A simple Roasted Tofu. Marinated in orange, honey, mustard, soy, sesame oil and garlic, then roasted in a 375 oven til puffy and crisp on the bottom. I served them with a bottled peanut sauce.
Chicken Skewers were marinated exactly as the tofu was, and roasted at the same temp. I set them on a bed of wild garlic because I had it on hand and it looks great. It's an edible garnish too!
This was a magazine recipe on Seared Edemame that I saw about a week or so ago. Just tossed into a searing hot pan, I used my cast iron. Toss about with some salt and you're a go. I had some mini peppers that I cut up and tossed in as well for color.
Here is a favorite of mine. Brown Rice Noodle Salad. I usually do it with Soba noodles, but as the menu was gluten free, I changed it up a bit. Cooked and cooled noodles were topped with bean sprouts, cucumber, tomato, avocado, carrots, green onion, cilantro and peanuts. I drizzled a sesame lime vinaigrette over the top.
And there you have it! Which one of these would you like to try?