STRAWBERRY TOFU CHOPPED SALAD

I admit that I am a sucker for the convenience of store-bought salad dressing. Who wouldn’t be intrigued by the bazillions that you can find in the store? There are a few good ones out there, but I feel much better making it myself. For simple vinaigrette, you probably have all you need at home, and for this recipe, the addition of gorgonzola cheese will make you impress yourself. Homemade dressing makes all the difference.

Salads are my favorite food, so this will be one of many my friends. The greens of choice here are packed full of vitamins, the arugula gives the spice contrast to the sweet berries, the cabbage has enough crunch and fiber to keep you satiated, and the basil adds an aromatic factor. As a matter of fact, you should go plant some basil in your yard right now. It's inexpensive, easy to maintain and produces a bounty of leaves. Maybe I am partial because it is the only item flourishing in my mini vegetable garden right now, but all the more reason to encourage you to plant your own! Do it.

STRAWBERRY TOFU CHOPPED SALAD // Serves 2 as an Entree

4 Cups Organic Arugula, Chopped

1 Cup Savoy Cabbage, sliced thin

1 Cup Fresh Basil, sliced thin

2 Pints Strawberries (from one of those stands or farmers market please!)

1 Cup Toasted Pecans, Chopped

1 Extra Firm Tofu (cut in half and drained between paper towels)

/Gorgonzola Vinaigrette/

5 oz. Gorgonzola Cheese

1/4 Cup Olive Oil

1/2 Cup Cider Vinegar

2 tbsp. Finely Minced Shallot

1 tsp Black Ground Pepper

1 tsp. Garlic Salt

1. Mash the gorgonzola cheese and shallot into the olive oil. Add the pepper, garlic salt and slowly whisk in the vinegar. You will probably have extra, save it for another use (dip some raw veggies or a steamed artichoke).

2. Rinse and spin the arugula and cabbage, put in a large bowl. Chop the strawberries thin, length wise, then width wise and add to bowl. Add chopped pecans and basil.

3. Heat grill. In a small dish, mix the olive oil, lemon pepper and oregano.

4. After letting some of the water drain from the tofu, dredge it in the oil mixture on both sides. Put it on the grill, save remaining mixture. Grill for 7 minutes on both sides and lay it back in the mixture.

6. Toss the salad with desired vinaigrette and cut the tofu into cubes for the top.

** You could also use grilled chicken, or eliminate the protein and have it as a side.

SLOW COOKED EGGS

We were lucky enough to spend some time at Hollister Ranch this past week. Not that I don’t adore the shoebox of a ‘kitchen’ in my studio, but the giant Viking stove and endless counter space at the ranch house were a treat.

It is always a bit intimidating to cook for a group of people whose tastes are so different, but eggs seemed a pleasing choice. This particular instance, I paired them with some thin, roasted asparagus, a bit of feta cheese, herbs, and a slice of fresh whole grain bread. It tasted light, and was nutritiously sound- that combination makes me a happy lady.

The best part of me sharing this with you, is that it looks much more impressive than the effort it actually takes. The gem here are the eggs... preferably a cage free variety. I am a FIRM believer in the texture benefit of a slow scramble. By that I mean, a low heat, moving them around often until they are firm, but certainly not over cooked. They turn out soft and creamy, as the proteins are not shocked stiff as soon as they hit a hot pan. I’ve made notes in the recipe. It may seem long, but really is quite simple. Experiment with your own creativity regarding the vegetables, cheeses and bread of your choice.

Slow Cooked Eggs // Serves 2

8 Eggs (4 Whole Eggs, 4 Eggs Whites)

2 tbsp. Whole Milk

1 bunch Thin, Green Asparagus

1 tbsp. Olive Oil

Sprinkle Garlic Salt

2 tsp. Lemon Pepper

Zest of one lemon

1/3 Cup Scallion, Thinly Sliced

½ Cup Sheep’s Feta Cheese

Fresh Chopped Parsley and Basil

2 Thick Slices Fresh Whole Grain Bread (no packaged sliced stuff- blah)

Preheat toaster oven to 400.

1. Crack all eggs and egg whites in a large bowl, add the milk, garlic salt, and 1 tsp. lemon pepper. Whisk until well incorporated.

2. In a nonstick pan, on low heat, add the eggs and scallions. While they warm up, clip the ends of the asparagus generously (about 2 inches off, only want the tender parts). Toss the asparagus’ with the olive oil, garlic salt, lemon zest and the remaining tsp. of lemon pepper. Put on a baking tray and roast in the oven for about 15 minutes, depending on oven size. Toaster oven quicker.

3. Start to stir the eggs, firmly bringing in the eggs cooking on the bottom of the pan. Continue to stir on low heat. This process should take around 15-20 minutes. You want them to look like curdles. Cook the eggs until they are softly cooked, a bit runny is good. Pull them to a different burner, they will continue to cook with residual heat. Toast the bread.

4. On each plate, put the toasted bread, divide the roasted asparagus on top and divide the eggs over that. Sprinkle the feta cheese, fresh chopped parsley and basil. Serve with a few slices of fresh fruit.

** Sheep’s milk feta cheese has a specific flavor that you don’t get in that grocery store square. Trader Joe’s has one in a yellow pack.