FAST SUMMER MEALS
MEATLESS
can be hearty.
Thick slices of
mushrooms,
TOFU STACKUP (1 6 )
Cook 2 ears
sweet corn,
covered, in
boiling water 7 minutes. Meanwhile,
horizontally cut 2 drained 12- to 16-oz.
packages
firm tofu
into 4 slices. In a
shallow dish combine
Vs
cup
yellow
comment,
2 teaspoons
chili powder,
and
a pinch of
salt;
coat tofu in mixture. In
a skillet, heat a little
olive oil
over
medium-high heat. Cook tofu in
batches for 2 to 3 minutes per side until
crisp, adding more oil as needed.
Remove tofu. Add 1 seeded and sliced
red
sweet pepper
and 2 sliced
green
tomatoes.
Cook 3 minutes. Cut corn
from cobs. Layer tofu, corn, tomatoes,
and peppers on serving plates. Top
with
cilantro
; pass
lime wedges.
VEGGIE FRITTATA (1 7 )
Cook
Vs
cup dried
orzo
and drain.
Meanwhile, in a large oven-going
skillet cook 2 chopped red and/or
orange
sweet peppers
in 2 tablespoons
olive oil
over medium-high heat until
tender. Stir in orzo;
V
2
cup chopped,
pitted
kalamata olives; lA
cup chopped
basil;
and a pinch of
salt
and
pepper.
Beat together 8
eggs
and
V\
cup
milk.
Pour over orzo mixture in skillet.
Reduce heat to medium. As the frittata
cooks, run a spatula around edge,
lifting cooked egg toward the center so
uncooked portion flows underneath
until almost set all the way through.
Pop under broiler for 3 minutes or until
top is fully set. Sprinkle with
lA
cup
shredded
Parmesan cheese.
Cover and
let stand 5 minutes. Cut into wedges.
PORTOBELLO FAJITAS (1 8 )
Brush 3
portobello mushrooms
and
1 quartered red or yellow
sweet pepper
with 2 tablespoons
olive oil.
Sprinkle
with
salt
and
pepper.
Stack 8 small
flour tortillas
and wrap in foil. Grill
portobellos, peppers, and tortilla
packet directly over medium heat 8 to
10 minutes, turning once halfway
through. Meanwhile, in a bowl mash
1
avocado
with
V\
cup
light
mayonnaise,
1 teaspoon
chili powder,
and
salt
and
pepper
to taste. Slice
1 additional
avocado.
Cut grilled
vegetables into strips. Pile onto warm
tortillas with sliced avocado, mashed
avocado mayo, purchased
salsa verde
and
cilantro.
Serve with
lime wedges.
