Whenever there’s a way to prevent food waste, count me in! In fact, I find it to be a culinary adventure. You never know what you might be able to create from leftover food scraps!
One of my favorite kitchen pastimes is to recreate comfort food into a new food experience. Ultimately, my goal is to make the dishes even tastier, healthier, and plant-ier (I think I made that word up?!) … and to elevate them so they’re a slight bit fancier. That’s what I did here. And don’t worry, it’s not complicated even though it might look like it. It’s my newest take on chili cheese fries. Yep, it’s still carb-rich … but at least it’s 100% “good” carbs!
April is Earth Month. And April 22 is Earth Day. So, this is the best time of year to set new green goals. Do you have one yet? If not, here are two simple things you can do … eat more plant-based or eat more seasonally (or both). And this meal is definitely a delicious way to bring both of those goals to life in your cuisine!
Earth Day is April 22nd. Picnic Day is April 23rd. So, I created this refreshing and super scrumptious twist on potato salad to celebrate both days al fresco. Though, please do enjoy this recipe anytime. I do. In fact, it’s my post-workout snack of the moment! Note: April’s Recipe Redux theme is “Ready for Picnics!”
I was fortunate to host an amazing dietetic intern (Karsyn Tall) this spring. As part of her internship experience, I asked her to create a seasonal Meatless Monday-friendly recipe. Look at what she created. I hope you enjoy these memorable tofu steaks as much as I do! Here’s what she says: “Looking for a way to spice up your springtime? You have to try this delicious dish that’ll satisfy your tastebuds with naturally sweet and spicy flavors. It’s the perfect recipe to start the season on the right note. As a bonus, it’s vegan!” ~ Karsyn Tall