Tuesday, June 8, 2010
After an incredibly hot, busy week, we had a refrigerator full of vegetables and no desire to really cook them. We tried several new recipes last night and, though I try to avoid text speak, ZOMG. This supper was easy to put together, asked for minimal time in the kitchen, and oh-so-good.
We used this recipe for grilled tofu and used the remaining marinade on some zucchini. It made that dreaded vegetable almost, dare I say, enjoyable? (Side note: I am starting to think this mystery plant could be zucchini. What a cruel, cruel joke that would be.)
Balancing out the tofu was this sesame carrot salad, just the right amount of cool and crunch, and some steamed broccoli.
We ate in on the patio, watching the sunset, and everything was so, so good.