Spicy Watermelon and Pistachios

Toss 2 cups cut-up watermelon with 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime zest.  Sprinkle with a pinch of cayenne pepper and 2 teaspoons chopped unsalted roasted pistachios.

Serves 1; 126 calories.

VERDICT:  This was billed as a healthy snack, but we ate it as a side for Peanut-Crusted Tacos.  The combination of pistachios and watermelon seemed odd, but it worked out very well.  Keep.

Peanut-Crusted Tofu Tacos with Tangy Slaw

• 1 (14-ounce) package water-packed extra-firm tofu
• 1/2 cup salted, dry-roasted peanuts
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 cup light coconut milk
• 1 large egg, lightly beaten
• 3/4 cup all-purpose flour
• 3 tablespoons canola oil, divided
• 2 cups thinly sliced cabbage 
• 1/3 cup sliced green onions
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1 jalapeño pepper, seeded and thinly sliced
• 8 (6-inch) corn tortillas
• Lime wedges (optional)

Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.

Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.

 Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and sauté 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.

Combine cabbage and the next 4 ingredients (through jalapeño). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges, if desired.

Serves 4 (2 tacos); 506 calories.

VERDICT:  The first of several recipes to use up Andrea's grandpa's cabbage.  These are probably as close to fish tacos as I'll ever get, and they were great.  I will probably not make them often since the dredging and frying was kind of a pain, but keep.

Mediterranean Vegetable Stew Over Soft Polenta

• 2 teaspoons olive oil
• 2 cups (1/4-inch) slices zucchini
• 1 1/2 teaspoons bottled minced garlic
• 1/4 teaspoon black pepper
• 2 (14.5-ounce) cans diced tomatoes
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 3 cups water
• 1 cup dry polenta
• 1 1/2 cups (6 ounces) preshredded fresh Parmesan

Heat oil in a large Dutch oven over medium-high heat. Add zucchini and garlic, and sauté 30 seconds. Stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.

While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally. Stir in cheese. Serve stew over polenta.

Serves 6 (2/3c. polenta, 1 c. stew); 351 calories.

VERDICT:  Another recipe for Harrison's zucchini.  I used fresh garlic, and mistakenly bought regular stewed tomatoes instead of Italian-style.  I added some oregano, sage, and crushed red pepper, but still thought it was bland.  Toss.
 

Fresh Vegetable Barley

• 1 teaspoon olive oil
• 3/4 cup chopped onion (about 1 small)
• 1 garlic clove, minced
• 3/4 cup uncooked pearl barley
• 1 3/4 cups Homemade Chicken Stock
• 1 1/2 cups chopped zucchini (about 1)
• 1 1/2 cups halved cherry tomatoes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons crumbled feta cheese
• Chopped fresh parsley (optional)

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add barley; cook 1 minute. Stir in Homemade Chicken Stock; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in zucchini, tomatoes, salt, and pepper; cover and cook 5 minutes. Ladle 1 cup barley mixture into each of 4 bowls. Top each serving with 1 1/2 teaspoons feta and parsley, if desired.

Serves 4; 177 calories.

VERDICT:  I made this to use some of Andrea's grandpa's zucchini, and it's a winner.  It uses one pot, two measuring cups and two measuring spoons.  I did not use homemade stock, but it still turned out to be savory and delicious.  Not so good cold, but if you left the feta off, should reheat well enough.  Keep!

Tinto de Verano

• Ice cubes
• 750 ml bottle inexpensive Spanish red wine, like Rioja
• Sparkling (naturally sweetened) lemonade or any not-too-sweet lemon-lime beverage, like Lorina
• Fresh lemon slices

Fill each glass (juice glasses work well) with as many ice cubes as you can fit.  Add 1/2 c. of wine and 1/2 c. of sparkling lemonade.  Stir.  Taste.  It should be light and refreshing and not overly juicy in flavor.  Sometimes the less expensive wine you get here in the States is very concentrated and grapey.  If that is the case, dilute the mixture with a bit more sparkling lemonade as desired.  Serve with a lemon slice.

VERDICT:  I would not have believed it, but mixing Rioja and lemon sour makes a more-than-passable alternative to sangria.  Keep.

Summer Veggie Rice Bowl

• 1 1/3 c. cooked brown rice, cooled to room temperature
• 1 c. frozen shelled edamame, thawed
• 1 c. grape tomatoes, halved
• 1/2 c. torn fresh basil
• 1/4 c. pine nuts, toasted
• 2 tsp. grated lemon rind
• 3 T. fresh lemon juice
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 3 T. olive oil, divided
• 2 c. chopped zucchini
• 1/2 oz. fresh Parmesan cheese, shaved

Combine the first 9 ingredients in a large bowl, and toss until well blended.  Heat a medium skillet over medium-high heat.  Add 1 T. olive oil to pan; swirl to coat.  Add zucchini; saute 4 minutes, stirring occasionally.  Add zucchini and remaining 2 T. oil to rice mixture; toss.  Top with shaved Parmesan cheese.

Serves 4 (1 c.); 305 calories.

VERDICT:  Lemony goodness!  I used a rice blend, which I did not let cool to room temperature.  I also left off the 2 T. of olive oil at the end--it seemed to have plenty of oil without it.  Finally, I added way more Parmesan than was called for.  And it was excellent.  Keep.

Agua Fresca de Pepino

• 3 cups chopped seeded peeled cucumber (about 2 medium)
• 1/4 cup sugar
• 3 tablespoons fresh lime juice 
• 1/4 serrano pepper, seeded 
• 3 cups water
• Ice
• Lime slices (optional) 
• Cucumber slices (optional)

Combine first 4 ingredients in a blender; process until smooth. Add 3 cups water; cover and refrigerate the mixture overnight.

Strain cucumber mixture through a fine sieve over a pitcher; discard solids. Serve over ice; garnish with lime or cucumber slices, if desired.

Serves 4 (1 c.); 54 calories.

VERDICT:  Refreshing, but not awesome--maybe even a little sweeter than I expected.  Toss.