Summer Marinades

 

 

In winter, I simmer foods in seasonings. In spring, I toss them with fresh herbs and bold spices in a light sauté. And in summer, I soak everything from inexpensive olives to ready-for-the-grill tofu steaks in marinades to boost their flavor quotient. I love how a simple combination of oil, acid, herbs and spices can add another dimension to whatever food happens to be in my fridge or pantry without any extra cooking time.
—Mary Margaret Chappell, Food Editor