Tomato and Herb Orzo Salad

Orzo, the mini pasta, not orso, the big bear! Orzo looks like a grain of barley or rice but is actually pasta, so it has that toothsome bite and pasta taste. Being so small, it tricks people into thinking they're not quite eating pasta, so it's always a great dish for a potluck.

In this version I tossed together what I had in the fridge - sweet grape tomatoes, red onions and mint - added a few dashes of red wine vinegar, olive oil, salt and pepper, and presto! A lovely easy summer pasta salad!

Mint was my herb of choice just to change it up a bit from the traditional basil, but if you've got basil on your mind, go for it. Mint is always so crisp, fresh and cooling for my taste, which is why it often finds it's way into my salads along with cilantro before basil does. To each their own!

Oven Baked Onion Rings with Aioli

"Vie-dail-ya Unyuns" - that would be Southern for Vidalia Onions, patron saint of Vidalia, Georgia, the sweet onion that only deigns to bless us with its presence for a brief but glorious time during the early summer. Grab them while you can and probably not from your farmers' market unless you're living far south of the Maxon Dixon line.

I spent three years in Atlanta as an undergrad and was "schooled" in the treasures of Vidalias, and have faithfully searched them out where ever I was living ever since. They are sweet and crisp without the stinging acidity of white or yellow onions. Here I baked them a la Post Punk Kitchen's advice and enjoyed them with some homemade aioli!

Aioli - Fresh Garlic Mayonnaise - DIY Pantry

Aioli is one of the Food Gods greatest gifts to us mere mortals. One taste and you will want to slather it on everything, dip anything edible in it, and when no one is looking, spoon it straight out of the jar. But the real addiction starts once you try homemade - and really, it's not worth buying it, that's just chopped garlic in mayonnaise. Fresh garlic mashed to a pulp with salt and then incorporated into homemade mayonnaise, it's (insert your favorite superlative here)!!!

Yes, it is one of those homemade items that intimidates people, but if you follow the instructions below I can promise, no guarantee, that you will produce gorgeous, addictive aioli. And then you can join the smug club and feel beyond self-satisfied when you share your wealth.

Key Tips to Perfect Aioli (or homemade mayonnaise)

1. Chill your metal bowl and whisk at least 30 minutes before beginning.

2. Use the freshest eggs you can find (if you're not getting them from your neighbor with chickens, just be sure to check the date when you buy them in the store. (Kidding about your neighbor, but lucky you if that is where you're getting them!)

3. Use a tablespoon to drip the oil into your mixing bowl rather than pouring it in. This ensures that you do not pour too much at a time and your aioli will emulsify.

4. Place a dish cloth under your mixing bowl so that it does not spin away from you as you whisk the aioli (while your other hand is dripping in the oil).

Vegan & Vegetarian Grilling for the 4th of July

I have always wondered why grilling on the 4th seems so de rigor - it is hard to imagine Thomas Jefferson or George Washington slaving over a grill - oh, right, their slaves did that for them! But seriously, where did this tradition come from? If anyone knows, please enlighten me.

Regardless of the tradition, the vegetarian and vegans out there certainly get shunted aside for the meat-heavy menus that take front and center at the grill on that day. So for all of you folks looking for more than grilled portabellos (good, but kind of common) and frozen veggie burgers, here are my humble suggestions.

Let's start with entree possibilities.

First is Apricot Chipotle Glazed Tofu. Sounds complicated but oh so easy and delicious that you will have to hold the meat-eaters at bay with your fork - make sure the tines are sharpened!





Another interesting entree choice is Grilled Haloumi. If you have yet to try this magical cheese of Cypress, find a specialty or natural food store and pick up a piece. A firm cheese that feels like more solid fresh mozzarella with a bit of the salty tang of feta, it grills without melting all over the place, producing beautiful grill marks and a smoking creamy mouth feel. Dare I say it's the steak of cheese? It would pair nicely with any fresh green herb condiments like Chimichurri or Coriander Chutney.

Yes, you can buy veggie burgers at the store and there are some that I love in a pinch. But make your own and put exactly what you want in them!

In these White Bean and Chipotle Burgers I combine mild flavored white beans with spicy chipotle sauce (great if you have made your own) to create a not too beany but oh so spicy burger waiting for your favorite toppings. With that much spice in the burger, my additions are usually simple like the tomato and avocado in the picture.

If you are one of those greens-a-holics (don't be ashamed, raise your hand) you will love the Spinach and Black Bean Burgers. Adding greens of any kind to beans helps hold a veggie patty together nicely - no need for eggs here! Past variations have included bread crumbs or walnuts, truly whatever was on hand that sounded like it would be good together. This version is straight out of the pantry - dry and frozen. Combine frozen spinach, canned beans, a little flour to hold it all together and some basic seasonings, and you've got a great burger!

If you prefer an Asian style marinade, this Szchewan Style Grilled Tofu is for you. Simple but flavorful, this is my go to recipe when I need to whip something up quickly as a contribution to a grilling feast. The tofu only needs to marinate for 10-15 minutes per side and then you're ready for the fire.





Don't forget the sides! These are a few of my current favorites, including grilled veggie options but also some cold salads like this vegan tortellini pasta salad (the trick is to use won ton wrappers or DIY goyza wrappers).

Tortellini Pasta Salad

Grilled Zucchini with Red Wine Vinegar

Traditional Italian Style Grilled Radicchio

Grilled Artichokes with Aioli












And to bring up the rear, here's the Classic Herb Potato Salad I posted for last year's 4th celebration. Happy Birthday America! Here's to another year of continuing to improve our country and striving to be the home of the brave and the land of the free for everyone!

Tortellini Pasta Salad

When I was in graduate school, I made everything from scratch, because it was cheaper. That included expensive items like ravioli and tortellini because flour and eggs and cheese or spinach were so much more economical to buy than pre-made ravioli or tortellini. Don't be misled into believing this was a daily occurrence, it was definitely party food or special occasions. And one of my favorite times to make tortellini was for this summer pasta salad, perfect for 4th of July BBQs or lazy afternoon picnics!

Ripe tomatoes, crunchy celery and bell peppers tossed in a creamy garlic sauce spiked with succulent black olives, this salad was a hit with everyone who sampled it, and always received demands for the recipe. Luckily it's a breeze to toss together once you've chopped the veggies. Boil water for the tortellini and make the dressing as it cooks, and presto, you have a gorgeous salad that is both fun and filling and not your usual pasta salad.

Raw Spinach and Artichoke Dip - Vegan

Summer is officially here! While the East Coast is sweltering away in a heat wave, June Gloom has officially bid adieu to the West Coast and we are also getting our first full blast of summer heat. So when the heat is on (and you're tired of salad for dinner to avoid the heat of the kitchen) blend up this fabulous dip/spread/spoonable deliciousness and save yourself from the heat.

Fresh spinach, marinated artichokes, and that magical ingredient, soaked cashews, creates a tangy, cheesy dip that is great on crackers or with cut up vegetables. Today's presentation is my vegan riff on this version of Spinach and Artichoke Dip, and both are equally delicious.

Be forewarned that this is super addictive, and you will be shocked at how fast you and your diners finish off what seems like a large bowl of this divine dip. Thankfully it is nearly sin-free, with the exception of the mayonnaise!