SRIRACHA SESAME TOFU SANDWICH
1. Preheat oven to 375°F.
2. Drain tofu and slice in half lengthwise, and in half crosswise, to create 4 rectangular pieces. Place in a...
Tomato, Peach, and Basil Salad
1. In a large bowl, combine tomatoes, peaches, basil, olive oil, vinegar, salt, and pepper.
2. Serve immediately.
Per serving: Calories: 71; Total Fat: 4 g;...
Classic Gazpacho
Place tomatoes, bell pepper, cucumber, jalapeno, red onion, garlic, parsley or cilantro, vinegar, lemon juice, olive oil, broth, and black pepper in the...
Zucchini Salad with Lemon and Basil
In a large bowl, combine zucchini, lemon juice, olive oil, basil, salt, and pepper.
1. Let sit at room temperature for 10 minutes and serve...
Farmer’s Market Pasta Salad
Mustard Vinaigrette:
2 Tbsp extra virgin olive oil
1 lemon, juiced
2 Tbsp Dijon mustard
2 cloves garlic, minced
½ tsp freshly ground black pepper
¼ tsp kosher salt (optional)
1....
Cold Black-Eyed Pea Salad
For the vinaigrette:
2 Tbsp apple cider vinegar
Juice of one lime
1 tsp Dijon mustard
1 tsp honey
¼ cup olive oil
Half of a small shallot, finely diced...
Crispy Sheet Pan Salmon with Asparagus
1. Cut salmon into equal portions.
2. Pre-heat the oven to 425°F. Line a rimmed baking sheet with foil. Place salmon on the baking sheet....
Alice’s Homemade Pita Chips
1. Preheat oven to 400°F.
2. Split pitas and cut rounds into triangles. Spread triangles on a baking sheet.
3. Brush or spray both sides lightly...
Lemon-Garlic Bean Spread
Mix all ingredients in a food processor, or mash by hand until creamy. Season with salt and pepper to taste, or the spices of...
Roman Chicken with Peppers
Ingredients:
1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper and brown...