Sunday Supper - Wild Rice & Lentils with Baked Tofu

This is such an incredibly easy meatless recipe and super balanced and filling. You can make or use any of your favorite marinades. (I always think any marinade or rub that is tasty on chicken works with tofu.)

1. Press 1 package of extra firm tofu by layering with plates and paper towels. Put one plate on a flat surface, top with towels, add tofu, top with more towels, top with another plate and add some heavy cans. Press for around an hour, changing towels if necessary.

2. I like to marinade overnight. I was short on time so I used Soy Vay's after cutting the tofu into 1" cubes.

3. Bake for 20 minutes at 400. Serve with 1 cup wild rice and lentils.

Adventures in Baking - Fresh-Peach Drop Cookies

I love these cookies. Is there anything better than incorporating fresh fruit in dessert? I also love that these cakey cookies depend on the peaches for sweetness and have more of a biscuit-like taste. Yum!

1. Whisk together 2 cups flour, 3/4 tsp salt, 1/2 tsp baking soda, and 1/8 tsp ground cinnamon.

2. Cream 1 stick unsalted butter with 1 cup sugar. When fluffy add 1 egg and 1/2 tsp pure vanilla extract.

3. Combine flour and butter mixture. Add 2 diced large peaches and 1/4 cup peach jam.

4. Bake at 375 for 11 minutes.

Sunday Supper - Pasta with Zucchini

I've been doing really well with eating meatless the past couple weeks so I decided to reward myself with some yummy pasta. The past few times I've been to the market the zucchini has looked amazing so I decided to go with this recipe.

1. Cook 8 oz fresh pasta. Before draining reserve 1 cup of cooking water.

2. Cook 4 sliced scallions with 2 minced garlic cloves in a pan with olive oil.

3. Add 1 lb zucchini diced and cook.

4. Add pasta water 1/4 cup at a time. Cook covered until tender.

5. Mix in pasta and parsley.

Sunday Supper - Spicy Cilantro Salad

I felt like getting a huge daily dose of green veggies so I decided to make this salad for lunch this week. If you don't like things too spicy remove the ribs and seeds from the jalapeno - I kept them in for some kick. You could also add chicken, beans or tofu if you want a more substantial meal.

1. Combine 1 head Boston lettuce, 1 sliced cucumber, 1 sliced jalapeno, 1 bunch cilantro and your favorite kind of sprouts.

2. Season with salt, pepper, sesame oil and lime juice.

Adventures in Baking - Grammy's Chocolate Cookies

These cookies are super simple. Since there aren't many ingredients make sure you use top quality cocoa powder, butter and vanilla. It makes a difference!

1. Cream 2 1/2 unsalted butter and 2 cups sugar in a food processor until light and fluffy.

2. Add 2 large eggs and 2 tsp pure vanilla extract.

3. Sift together 2 cups flour, 3/4 cup unsweetened Dutch process cocoa powder, 1 tsp baking soda and 1/2 tsp salt.

4. Slowly incorporate dry ingredients into the wet. Form dough into a ball and freeze for 1 hour.

5. Divide into balls, rolling each into sanding sugar. Bake at 350 for 10 minutes.

Sunday Supper - Barley & Red Bean Bowl

Barley is, in my opinion, so underrated. The versatile grain is low in fat and cholesterol free. It's also fiber-packed, curbs appetites, and is great for weight loss. The sweet, nutty flavor isn't bad either!

1. Bring 3 cups of low sodium vegetable broth to boil. Add 1 cup uncooked pearl barley. Reduce heat and simmer covered for 35 minutes.

2. In a large bowl combine 1 carton red kidney beans with 1 chopped green pepper, 1 chopped jalapeno pepper, and 1 chopped yellow pepper.

3. Add 2 tbs Worcestershire sauce, 1/4 cup olive oil, 1 minced garlic clove, and chopped fresh parsley.

4. Add cooked barley and season with salt and pepper.  Stir well.

Adventures in Baking - Raspberry Shortcakes

I only like sweet when it's balanced by salty, which is why I love these shortcakes. I'm also a sucker for red, white and blue desserts on the 4th and anything with raspberries. These came out really well and went over with the crowd.

1. In a food processor combine 2 1/2 cups flour, 1/2 cup sugar, 1 tbs baking powder, and 1/2 tsp salt with 1 stick of cold, unsalted butter until the mixture resembles coarse meal.

2. Transfer to a bowl and stir in 3/4 cup cold heavy cream, 1/4 cup buttermilk, and 1 cup raspberries. Mix until just combined.

3. Divide dough into 8 equal portions and shape into rounds. Place 1 1/2 inches apart on baking sheet and sprinkle with sanding sugar. Freeze for 15 minutes.

4. Bake at 400 for 20 minutes. Let cool, halve and serve with whipped cream and berries.