I can’t think of a more enjoyable way to welcome the summer season than having a BBQ. Well, maybe reading a good book on a white sanded beach could rival it, but let’s be real!
In Scottsdale, the temperature is already in the triple digits and we’re getting dangerously close to record-breaking heat for this time of year – really 112 before it’s even summer?? We Arizonans may be in for a brutal attack this year.
To beat the heat, make something cool and refreshing to pair with hot and crispy bbq items. I like to make a salad of watermelon, tomatoes, feta and fresh herbs.
Doesn’t that combo sound delectable?
That’s because it is!
Watermelon, Tomato and Feta Salad
1 lb watermelon
1 lb red ripe tomato
2 tablespoons fresh mint leaves
2 tablespoons fresh basil leaves
7 1/4 ounces feta cheese, crumbled
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
- Peel the watermelon and cut into bite-sized cubes.
- Cut the tomatoes into quarters and toss in the olive oil and balsamic vinegar with the fresh mint and basil leaves.
- Scatter the feta cheese and oregano over the top to serve.
Well, it’s been summer for quite some time now – especially in Arizona – we’ve been hitting over 100 since May! The sweltering heat gets us in the mood for grilling on the patio. I had some tofu steaks on hand and Nick had just picked up his meat selection from some Groupon deal he bought awhile ago. Even though I don’t eat meat, I must say his steak choices were gorgeous and had perfect marbling. So perfect, that he didn’t even mess with it before putting it on the grill – just a dash of salt and pepper and he was good to go.
I had a hankering for something spicy and tangy – I think you see where I’m heading. Frank’s Red Hot “Buffalo” style sauce. The great thing about tofu is that it can pick up marinade flavors really well and in a very short amount of time. I just marinated the tofu for about 20 minutes, tossed it on the grill with Nick’s steak and let the grill do it’s thing. I served my tofu with a quick Garlicky-Lime Aioli; it was a nice cooling element with the spiciness.
Here’s a a picture of Nick with his prized steak:
Here is my recipe:
Buffalo Tofu Steaks
- 1 16-ounce block of extra-firm tofu
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 cup Frank’s Red Hot Buffalo Sauce
- 1/8 cup Earth Balance Soy-Free Butter, melted
- In a bowl, combine the oil, salt, paprika, hot sauce and melted butter.
- Cut the tofu into steaks and gently toss to coat with the mixture. Let the steaks sit in the mixture for 20 minutes before grilling.
- Place each tofu steak in a single layer on the grill. Grill for 5 minutes on each side. (Nick’s steak needed to be cooked for 6 minutes on each side, so we timed it accordingly)
- 1/4 cup mayonnaise
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- pinch of paprika
- pinch of salt
- pinch of pepper
Combine all ingredients in a small bowl. Mix and serve.
It was so yummy that even my well-mannered pit bull, Eleanor was begging for table scraps: