I saw the message above on a greeting card and think it’s very funny. I don’t believe it’s an accident that Father’s Day is at the begining of summer and dad’s are ready to cook and eat outside. I guess it’s like getting back to nature and feeling like you’re living off the land and providing food for the tribe. Or maybe it’s just to get out of the house and away from the kitchen where most of the usual action (good and bad) happens.
Whether your dad is a BBQ guy or not, celebrate everything he does (or did) for you and your family. I sure miss mine. I’ll make sure my husband feels appreciated and loved by our kids and even let him watch some golf (before he grills our dinner).
Happy Father’s Day Dad’s, Grandad’s, and Husband’s!
Speaking of grilling, I received a copy of the new Cookouts Veggie Style, 225 Backyard Favorites – Full of Flavor, Free of Meat., by Jolinda Hackett. This has some great inspiration for using the grill without the meat. Note this is a vegetarian cookbook and not vegan (although there are many recipes) as there are many dishes with cheese (grilled Haloumi – yum). Putting on a steak is always good and easy, but what if you want to grill something lighter? Or you have a few vegetarians for dinner guest? Or your daughter doesn’t want to eat meat today? (yes, that’s speaking personally). We discovered putting tofu slices on the grill with our steak suits her just fine (and the rest of the family too sometimes). See recipe below.
Pros – Lots of great sounding recipes, with simple instructions for a variety of tastes and flavors. A few mouthwatering photos. Good grill basic intro.
Cons – Serving sizes and yields seems very large on some recipes (4 people eat an entire head of cabbage for slaw? 1/2 cup of butter for 4 ears of corn!).
Easy Herb-Marinated Tofu
3 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1 package, firm or extra firm tofu, sliced
salt and pepper to taste
Whisk together juice, oil and garlic until emulsified, then add in basil and rosemary. Marinate tofu for at least 20 minutes or up to overnight – the longer the better.
Remove the tofu from the marinade and season with salt and pepper to taste. Place on a well greased grill over medium heat for 5 – 6 minutes on each side.
(Make etxra for left overs. Grilled tofu is great for salads, sandwiches and pasta dishes)