In the summertime, I thoroughly enjoy a fresh and flavorful Italian-style pasta salad. I often eat it as an entrée rather than a side salad at lunchtime. And I don’t just enjoy eating pasta salad … I love making it. It provides an avenue in which to use leftover grilled, roasted, or raw veggie scraps—and the result is always slightly different to keep me (and everyone else) intrigued.
I love avocado toast topped with a crisp fried egg with a runny yolk! But when it’s lunchtime, sometimes I simply want a sandwich. If I didn’t already have avocado toast for breakfast, this is one of my favorite kinds of noon-ish sandwiches.
You can’t “beet” this! While I adore hummus and baba ghanoush, I whip up this simple roasted beet dip when I want a change of taste. I love that all it takes is four ingredients—beets, tahini, lemon juice, and sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s beyond gorgeous to look at, don’t you think?
It’s the time of year for showers, picnics, and other fun gatherings. So, this is also the time of year I create a new salad to serve for these joyful occasions. So, what’s in my new salad? Well, it’s a farro salad. But it’s way beyond just that. It’s full of refreshing ingredients, intriguing textures, lots of nutrition, and pops of color. It’s totally not one of those salad afterthoughts … it’ll be the star of the plate!
Sorry peanuts! I turned your Asian-style peanut noodles into pistachio butter noodles. But, my tastebuds are not sorry at all! The pistachio flavor worked beautifully in this udon noodle dish. You’ll find a couple other special twists here, too. The jasmine green tea creates a surprisingly fragrant note to the sauce. And the no-sugar-added fruit spread provides just the right amount of sweet balance to the saltiness of the tamari.