Marinated Tofu Skewers
This is a raw, vegetarian version of a "satay" that comes together with a quickly-made peanut sauce. The tofu gets enough flavor from the green tea marinade so you don't need to cook it. Substitute the vegetables for whatever floats your boat. Click here to see more No-Cook Dishes for Hot Summer Nights.
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Fish kebab
Marinate your fish before grilling to get the most flavor out of your ingredients.This recipe is courtesy of Tori Avey.
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Grilled Artichoke
The little artichoke is an antioxidant giant! One of the highest ranked foods in antioxidants per serving. 
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Marinated Goat Cheese
This cheese keeps for quite some time (about three weeks) in the refrigerator but is at its best a couple of weeks into the marinade — if it was fresh to begin with. You can use goat, mozzarella, or feta cheese — the feta and mozzarella I think keep a bit longer than the fresh goat. The marinated cheese makes a terrific addition to a mezze or antipasto platter, a lovely crostini, or as a salad garnish, particularly one with roasted beets and bitter greens. Click here to see 11 Classic Antipasto Recipes for Summer.
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Serve as a main course. This recipe serves 4 and is ready in 30 minutes.
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For any of you veteran cooks out there, you might recognize this tomato and mozzarella "marinade." Yes, it's the Silver Palate recipe that is tossed with pasta to create a summer pasta dish that most of us probably enjoyed while growing up (except that one had Brie in it). My mom and I made the pasta recently and the memory still hangs vividly in my head because of a particular argument we had while making it. I wanted to "wing it" and throw the marinade together as I saw fit, and she was adamant about me finding the recipe online and sticking to it. I'm glad I let her win that battle, and let me just tell you, if you try to skirt the two hours of marinating, it just won't taste as good. There will be some leftover, too, so get that pasta water boiling.  Click here to see 12 Jazzed-Up Grilled Cheese Sandwich Recipes for Grown-Ups (and Kids, Too).
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Three kinds of olives join two varieties of bell peppers to create a flavorful dressing for baby salad greens. Top with grilled citrus salmon for a delicious light summer meal.
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Marinated Salted Anchovies
Available at good Italian delis, salted anchovies are a great alternative to fresh ones. Click here to see A Regional Italian Cookbook for Obsessed Home Cooks.
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I like the middle portion of the watermelon best because that's where all the sweetness is concentrated. The paler, less sweet parts are perfect for a salad like this. They are still sweet but just enough so that when they absorb the lemony dressing they have just the right taste to complement the marinated feta cheese, olives and capers. This is just the perfect salad for a summer barbecue. See the ORIGINAL POST here.
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Italian Marinated Grilled Chicken
This recipe could not be any simplier.  All you need is a bit of zesty Italian dressing and a hot grill and you'll have the perfect grilled chicken. For this round, the chicken was used for a grilled sandwich, topped with turkey bacon, American cheese and sandwiched between two halves of an English muffin. 
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fish taco
This recipe is courtesy of Spencer’s by the Sea Restaurant, The Reach, A Waldorf Astoria Resort
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Marinated Asparagus
The true sign of spring in the food world is the abundance of many fresh vegetables. Asparagus is one of the quintessential spring vegetables. This cherished culinary pleasure is so flavorful that you’ll find it in all kinds of dishes. When purchasing asparagus, examine the tips for signs of freshness, as that is the portion most likely to break or spoil. Look for tightly closed tips and stalks that are not too dry. The young asparagus have purple tips and green stems and grow thicker as they ripen. If served cold, you can cook in advance, but be sure to shock them in ice cold water to stop cooking and keep flavor and color. My friend Holly Clegg was kind enough to share this recipe with us. See all spring vegetable recipes.
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