Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

Ingredients

serves Serves 2, active time 20 minutes, total time 35 minutes

• 1/2 cup black forbidden rice (see note above)
• 1 cup lite coconut milk
• Kosher salt
• 6 to 8 ounces extra-firm tofu (about 1/2 block), cut into 1/2-inch planks
• 1 tablespoon sesame oil
• Freshly ground black pepper
• 1 cup cubed watermelon, black seeds discarded
• 2 medium plums, cut into 1/4-inch wedges
• 1 1/2 teaspoons lime juice, plus 1 teaspoon zest (from 1 lime)
• 1/2 cup picked cilantro leaves

Procedures

1. Cook rice according to package instructions, with coconut milk in place of water. Season with salt while simmering. Meanwhile, preheat a grill pan or large skillet over medium-high heat. Brush the tofu with 1 teaspoon of sesame oil on each side and season with salt and pepper. Cook tofu until browned and crisp all over, about 4 minutes per side.
   
2. Mix together watermelon and plums in bowl. Stir together remaining teaspoon sesame oil, lime juice, and zest. Add rice to bowl and toss gently. Add sesame lime dressing and stir gently to coat. Fold in cilantro. Taste and add 1/8 teaspoon more salt if needed. Top with tofu. Let cool, then refrigerate until ready to eat.

Summer Stuffed Heirloom Tomatoes

Ingredients

serves Serves 4, active time 30 minutes, total time 45 minutes

• 4 large Brandywine tomatoes
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• Kosher salt and freshly ground black pepper
• 1 large sweet onion, chopped
• 3/4 cup chopped yellow summer squash
• 3/4 cup chopped zucchini
• 3/4 cup chopped, peeled eggplant
• 3/4 cup chopped red or green bell pepper
• 2 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into 4 slices
• 2 tablespoons chopped fresh basil

Procedures

1. Preheat the oven to 375 degrees.
   
2. Cut out and discard a cone-shaped section from the stem end of each tomato, being careful not to go all the way through. Place the tomatoes cut side up in a 9 x 13-inch baking dish.
   
3. In a small bowl, mix together 1/3 cup of the olive oil, 1 teaspoon of the garlic, the chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Brush the tomatoes with garlic oil mixture, completely coating each one.
   
4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion, summer squash, zucchini, eggplant, pepper, and the remaining garlic. Season with salt and pepper to taste and sauté until the vegetables are soft and translucent, 10 to 12 minutes. Stir in the Parmesan and spoon the vegetable mixture into each tomato until heaping full. Scatter any extra filling around the tomatoes. Drizzle the remaining garlic-oil mixture over the stuffed tomatoes and top each tomato with 1 slice mozzarella.
   
5. Bake the tomatoes until they are slightly softened and heated through, 15 to 20 minutes. Garnish with the chopped basil and serve.
   
6. Variation: Add 8 ounces ground beef or lamb, cooked, to the stuffing mixture and serve the tomatoes on a bed of pasta.