We are huge fans of recipes that work for everyone’s needs, as we all know hosting can get a bit tricky when your guests have varying lifestyles and diets. Jennifer Blume from the  New Hippie Kitchen focuses on creating delicious modern vegetarian dishes that are sure to delight all of your guests. There’s really no going wrong when it comes to a vibrantly fresh salad and an equally gorgeous and delicious drink to go with it. This pairing of recipes is ideal for an outdoor luncheon with friends. Provecho!

Mediterranean Tofu Salad
INGREDIENTS:
10 fresh basil leaves
10 fresh parsley leaves
10 fresh oregano leaves
1/2 tsp grated lemon rind
Juice of 1 lemon
1/8 tsp salt
1/8 tsp freshly ground pepper
1/2 cup olive oil
1 tbsp white wine vinegar
1 small garlic clove chopped
1 cube firm tofu
2 cucumbers, thinly sliced
2 organic heirloom tomes, thinly sliced
1/4 cup feta cheese, crumbled

DIRECTIONS:
Place the first 10 ingredients in a mini food processor and blend until very smooth.

Press tofu between paper towels to extract most of the water and create a firmer texture. Slice the tofu into 1/2 inch thick pieces and then slice each piece in half so you ace slices about 2 inches square and 1/2 inch thick. Place in a shallow dish with half the dressing. Toss to combine and marinade, covered for at least 20 minutes to an hour.

Heat a grill pan or grill under medium heat and grill tofu slices 4-5 minutes on each side until golden and crispy with grill marks.

Arrange tofu slices on a platter with cucumber and tomatoes. Top with remaining dressing and crumbled feta. Enjoy!

(Serves 4)

Summer Cocktail:
INGREDIENTS:
1 bottle prosecco
1 cup limoncello
1 cup strawberry puree (about 1 pint fresh strawberries)
1 tbsp agave nectar
8-10 fresh mint leaves for garnish

DIRECTIONS:
To make the strawberry puree, place hulled berried in a food processor or mini prep with splash of water and puree on high until smooth. Strain out seeds in a fine mesh strained using a spoon to mash the pulp through, just separating out most of the seeds. Add the agave nectar to the puree and stir to blend.

Place the strawberry puree and the limoncello in a large pitcher or bottle. Slowly pour in the prosecco being careful of the bubbles overflowing. Stir well to combine.

Add the fresh mint leaves torn into small pieces.

Serve immediately over ice.

(Serves 4-6)