Foods for Picnics, Barbecues, and Entertaining on Summer Holidays.

The aroma and flavor of grilled tofu and vegetable kebabs will satisfy our desire for grilled food almost every time. Brian Kahn, who is a great macrobiotic chef in Massachusetts, inspired this recipe. He prepared a very similar dish in the pouring rain, while our friend Matt protected the grill with an umbrella, and fed a group of 20 one of the best meals I’ve ever had. I was so moved by his commitment to his craft that I sat down and wrote this recipe in his honor. Here’s to you Brian!

This “new macrobiotic” recipe for black bean glaze includes tomato, which is not part of the traditional macrobiotic diet. It is zesty, assertive, and great with broiled or baked tofu, salmon, white fish such as snapper or tilapia, and tempeh. Greens, grains, and a sweet vegetable round out the mix for a wonderful meal.

Cheerful, bright, and easy to make, this recipe for avocado, corn, and baby arugula salad is a fantastic summer lunch or supper salad. Be sure to pick ripe but firm avocados and very fresh corn for optimal results.

This macrobiotic version of a classic summer side dish is made without the red peppers and spiciness of more traditional recipes. While the recipe calls for cilantro, feel free to try dill or basil instead. Corn is healing for the heart, digestion, and kidneys; celery is cooling, rich in silicon and healing to the liver and connective tissue.

Light and crunchy, with a sassy, creamy lime dressing, this recipe for vegan coleslaw is an update on a classic American favorite. Even die-hard traditional coleslaw fans will be swayed by this healthy version!

Crunchy, crisp, and assertively flavored wirth ginger, rice vinegar and cilantro, this cabbage side dish is full of healing properties. Cabbage is anti-inflammatory, good for digestion and circulation, and is rich in Vitamin C and sulfur.

A crisp, fresh alternative to both green salads and side vegetables, this recipe for summer vegetable salad is at its best using produce from your local farm stand or farmer’s market.

This recipe for sweet potato salad definitely falls into the “new macrobiotics” category. Sweet potatoes are an excellent replacement for white potatoes, being rich in beta-carotene, potassium, and fiber. This salad is for those of us who occasionally long for the pleasure of potato salad, and gives a big nutritional bang for your buck compared to the traditional variety.

This simple Provencal carrot salad is seen all over southern France. It is at its best when made with sweet, juicy, bunch carrots, but is good any time of year. It is often served alongside bowls of olives and other vegetable salads, and is a great palate cleanser when made without the garlic. Carrots are beneficial for the lungs, liver, indigestion, and acidic blood. They are one of the best sources of beta-carotene, as is parsley. In addition, parsley is rich in chlorophyll, vitamin C, magnesium and iron. It is excellent for kidney and adrenal function. Mint is excellent for digestion, and is an anti-bacterial herb.

While olives, capers, and lemons are not part of a traditional macrobiotic diet, all stand tall as foods that have great nutritive and healing value. Tapenade is an anti-inflammatory snack rich in iron, Vitamin E, quercitin and fiber.

This rich, cumin scented lentil spread is great on crackers, bread or vegetables. It also makes an excellent sandwich spread.