Grilled Tofu and Pesto & Summer Salads. Eat.

I was so delighted with my grilled tofu with Parsley Walnut Pesto, so I decided that when I made it next, which was last night, I would document it. Or photograph it. So here are some photos for you.

Grilled with olive oil, salt and pepper. Garnished with homemade pesto and a tomato slice.

I'm getting hungry just looking at it. I need some lunch. But before I leave to eat, I'm going to put a few more photos up from my dinner last night. Nothing special, just a few salads that I find completely irresistible.

Spring Mix with fresh cut strawberries, blueberries, beets and topped with sunflower seeds.
Tossed in strawberry poppyseed dressing.

Alright. This next salad is strictly veggies. Oh, and beans and chickpeas. Great combination. My mom and I found this recipe in a Cooking Light Magazine. The recipe calls for much intensive labor, so if you have a heart condition I wouldn't recommend it. You basically have to chop every vegetable known to man. It takes about an hour plus.

Romaine lettuce, red pepper, yellow pepper, hearts of palm, olives, carrots, red onions, cucumber, tomato, corn, cannellini beans, garbanzo beans, fresh basil, and fresh oregano.
Tossed in olive oil and red wine vinegar.