Instead of mayonnaise, use sun-dried tomato and olives tapenade to spread the sandwich, which gives the sandwich tangy flavor. Grilling adds the nice smokiness into the these juicy and tender summer vegetables. Delicious and light summer sandwiches.
Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.
This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.
Quick and easy to make, and it comes out very tasty. Couscous absorbs all the yummy flavor from the broth, then tossed with chunks of apples, dried cranberries, and toasted almonds. A light vinaigrette brings all the flavors together and makes it into a delicious meal.
A self-saucing cake that's magically fluffy and creates it's own tangy key lime curd. Developed at our summer home in Key Largo with inspiration after watching Junior MasterChef Australia.
This sweet and sour cold noodles dish is one of my favorites, it's particularly good on a hot summer day. Easy to make, and tastes refreshing and delicious.
This Korean inspired cucumber salad is sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots and tofu sheets are tossed with rice vinegar, maple syrup, sesame oil and Korean chili pepper. A delicious and light side dish.
Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.
A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.
Roasting gives the brussels sprouts deliciously smoky taste, maple syrup adds welcome caramelization, and the toasted hazelnuts brings warm nuttiness. Even if you are not a fan of these cute small cabbages, you will change your mind after this dish.
This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.
The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.
This easy to make mixed green salad is tasty, the cucumber herb vinaigrette is just perfectly balanced taste, hard-boiled eggs give the protein, a light salad for any of your meal during the day!!
Sauteed mushrooms toss mix greens.
A quick and easy classical Venetian recipe
Roasting tofu in the oven is a great way to create a very meaty texture. No mushy tofu here and combined with a very flavorful sauce the cubes are almost like cubes of beef.
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