Most things taste better on the grill. What doesn't benefit from a little char, a little smoke? And while some may debate the merits of charcoal vs. gas, a gas grill can really make grilling a reality any night of the week. With a quick turn of a knob and flip of a switch, you can have dinner on the grill in 10 minutes, and on your plate in another 5. We love to grill veggies, tofu, bread, and fruit, especially pineapple, which caramelizes beautifully.
Adapted from Better Homes & Gardens Magazine
1 pound red new potatoes, scrubbed
3 ears of fresh corn (cook them if they aren't super fresh - I did because mine were a bit old, from the grocery store)
2 cups cherry tomatoes, sliced in half
1/4 cup fresh basil, torn, plus a few extra leaves for garnish
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon shallot, minced
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1/2 cup crumbled feta cheese
Place the potatoes, whole, in a medium saucepan and cover with water. Add about 2 teaspoons of salt to the water, then bring it to a boil. Reduce the heat to medium and partially cover; simmer actively for 5 to 10 minutes, until your potatoes are barely tender when pierced with a knife (try one at 5 minutes to see how it is - if your potatoes are small like mine, they are likely done). Drain and cool the potatoes. (If you want to cook your corn, remove the potatoes with a slotted spoon and then use the water again to boil the corn for about 5 minutes.)
To prepare the dressing, place the oil, balsamic vinegar, shallot, mustard, and sugar, plus salt and pepper to taste, in a medium bowl and whisk until emulsified.
Slice the corn off the cob and place it in a large, shallow serving platter. Slice the potatoes in half lengthwise if they are small, or into quarters if they are larger, and add them to the serving platter, along with the tomatoes and torn basil. Pour the prepared dressing over the veggies and stir to combine. Sprinkle the top with feta and the remaining basil leaves.
Can be made ahead and refrigerated, covered, for 4 hours. Allow salad to come to room temperature before serving.
Grilled Ginger-Sesame Tofu
Adapted from Cooking Light
Note: Make the vinaigrette first, then move on to the assembly stage of the recipe. I've included a double-batch version of the tofu recipe, as we were feeding four and I find that one pound of tofu is never enough for that many people.
1/2 cup rice vinegar
1/4 cup filtered water
1/4 cup white miso
3 green onions, white and light green parts, chopped
2 tablespoons sugar
2 tablespoons peeled, minced fresh ginger
2 tablespoons soy sauce
4 teaspoons vegetable oil
2 teaspoons dark sesame oil (do not use light sesame oil)
In a medium bowl, combine the vinegar, water, and miso, whisking until smooth. Add in the remaining ingredients and stir to combine.
Vinaigrette can be made ahead and refrigerated in an air-tight container for up to five days. This recipe makes about 1 1/3 cups vinaigrette.
2 pounds of extra firm water-packed tofu, drained (it's okay if your packages are smaller - mine were 14 oz each)
1 batch of Ginger-Sesame Vinaigrette (above)
2 tablespoons finely chopped cilantro
2 tablespoons soy sauce
8 lime slices
Pat the tofu dry with paper towels, and slice each block crosswise into 8 slices, for a total of 16. Pat the exposed side dry with paper towels, then flip the tofu over and dry the second side. Press to get out as much water as possible. Place the tofu in a 13x9 baking dish (use an extra dish if it doesn't all comfortably fit).
Add the cilantro and soy sauce to the prepared vinaigrette and stir to combine. Remove 1/3 cup of the vinaigrette mixture and reserve for later. Pour the rest over the tofu and flip each piece to coat it in the marinade. Refrigerate for at least 30 minutes, flipping occasionally. When you are about ready to grill, add the lime slices to the marinade.
Heat the grill to medium-high and coat the grate with cooking spray. Place the tofu slices and the limes on the grill rack and grill, cover down, for about 3 minutes (reserve the marinade). Before flipping, baste with the remaining marinade. When the tofu has nice grill marks and is heated, flip and baste again with marinade. Grill for another 3 minutes or so, until both sides of the tofu are nicely grilled. Remove from the grill.
Serve with the grilled lime wedges and the remaining 1/3 cup of vinaigrette.