week.  

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