This beautiful summer salad is an unexpected twist on a classic watermelon feta salad. Weiser Family Farms had the most amazing melon the other day, as well as some fantastic Puglia-style sweet cucumbers and the combination of the two together, with fresh basil and the strong Feta cheese made this dish one that will become a staple on my summer table.
Craving a French-inspired tomato bisque but have no time for crustaceous broth?
Try this one instead: vegan, low FODMAP and SIBO friendly.
Oh, basically a two-step process that will impress your guests and yourself!
Buon appetito
These beautiful zucchini blossoms are easy and quick to make, perfect as a snack, appetizer, or side dish.
The almond ricotta, besides being vegan, has a lovely tang that goes beautiful with the herbs and the delicate blossoms.
I made this unbelievably good tofu on last week’s show; I was looking for ways to enjoy and want tofu, rather than endure it. For this has pretty much become my mission and philosophy with food: after years of eating nutrients, I want to eat food for the taste of it. So i always cook vegetables to be something I crave rather than something I have to eat because of whatever vitamin they have. This tofu is easy to make, quick, and truly a delicious entrée to serve over rice or, like we did, with a fresella or a good piece of bread and olive oil.
This simple, fresh, and flavorful dish is a great way to have plenty of colorful vegetables and also a tasty pasta. I love capers, and I think they give this dish an elevated feel, and a kick that I want when eating veggies. I call this pasta the carnival of pastas…and kids love it, too.
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