Homemade salad dressings are so simple to make, there’s no need to buy them. Using an easy template of oil, acid, salt and pepper creates the base for endless possibilities. A traditional vinaigrette is 3 parts oil to 1 part acid but I prefer a 2 to 1 ratio, making the dressing a bit more…
Category: Weekly Recipes: June 26th 2023
Vegetarian Taco Bowl
We’re using TVP for the plant-based protein in this bowl. What is TVP you ask? TVP is textured vegetable protein which is made from soy flour, providing a good dose of plant protein. TVP is relatively flavorless making it ideal for absorbing the flavors in recipes. Once rehydrated in hot water or broth, you can…
Herbed-Farro Salad with Walnuts, Feta and Spinach
Farro, also known as emmer wheat, is another ancient grain getting a lot of attention. It’s the most common variety of wheat in Italy and when cooked, has a soft but crunchy texture. If purchased semi-pearled, it cooks in about 30 minutes. For this recipe, I used a parboiled farro from Trader Joe’s, which cut…
White Bean and Tuna Salad with Radicchio
Instead of the typical heavy, mayonnaise-based tuna salad, lighten it up with an olive oil and fresh lemon juice dressing. Drain two 6 ounce cans of tuna fish packed in olive oil and place in a medium bowl. Drain and rinse a can of white cannellini beans. Add to the tuna. Chop two scallions, a…