We made this recipe on our live Instagram show on June 12th. For step-by-step, follow me there. Enjoy this beautiful and super easy recipe that will be fancy, delicious, healthy, and a terrific leftover.
Torta Salata with Rainbow Chard & Fresh Herbs
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Zucchini Tuna Melt
A good tuna melt is a fine thing. I love a good tuna melt. On the show, this past Monday, I was craving one and also had a lot of beautiful zucchini in the fridge. This is one of the best recipes I have created in a while. Follow the recipe and watch the show rerun from June 5th on Instagram to watch the step-by-step….
Chickpea Tofu alla Veneziana
Vegan version of a traditional Italian dish made with liver, yellow onions, bay leaf and white wine. As an alternative to tofu, this is made with a beautiful soy-free, creamy chickpea one. All the flavors of the original Italian dish, without the meat. This one will be on repeat at my house from now on.
Pumfu Scaloppine with Braised Leeks and Lemon-Miso Cream
This decadent dish is entirely vegan and soy free, thanks to the beautiful pumfu (tofu made of 100% organic pumpkin seeds). Nutty, creamy, an explosion of flavor, incredibly filling and healthy. Even my skeptical non-vegan father slurped it down in minutes.
Zucchini Blossom Stuffed with Almond Ricotta and Fresh Herbs
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.